New York Times Food

Wines of The Times: Searching for Soul Among Douro Reds

The wine panel sought and found some distinctive wines, but glossy modern winemaking too often took the spotlight

16.07.21. 18:37

Hungry City: At Dawa’s in Queens, a Fusion of Earth and Sky

At this Tibetan and American cafe, the thrill is the hidden tracks on the flip side of the menu

16.07.21. 17:48

Drink: How Sex, Animals and Obama End Up in Drink Names

Christening cocktails can be as bold an art as creating them

16.07.21. 13:00

Eat: A Clam Fritter That Brings the Bahamas to Your Home

Peppery heat and a zip of lime add an island flair to the familiar

16.07.21. 13:00

Boîte: Jia, Just a Bit Quieter on the Lower East Side

The bottle-service bar is the latest attempt by the Hotel on Rivington to draw a discerning crowd

16.07.20. 22:06

Noted: Spiking Coffee Gives New York Bars a Fresh Buzz

Cafes like Kobrick’s are adding liquor to their coffees, while bars like Fair Weather Bushwick are infusing their cocktails with caffeine

16.07.20. 18:59

What to Cook: What to Cook Now

Keep it simple with a no-recipe bagel sandwich, or embrace the heat and get baking

16.07.20. 17:36

When Community-Supported Agriculture Is Not What It Seems

As demand for local and organic produce has ballooned in the last five years, so have other ideas for connecting farmers to customers

16.07.19. 23:04

Critic's Notebook: At In Situ in San Francisco, Originality in Careful Copies

Corey Lee’s new restaurant regards chefs as practitioners of high culture and iconic dishes as works of art, like literature, music or painting

16.07.19. 22:31

Where to Eat in Rio de Janeiro

Seven restaurants that showcase the flavors and culinary traditions of Brazil

16.07.19. 20:12

Off the Menu: Pondicheri Brings Indian Food From Houston to NoMad

A Texas transplant, a Whole Foods for Williamsburg and more food news

16.07.19. 19:30

At Age 75, the Moscow Mule Gets Its Kick Back

The cocktail in the copper mug is enjoying a revival, with help from the vodka industry

16.07.18. 20:44

Shaun Hergatt’s Next Restaurant: Elevated and Exclusive

The former chef of Juni will open a private restaurant for the residents of a new 96-story tower on Park Avenue

16.07.18. 20:42

When Is Peach Season? It’s a Bit Fuzzy

Rules are meant to be broken, and the latest is an old adage on when to eat a peach

16.07.18. 18:09

Front Burner: A Four Seasons Restaurant Memory You Can Take Home With You

No need to steal an ashtray when you can buy one at auction

16.07.18. 17:59

Front Burner: To Carve a Watermelon, or Even a Cake

This knife will slice, then flipped, will serve

16.07.18. 17:56

Front Burner: 4 Small-Batch Gins, One for Each Season of the Year

Not in the dry London style; rather, floral, spicy, earthy or a little sweet

16.07.18. 17:44

Front Burner: Pies in Prospect Heights

Trading corporate marketing for pies, the baker Meghan Daly serves more than a dozen varieties at her new shop

16.07.18. 17:24

What to Cook: Salmon Tales

Notes from Alaska, a few recipes and some suggested reading

16.07.18. 17:15

Front Burner: Black Currant and Blueberry Juice From Red Jacket Orchards

For mixing with iced tea, adding to sparkling wine or offering to a teetotaler

16.07.18. 17:12

Front Burner: Ground Ibérico Pork Sliders to Sizzle at Home

Fry them in a heavy skillet, then use the residual fat to cook potatoes

16.07.18. 16:54

Advertising: Organic Valley Traces Milk Back From Table to Farm

Catering to people who want to know about where their food comes from, the group is telling its farmers’ stories and inviting consumers to tour member farms

16.07.18. 15:13

What to Cook: What to Cook This Week

Today, take it easy and cook a few ears of summer corn

16.07.17. 17:10

The Last Dinner at the Four Seasons

An American fine dining institution in the Seagram Building moves out after 57 years

