Rye, a Grain With Ancient Roots, Is Rising Again
By JULIA MOSKIN
Chefs and bakers are embracing the bumpy, nutty and fragrant breads of northern Europe.
Daniel Krieger for The New York Times. Technology by Samsung.
Daniel Krieger for The New York Times. Technology by Samsung.
In discs and cubes, the team behind Estela constructs dishes as intriguing (and satisfying) as the art on display.
A Slower Pace for TV’s ‘Galloping Gourmet’
By KIRK JOHNSON
Graham Kerr, now 82, recalls a life of big leaps, from irreverent indulgence to health zealotry to, finally, moderation.
Off the Menu
Maison Pickle, Serving French Dip Sandwiches, Opens on the Upper West Side
By FLORENCE FABRICANT
Amanda Cohen of Dirt Candy stakes a claim at Newark Liberty International Airport, elaborate cocktails in Clinton Hill, Brooklyn, and other restaurant news.
Make Soup!
By SAM SIFTON
We’re casting aside recipes in a more involved, fascinating matter, and diving deep into building comforting flavors.
These Foods Aren’t Genetically Modified but They Are ‘Edited’
By KENNETH CHANG
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.
Tapas Bars Added at 2 Manhattan Restaurants
By FLORENCE FABRICANT
La Sirena in Chelsea and Il Buco Alimentari e Vineria in NoHo will now offer Spanish-style small plates.
Hungry City
Paraguay and Venezuela, Together at the Table, at Karu Café in Queens
By LIGAYA MISHAN
The cuisines of two nations coexist nicely in the arepas, empanadas and chipa at a new restaurant in Woodside.
A Good Appetite
Swedish Meatballs, From the Comfort of Home
By MELISSA CLARK
These Scandinavian morsels are just about the most perfect thing you could make on a cold, wet evening.
Ruby Tandoh Just Wants You to Eat What You Love
By TEJAL RAO
The cookbook author and essayist, who has a cult following in Britain, writes about our relationship to food, with all its pleasures and complications.
Help Wanted: Someone to Soothe the Restaurant Line
By KAREN STABINER
Fast-casual food outlets are creating a new class of servers to give waiting customers a more human touch.
Feed Your Kids Peanuts, Early and Often, New Guidelines Urge
By RONI CARYN RABIN
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.
Eat
A Middle Eastern Layer Cake for Dinner
By FRANCIS LAM
Learning to make maqluba — a dish of meat, vegetables and spiced rice — in Sunset Park, Brooklyn.
Pastas With a New Selling Point: They’re All Italian
By NICK CZAP
A growing number of small producers in Italy are using only domestic durum wheat, for its flavor and for bragging rights.
Falcons, Drones, Data: A Winery Battles Climate Change
By DAVID GELLES
Jackson Family Wines is among California winemakers employing both high-tech and old-school techniques to adapt to hotter, drier conditions.
A Golden Age for American Whiskey Writers
By ROBERT SIMONSON
It’s a good time to be a writer covering bourbon, rye and other American whiskeys.
Your New Year’s Resolution? Make These Muffins
By SAMANTHA SENEVIRATNE
Rich, tasty and somewhat virtuous, morning glory muffins are a fine January treat.
A Good Appetite
Grain Bowl? Salad? Farro and Squash Can Go Either Way
By MELISSA CLARK
A dish of farro, roasted winter squash and feta can be a meatless main course or hearty side dish.
Front Burner
For the Mustard Lover Who Has Everything
By FLORENCE FABRICANT
A new limited-edition winter mustard from Maille is seasoned with black truffles.
Front Burner
Add a Rainbow of Color to Your Baking Sheet
By FLORENCE FABRICANT
Use these new mats to bake cookies or to convert a cutting board into a serving platter.
Front Burner
Wine and Spirits on the Way to the Train
By FLORENCE FABRICANT
Central Cellars, in Grand Central Terminal, caters to wine and whiskey aficionados.
Front Burner
A New Sandwich Shop for Union Square
By FLORENCE FABRICANT
Make Sandwich is a quick lunch option from Spencer Rubin, the owner of Melt Shop.
Front Burner
No Chianti, but Plenty to Chew On
By FLORENCE FABRICANT
The author of “Cannibalism: A Perfectly Natural History” will discuss it at the American Museum of Natural History next month.
Front Burner
Maple Syrups Taken to the Edge
By FLORENCE FABRICANT
These smoked and infused syrups from Runamok Maple in Vermont add rich flavor to a mixed drink.
Best of 2016
Danny Ghitis for The New York Times
Our critic counts down his favorites among the new places he reviewed this year.
The Most-Read Food Stories of 2016
By THE NEW YORK TIMES
These are the articles and columns that Food section readers found most compelling in 2016.
The Year's Most Popular Recipes
By MARGAUX LASKEY
These were the most saved recipes in 2016 from NYT Cooking.
Hungry City
The Top 10 Cheap (and Astonishing) Places to Eat in 2016
By LIGAYA MISHAN
Our Hungry City critic picks the favorite restaurants she visited this year in New York’s rich global bazaar.
A Top 10 Wine List Built on Memories
By ERIC ASIMOV
These wines, both modest and profound, recall moments in 2016 not to be forgotten.
Restaurants and News
The Dark (and Often Dubious) Art of Forecasting Food Trends
By KIM SEVERSON
Brian Stauffer
It’s time again for the annual lists of what we will be eating. Here is how the seers make their predictions.
Fast Food for Needy Neighborhoods, at Locol in California
By PETE WELLS
At their second outlet, in Oakland, two lauded chefs aim to improve local health and more. But the food needs improving, too.
