You can still find the inky blockbusters of 15 years ago, but much as America’s wine industry has reoriented toward balance, so has Australia’s.
NYT > Food
Homemade bread is just the starting act at this new Bedford-Stuyvesant spot.
Two hurricanes slowed a budding effort to reclaim the island’s agricultural and culinary independence. But its chefs, farmers and entrepreneurs are rebuilding.
Books that will inspire children to get into the kitchen and cook.
Behind an unmarked door inside a cocktail parlor, Odo works virtuosic variations on an elaborate Japanese dining style.
Fill hamantaschen, the traditional cookies for Purim, with caramelized onions and poppy seeds.
This mixed-grill celebrates frugality — and flavor.
Regional Vietnamese food in the East Village, an uptown branch of Miznon, and more restaurant news.
Don’t let your dinner salad feel sad. Do as Alison Roman does, and pack it with golden chunks of salty, crunchy bread.
This common Middle Eastern flatbread, topped with olive oil and za’atar, can be enjoyed at home, not just at the markets where it’s served.
Salted cultured butter, garlic, fish sauce and oyster sauce all lend depth to this pan-fried dish from the cookbook author Andrea Nguyen.
Restaurants have been slow to recognize, much less meet, the needs of plus-size Americans. But there are signs of a new activism and awareness.
These are not produced by the millions of bottles, but they are widely available, and stay true to simpler methods of production.
The founder of the Etiquette School of New York will share her knowledge at a lunchtime talk at the 92nd Street Y.
In her conservative Brahmin family in India, education was everything. That prepared her to thrive in corporate America and rise to become chief executive of PepsiCo.
Pilar Cuban Bakery, which initially opened as a place to make Cuban lard bread, excels at little things stuffed and filled.
In Boris Fishman’s memoir, “Savage Feast,” mealtime is when all the rich and roiling contradictions of his Eastern European Jewish family come into play.
The Gitano Jungle Room and its large disco ball find a permanent home at the James Hotel SoHo.
Make the Australian chef Kylie Kwong’s no-recipe recipe for crisp duck, or prepare for Purim with savory hamantaschen.
For the chef Hiroki Odo, the kaiseki tradition has room for Long Island-caught sushi, Hudson Valley-raised lamb and Brooklyn-brewed sake.
Charles Gabriel has been serving up sublime soul food for decades in Harlem, even as many of the neighborhood’s most cherished restaurants have closed.
Find the best quality and most crowd-pleasing wine for your price point, and, choose the wines you actually like to drink.
Salty will be among the new publications from the online platform led by Ev Williams, a former chief executive of Twitter.
Scientists from the New Horizons mission presented their latest findings about the small distant object visited by the NASA spacecraft at the start of the year.
A new book gives an alphabetical rundown, with recipes, of the foods most beloved by Jewish-Americans.
A new line of frozen pizzas from the birthplace of the Italian pie is now available in America.
A locally farmed variety of the fish, more commonly found in the West, is now available at Fairway Markets.
One company thinks so. It’s added French black truffles to its new Trufflin ranch dressing.
East Imperial worked with PDT’s Jim Meehan on this new mellow grapefruit soft drink.
Beehives and their contents are a sensitive detector of lead emissions, a study of Canadian urban apiaries showed.
Get into the kitchen, and make a Reuben or some spanakopita, okonomiyaki or sheet-pan chicken fajitas.
Cook for yourself, or with New Zealand in mind, but do cook.
Chocolate Guinness cake, Irish cream poundcake and more.
Fry them with paprika-spiced potatoes, or use them to top pasta with bacon and wilted greens: Make eggs this week.
Make a bright yellow sheet cake, ready to be frosted, or take the time to make a Guinness pie for St. Patrick’s Day.
Local ingredients, including that most Nordic of fruits, the lingonberry, show up in creative combinations as the Finns join the restaurant revolution.
Softer foods from agricultural lifestyles may have changed the human bite, making it easier to form certain sounds.
Researchers combing through archives discovered that cigarette makers had applied their marketing wizardry to sweetened beverages and turned generations of children into loyal customers.
Two of Australia’s greatest chefs guide us down the path to creative contentment and success.