At In Situ in San Francisco, Originality in Careful Copies
By PETE WELLS
Corey Lee’s new restaurant regards chefs as practitioners of high culture and iconic dishes as works of art, like literature, music or painting.
When Community-Supported Agriculture Is Not What It Seems
By JULIA MOSKIN
Max Whittaker for The New York Times
Judith Redmond of Full Belly Farm in Yolo, Calif., with one the boxes members of her C.S.A. get.
As demand for local and organic produce has ballooned in the last five years, so have other ideas for connecting farmers to customers.
When Is Peach Season? It’s a Bit Fuzzy
By KIM SEVERSON
Rules are meant to be broken, and the latest is an adage on when to eat a peach.
A Good Appetite
To Get the Most Out of Corn Season, Reach for Your Blender
By MELISSA CLARK
You can make a silky, luscious sauce for pasta with sweet corn purée.
What to Cook Now
By SAM SIFTON
Keep it simple with a no-recipe bagel sandwich, or embrace the heat and get baking.
City Kitchen
For This Greek Pie, You Don’t Need a Crust
By DAVID TANIS
Filled with yogurt, dill and mint, these pitas are wrapped in chard leaves, rather than pastry.
Noted
Spiking Coffee Gives New York Bars a Fresh Buzz
By BRIAN SLOAN
Cafes like Kobrick’s are adding liquor to their coffees, while bars like Fair Weather Bushwick are infusing their cocktails with caffeine.
The Pour
From Etna and the Salty Sea, a White of Great Potential
By ERIC ASIMOV
The carricante grape is little known, and not much is planted, but it can make wonderfully distinctive wines.
Where to Eat in Rio de Janeiro
By FLORENCE FABRICANT
Seven restaurants that showcase the flavors and culinary traditions of Brazil.
Boîte
Jia, Just a Bit Quieter on the Lower East Side
By BEN DETRICK
The bottle-service bar is the latest attempt by the Hotel on Rivington to draw a discerning crowd.
At Age 75, the Moscow Mule Gets Its Kick Back
By ROBERT SIMONSON
The cocktail in the copper mug is enjoying a revival, with help from the vodka industry.
A Bit of Brazil Washes Up at Beach Bistro 96 in Queens
By LIGAYA MISHAN
Croquettes, pastries and other South American snacks from a former pro surfer and his wife.
Pondicheri Brings Indian Food From Houston to NoMad
By FLORENCE FABRICANT
A Texas transplant, a Whole Foods for Williamsburg and more food news.
Shaun Hergatt’s Next Restaurant: Elevated and Exclusive
By FLORENCE FABRICANT
The former chef of Juni will open a private restaurant for the residents of a new 96-story tower on Park Avenue.
A Chicken Feast That Says ‘Sunday’
By FLORENCE FABRICANT
At the Connaught hotel in London, Hélène Darroze deploys her poultry five ways.
Restaurants and News
The Last Dinner at the Four Seasons
By TEJAL RAO
Danny Ghitis for The New York Times
The Pool Room of the Four Seasons on Saturday, the restaurant’s last night in the Seagram Building in Midtown Manhattan.
An American fine dining institution in the Seagram Building has moved out after 57 years.
At Mimi, French Food Is a Celebration of Appetite
By PETE WELLS
An updated version of the bistro New Yorkers dream of finding in Greenwich Village.
After 75 Years, the Cheese Stands Alone
By THOMAS J. CAMPANELLA
After changing times led an Italian immigrant to shut down his grocery store, his relatives passed down a wheel of Romano as they moved around the New York area.
Advertising
Organic Valley Traces Milk Back From Table to Farm
By JANE L. LEVERE
Catering to people who want to know about where their food comes from, the group is telling its farmers’ stories and inviting consumers to tour member farms.
April Bloomfield Won’t Open Restaurant in Financial District
By FLORENCE FABRICANT
An ambitious deal for a four-story spread in 70 Pine Street has been called off.
Paying Farmers to Go Organic, Even Before the Crops Come In
By STEPHANIE STROM
Demand for organic crops so outstrips the supply that some food brands are underwriting farmers’ arduous and costly transition to organic production.