16.07.17. 08:26

April Bloomfield Won’t Open Restaurant in Financial District

An ambitious deal for a four-story spread in 70 Pine Street has been called off

16.07.15. 21:42

After 75 Years, the Cheese Stands Alone

After changing times led an Italian immigrant to shut down his grocery store, his relatives passed down a wheel of Romano as they moved around the New York area

16.07.15. 20:39

Dateline/London: A Chicken Feast That Says ‘Sunday’

At the Connaught hotel in London, Hélène Darroze deploys her poultry five ways

16.07.15. 20:05

A Good Appetite: To Get the Most Out of Corn Season, Reach for Your Blender

You can make a silky, luscious sauce for pasta with sweet corn purée

16.07.15. 19:45

City Kitchen: For This Greek Pie, You Don’t Need a Crust

Filled with yogurt, dill and mint, these pitas are wrapped in chard leaves, rather than pastry

16.07.15. 19:28

What to Cook: What to Cook This Weekend

On a morning and weekend full of more terrible news, look for peace in cooking for yourself and those you love

16.07.15. 17:10

Wanted: 2BR, Near Bars and Restaurants

Cafes, restaurants and bars play a major role in the often arduous and angst-ridden drama of home hunting

16.07.15. 15:42

Bites: A London Outpost of a Paris Trendsetter

Despite its name, Frenchie’s accent is as British as it is French

16.07.15. 14:21

Paying Farmers to Go Organic, Even Before the Crops Come In

Demand for organic crops so outstrips the supply that some food brands are underwriting farmers’ arduous and costly transition to organic production

16.07.15. 14:12

The Pour: From Etna and the Salty Sea, a White of Great Potential

The carricante grape is little known, and not much is planted, but it can make wonderfully distinctive wines

16.07.14. 18:07

Eat: A Thai Shrimp Salad of Myriad Tastes

Learning to make a tart, floral, briny, tangy dish from a Thai diplomat’s family who have taken it with them around the world

16.07.14. 13:00

Hungry City: A Bit of Brazil Washes Up at Beach Bistro 96 in Queens

Croquettes, pastries and other South American snacks from a former pro surfer and his wife

16.07.14. 12:00

Boîte: Sanatorium, a Hospital-Theme Bar, Opens in the East Village

The bar is the creation of Albert Trummer, a madcap bartender from Austria known for playing with fire

16.07.14. 07:04

Neighborhood Joint: Surfing to Uzbekistan

Serving mostly Uzbekistan specialties in a laid-back, urban-chic setting, the restaurant draws a diverse clientele of surfers, locals and visitors

16.07.13. 20:22

What to Cook: Recipes for Right Now

Learn the fundamentals of perfect chicken salad, then keep it simple and fry some eggs for dinner

16.07.13. 17:10

Off the Menu: Grains Find a Home at Gristmill

The Park Slope newcomer emphasizes seasonal foods; Meat Hook takes up residence in a brewery; and more restaurant news

16.07.12. 20:44

Recipe Lab: Regaining Chicken Salad’s Dignity, Any Time of Day

Make the classic with care and good ingredients to bring it back to its origins as a special-occasion summer meal

16.07.12. 19:38

Sliced at Tableside, That’s Not Beef. It’s a Beet.

The root gets a lavish preparation at Agern, a Nordic outpost in Grand Central Terminal

16.07.12. 17:43

Restaurant Review: At Mimi, French Food Is a Celebration of Appetite

An updated version of the bistro New Yorkers dream of finding in Greenwich Village

16.07.12. 16:56

Shave Ice’s Not-So-Refreshing Past

An academic lens takes some of the sweetness out of shave ice, the steady companion of a Hawaiian childhood

16.07.11. 20:06

A Sip of Prohibition-Era Cuba at BlackTail

A new downtown bar and restaurant from the Dead Rabbit team summons the Havana frequented by Hemingway and Capone

16.07.11. 17:35

What to Cook: A Prescription for Comfort

When in doubt, go for some chicken (it encourages joy)