Square Feet
Historic Designation Sets Stage for a Washington Market District’s Future
By EUGENE L. MEYER
The Union Market is growing ever more chic. At the same time, preservationists are trying to protect the complex’s authentic character and broad appeal.
Nonfiction
‘The Case Against Sugar’
By GARY TAUBES
Reviewed by DAN BARBER
Gary Taubes’s “The Case Against Sugar” sugarcoats nothing. The stuff kills.
Lecce Journal
Italian Inmates Sip, Smell and Taste Their Way to Rehabilitation
By GAIA PIANIGIANI
A program teaches prisoners new professional skills and helps them develop a bond with the region known for its negroamaro grapes.
Sunday Routine
How Hemant Mathur, Indian Restaurateur, Spends His Sundays
By SHIVANI VORA
Mr. Mathur tries to get away from his restaurant work, but it rarely works. When he can, he likes to kick back with his wife and daughter for Bollywood-style TV programming.
The Odeon’s Not-So-Bright Lights Still Beckon
By PETE WELLS
In a restaurant world gone a little crazy, this TriBeCa landmark is an oasis of familiar comforts.
Mark Ladner to Leave Del Posto for a Pasta Start-Up
By JULIA MOSKIN
Mr. Ladner the latest high-end chef to seek his fortune with a simpler, more replicable quick-serve restaurant.
What I Love
David Burke, Celebrity Chef: Collector or Hoarder?
By JOANNE KAUFMAN
The owner of Tavern 62 by David Burke, on why he has 1,200 cookbooks and more art than he can display.
A Kentucky Ham Tradition Endures, From the Back of a Truck
By MICHAEL Y. PARK
While Freddie Bryant, 78, recuperates from surgery, a new generation carries on the annual sale of home-cured meats.
Restaurant Review
Making Way for the Tried and True at Cut by Wolfgang Puck
By PETE WELLS
The celebrity chef’s New York debut features steaks and a slightly outdated notion of glamour.
Hungry City
At Pata Cafe, Few Ingredients but a Mélange of Thai Flavors
By LIGAYA MISHAN
The restaurant in Elmhurst, Queens, serves food that tastes of gestures timeworn but never taken for granted.
Cooking
Gentl and Hyers for The New York Times
Steak tartare (raw egg optional) and pommes Anna can give you a quick start out of the New Year’s gate
Steak tartare and pommes Anna are an elegant twist on cheeseburger and fries.
City Kitchen
Small Luxuries for the New Year’s Eve Plate
By DAVID TANIS
Humble ingredients, like bright golden beets, can be just as celebratory as caviar and truffles.
A Good Appetite
Butter and Shrimp Make Holiday Magic
By MELISSA CLARK
A British tradition, potted shrimp preserved in spiced butter is wonderfully rich.
A Good Appetite
The Golden Secret to Better Challah
By MELISSA CLARK
This one ingredient makes the beloved eggy, rich bread even more delectable.
Classic Flan, a Cool and Creamy Taste of the Past
By JULIA MOSKIN
Rediscovering flan, that simple alchemy of eggs, milk and sugar, and a Christmas tradition throughout Spain and Latin America.
City Kitchen
The Succulent Short Rib Upends the Roast
By DAVID TANIS
A giant roast may be standard holiday fare, but a flavorful pot of short ribs can be far more celebratory.
A French Latke, as Big as the Pan
By JOAN NATHAN
The chef Daniel Rose of Le Coucou makes pommes Darphin, a large potato pancake, for Hanukkah.
Drinks
Tony Cenicola/The New York Times
A special set of Madeiras called the Historic Series, created by their importer, the Rare Wine Company of Vineburg, Calif., as examples of styles of Madeira that might have been popular in the 18th century.
This fortified, sweet wine with a history stretching back centuries is experiencing a modest revival.
Drink
Don’t Call Them ‘Mocktails’
By ROSIE SCHAAP
An alcohol-free cocktail can be as special and satisfying as its boozy counterpart.
Wine School
The Profound Modesty of Good Dolcetto
By ERIC ASIMOV
This standard wine from the Piedmont region of Italy demonstrates the value of an everyday bottle.
Red Wine Hot Chocolate Is a Thing, and It’s (Surprisingly) Delicious
By ERIN McCANN
Wine is good. Hot chocolate is good. But together? It turned out to be pretty great.
A New Champagne for the New Year
By FLORENCE FABRICANT
Arlaux, a family-run winery known for its use of the pinot meunier grape, is now selling its Champagnes in the United States.
The Pour
With Champagne, Big Can Be Beautiful, Too
By ERIC ASIMOV
The popularity of small grower-producers has increased, but it is a mistake to dismiss the big houses, which can also make great Champagnes.
Learn to Cook
Featured Recipes
Crepes With Raspberry-Cassis Sauce
MARTHA ROSE SHULMAN
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven.
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
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Fast Food for Needy Neighborhoods, at Locol in California
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INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Bites
A Restaurant in Michigan’s Vacation Region That Satisfies
By BETSY RUBINER
Like Tapawingo before it, Alliance offers sophisticated concoctions that showcase locally sourced ingredients.
6 Standout Restaurants in Los Angeles Strip Malls
By SAM LUBELL
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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- A Good Appetite: Swedish Meatballs, From the Comfort of Home
- A Slower Pace for TV’s ‘Galloping Gourmet’
- Rye, a Grain With Ancient Roots, Is Rising Again
- Restaurant Review: The Art of Flavor at Flora Bar in the Met Breuer
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- Off the Menu: Maison Pickle, Serving French Dip Sandwiches, Opens on the Upper West Side
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