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Tofu Takes to a Simple, Spicy Salad
Three simple components make up an unusual restaurant dish.
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A Dining Explosion in a Tiny Basque Town
In northern Spain, apprentices of acclaimed kitchens have struck out on their own, creating exciting food that’s not just for the rich.
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Raspberry Vinegar: 1900
A syrup recipe that appeared in The Times in 1900 was made not for salads but for summer drinks.
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The Tortilla Takes a Road Trip to Korea
Korean-style tacos, a Southern California phenomenon, are now on the menu in other parts of the country.
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Michael Batterberry, Influential Food Editor, Dies at 78
Mr. Batterberry was a food writer and historian who founded two influential magazines, Food & Wine and Food Arts.
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The Lion Opens His Den
The former chef at the Waverly Inn is trying to duplicate its insider atmosphere with similar food at the Lion.
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A London Chef Looks to a Different East
The Bulgarian-born chef Silvena Rowe has turned to the Ottoman Empire for inspiration.
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To Enhance Flavor, Just Add Water
Diluting coffee and cocktails with water can change their balance for the better.
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Restaurant Grading Begins in New York
A new city health department program requires dining establishments to post a grade of A, B or C for cleanliness.
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The Commodore
The kitchen at this divey bar in Williamsburg, Brooklyn, turns out a vaguely Southern array of crunchy, spicy, greasy, gooey and salty dishes.
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Sake Rewards the Adventurous Drinker
For American wine lovers, the world of sake may be disquieting at first, but its rewards can go well beyond what’s in the glass.
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Eataly, an Italian Food Hall, Opening Soon
The giant Italian food hall, a culinary extravaganza, is set to open in a month or so on West 23rd Street.
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Squid and Almonds Give Salad Crunch
A dish inspired by a Japanese bar snack, with almonds, squid and cucumber standing in for shark.
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A Mexican Street Snack on Your Grill
Corn browned directly on the grill has a charred, popcorn-like flavor.
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Dijon Mustard Made With Walnuts
A new walnut mustard made in Burgundy is forceful, tart and pungent.
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New in Queens: LIC Market
A restaurant and shop, with packaged foods available, serves breakfast and lunch.
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At Greenmarkets, the Peaches of Summer
Peaches are flooding greenmarkets as farms pick their fruit when ripe.
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From Roof to Table
Produce from a rooftop garden, lowered with a pulley system, is supplying Bell Book & Candle, a new restaurant.
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Wild Caspian Caviar Returns
New quotas will allow caviar from the Caspian Sea to be sold in the United States for the first time in two years.
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Dining Calendar
Food-related events in the next week include wine tastings and block parties.
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Off the Menu
Vandaag is among the restaurant openings.
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Botanical Gardens Look for New Lures
Social trends and changing demographics have forced botanical gardens to widen their appeal beyond flowers and plants.
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Hidden in Hungary, Treasures on the Vine
The historic wine region of Tokaj is still a place for the curious and enterprising to rub shoulders with winemakers in their homes.
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An Irresistible Salad of Celery and Tofu
Mark Bittman first had this salad at a Chinese restaurant in Manhattan, and always orders it there.
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Is It Still a Bar If You Can't Get a Drink?
The BK Whopper Bar off Times Square gets ready for its soft opening without a liquor license.
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What Fish Should We Eat?
"Four Fish" raises important questions about what fish we should be eating, what fish we should be farming, what fish we should (not) be catching in the sea.
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Lima Bean Spread With Feta and Za’atar
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Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing
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Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers
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Grilled Corn, Mexican Style
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