16.07.11. 17:10

Front Burner: D.I.Y. Soft Serve With Mix-Ins

You know about make-your-own sundaes, but this twist from CoolMess takes the idea a step further

16.07.11. 12:04

Front Burner: Marcella Hazan’s Last Book, and Her Husband’s Last Tribute

Sound personal advice on ingredients, how to buy them, how to store them and how to use them

16.07.11. 12:03

Front Burner: A Panoply of Open-Faced Sandwiches

A tradition in Austria, as in other European countries, available at Duran Sandwiches New York

16.07.11. 12:02

Front Burner: An Heirloom Picnic Basket

Porcelain plates, a wine cooler, insulated food bags and a cheese board and knife

16.07.11. 12:01

Front Burner: Iced Tea From a Company With a History

Herbal and green teas with rose petals, spearmint, licorice and peppermint from Kusmi Tea

16.07.11. 12:01

Front Burner: Decorating Cakes in Patterns That Stand Apart

Many companies sell sugar sheets, but these come in Florentine, marble and Delft-like designs

16.07.11. 11:57

What to Cook: What to Cook This Week

Make some blueberry pie tonight, then have it with a cup of coffee in the morning

16.07.10. 17:10

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On

The restaurant, which redefined American dining and gave birth to the power lunch, is leaving the space it has occupied since 1959

16.07.08. 20:04

A Good Appetite: Paratha That’s Easy, Versatile and Burnished With Butter

These Indian flatbreads are a cinch to make and at their most ethereal when eaten fresh and warm

16.07.08. 19:16

City Kitchen: How to Spot (and Use) the Best Summer Squash

The tiny ones are bitter; the giant ones are past their prime. Here’s how to find the ones you want

16.07.08. 17:59

What to Cook: What to Cook This Weekend

Go crazy with corn (grill it, caramelize it, slurp it up in a chowder)

16.07.08. 17:10

The Pour: Etna Fumes and Spews, but the Winemaking Goes On

The existential threat is ever-present, yet the promise proves too tough to resist

16.07.07. 18:52

Eat: The Perfect Imperfections of Blueberry Pie

Solving the mysteries of a dessert that’s worth getting just right

16.07.07. 14:27

Hungry City: Burmese Food in New York: Hard to Find but Easy to Love

The search ends at two shoe box restaurants, Burmese Bites in Queens and Burma Noodle Bar in Brooklyn

16.07.07. 12:00

Public Health: Confused About Quinoa and Nutrition? So Are Other Americans

There are some foods that Americans can’t agree about, like steak. But there are also foods that people simply don’t know about

16.07.06. 21:11

What to Cook: 10 Great Recipes for Today

Dishes that celebrate Eid al-Fitr, the end of the monthlong Muslim fast, and a no-recipe recipe for shrimp with caramelized onions

16.07.06. 17:52

At Nathan’s Hot Dog Contest, 15 Women Challenge the Gluttony Ceiling

Before the first man takes a bite at the annual Coney Island contest, female noshers dig in, including a taxidermist, a fashion model and a truck driver

16.07.05. 02:19

From Refugee Chefs, a Taste of Home

Two French entrepreneurs are using food to try to change perceptions of immigrants

16.07.05. 23:01

Ending the Ramadan Fast With an Indonesian Feast

A Boston chef scours the region for ingredients to recreate Eid al-Fitr meals from childhood

16.07.05. 22:11

Off the Menu: Times Square Wakes Up to a Restaurant From Kellogg’s

Christina Tosi serves up cereal bowls, Bergen Hill moves to Manhattan, and other restaurant news

16.07.05. 20:44

To Nibble

A recipe for a spicy cocktail snack, and more news from Florence Fabricant

16.07.05. 19:15

Front Burner: Gotham Bar & Grill Dry-Aged Steaks to Cook at Home

Niman Ranch prime strips from the restaurant or the wholesaler

16.07.05. 19:10

Front Burner: Japanese Rice Whiskey, Aged in Oak, With Hints of Ginger

A smooth, light liquor with a mellow delicacy

16.07.05. 18:50

Front Burner: For the Armchair Traveler and the Adventuresome Cook

Recipes like those for grated zucchini salad, cold soups and grilled entrees from Central Asia and the Caucasus

