Restaurant Review
Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn
By PETE WELLS
A Japanese ramen chain serves its single kind of soup in a singular setting: individual “flavor concentration booths.”
The host of ‘A Chef’s Life’ had turned her back on her native corner of North Carolina. Then she returned to help celebrate and revive it.
A Japanese ramen chain serves its single kind of soup in a singular setting: individual “flavor concentration booths.”
New start-ups are buying meat from small farms and dividing it into manageable cuts.
Eiji Ichimura, who ran the 12-seat sushi bar at Brushstroke, is opening his own restaurant, chefs on the move and other restaurant news.
Maria Agresta, who will sing Micaëla, will have a role elsewhere on opening night: Her family’s recipes will be featured in the Grand Tier Restaurant.
No need to settle for plain steamed vegetables when you can brighten them with garlic, red pepper and lemon, or enrich them with butter or cheese.
Separate riffs on the campfire classic will be sold in different parts of the country.
Moderately priced bottles to drink with long braises, roasted meats and stews simmering on the stove.
Spaghetti and meatballs, pecan pie, fish tacos: There are so many ways to feed the ones you love.
Martha Washington, Abigail Adams and Dolley Madison’s contributions to food history will be celebrated at the New School.
These canned mackerel from Bela Brand are perfect for tapas.
This device was developed before the company recalled defective blades in older models.
The 92nd Street Y has scheduled two excursions. And, yes, there will be samples.
“Farm-to-tray” food is the focus at this outpost of the Chelsea Market original.
La Colombe’s new herbal tea does double-duty as a flavoring for soups and stews.
As part of “Winter Warm-Up 2017,” several young Yankees and a few veterans will serve up sandwiches, visit senior centers and make phone calls to season ticket holders.
A northwestern China specialty is drawing crowds, sometimes demanding, to a stall in Chelsea Market.
Graham Kerr, now 82, recalls a life of big leaps, from irreverent indulgence to health zealotry to, finally, moderation.
In discs and cubes, the team behind Estela constructs dishes as intriguing (and satisfying) as the art on display.
The innovative chef and restaurateur Anita Lo says she can’t keep up with rising costs.
The cookbook author and essayist, who has a cult following in Britain, writes about our relationship to food, with all its pleasures and complications.
La Sirena in Chelsea and Il Buco Alimentari e Vineria in NoHo will now offer Spanish-style small plates.
Amanda Cohen of Dirt Candy stakes a claim at Newark Liberty International Airport, elaborate cocktails in Clinton Hill, Brooklyn, and other restaurant news.
Fast-casual food outlets are creating a new class of servers to give waiting customers a more human touch.
A growing number of small producers in Italy are using only domestic durum wheat, for its flavor and for bragging rights.
Parents should feed babies foods containing peanut powders or peanut butter at 6 months or even earlier as a way to help avoid peanut allergies.
Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.
Use these new mats to bake cookies or to convert a cutting board into a serving platter.
A new limited-edition winter mustard from Maille is seasoned with black truffles.
The author of “Cannibalism: A Perfectly Natural History” will discuss it at the American Museum of Natural History next month.
Central Cellars, in Grand Central Terminal, caters to wine and whiskey aficionados.
The Impossible Burger tries to replicate the taste and feel of a meat hamburger. It’s not quite there, an expert says, but it’s a serious attempt.
A sensory analyst at Driscoll’s explains that getting people to buy fruit is about much more than taste.
It’s time again for the annual lists of what we will be eating. Here is how the seers make their predictions.
Three women who work at the Aldrich Contemporary Art Museum in Ridgefield, Conn., enjoy a meal at a pop-up restaurant in the Flatiron district.
The cuisines of two nations coexist nicely in the arepas, empanadas and chipa at a new restaurant in Woodside.
At their second outlet, in Oakland, two lauded chefs aim to improve local health and more. But the food needs improving, too.
Our critic counts down his favorites among the new places he reviewed this year.
These are the articles and columns that Food section readers found most compelling in 2016.
These were the most saved recipes in 2016 from NYT Cooking.
Our Hungry City critic picks the favorite restaurants she visited this year in New York’s rich global bazaar.
These wines, both modest and profound, recall moments in 2016 not to be forgotten.
Chefs and bakers are embracing the bumpy, nutty and fragrant breads of northern Europe.
These Scandinavian morsels are just about the most perfect thing you could make on a cold, wet evening.
The only thing better than a classic is two.
A dish of farro, roasted winter squash and feta can be a meatless main course or hearty side dish.
Rich, tasty and somewhat virtuous, morning glory muffins are a fine January treat.
This one ingredient makes the beloved eggy, rich bread even more delectable.
Jackson Family Wines is among California winemakers employing both high-tech and old-school techniques to adapt to hotter, drier conditions.
This fortified, sweet wine with a history stretching back centuries is experiencing a modest revival.
An alcohol-free cocktail can be as special and satisfying as its boozy counterpart.
It’s a good time to be a writer covering bourbon, rye and other American whiskeys.
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Interactive map of health violations at restaurants in New York
The chef Philip Howard left the two Michelin-starred Square to open Elystan Street, and the result is simpler satisfaction.
Like Tapawingo before it, Alliance offers sophisticated concoctions that showcase locally sourced ingredients.
Los Angeles’s strip malls have long been strongholds of splendid traditional ethnic restaurants. Now they are home to ultracreative ones, helmed by daring new chefs.
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