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.
Advertisement
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.
By LIGAYA MISHAN
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.
By ERIC ASIMOV
At the Re Store, the continental roll has been a community staple for more than 50 years.
By BESHA RODELL
What’s it like to eat at the second incarnation of the rule-defying Copenhagen restaurant? Our critic explains it all for you.
By PETE WELLS
The restaurant chain Mo’ Bettahs has found success appealing to Utah’s dominant religious group: Mormons, who have long had ties to Polynesia.
By PRIYA KRISHNA
A little-publicized amendment in the new tax law shows the growing political clout of American spirits producers, particularly the smaller ones.
By ROBERT SIMONSON
Pappardelle with fresh-from-the-market garlic shoots, peas and pancetta is a perfect expression of the season’s beginning.
By DAVID TANIS
Each bite of this cake contains a burst of tangy grapefruit.
By MELISSA CLARK
For the TriBeCa bistro from the duo who made Minetta Tavern popular, unfamiliar names on the wine list are nothing to fear.
By ERIC ASIMOV
A fifth Boqueria for New York, Mediterranean with an Italian twist in Gowanus, Brooklyn, and other restaurant news.
By FLORENCE FABRICANT
Mayonnaise from your fridge is the key to pulling this salad together quickly.
By SAMIN NOSRAT
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.
By TEJAL RAO
This ancient grape from Campania has been resurrected in recent decades. It is now considered one of Italy’s best white grapes.
By ERIC ASIMOV
Some of the glassware the chef Günter Seeger has chosen for his West Village restaurant is available for sale.
By FLORENCE FABRICANT