16.07.05. 18:48

Front Burner: Takeout Chowder Comes With a Bonus

One dash of frugality, one tablespoon oil, one teaspoon za’atar and many leftover oyster crackers

16.07.05. 18:05

Front Burner: Italian Salamis You Don’t Have to Smuggle Home in a Suitcase

Six varieties from the Emilia Romagna region are being imported to American stores

16.07.05. 17:52

Restaurant Review: At Nix, Vegetables Get a Dash of Sex

This Greenwich Village restaurant joins a growing number of vegetarian places that celebrate verve more than virtue

16.07.05. 17:30

Front Burner: Ice Cream Base and More From the Fancy Food Show

At the Javits Center, new products including real birch water and dessert hummus

16.07.05. 17:02

Gilding the Lily: Foie Gras With Chocolate

A singular extravagance, it is bitter yet mellow, and something you can make at home

16.07.05. 16:39

What to Cook: Recipes, Fireworks, Songs

Reflect on a Fourth of July speech by Frederick Douglass, then get cooking

16.07.04. 17:10

What to Cook: What to Cook This Week

Prep for the holiday cookout, but don’t forget to take some time to cook for yourself

16.07.03. 17:10

Dateline/Los Angeles: American Chefs Adopt a Peruvian Staple: Tiger’s Milk

Leche de tigre powers a tuna dish at Son of a Gun in Los Angeles

16.07.01. 19:16

A Good Appetite: A Speedy Approach to Cooking With Cherries

Cook pork chops with the stone fruit for a pan sauce that contrasts with the meat

16.07.01. 18:21

What to Cook: Recipes for Independence

Get ready for a busy weekend of cooking with our collections and guides

16.07.01. 17:10

City Kitchen: Spicy Cold Noodles Offer an Antidote to Summer Heat

With temperatures soaring, here are three little words of comfort: Korean! Cold! Noodles

16.07.01. 17:07

Bites: Dyades Puts a Bucolic French Region on the Culinary Map

The restaurant, in Charente Limousine, may be remote, but dishes are both disarmingly simple and entirely flavorful

16.07.01. 14:35

Indictment Links Chipotle Executive to New York Drug Ring

In another blow to Chipotle, its chief creative and development officer, Mark Crumpacker, was charged with drug possession

16.07.01. 04:27

G.M.O.s in Food? Vermonters Will Soon Know

Starting Friday, nearly all food labels in the state must disclose when products include genetically engineered ingredients

16.07.01. 00:18

16.06.30. 23:15

Review: A Sweet Take on British Identity Returns to PBS

After the fractious “Brexit” vote, the good-hearted “Great British Baking Show” presents Britishness as an evolving recipe

16.06.30. 21:54

Wine School: There’s More to Rosé Than You May Think

Once freed from the tyranny of marketing clichés, a wine shows that it has much to offer

16.06.30. 18:27

Wine School: Your Next Lesson: Grüner Veltliner

Once a fad, a great summer wine gets another shot at proving its worth

16.06.30. 18:26

A Mood-Ring Ingredient Makes Cocktails Change Color

The butterfly pea flower is suddenly in demand at bars across the country

16.06.30. 17:30

$7 for Corn Flakes? Cereal Gets Makeover at Kellogg’s Store in Times Square

Bowls of cereal will be served at Kellogg’s NYC, but the store operator says: “I’m not going to mess with your milk. That is such a personal thing.

