Alsatian Wines Strike a Balance of Dry and Sweet
By ERIC ASIMOV
For years, the region has battled its reputation for unexpectedly sweet and cloying wines. It’s time to look again.
Benjamin Norman for The New York Times
At this small shop on the Lower East Side, Fernando Lopez makes fluffy, crumbly tamales that evoke “the feeling when I was a 5-year-old.”
Restaurant Review
Made Nice Is Fast and Casual. But Is It Good?
By PETE WELLS
The chef Daniel Humm tries to bring his meticulous care and artistry to a high-speed operation.
When Jack Daniel’s Failed to Honor a Slave, an Author Rewrote History
By CLAY RISEN
The whiskey maker backed away from a promise to acknowledge its debt to a black distiller — until Fawn Weaver swooped into town and took up the cause.
Eat
Oysters: A Love Story
By TEJAL RAO
Grilled with a hot-sauce butter, they become a dish worth sharing.
The Chef
For Niven Patel, Farm-to-Table Cooking Means Taro and Mangoes
By RACHEL WHARTON
The Miami chef grows produce in his backyard in Homestead, Fla. — the only part of the contiguous United States with a tropical monsoon climate.
Embrace the Egg!
By JULIA MOSKIN
In summer, the humble hard-boiled egg can turn a tomato sandwich into dinner, or a potato salad into a vegetarian main course. Make some today.
Meals for Your Eclipse Menu
By SARA BONISTEEL
In parts of the United States, the eclipse will occur around lunchtime. Consider planning a picnic. (At least, have a crescent-shaped cookie.)
A Good Appetite
The Best Way to Let Summer Fruit Shine
By MELISSA CLARK
The cobbler, a seasonal standby, can be made with pie crust, biscuits or cake — but its greatest versatility lies in the fruit you use.
City Kitchen
Swap the Hot Grill for a Cool Drink and Low Oven
By DAVID TANIS
Thai-style pork ribs, marinated with honey, soy and ginger, just need a turn in the oven before being painted with glaze.
Wines of The Times
Rich and Oaky, White Rioja Bends the Summer Standard
By ERIC ASIMOV
Though not your typical quencher, these complex, unusual wines are both refreshing and interesting.
Off the Menu
Sola Pasta Bar, From a Michelin-Starred Chef, Opens in SoHo
By FLORENCE FABRICANT
Major Food Group plans a new branch of Parm and a tiki bar, Eiji Ichimura’s next moves, closings and other restaurant news.
Have You Seen This Pizza Performance at Lucali’s?
By SAM SIFTON
Breaking down Mark Iacono’s sacred ritual, moment by perfect moment.
A Luxurious Menu of Korean Desserts
By FLORENCE FABRICANT
Eunji Lee, the pastry chef at Jungsik, has designed a dessert menu that becomes more indulgent as the evening progresses.
Casual French Cafe Opens on Upper East Side
By FLORENCE FABRICANT
Café Bilboquet sells morning pastries, sweets and drinks, and will soon expand its menu.
High-Wire Feat for Single-Stem Flowers
By FLORENCE FABRICANT
The florist Kelsie Hayes floats flowers, dangling them above the dinner table like acrobats in flight.
Elegant Grinders for the Seasoning Set
By FLORENCE FABRICANT
Tablestick grinders from Unicorn in Nantucket, Mass., take their design from a popular waiter’s tool.
Duck and Wild Boar Salami for Summer Picnics
By FLORENCE FABRICANT
D’Artagnan has added two new meats to its lineup of air-cured saucisson sec.
Extra Spice Gives Ginger Beer a Refreshing Kick
By FLORENCE FABRICANT
The producer of Bruce Cost Ginger Ale now makes Brooklyn Crafted, a ginger beer that is just right for cocktails.
Icy, Sweet and Instagram-Ready
By JULIA MOSKIN
Ingenious takes on soft serve, shaved ice and other treats from Thailand, Japan and South Korea are putting the American scoop shop to shame.
Restaurants and News
View From the River Café: 40 Years of Feasts and Firsts
By BRYAN MILLER
Cole Wilson for The New York Times
The restaurant has a mesmerizing view of the Brooklyn Bridge.
This special-occasion restaurant on the East River in Brooklyn was in many ways a pioneer, yet its understated charm and elegant owner still thrive.
