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.
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It’s a classic, arguably essential pairing, but striking the right balance can be tricky.
By MELISSA CLARK
This dish — a pita, filled with an herb-packed omelet — is a mash-up worth replicating.
By DAVID TANIS
At Lagman House, the chef and his wife, descendants of Chinese Muslims who fled China, specialize in hand-stretched noodles presented in bracing dishes.
By LIGAYA MISHAN
Taco Quetzalcoatl serves home-style cooking in an out-of-the-way neighborhood.
By BESHA RODELL
The country is full of obscure and unusual grapes. Some already make wonderful wines, but too many fall prey to formulaic production.
By ERIC ASIMOV
As big supermarkets struggle, a new crop of local groceries is innovating to serve niche audiences and advance social causes.
By KIM SEVERSON
Pino Luongo’s Coco Pazzo Trattoria brings a 1990s favorite back to SoHo; Yves in TriBeCa gets a promising new chef.
By PETE WELLS
Lombardi’s unveils a lavish Chelsea location, a rooftop bar named after a well-connected interior designer and other restaurant news.
By FLORENCE FABRICANT
Far from the tourists in Havana lies Santiago de Cuba. There, rum became a refined drink, and its signature cocktail still thrills.
By CLAY RISEN
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.
By ERIC ASIMOV
Young expats have transplanted their bright, Instagrammable cooking and mellow lifestyle by opening cafes in New York City.
By JULIA MOSKIN
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.
By BEN RATLIFF
The riesling grape is particularly expressive of a sense of place. How do these three bottles, from New York, Oregon and California compare?
By ERIC ASIMOV
Prosciutto di Carpegna from the Adriatic Coast of Italy is a ham cured with a rub of seasoned lard.
By FLORENCE FABRICANT