16.06.30. 14:03

Eat: Return of the Sun King

Reviving and updating Crab Louis, a perfect salad for a summer night

16.06.30. 13:00

Hungry City: Phil-Am Kusina, a Ray of Philippine Sun on Staten Island

The son of two North Shore grocers turns out generous portions and big flavors

16.06.30. 12:00

What in the World: In China, Cheese Is Strange, but Pizza Is Hot

Dairy is not part of the mainstream Chinese diet, but one cheese seller’s prospects may improve as fast food, especially pizza, catches on

16.06.30. 10:59

Neighborhood Joint: A 25-Year-Old Nova in the Smoked Fish Universe

Manhattan’s lox temples are well known: Zabar’s, Barney Greengrass, Russ & Daughters. Sable’s, on the Upper East Side, is unsung, considered a newcomer at 25 years old

16.06.29. 19:57

Entrepreneurship: Growing Greens in the Spare Room as ‘Vertical Farm’ Start-Ups Flourish

LED lighting and short growing periods have helped the rise of indoor farming, but scaling up is tougher

16.06.29. 18:11

What to Cook: Midweek Recipes and More

Get inspired by some improv jazz and comedy, and then go cook a no-recipe chicken thigh dish

16.06.29. 17:10

Food Matters: Where to Eat Good Italian in Paris

Five of the city’s best — and best-looking — places for pizza, pasta and antipasti

16.06.28. 22:24

Fashioning Cast-Iron Pans for Today’s Cooks

New companies are making old-fashioned skillets with traditional handwork and modern technology

16.06.28. 21:34

Paul Draper of Ridge Vineyards to Retire

Over 47 years, he has been lionized as a leading light in American wine and has made Ridge one of the world’s most singular estates

16.06.28. 19:41

Off the Menu: Aska Gives Its New-Nordic Food a New Home

Big plans from the chefs Fredrik Berselius and Joël Robuchon, and other restaurant news

16.06.28. 19:17

Fresh Mango, Multiple Ways in a Single Dessert

A summer dish at Indian Accent in Midtown pays tribute to a fruit that is central to Indian tradition

16.06.28. 18:56

52 Places to Go: Where Foodies Should Go in 2016

Truffles, beer, cherries and crustaceans are singled out for celebrations

16.01.08. 13:21

Cooking Techniques

A library of more than 50 videos demonstrating simple skills that home cooks should master

14.09.23. 00:26 a Facebookon is

Gasztro hirfolyam

Világevő, 16.07.20. 21:12

Jön egy székely és egy magyar külföldről Budapestre...

A vicc folytatása szerencsére az, hogy itt meg is állapodnak, és aztán nagyon egyéni, különleges és főleg laza és mégis magas színvonalú ételeket főznek a megújult Babelben.[...] Bővebben!

Világevő, 16.07.19. 19:33

Szombaton lesz a talán legjobb balatoni program!

Tavaly ott voltam az első Bohém Légyotton, és nem túlzás azt állítani, hogy egy hihetetlenül hangulatos programról van szó, finom borokkal, jó hangulattal, nagyon normális emberekkel egy fantasztikus helyen...

Limara péksége, 16.07.17. 17:43

Amerikai almáspite

A kedvenc pitém. Vaníilia fagyival verhetetlen.A piacon gyönyörű, zöld színű nyári almákat kaptam, talán fontosalmának nevezik, de ebben nem vagyok biztos. Savanykás, az tuti.

Chili és Vanília, 16.07.15. 20:15

Egyben sült csirke nyári céklákkal

Vasárnap délelőtt, lassan ébredezik a város, a Tűzoltó utcai kézműves söröző udvarán azonban már korán reggel nagy az izgalom.

A bűvös szakács, 16.07.05. 09:41

Iskolatáska teszt

Nyakunkon az iskolakezdés. Ilyenkor minden szülőnél felmerül a kérdés, milyen szempontok alapján válasszon iskolaszereket a gyermeknek.

Chili és Vanília, 16.07.04. 09:21

Sütés nélküli sajttorta csatos üvegben

A Nők Lapja mostani számában amerikai ihletésű recepteket találtok tőlem: hamburger tépett sertéshússal, nyári lazacleves csöves kukoricával, ragacsos, csípős csirkeszárny, többek között.

Limara péksége, 16.06.29. 14:19

Ropogós sajtgolyók

Számtalanszor hallom az ismerősöktől, hogy imádom a rántott sajtot, de nem készítek, mert annyira macerás.

ZIPP legfrissebb cikkek