Memories of a Friend, Sidekick and Foil
By JACQUES PÉPIN
For Julia Child, the sharing of food with family and friends was as important as the making of it, Jacques Pépin says.
The Gifts She Gave
By JULIA MOSKIN
Fabian Bachrach
Julia Child was born 100 years ago Wednesday, and many home cooks still have a recipe or two that, unlike her cassoulet, come together quickly and will always be a part of their repertory.
A Good Appetite
On a Floating Island With Julia Child
By MELISSA CLARK
In honor of Julia Child, whipping up one of her classic desserts: île flottante, floating island, a cake of soft meringue rising from a pale custard sea.
City Kitchen
The French Chef’s Detour To China
By DAVID TANIS
If Julia Child had ever ventured into Chinese cooking, she may have made something like this Franco-Chinese salad, with grilled chicken breast and a zesty vinaigrette.
Raspberry Jam, Only Better
By CATHY BARROW
While this spread, enlivened with chocolate and almond, is great on a biscuit or toast, or warmed over ice cream, a good portion will most likely be consumed right from the jar.
At the Fair, Do Calories on a Stick Count?
By JANE FRITSCH
The Iowa State Fair is a vast, sweet, savory, shameless wonderland full of battered treats — including deep-fried butter on a stick.
Wines of The Times
In the Orbit of Sancerre
By ERIC ASIMOV
Can’t afford Sancerre’s prices? Four of its neighbors — Pouilly-Fumé, Menetou-Salon, Quincy and Reuilly — also do wonderful things with the sauvignon blanc grape.
Pulling Together Real Stracciatella
By JANE BLACK
Stracciatella, thin strands of fresh mozzarella soaked in heavy cream, can be made at home.
Hungry City | Claw, Grey Lady and Brooklyn Crab
When Only A Shack Will Do
By LIGAYA MISHAN
At three New York City spots, you have to navigate a veritable ocean of melted butter to net a mouthwatering lobster roll.
At Queens Bakery, the Art of Translating a Planet’s Worth of Sweet Confections
By SARAH MASLIN NIR
At Pattycakes, a cake-supply store in Queens, the wares offer a remarkable account of how the borough’s immigrant population has shaped the city’s tastes.
On Jackson Heights Sidewalks, a Treat’s Messy Aftermath
By NICHOLAS HIRSHON
The stains left by those spitting out the leaves of paan, a popular after-dinner treat, have caused friction in the 74th Street commercial district in Queens.
What the Star Chefs Love in Houston’s Chinatown
By STIRLING KELSO
Some of Houston’s best-known chefs are regulars in the city’s Chinatown restaurants and offer their recommendations.
Eat
Go Fish
By MARK BITTMAN
Don’t sweat the recipes. Cook what looks good and prepare for happy accidents.
Off the Menu
By FLORENCE FABRICANT
A look at restaurant openings in New York, including Amy Scherber’s new baking business expansion.
Dining Calendar
By FLORENCE FABRICANT
Two nose-to-tail pork dinners; pairing ice cream with beer (no, really); and a celebration of what would have been Julia Child’s 100th birthday on Aug. 15.
Food Stuff
Keeping the Lobster but Losing the Gluten
By FLORENCE FABRICANT
A new version of lobster mac and cheese is made with quinoa pasta and a topping of corn, rice and grated cheese.
Good Enough to Make Farm-Stand Peaches Blush
By FLORENCE FABRICANT
Big, handsome peaches in perfect condition, unblemished and ready to savor, are available for order.
Hand-Turned Rolling Pins Banish Lumps and Bumps
By FLORENCE FABRICANT
Vermont Rolling Pins are hand turned, in eight styles, and can be ordered in a choice of woods.
Dining in the Region
New Jersey Dining | Tomato Products
Making the Trip From the Vine to the Shelf
By TAMMY LA GORCE
Companies are churning out a variety of products showcasing what is arguably New Jersey’s most famous crop.
Westchester Dining | Hartsdale
Real Mexican Cuisine, Right Down to Dessert
By EMILY DeNITTO
Rather than offering Tex-Mex- or California-style fare, Vega offers dishes that are authentically Mexican.
Long Island Dining | Greenport
A Summery Menu, With a Hamptons Feel
By JOANNE STARKEY
At First and South in Greenport, the New American menu of salads and local fish is typical Hamptons-style fare, but with twists like crispy duck tongues.
Connecticut Dining | Fresh Ice Cream
Cold, Creamy and Locally Made
By CHRISTOPHER BROOKS
Culinary pilgrims are drawn to several places in southwestern Connecticut for a freshly made summer staple.
Your Favorite Julia Child Recipes
August 14, 2012
What We're Reading
August 14, 2012
Le Fooding Storms Brooklyn
August 14, 2012
Mark Bittman Blog
Go Ahead, Send Me Packing
Where in the world should Mark Bittman go eat? He wants to hear your suggestions.
Deep-Fried Everything at the Iowa State Fair
From sticks of butter to bacon-wrapped corn dogs, the state fair offers a vast array of unusual, batter-dipped foods.
New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Summer Cooking
The Minimalist Grills
Mark Bittman demonstrates the art of cooking with fire, whether burgers, flatbread or fish.
Classic Cocktails for Those Warm Summer Nights
By JIM MEEHAN
Pair a modifier like orange Curaçao or Campari with a base spirit and a simple mixer, and you have a number of classic drinks at hand.
From Opinion
Op-Art
Terms of Service
In the first of a new series on private languages, we offer a selection of secret codes used in the dining rooms and kitchens of some of New York’s finest restaurants.
This Week's Recipes
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Recipes for Health: Tomato and Goat Cheese Tart
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Recipes for Health: Tomato, Squash and Eggplant Tian
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Recipes for Health: Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme
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Grilled Sesame Chicken and Eggplant Salad
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Floating Island With Apricot Crème Anglaise
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Yellow Tomato Gazpacho With Goat Cheese Croutons
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Recipes for Health: Provençal Tomato and Squash Gratin
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