Shave Ice, Hawaii’s Can’t-Miss Treat (Just Ask the President)
By KIM SEVERSON
An academic lens takes some of the sweetness out of shave ice, the steady companion of any Hawaiian childhood.
Wanted: 2BR, Near Bars and Restaurants
By BRYAN MILLER
Cafes, restaurants and bars play a major role in the often arduous and angst-ridden drama of home hunting.
Burmese Food in New York: Hard to Find but Easy to Love
By LIGAYA MISHAN
The search ends at two shoe box restaurants, Burmese Bites in Queens and Burma Noodle Bar in Brooklyn.
At Nix, Vegetables Get a Dash of Sex
By PETE WELLS
This Greenwich Village restaurant joins a growing number of vegetarian places that celebrate verve more than virtue.
Grains Find a Home at Gristmill
By FLORENCE FABRICANT
The Park Slope newcomer emphasizes seasonal foods; Meat Hook takes up residence in a brewery; and more restaurant news.
Sliced at Tableside, That’s Not Beef. It’s a Beet.
By JEFF GORDINIER
The root gets a lavish preparation at Agern, a Nordic outpost in Grand Central Terminal.
American Chefs Adopt a Peruvian Staple: Tiger’s Milk
By JEFF GORDINIER
Leche de tigre powers a tuna dish at Son of a Gun in Los Angeles.
From Refugee Chefs, a Taste of Home
By ALISSA J. RUBIN
Two French entrepreneurs are using food to try to change perceptions of immigrants.
Fashioning Cast-Iron Pans for Today’s Cooks
By JULIA MOSKIN
New companies are making old-fashioned skillets with traditional handwork and modern technology.
Phil-Am Kusina, a Ray of Philippine Sun on Staten Island
By LIGAYA MISHAN
The son of two North Shore grocers turns out generous portions and big flavors.
Cooking
Davide Luciano for The New York Times
Pla Goong (Spicy Thai Shrimp Salad)
Learning to make a tart, floral, briny, tangy dish from a Thai diplomat’s family who have taken it with them around the world.
Recipe Lab
Regaining Chicken Salad’s Dignity, Any Time of Day
By JULIA MOSKIN
Make the classic with care and good ingredients to bring it back to its origins as a special-occasion summer meal.
City Kitchen
How to Spot (and Use) the Best Summer Squash
By DAVID TANIS
The tiny ones are bitter; the giant ones are past their prime. Here’s how to find the ones you want.
A Good Appetite
Paratha That’s Easy, Versatile and Burnished With Butter
By MELISSA CLARK
These Indian flatbreads are a cinch to make and at their most ethereal when eaten fresh and warm.
Eat
The Perfect Imperfections of Blueberry Pie
By SAM SIFTON
Solving the mysteries of a dessert that’s worth getting just right.
A Good Appetite
A Speedy Approach to Cooking With Cherries
By MELISSA CLARK
Cook pork chops with the stone fruit for a pan sauce that contrasts with the meat.
City Kitchen
Spicy Cold Noodles Offer an Antidote to Summer Heat
By DAVID TANIS
With temperatures soaring, here are three little words of comfort: Korean! Cold! Noodles!
Drinks
Etna Fumes and Spews, but the Winemaking Goes On
By ERIC ASIMOV
Alfonso M. Cevola for The New York Times
The Romeo del Castello vineyards are bordered by lava that erupted from Mount Etna in 1981.
The existential threat is ever-present, yet the promise proves too tough to resist.
A Sip of Prohibition-Era Cuba at BlackTail
By ROBERT SIMONSON
A new downtown bar and restaurant from the Dead Rabbit team summons the Havana frequented by Hemingway and Capone.
Boîte
Sanatorium, a Hospital-Theme Bar, Opens in the East Village
By JOSHUA DAVID STEIN
The bar is the creation of Albert Trummer, a madcap bartender from Austria known for playing with fire.
A Mood-Ring Ingredient Makes Cocktails Change Color
By ROBERT SIMONSON
The butterfly pea flower is suddenly in demand at bars across the country.
Wine School
Wine School
Your Next Lesson: Grüner Veltliner
By ERIC ASIMOV
Once a fad, a great summer wine gets another shot at proving its worth.
Front Burner
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A London Outpost of a Paris Trendsetter
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Despite its name, Frenchie’s accent is as British as it is French.
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