The Birria Boom Is Complicated, but Simply Delicious
With infinite variations, the regional Mexican stew is now a social-media star in Los Angeles and beyond.
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Food
Highlights
Photo CreditDavid Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Photo CreditTodd Heisler/The New York Times Joe Allen, Theater District Restaurateur, Is Dead at 87
His restaurant Joe Allen and another he opened next door, Orso, have been popular hangouts for celebrities and celebrity-watchers and the flagships of an international empire.
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Photo CreditJulia Gartland for The New York Times (Photography and Styling) Big Love for Small-Batch Baking
During the pandemic, home bakers clamored for scaled-down versions of their favorite recipes.
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Photo CreditAndrew Scrivani for The New York Times This Valentine’s Day, Make a Restaurant-Worthy Spread at Home
Dinner at a fancy spot may not be in the cards this year, but David Tanis’s menu may be the next best thing.
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Photo CreditMaggie Shannon for The New York Times ‘We Are Forgotten’: Grocery Workers Hope for Higher Pay and Vaccinations
Booming business during the pandemic hasn’t always meant better wages, and they have largely been left off vaccine priority lists.
By Sapna Maheshwari and
The Pour
Photo CreditDavide Bonazzi For the Wine World, 2021 Brings Familiar Problems
The year has changed. So has the government. But the challenges facing the wine industry — Covid, tariffs and climate change — remain.
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Photo CreditAlyssa Schukar for The New York Times America’s First Moonshine, Applejack, Returns in Sleeker Style
From the Blue Ridge Mountains to Vermont, new distillers are reviving a drink that vanished during Prohibition, giving it the age and polish of a fine brandy.
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Photo CreditJenny Huang for The New York Times At Dhamaka, Indian Village Food Comes to the City
Chintan Pandya follows up his hit Queens restaurant, Adda, with a celebration of rustic Indian cuisine on the Lower East Side.
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Photo CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks. Tet Is Full of Traditions, but You Can Have It Your Way
Plenty of rule-bending and innovation has been brought to Vietnamese Lunar New Year feasts as the diaspora has grown.
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Eat
Photo CreditHeami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Miako Katoh Saying Goodbye With Beans
In her final column for the magazine, Samin Nosrat makes the case for cooking beans the old-fashioned way.
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Photo CreditChristopher Simpson for The New York Times. Food Stylist: Barrett Washburne. Now’s the Time for Homemade Dumplings
For Lunar New Year, shape savory and sweet Chinese dumplings at home.
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A Good Appetite
Photo CreditChristopher Simpson for The New York Times. Food Stylist: Barrett Washburne. There’s Nothing Better Than This Cheesy Potato Soup
Silky-smooth and simple to make, it gets verve and heat from homemade pickled jalapeños.
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Wine School
Photo CreditTony Cenicola/The New York Times In Fleurie, Looking Beyond the Clichés of Beaujolais
In this esteemed cru of Beaujolais, the descriptions roll out reflexively: It’s floral, it’s soft, it’s easy. The truth is in the drinking.
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Front Burner
Photo CreditEmily Schindler, via The Infatuation A New Zine Explores Hong Kong Comfort Food
The first issue of IYKYK & If Not, Now You Do, from the Infatuation, explores cha chaan teng from Hong Kong.
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