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Food

Front Burner: Founder of Jacob’s Pickles Goes After the Dumpling Crowd

NYTimes Dining and Wine - April 30, 2018 - 1:20pm
Jacob Hadjigeorgis has a new store, Lucky Pickle Dumpling Co.
Categories: Food

Front Burner: Grinding Out the Details of a Good Cup of Coffee

NYTimes Dining and Wine - April 30, 2018 - 1:10pm
“Coffee Isn’t Rocket Science,” an illustrated book by Sébastien Racineux and Chung-Leng Tran, is a thorough brew.
Categories: Food

Front Burner: The New Restaurant P.S.A. Poster: How to Deal With Sexual Harassment

NYTimes Dining and Wine - April 30, 2018 - 1:07pm
The magazine Cherry Bombe, which celebrates women in the culinary world, is promoting the poster, which borrows from the traditional choking sign.
Categories: Food

Front Burner: Brooklyn Diner Makes Its Mustard Available to the Public

NYTimes Dining and Wine - April 30, 2018 - 1:01pm
The company’s “real” Jewish mustard arrives for retail sales just in time for hot dog season.
Categories: Food

Front Burner: Sake for Everyday Drinking

NYTimes Dining and Wine - April 30, 2018 - 12:58pm
The chef Masaharu Morimoto is marketing Easy Cup sake to help make the beverage easier to understand.
Categories: Food

What to Cook: What to Cook Right Now

NYTimes Dining and Wine - April 30, 2018 - 10:30am
Tonight, make David Tanis’s recipe for asparagus frittata, salmon burgers, or beef and broccoli.
Categories: Food

What to Cook: What to Cook This Week

NYTimes Dining and Wine - April 29, 2018 - 10:30am
Line up your meals for the days ahead, starting with ginger-scallion chicken, roasted chicken thighs or stir-fried beef and sugar snap peas.
Categories: Food

Bob Dylan’s Latest Gig: Making Whiskey

NYTimes Dining and Wine - April 28, 2018 - 5:00am
A move into the booming celebrity-branded spirits market is yet another career twist for an artist who has spent five decades confounding expectations.
Categories: Food

Bites: A Buffalo, N.Y., Restaurant With Bona Fides From Acapulco, Quebec and Beyond

NYTimes Dining and Wine - April 28, 2018 - 5:00am
The food at Las Puertas, from the chef Victor Parra Gonzalez, marries the earthy cuisine of Mexico with rigorous French technique.
Categories: Food

Research chief Riehle talks industry, economy

NRA News - April 27, 2018 - 2:29pm

Our head of research outlines what to expect over the next year, from labor costs to takeout and delivery's impact on sales to sustainability and more.

Categories: Food, News

City Kitchen: A Deluxe Asparagus Frittata, Topped With Burrata

NYTimes Dining and Wine - April 27, 2018 - 12:56pm
This Italian egg dish makes a nice light meal — unless you decide to adorn it with creamy cheese.
Categories: Food

A Good Appetite: A Fresh, Bright Way to Stir-Fry

NYTimes Dining and Wine - April 27, 2018 - 11:16am
This weeknight chicken with pungent ginger-scallion sauce has a twist in its technique.
Categories: Food

What to Cook: What to Cook This Weekend

NYTimes Dining and Wine - April 27, 2018 - 10:30am
Start thinking about summer, and fire up the grill. Recipes for sausages with onions and peppers, brown sugar-cured salmon, and grilled pork chops await.
Categories: Food

Wine School: From the Savory Side, the Salty Carricantes of Sicily

NYTimes Dining and Wine - April 26, 2018 - 4:06pm
Salinity is not a quality that often comes to mind about wine, but quite a few whites show off herbal, spicy, mineral flavors rather than fruit.
Categories: Food

Australia Fare: The Best Italian Subs — at Least in Australia

NYTimes Dining and Wine - April 26, 2018 - 12:52pm
At the Re Store, the continental roll has been a community staple for more than 50 years.
Categories: Food

Perth is the Place for Italian Subs

NYTimes Dining and Wine - April 26, 2018 - 12:14pm
The Re Store is a longtime community hub known for its conti roll, a Western Australia Italian sandwich.
Categories: Food

Hungry City: Modern Russian Dumplings That Nod to the Past

NYTimes Dining and Wine - April 26, 2018 - 11:43am
At Luda’s Dumplings in Sheepshead Bay, Brooklyn, the pelmeni are made with thoughtfully chosen ingredients and cooked to order, then glossed with drops of clarified butter.
Categories: Food

Dumplings in a Minimalist Setting

NYTimes Dining and Wine - April 26, 2018 - 11:26am
At Luda’s Dumplings in Sheepshead Bay, Brooklyn, each pelmeni is crimped with a doily-like fringe, the skin thin enough that you can see the shadows of its interior.
Categories: Food

Wine School: Your Next Lesson: Fiano

NYTimes Dining and Wine - April 26, 2018 - 10:44am
This ancient grape from Campania has been resurrected in recent decades. It is now considered one of Italy’s best white grapes.
Categories: Food

December 31, 1969 - 8:00pm