Free Alaskan Salmon: Just Bring a Net and Expect a Crowd
By JULIA O'MALLEY
Amateurs pack the shores of the Kenai River, perhaps the most colorful, and contentious, fishing spot in America.
Restaurant Review
At Nur, an Open-Armed Approach to Middle Eastern Flavors
By PETE WELLS
The Israeli chef Meir Adoni’s pluralist vision embraces the foods of Morocco and Libya in North Africa, as well as Israel, Yemen and Syria.
Fruitcake From Robert Scott Expedition Is ‘Almost’ Edible at 106 Years Old
By YONETTE JOSEPH
Conservationists who found the ice-covered dessert in Antarctica believe it once belonged to the British explorer.
Corey Chow to Be New Chef de Cuisine at Per Se
By FLORENCE FABRICANT
Mr. Chow replaces Eli Kaimeh, who is leaving for a three-month sabbatical.
EBay’s Founder Has a New Idea: Build a Dairy in Hawaii
By STEPHANIE STROM
Kauai residents who object are teaming up with owners of resorts that line the island’s famous beaches to try to block the dairy.
An Appraisal
Remembering Judith Jones and Her Recipe for Food Writing
By KIM SEVERSON
The cookbook editor, who died Wednesday, inspired and sometimes intimidated the chefs and writers she guided.
Cue the Carrots! Strike Up the Squash!
By ANNIE CORREAL
The musicians of the Long Island Vegetable Orchestra make their instruments from things that grow in the garden.
Trilobites
We Need to Talk Some More About Your Dirty Sponges
By JOANNA KLEIN
A study of the bacteria that proliferate in kitchen sponges alarmed many readers. But do not despair, there are some simple solutions.
‘The Great British Bake Off’ as We Know It Is Over. What Comes Next?
By LIAM STACK
The cheerful British hit has been rocked by drama since it left BBC last year. Here’s what is next for the show and its original hosts.
Buttered Roll Redux: A Lowly Breakfast Food Begets High Drama
By SADIE STEIN
“With the amount of breaking news stories in the world, who could possibly be that interested in a little essay about buttered rolls?”
The Secret Life of the City Banana
By ANNIE CORREAL
Millions of bananas arrive every week in New York City. It takes a lot to get them from the boat to the bodega.
Restaurant Review
A New Kind of Sichuan Restaurant for New York
By PETE WELLS
In downtown Flushing, Queens, Guan Fu Sichuan shows off the rich variety of flavors beyond the familiar blast of chiles.
Impossible Burger’s ‘Secret Sauce’ Highlights Challenges of Food Tech
By STEPHANIE STROM
The start-up is finding out what happens when a fast-moving venture capital business runs into the staid world of government regulation.
Off the Menu
Brasserie With an Eye on Expansion Takes Root in Sheepshead Bay, Brooklyn
By FLORENCE FABRICANT
The first of three planned locations for KarVér Brasserie and Bakery Café opens, Fairfax opens in the Perla space, and more restaurant news.
Christian Millau, 88, Co-Founder of Lively Restaurant Guide, Dies
By WILLIAM GRIMES
Mr. Millau, with Henri Gault, took aim at the Michelin Guide, which he called stodgy and as terse as “a telephone book.”
How Erin French Made a Tiny Maine Town a Dining Destination
By TEJAL RAO
The chef has found success by running her small, idiosyncratic restaurant in Freedom, Me., exactly the way she likes.
Judith Jones, Editor of Literature and Culinary Delight, Dies at 93
By ROBERT D. McFADDEN
Ms. Jones discovered Julia Child and other venerated culinary writers, and pushed for the American publication of Anne Frank’s diary.
hungry city
Thai Dishes, Beloved and Rare, at Playground in Woodside, Queens
By LIGAYA MISHAN
Sudarat Yingyong serves many dishes, like a salad of red weaver ants, that make no concessions to Western palates.
Ode to the Buttered Roll, That New York Lifeline
By SADIE STEIN
The utterly simple kaiser roll, spread with butter, is an unsung hero of the city’s mornings.
Can You Develop Food Allergies at Any Age?
By SOPHIE EGAN
Preliminary data from a large, new national study suggests that over half of American adults with a food allergy developed it after age 18.
Cooking
Gentl and Hyers for The New York Times
Ispahan Sablés.
Pierre Hermé’s raspberry and rose sablés taste wonderfully complex, but making them is easy.
