Hungry City
Modern Russian Dumplings That Nod to the Past
At Luda’s Dumplings in Sheepshead Bay, Brooklyn, the pelmeni are made with thoughtfully chosen ingredients and cooked to order, then glossed with drops of clarified butter.
Highlights
Highlights
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Photo CreditSasha Maslov for The New York Times -
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Photo CreditSerge Bloch Wine School
From the Savory Side, the Salty Carricantes of Sicily
Salinity is not a quality that often comes to mind about wine, but quite a few whites show off herbal, spicy, mineral flavors rather than fruit.
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Photo CreditGraham Miller for The New York Times Australia Fare
The Best Italian Subs — at Least in Australia
At the Re Store, the continental roll has been a community staple for more than 50 years.
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Photo CreditDitte Isager for The New York Times Critic’s Notebook
The New Noma: Frequently Asked Questions
What’s it like to eat at the second incarnation of the rule-defying Copenhagen restaurant? Our critic explains it all for you.
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Photo CreditRyan Shorosky for The New York Times Hawaiian Food Is Flourishing … in Utah?
The restaurant chain Mo’ Bettahs has found success appealing to Utah’s dominant religious group: Mormons, who have long had ties to Polynesia.
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Photo CreditCole Wilson for The New York Times Craft Distillers, Facing Lower Taxes, Invest in Themselves
A little-publicized amendment in the new tax law shows the growing political clout of American spirits producers, particularly the smaller ones.
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City Kitchen
Photo CreditKarsten Moran for The New York Times Swirling Spring in With the Noodles
Pappardelle with fresh-from-the-market garlic shoots, peas and pancetta is a perfect expression of the season’s beginning.
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A Good Appetite
Photo CreditAndrew Scrivani for The New York Times A Tart Solution for Sweet Crumb Cake
Each bite of this cake contains a burst of tangy grapefruit.
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The Pour
Photo CreditAn Rong Xu for The New York Times A New Restaurant, Frenchette, Stands Up for Natural Wines
For the TriBeCa bistro from the duo who made Minetta Tavern popular, unfamiliar names on the wine list are nothing to fear.
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Off the Menu
Photo CreditCaitlin Ochs for The New York Times Cocktails, Alcoholic and Nonalcoholic Alike, in Greenwich Village
A fifth Boqueria for New York, Mediterranean with an Italian twist in Gowanus, Brooklyn, and other restaurant news.
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Eat
Photo CreditGentl and Hyers for The New York Times A Green Goddess Dressing for When Speed Matters
Mayonnaise from your fridge is the key to pulling this salad together quickly.
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Photo CreditJoe Carrotta for The New York Times The Quarterback of the Kitchen? It’s Not Always the Chef
Little known to the public but prized in the business, the expediter plays a high-pressure role, setting the pace for both kitchen and dining room.
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Wine School
Photo CreditSonny Figueroa/The New York Times Your Next Lesson: Fiano
This ancient grape from Campania has been resurrected in recent decades. It is now considered one of Italy’s best white grapes.
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Front Burner
Photo CreditDaniel Krieger for The New York Times Wine Glasses With Style and Function
Some of the glassware the chef Günter Seeger has chosen for his West Village restaurant is available for sale.
