Food: Interesting Stories from The New York Times

Here is the latest Dining News from The New York Times.

Hungry City: Bite of Hong Kong Requires More Than a Few Nibbles The vast menu at a Cantonese restaurant in Chinatown rewards careful study and repeat visits.

Arthur Anderson, Voice of Lucky Charms Cereal’s Leprechaun, Dies at 93 Mr. Anderson performed on radio as a teenager with Orson Welles’s Mercury Theater and appeared on Broadway, in films and on television.

Talk: Questlove Is Feeling the Bern (Kinda) The drummer and author talks about ribbing Bernie Sanders’s race relations, food as an art form and a lack of protest music.

Feature: The Looming Threat of Avian Flu Last year’s outbreak showed just how difficult it is to protect America’s agricultural system from devastating diseases. Next time it could be even worse.

What to Cook: Delicious Midweek Recipes Want a no-stress dinner? Start with this no-recipe salad, and move on to an endlessly adaptable mushroom ragout.

Milk Jumps Onto the Small-Batch Bandwagon Dairies are starting to market their wares as handcrafted, local, premium — and pricey.

Restaurant Review: The Laws of Tuscan Eating at I Sodi in the West Village Rita Sodi, the chef and an owner, taps into lessons learned from the farm north of Florence where she was raised.

Blanc Vermouth, a Third Party for Cocktail Lovers Somewhere between dry white and sweet red, the blanc style is winning an audience in America.

Loathe Gefilte Fish? Not After You’ve Tried This It’s worth making the real thing, which bears little resemblance to the stuff sold in jars.

Off the Menu: At L’Appart in Battery Park City, You’ll Feel at Home Also, Tim Powell offers food for delivery, Desi Galli opens a second location, Galen Zamarra is closing Almanac, and more.

Cookbooks: ‘Sweeter Off the Vine’: A Cookbook Made for Instagram Yossy Arefi incorporates Middle Eastern, Mexican and other flavors into beautiful fruit desserts.

Whitesburg Journal: (Legal) Moonshiner and University Battle Over Rights to ‘Kentucky’ When Colin Fultz opened a gourmet distillery and tried to trademark his business name, Kentucky Mist Moonshine, the University of Kentucky said, Whoa.

What to Cook: Cook With Passion Embrace the drama of Bach, and try some sesame-based desserts.

Front Burner: Liqueur From Rhubarb Once scarce, this amaro is now being imported.

Front Burner: A Sweeter Frog for Passover Marzipan in the shape of matzos and paradoxical references to the plagues.

Front Burner: The Texture Is Delicate. The Flavor Is Bold. Cookies From Spain With Cocoa, or Apple, or Lime

Front Burner: A Cookbook That Educates as Well as Inspires Recipes for leek fritters and lamb tagine, and explanations of Jewish food culture.

Front Burner: Matzo Overseen From Harvest Through Baking Yiddish Farm grows wheat and spelt in the Hudson Valley.

Front Burner: Wines From the Loire and a Respected Sommelier 18 chenin blancs and a four-course menu at Racines NY.

Sesame Extends Its Sweet Reach Beyond the Middle East Tahini and halvah are refined and reborn in ice cream, doughnuts and semifreddo

Close at Hand: Some Like Them Hot. She Likes Them Homegrown. Chiles are a passion for Annie Novak, a rooftop farmer in Greenpoint, Brooklyn.

What to Cook: Cook With Passion Embrace the drama of Bach, and try some sesame-based desserts.

Employees Only, a New York Cocktail Bar, Has Global Plans The West Village bar hopes to open branches this year in Singapore, Miami Beach and Austin, Tex.

What to Cook: What to Cook This Week Clear out the refrigerator for spring cleaning, and try your hand at stuffed calamari.

What to Cook: 12 Great Recipes for the Weekend A weekend meal plan, suggested reading and Merle Haggard.

A Good Appetite: Beef Tenderloin Gets a Tweak for Passover Pair juicy beef tenderloin with beets, horseradish and aioli.

Eat: Casa Calamari Italian soul food, straight out of Brooklyn.

Choice Tables: Houston’s Culinary Bragging Rights The nation’s fourth-largest city is no longer one gigantic steak platter for oil barons. Here are four restaurants that defy Houston stereotypes.

Hungry City: A Midas of Meat at BK Jani in Bushwick Art and diners’ recommendations fill the walls of this small Pakistani barbecue restaurant in Brooklyn.

Wines of The Times: Fleurie and Morgon: Greatness if Not Gravitas The crus of Beaujolais have come a long way in 25 years. The wine panel finds excellent wines in the 2014 vintage of Fleurie and Morgon.

Heads Up: In Paris Bakeries, Liberté From Gluten Paris bakeries and cafes are increasingly offering tantalizing alternatives for customers who can’t eat wheat.

What to Cook: The Best Salmon Recipe Is Wild Today, cook clams without a recipe. Tomorrow, cure your own salmon.

Entrepreneurship: A Cocktail Shot Company Looks Beyond Beer Pong LIQS uses premium spirits, real fruit juices and low sugar in its premixed cocktails, which come in sealed plastic shot glasses.

Del Posto Doubles Down on Luxury Bucking the trend toward casual dining, the Chelsea palace of Italian cuisine is amping up the fancy touches.

Off the Menu: Momosan Ramen & Sake Moves In to Murray Hill Also, soul food from Butterfunk Kitchen in Windsor Terrace, Citi Field’s world beyond hot dogs, Anne Burrell returns to a restaurant, and more.

Saffron & Rose: A Postcard From Little Tehran in Los Angeles Traditional Persian ice creams, sweetly calming and slightly chewy.

Restaurant Review: At Le Turtle, a French New Wave You Can Eat A modern Lower East Side bistro bids au revoir to antique chic.

It’s Dinner in a Box. But Are Meal Delivery Kits Cooking? Meal kit delivery is growing. Many chefs and cookbook authors who have tried it are pleasantly surprised.

Front Burner: Handcrafted Sausages to Take Home A brisket burned-end version, a Tokyo chicken, a lamb with cumin and a Cubano from Jake’s Handcrafted.

Front Burner: To Herald Spring, Nettle Bread From Bien Cuit A new loaf with a sturdy crust and a deep beige crumb streaked with green.

Front Burner: A Spice Rub Better Than What You’d Make Yourself A blend from chef Vivian Howard’s restaurant, Chef & the Farmer.

Front Burner: On Mondays at Bâtard, No Corkage Fee Drew Nieporent revives a practice he began at Montrachet years ago.

Front Burner: Goat Cheese Bathed in Sour Beer and Loving Care From Coach Farm to the Crown Finish caves to Mekelburg’s in Brooklyn.

Front Burner: When Only Snail Mail Will Do Postcards with food art, and a touch of whimsy.

Close at Hand: Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail The Rockefeller University molecular neurobiologist believes all smells are great, even those from her decomposing food.

What to Cook: 17 Recipes for April 4 Tonight’s dinner plan: watch the bald eagle cam and cook fish.

What, Reserve a Table? Cubans Confront a New Dining Culture Restaurants and diners face some quandaries as the old ways meet the new.