A Dwindling Catch Has Alaskans Uneasy
Red salmon, a summertime pleasure that feeds residents through the winter, has failed to show up this season in most rivers.
Highlights
Highlights
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Photo CreditBrandon Thibodeaux for The New York Times Can Liquor Have a Local Taste? They’re Banking on It
No one is sure whether spirits can convey “terroir” like wine does. But distillers are seeking, and selling, that sense of place.
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Photo CreditDaniel Krieger for The New York Times Restaurant Review
Nobu’s Offspring Still Know How to Party
Many years on, the question is not just whether you feel like eating there but whether you feel like being there.
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Photo CreditStephen Speranza for The New York Times Off the Menu
Randall’s Barbecue Nods to Its Lower East Side Setting
Smoked duck and chopped chicken livers from a Hill Country Barbecue alumnus, a vegan diner in Brooklyn, and other restaurant news.
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Photo CreditDavid Howells/Corbis, via Getty Images State Investigates Sexual Harassment at the Spotted Pig
New York’s attorney general has issued a subpoena seeking information about Ken Friedman, Mario Batali and civil rights violations at the restaurant.
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Photo CreditEllen Silverman for The New York Times At 59, a Gutsy Chef Makes Her Restaurant Debut
You won’t necessarily find kebabs at Sofreh, Nasim Alikhani’s new restaurant in Brooklyn, but a bold, modern take on Persian cuisine.
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Photo CreditMichael Graydon & Nikole Herriott for The New York Times With a Little Wine (and a Lot of Herbs), Clams Turn On the Charm
Best of the bivalves? Alison Roman says yes, and steams them in a pool of toasted garlic oil with dry white wine.
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A Good Appetite
Photo CreditAndrew Scrivani for The New York Times The BLT, as You’ve Never Seen It
Crunchy, spicy and quick to make, BLT tacos are a simple after-work dinner, or a brunch you can make while you’re still half-asleep.
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City Kitchen
Photo CreditKarsten Moran for The New York Times Step Aside, Peaches: Nectarines Make a Bid for Best Cobbler Filling
Paired with raspberries in this summery dessert, the smooth-skinned fruit bubbles beneath sweet biscuits studded with candied ginger and pistachios.
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Hungry City
Photo CreditCaitlin Ochs for The New York Times At Nepali Bhanchha Ghar, Splendor Comes Served on a Plate
At this Jackson Heights, Queens, restaurant, the specialties include sel roti, doughnuts of crushed rice and sugar, and jhol momo, dumplings in a chutney.
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Photo CreditPeter Prato for The New York Times Sambal, a Pungent Reminder of Home and Hardship
There are more than 300 varieties of the spicy chile paste, born in Southeast Asian villages and passed down through generations.
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Eat
Photo CreditGentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver. The Pasta Cure for the Hungry and the Stressed-Out
A dose of cheese, garlic and spaghetti to help soothe your loved ones when they’re down.
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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 CreditKarsten Moran for The New York Times Summer Ramen You’ll Want to Recreate at Home
The seasonal ramen at O Ya in NoMad teems with steamed clams in a lighter chicken and clam broth.
