News Feeds

Eat: Seeing Kale With New Eyes

New York Times Dining & Wine - Thu, 01/04/2018 - 10:28am
A dish that revives the familiar winter green.
Categories: Wine & Dining News

Bites: A Nashville Restaurant That Tastes as Good as It Looks

New York Times Dining & Wine - Thu, 01/04/2018 - 5:00am
Henrietta Red may have an envy-inducing aesthetic — but it also lives up to its image as a place you actually want to be.
Categories: Wine & Dining News

What to Cook: Happy New Year!

New York Times Dining & Wine - Wed, 01/03/2018 - 1:06pm
It’s a day to make black-eyed peas, and to dream about dinners for early 2018, whether it’s pan-roasted cauliflower or pork cutlets Parm.
Categories: Wine & Dining News

Pursuits: Going to the Source for a Sacred Italian Cheese

New York Times Dining & Wine - Wed, 01/03/2018 - 11:41am
Pecorino di Pienza, from a tiny town in Tuscany, has been produced the same way for thousands of years. But that may not always be the case.
Categories: Wine & Dining News

What to Cook: What to Cook Right Now

New York Times Dining & Wine - Wed, 01/03/2018 - 11:10am
Eat better in 2018, whether that means shredded tofu and shiitake stir-fries or a rib-eye with seven-yolk hollandaise.
Categories: Wine & Dining News

Pulled From the Past: Easy, Delicious Recipes for 2018

New York Times Dining & Wine - Tue, 01/02/2018 - 1:10pm
Some of yesterday’s dishes, like Greek-style broiled shrimp and spaghetti al limone, become today’s classics for a reason.
Categories: Wine & Dining News

Off the Menu: After 8 Years, La Goulue Reopens on the Upper East Side

New York Times Dining & Wine - Tue, 01/02/2018 - 12:58pm
The uptown French classic returns, egg sandwiches served all day from the Tao Group, and more restaurant news.
Categories: Wine & Dining News

The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

New York Times Dining & Wine - Tue, 01/02/2018 - 12:39pm
Though mislabeled and misunderstood, the country-style rib has deep flavor, versatility and a friendly price.
Categories: Wine & Dining News

A Good Appetite: A Hearty Salad for a Month of Healthy Eating

New York Times Dining & Wine - Tue, 01/02/2018 - 12:08pm
January is the unofficial month of salad, and this recipe, topped with roasted golden beets and squash, is a sweet and hearty option.
Categories: Wine & Dining News

How Do You Turn an Ad Into a Meme? Two Words: Dilly Dilly

New York Times Dining & Wine - Tue, 01/02/2018 - 12:05pm
The nonsensical catchphrase from a Bud Light ad campaign has taken hold on social media, especially among sports fans.
Categories: Wine & Dining News

Critic’s Notebook: Scandals Keep Breaking, but Restaurateurs Have Yet to Own Up

New York Times Dining & Wine - Tue, 01/02/2018 - 11:55am
The silence from chefs and owners has been deafening, but they need to admit and address the sexual predation that seems endemic to the business.
Categories: Wine & Dining News

Wine School: The When and Why of Amontillado

New York Times Dining & Wine - Tue, 01/02/2018 - 11:45am
The contemporary era treats these fortified sherries as relics of the past, but wines this good will always find a role.
Categories: Wine & Dining News

Front Burner: New Liqueur Adds Tart Citrus Flavors to Cocktails

New York Times Dining & Wine - Tue, 01/02/2018 - 11:26am
Yuzuri, a Japanese drink made from whole yuzu fruits steeped in a rice-based spirit, adds a different dimension to traditionally lemony cocktails.
Categories: Wine & Dining News

Front Burner: Delving Into the Religious Symbolism of Candy

New York Times Dining & Wine - Tue, 01/02/2018 - 10:43am
Constance Kirker, a culinary historian, will give a talk on sweets role in Christianity, Hinduism, Buddhism and Islam.
Categories: Wine & Dining News

Amsterdam Journal: New Slaughtering Rules Pit Dutch Religious Freedoms Against Animal Rights

New York Times Dining & Wine - Sun, 12/31/2017 - 6:41pm
The authorities say the rules are intended to make kosher and halal slaughtering more humane, but some Jews and Muslims say they feel singled out.
Categories: Wine & Dining News

What to Cook This Week

New York Times Dining & Wine - Sun, 12/31/2017 - 11:10am
Usher in a 2018 full of promise with coffee-roasted fillet of beef, a porchetta pork roast and mugs of hot chocolate.
Categories: Wine & Dining News

Front Burner: Le Bernardin Adds a Vegetarian Tasting Menu

New York Times Dining & Wine - Fri, 12/29/2017 - 7:13pm
The chef Eric Ripert adds an eight-course meat-free option to the tasting menu.
Categories: Wine & Dining News

Front Burner: Broths for Sipping or Souping

New York Times Dining & Wine - Fri, 12/29/2017 - 7:06pm
Rocket Broth, a new broth line from a nutritionist and cookbook writer, sells chicken bone broth and vegan broth.
Categories: Wine & Dining News

Front Burner: Pumpkin Preserves for the Cheese Plate

New York Times Dining & Wine - Fri, 12/29/2017 - 7:00pm
Made in Armenia, these mellow preserves combine a somewhat crisp texture with earthy richness.
Categories: Wine & Dining News

Front Burner: Don’t Let ‘Lasagna’ Fool You. This Pan Is the Whole Enchilada.

New York Times Dining & Wine - Fri, 12/29/2017 - 6:56pm
An all-purpose workhorse from northern Italy also holds pasta bakes and moussaka.
Categories: Wine & Dining News
Syndicate content
adjustments