Valpolicella Comes Out of the Shadows
By ERIC ASIMOV
More popular and expensive styles like Amarone and Ripasso have surpassed this easygoing wine, but there is still very much a place for the real thing.
Louie Estrada, the chef, brings the food of his childhood to his slip of a storefront, modeled after the cafeterías and coffee windows of Miami.
More popular and expensive styles like Amarone and Ripasso have surpassed this easygoing wine, but there is still very much a place for the real thing.
Leinenkugel’s, a hallowed Wisconsin beer, has scored a hit with sweet shandies — and, like many midsize brewers, divided its audience.
Forget freshness: These days, chefs are falling in love with the flavor of aged ingredients.
Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate.
At Oberlin, Benjamin Sukle explores Rhode Island’s coast with nose-to-fin cooking of the freshest fish.
As images of restaurant dishes become more crucial, the Culinary Institute of America is one of the latest to add courses in food photography.
For first responders, a shared meal is more than simply fuel.
The former pastry chef of Mr. Holmes Bakehouse in San Francisco has traveled east and brought the cruffins with him.
Consider making chocolate-cherry sourdough bread, or something simpler, like a no-recipe recipe for chicken lasagna with tortillas.
A chocolate chip cookie, thin with crisp ripples that run to the edges, finds Instagram fame.
In the northern Rhône Valley of France, Crozes-Hermitage can often be an afterthought. But the wines are rapidly improving.
Chen Lieh Tang, the son of Shorty Tang, is back to opening restaurants; Eleven Madison Park unveils its renovated space; and other restaurant news.
As charitable organizations help to resettle refugees into American life, a little extra sensitivity during social occasions will go a long way.
The answer: Slice the eggplant tempura-style, fan it out and then fry it whole.
Canned beets just don’t compare to the sweet and earthy ones just pulled from the garden.
Warung Selasa, a pop-up in Queens, is one of New York’s smallest restaurants. And Kopi Kopi in the Village keeps the Indonesian cuisine ‘light.’
Niman Ranch’s cured ham is aged for at least a year.
City Saucery sells preserved local tomatoes at several Greenmarkets.
The museum celebrates the 50th anniversary of Tanaquil Le Clercq’s ‘Ballet Cook Book’ with two nights of discussion.
A demonstration next month at the De Gustibus Cooking School will focus on Boston and pasta, among other things.
The new dining room at the Museum of Contemporary Art pays homage to the Venezuelan-American sculptor.
The shop in the Lotte New York Palace hotel sells pastries and food to go, including apple cider doughnuts and a new take on the black-and-white cookie.
Messy jobs call for unfussy style.
A new restaurant on the Lower East Side pours Spanish and Portuguese drinks that leave the familiar behind. And it keeps the food simple.
About 100 million years ago, the genome of a melon-like fruit copied itself, leading to fruits now associated with autumn, scientists have found.
Some of the best dishes at Wu’s Wonton King on the Lower East Side are the simplest, along with the whole suckling pig.
The growing popularity of fried chicken and pizza in parts of Africa underscores how fast food is changing habits and expanding waistlines.
Hurricane Maria’s barrage took out entire plantations and destroyed crops and livestock across the island. The storm knocked out about 80 percent of its crops.
In Costa Rica, researchers are cloning cacao hybrids resistant to frosty pod rot, a blight that has spread throughout Latin America.
By night Garfunkel’s is a hard-to-find speakeasy, Victorian in décor. By day, it is the home of Janam Tea, which offers a proper tea service.
Bringing together wrestlers, a food cart, a cellist and a bandstand, Pig Iron Theater Company takes on catastrophe in “A Period of Animate Existence.”
Despite a late start, the company’s foray into delivering food, a cutthroat $100 billion-plus service industry, eclipses ride hailing in some markets.
America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.
The store-bought box, one of the few dependable food items in a place of scarcity, is tricked out for dinners and fund-raisers by many a “cake lady.”
The chef Gabrielle Hamilton’s thoughts on what makes a satisfying dinner are extremely clear.
Instead of the usual unpaid internships, a New York City program gives young people a chance to apprentice in premier restaurants, for an hourly wage.
Tradita turns out savory, delightfully salty dishes oozing with cheese and packed with meats.
Sébastien Bras, who runs Le Suquet restaurant in Laguiole, France, doesn’t want the stress. He’s not the first to seek to surrender the accolade.
Karen Leibowitz and Anthony Myint, who started Mission Street Food, have new ideas for the Perennial, their restaurant that promotes sustainability.
Pete Wells, The Times’s restaurant critic, discussed how he avoids cameras to protect his identity and how technology has transformed the dining scene.
A food and arts festival aims to help migrants and asylum seekers build professional networks and foster better understanding of displaced people.
There’s no other single gadget that makes it as easy to get a delicious meal on the table.
For everyday cooking, canned often outperform fresh. Julia Moskin tastes and investigates 10 top brands.
How you should — and should not — cook with garlic.
Ready in 30 minutes, sausage and peppers, paired with sunny-side-up eggs, can be just the thing for those nights when you just want something simple.
They aren’t often cheap, but these items are worthwhile investments, a safe-deposit collection for flavor.
The British author is skilled in simplifying and modernizing the vibrancy of Indian home cooking, and in explaining just how to do it.
For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.
With a little advance planning, you can stock your freezer with a couple weeks’ worth of meals.
September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.
These small fish are healthy, sustainable and easy to grill at home, whether over hot coals or under the broiler.
The idea that fresh is always better is both simple and false.
Chopped up fresh figs and a honeyed cream cheese frosting make this cake perfect for Rosh Hashana and beyond.
It may not be the same, but a version seasoned with spices, topped with tons of caramelized onions, gets close to a beloved original.
A mashed potato salad, the result of overmixing, can be a very good thing indeed, worth even making on purpose.
These easygoing bottles will not challenge or demand. They are all refreshing pleasures and great values. But they will also reward attention.
Ann R. Tuennerman, the founder of the annual cocktail convention in New Orleans, has resigned following a controversy that began with a Mardi Gras costume.
The latest winemakers to settle in the region are bringing new perspectives, fresh energy and heartfelt enthusiasm to the country’s most exciting wine area.
A new spot in Greenwich Village pays homage to a type of Japanese bar, letting you choose a platter to spin.
A younger generation of winemakers has created reasons to care about Cahors.
Pear, quince, strawberry: All kinds of flavors are being brought into play by cider makers big and small.
We’ll show you how to master a multicooker — which can act as electric pressure cooker, slow cooker, rice cooker, steamer and even yogurt-maker — with valuable techniques for getting the most out of the machine.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Highly anticipated restaurant openings, and an industry in transformation.
In São Paulo, bartenders are using a variety of cachaças (some of them vintage) to make inventive drinks — and to perfect the caipirinha.
Thanks to the presence of the country’s biggest and most important fish market, Milan’s post-Expo restaurant landscape serves the highest quality seafood.
Elske, which opened in December in the restaurant-rich West Loop, offers a relatively affordable tasting menu and à la carte options that nimbly blend Midwestern and Nordic sensibilities.
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