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Sevastopol Journal: Crimean Winemakers Look to Shed the Rot Gut Label

New York Times Dining & Wine - Thu, 10/19/2017 - 11:17pm
Pioneer boutique winemakers around Sevastopol are seeking to convince Russian consumers that quality wine does not have to come from France.
Categories: Wine & Dining News

City Kitchen: A Quick-Seared Fish That Sizzles and Satisfies

New York Times Dining & Wine - Thu, 10/19/2017 - 2:39pm
For a lean, firm fish like halibut, a fast cook followed by a buttery pan sauce and a crunchy bread crumb topping yields great results.
Categories: Wine & Dining News

Bobby Flay Will Close Bar Americain in Midtown

New York Times Dining & Wine - Thu, 10/19/2017 - 12:43pm
The chef and his partner, facing an expensive overhaul, are shutting down after 12 years, and two stars from The Times.
Categories: Wine & Dining News

Hungry City: Rice Noodles Stretching From Guangxi to the East Village

New York Times Dining & Wine - Thu, 10/19/2017 - 11:57am
The owner of Yuan brings the most famous dish from Guilin, in southern China, to southern Manhattan.
Categories: Wine & Dining News

Southern China and the East Village, Tied Together by a Rice Noodle

New York Times Dining & Wine - Thu, 10/19/2017 - 11:44am
Jacob Ding, the owner and noodle chef at Yuan, presents the dish that made Guilin famous.
Categories: Wine & Dining News

Eat: In Pursuit of Cartoonish Perfection in a Japanese Rice Bowl

New York Times Dining & Wine - Thu, 10/19/2017 - 5:00am
Katsudon — a bowl of rice topped with slices of pork cutlet, onions and barely cooked eggs — can be transcendent.
Categories: Wine & Dining News

What to Cook: Pizza Without a Crust

New York Times Dining & Wine - Wed, 10/18/2017 - 11:10am
New and classic recipes for fall, plus a no-recipe recipe for baked tomato sauce and cheese, to mop up with bread.
Categories: Wine & Dining News

Trilobites: A Mushroom Out of a Fairy Tale That You Might Find in the Forest

New York Times Dining & Wine - Tue, 10/17/2017 - 5:43pm
Recently mushroom hunters have been sharing photos of the fly agaric, which has a reputation for strange and dangerous effects when ingested by other living things.
Categories: Wine & Dining News

Off the Menu: Wokuni, From Japan, Opens in Murray Hill

New York Times Dining & Wine - Tue, 10/17/2017 - 12:15pm
An innovative cocktail bar heads to Greenpoint, Brooklyn, and other restaurant news.
Categories: Wine & Dining News

Restaurant Review: The Pool Strives to Deal With Its Famous Dining Room

New York Times Dining & Wine - Tue, 10/17/2017 - 11:33am
Changes to the landmark interior of the former Four Seasons create challenges for the new restaurant from Major Food Group.
Categories: Wine & Dining News

You’ve Heard of Tennessee Whiskey? Meet New York State Rye

New York Times Dining & Wine - Tue, 10/17/2017 - 11:32am
Several craft distillers have banded together to create Empire Rye, an appellation they hope will help them break from the pack of new craft whiskeys.
Categories: Wine & Dining News

The Pool

New York Times Dining & Wine - Tue, 10/17/2017 - 11:19am
A modern seafood restaurant in what used to be the Pool Room of the Four Seasons.
Categories: Wine & Dining News

Kimbal Musk Wants to Feed America, Silicon Valley-Style

New York Times Dining & Wine - Tue, 10/17/2017 - 1:23am
Trying to improve the nation’s diet, he’s hatching food projects the way his brother, Elon, launches rockets — and drawing some friendly fire.
Categories: Wine & Dining News

Front Burner: A Mezcal Ideal for Day of the Dead

New York Times Dining & Wine - Mon, 10/16/2017 - 5:41pm
This strong Mexican spirit from Michoacan is buried underground in a cemetery to age.
Categories: Wine & Dining News

Front Burner: Sample the Japanese Tea Standards

New York Times Dining & Wine - Mon, 10/16/2017 - 5:30pm
Five types of Japanese green tea are included in this set from Ippudo.
Categories: Wine & Dining News

Front Burner: New Cooking School Offers Space for Dinner Parties, Too

New York Times Dining & Wine - Mon, 10/16/2017 - 5:21pm
Cook Space Culinary Studio in Prospect Heights, Brooklyn, holds classes and rents its kitchens for food events.
Categories: Wine & Dining News

Front Burner: A Sweet Utility Knife for the MacGyver in Your Life

New York Times Dining & Wine - Mon, 10/16/2017 - 5:09pm
Hazelnut-filled chocolate bars in the shape of Swiss Army knives are a fun adult Halloween treat. Stash them away as stocking stuffers, too.
Categories: Wine & Dining News

Front Burner: Heavyweight Pot for Holiday Entertaining

New York Times Dining & Wine - Mon, 10/16/2017 - 4:51pm
The new braiser from Staub is a versatile addition to a cook’s batterie de cuisine.
Categories: Wine & Dining News

The Pour: Five Common Wine Myths, Debunked

New York Times Dining & Wine - Mon, 10/16/2017 - 3:58pm
Even as people become more comfortable with wine, certain fallacies persist. One dinner, at Daniel, tried to prove them wrong.
Categories: Wine & Dining News

Front Burner: The Secrets of the Greenmarket Fisherman

New York Times Dining & Wine - Mon, 10/16/2017 - 3:20pm
In her new cookbook, Stephanie Villani of Blue Moon Fish offers advice, recipes and stories from a seafood life.
Categories: Wine & Dining News
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