Eat
How to Have Your Health Food and Love It, Too
By GABRIELLE HAMILTON
Make your own tofu, then serve it with a French butter sauce – the best of two very different kinds of cooking.
City Kitchen
A Cool Solution for Hot Summer Nights
By DAVID TANIS
This supper is the ideal opportunity to use all those glorious vegetables at the farmers’ market.
A Good Appetite
These Tacos Get Their Fire From the Grill
By MELISSA CLARK
A stint over the flame brings out the best in all the components of these skirt steak tacos — even the salsa.
City Kitchen
Watermelon Grows Up
By DAVID TANIS
A gazpacho-like cold soup, paired with hot pepper and lime juice, is a far cry from the plain fruit of childhood but still elegant in its simplicity.
A Quick, Satisfying Fix for Weeknight Chicken
By MELISSA CLARK
When pounded thin and marinated, chicken breasts stay juicy and tender.
A Good Appetite
Vegan Ice Cream Enters a Golden Age
By MELISSA CLARK
With a huge variety of plant-based milks now available on the market, nondairy ice creams are getting better than ever.
City Kitchen
An Instant Way to Bolster Flavor
By DAVID TANIS
Miso imbues everything it touches with a sweet, salty, nutty complexity.
Hot Enough for You? Try Eating Something Even Hotter
By DAVE KIM
On summer scorchers, Korean tradition calls for a boiling bowl of chicken, rice and ginseng that’s believed to work better than anything cold.
Drinks
When Bad Drinks Go Good
By ROBERT SIMONSON
Thomas Patterson for The New York Times
At Pépé Le Moko in Portland, Ore., new versions of, from left: an amaretto sour, a Blue Hawaii, a Long Island iced tea and a Grasshopper.
The Long Island iced tea, the Midori sour, the Blue Hawaii: Fussy bartenders are upgrading these decidedly down-market cocktails.
The Pour
Colares, Where the Vineyards Snake Through the Sand
By ERIC ASIMOV
The savory, distinctive Portuguese wines come from unusual vineyards along the Atlantic coast, continental Europe’s westernmost growing region.
The Pour
The Delicious World of Bruno, Chief of Police
By ERIC ASIMOV
Martin Walker shares the wines and food of the Périgord region, which inspired the fictional world of Bruno Courrèges, his small-town French police chief.
Wine School
Giving New Zealand Sauvignon Blanc a Second Chance
By ERIC ASIMOV
Consumers may hold strong opinions about certain kinds of wine, but occasionally revisiting those biases opens people up to new pleasures.
Beer Makers Who Used Other Breweries Are Opening Their Own
By JOSHUA M. BERNSTEIN
A sense of place, and a place to sell, are suddenly important in the beer world. So contract, or “gypsy,” brewers are putting down roots.
Learn to Cook
Cooking
How to Make Jam
By ALISON ROMAN
In this guide, we’ll walk you through making and canning jams — using berries, stone fruit, tomatoes, apples or pears — letting you savor the season all year round.
Wine School
Your Next Lesson: Godello From Spain
By ERIC ASIMOV
This white grape almost disappeared from Spain in the middle of the 20th century, but a dedicated group succeeded in reviving it.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
The Most Delicious Summer on Record
By THE NEW YORK TIMES
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Culinary Travel
Neighborhood Joint
Patricia’s of the Bronx: To Eat, or to Chat?
By SHIVANI VORA
This neighborhood restaurant, which has been serving homemade pastas and pizzas in the Bronx for nearly 25 years, has a fiercely loyal clientele.
Bites
A Classic London Restaurant Gets a Makeover and a New Mission
By EDWARD SCHNEIDER
The kitchen at Bibendum is now run by Claude Bosi, and the result is both familiar and exciting.
Pursuits
Mohonk’s Farm-to-Table Rebirth
By STEVE REDDICLIFFE
The executive chef at the venerable Hudson Valley resort infused a “dependable” menu with purely regional flavors. The results are delicious.
Bites
A Jerusalem Restaurant With Italian and Israeli Influences
By GABRIELLA GERSHENSON
The best dishes at Anna, which opened in 2016, encompass the shared Italian and Israeli passion for freshness and simplicity.
Pursuits
Moose, Anyone? In Newfoundland, Food Both Rustic and Sophisticated
By CRAIG S. SMITH
Arctic hare and beaver are also on the menu at a handful of outstanding restaurants in and around the capital of St. John’s.
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