A Good Appetite
Lemon Bars, With Blueberries in a Supporting Role
It’s a classic, arguably essential pairing, but striking the right balance can be tricky.
Highlights
Highlights
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Photo CreditAndrew Scrivani for The New York Times -
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Photo CreditKarsten Moran for The New York Times City Kitchen
Good Things Happen When Bread Meets Eggs
This dish — a pita, filled with an herb-packed omelet — is a mash-up worth replicating.
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Photo CreditAn Rong Xu for The New York Times Hungry City
A House Built on Family and Dungan Food in Brooklyn
At Lagman House, the chef and his wife, descendants of Chinese Muslims who fled China, specialize in hand-stretched noodles presented in bracing dishes.
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Photo CreditDavid Maurice Smith for The New York Times Australia Fare
In Suburban South Australia, Real-Deal Mexican Hides in Plain Sight
Taco Quetzalcoatl serves home-style cooking in an out-of-the-way neighborhood.
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Wines of The Times
Photo CreditRick Loomis for The New York Times Beyond Assyrtiko, Greek Whites Reach for Distinction
The country is full of obscure and unusual grapes. Some already make wonderful wines, but too many fall prey to formulaic production.
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Photo CreditAndrew Mangum for The New York Times The Freshest Ideas Are in Small Grocery Stores
As big supermarkets struggle, a new crop of local groceries is innovating to serve niche audiences and advance social causes.
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Restaurant Review
Photo CreditDaniel Krieger for The New York Times A Tuscan Revival, a French Debut
Pino Luongo’s Coco Pazzo Trattoria brings a 1990s favorite back to SoHo; Yves in TriBeCa gets a promising new chef.
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Off the Menu
Photo CreditAn Rong Xu for The New York Times Ample Hills Opens Its Red Hook Factory
Lombardi’s unveils a lavish Chelsea location, a rooftop bar named after a well-connected interior designer and other restaurant news.
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Photo CreditEliana Aponte Tobar for The New York Times Deep in the Birthplace of Cuban Rum and the Daiquiri
Far from the tourists in Havana lies Santiago de Cuba. There, rum became a refined drink, and its signature cocktail still thrills.
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Wine School
Photo CreditSerge Bloch A Lesser Known Wine of Sicily Benefits From Globalization
The frappato grape has been grown in the Vittoria region for eons, but only in the last few decades has serious wine been made for global consumption.
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Photo CreditGeorge Etheredge for The New York Times The Art of the Australian Breakfast
Young expats have transplanted their bright, Instagrammable cooking and mellow lifestyle by opening cafes in New York City.
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Photo CreditNathan Bajar for The New York Times Annoyed by Restaurant Playlists, a Master Musician Made His Own
How Ryuichi Sakamoto assembled the soundtrack for Kajitsu, in Murray Hill, and what it says about the sounds we hear (or should) while we eat.
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Wine School
Photo CreditSonny Figueroa/The New York Times 3 American Rieslings to Drink Right Now
The riesling grape is particularly expressive of a sense of place. How do these three bottles, from New York, Oregon and California compare?
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Front Burner
Photo CreditSonny Figueroa/The New York Times A Richer Prosciutto Arrives in New York
Prosciutto di Carpegna from the Adriatic Coast of Italy is a ham cured with a rub of seasoned lard.
