Finding a Lost Strain of Rice, and Clues to Slave Cooking
The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.
Highlights
Highlights
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Photo CreditCasey Kelbaugh for The New York Times Restaurant Review
A Chinatown Noodle Dynasty Returns in Style
Hwa Yuan Szechuan, the restaurant that gave New York cold sesame noodles, resurfaces with a menu that charms rather than overwhelms.
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Photo CreditAn Rong Xu for The New York Times What to Do When Laptops and Silence Take Over Your Cafe?
Faced with remote workers, small-business owners are scrambling for a strategy: Cultivate those customers, unplug the Wi-Fi — or both.
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Photo CreditJim Wilson/The New York Times David Tanis Is Appointed Chef at Monkey Bar
The owners, Graydon Carter and Jeff Klein, say they expect refinement and subtle changes with Mr. Tanis in charge of the Midtown kitchen.
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Off the Menu
Photo CreditCaitlin Ochs for The New York Times Gem, From 19-Year-Old Chef Flynn McGarry, Opens in the Lower East Side
Israeli food in Midtown East, a new branch of MaLa Project in Midtown West, and other restaurant news.
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Culinary Arts
Photo CreditTony Wolf Squab: A Primer
The illustrated history of squab, from ancient Egypt to Delmonico's.
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City Kitchen
Photo CreditKarsten Moran for The New York Times Meat and Potatoes Made Magical
A top-quality steak served with herbed, buttery potatoes makes a special dinner for two — for any occasion or no occasion.
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A Good Appetite
Photo CreditAndrew Scrivani for The New York Times Chewy Chocolate Cookies That Are Only Slightly Over the Top
Brownielike and fudgy, these chocolate cookies are packed with white chocolate, nuts and dried cherries.
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Hungry City
Photo CreditAn Rong Xu for The New York Times Uighur Specialties, With Lamb Front and Center, at Kebab Empire
Kudret Yakup opened a Manhattan restaurant in December, as what may be the first U.S. franchise-in-the-making to showcase the Muslim minority’s food.
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Food Matters
Photo CreditPhotograph by Patricia Heal. Styled by Michael Reynolds The Golden Age of Crudités
How did a grouping of uncooked, sliced vegetables become the truest expression of a chef’s creative abilities?
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Wines of The Times
Photo CreditTony Cenicola/The New York Times 2014 Barbarescos: Triumphs and Question Marks
A difficult, rainy vintage proved to be a challenge for producers. Some made the best of it with fresh, expressive and delicious wines.
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Eat
Photo CreditGentl and Hyers for The New York Times. The Flavor Enhancer You Don’t Need to Tell Anyone About
Seaweed is the secret to this remarkable fish chowder.
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Photo CreditTony Cenicola/The New York Times Your Next Lesson: Value Bordeaux
Despite its pricey image, Bordeaux is fertile ground for good values. These bottles often come from small producers in underappreciated areas.
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Front Burner
Photo CreditTony Cenicola/The New York Times A New Skyr From an Icelandic Chef
Gunnar Gislason, the executive chef of Agern, developed the ninth flavor from Icelandic Provisions.
