Inside Wealth: Claims of a Ponzi Scheme in the Collapse of a Rare-Wine Seller The F.B.I. is investigating complaints that Premier Cru, a Bay Area store favored by the rich, bilked collectors of expensive wines out of millions.
What to Cook: What to Cook This Week Plan an adventure to an Asian supermarket and make gothlike Korean noodles and more for the week ahead.
F.D.A. Proposes a Limit on Arsenic in Rice Cereal for Babies In a risk assessment, the agency tested 76 infant rice cereals and found that about half had more inorganic arsenic than the proposed limit of 100 parts per billion.
Dining | Westchester: Review: Shiki Sushi & Yakitori, in White Plains, Focuses on Fresh Fish Flavors The restaurant keeps its sushi free of intense spices and serves up meat grilled on skewers.
Neighborhood Joint: Tented Walls and Family-Style Korean Dishes at Pocha 32 The décor of the Koreatown restaurant evokes the makeshift taverns in South Korea called pojangmacha (“covered wagons”), or pocha for short.
What to Cook: What to Cook This Weekend Unveiling the ‘Sousbot,’ a Bittman recipe for pork ribs and other ideas for the weekend.
City Kitchen: For Extraordinary Flavor, Add a Few Drops of Squid Ink The important thing to know about squid ink is that it is extraordinarily delicious.
A Good Appetite: A Better Chocolate Babka This buttery, yeast-risen cake from the old country is having a moment with pastry chefs and food blogs. (Article plus video.)
A $700 Juice Box for the Kitchen That Caught Silicon Valley’s Eye Juicero, a contraption that requires Wi-Fi to make an 8-ounce glass of juice, has raised $120 million from Google and others.
Wine School: Supple Richness in Age-Worthy Pomerol Discovering the value of exposure to air and decanting.
Wine School: Your Next Lesson: Austrian Riesling Spring prompts a yearning for light, lively freshness.
Paul Pontallier, Who Gave New Life to a Bordeaux Estate, Dies at 59 Mr. Pontallier helped restore Château Margaux, a celebrated name in the history of wine, to pre-eminence and served as its passionate embodiment.
Eat: A Korean Noodle Dish for Lonely Hearts Jajangmyeon is comfort food of the first order, as pleasing as takeout pizza or kung pao chicken.
A $700 Juice Box for the Kitchen That Caught Silicon Valley’s Eye Juicero, a contraption that requires Wi-Fi to make an 8-ounce glass of juice, has raised $120 million from Google and others.
What to Cook: 7½ Great Midweek Recipes Cheese steaks, jazzed-up popcorn and a no-recipe chicken thigh dinner.
Jesse Tyler Ferguson Skewers Food Culture on Broadway The “Modern Family” star will play a restaurant full of roles in the antic one-man show “Fully Committed.”
An Indian Spice Mix, Sambhar Masala, for All Seasons Cooking teacher Raghavan Iyer has created a simple spice mix to bring the flavors of Indian cuisine to American cooks.
Off the Menu: The Chinese Club Is Reborn in Brooklyn Also, Between the Bread adds a branch in Chelsea, Il Bambino lands in Greenwich Village, David Chang has a new Momofuku project in the works, and more.
Japanese Chefs Make Their Mark in Paris A new generation of chefs from Japan run some of the most acclaimed French restaurants in Paris — a city that isn’t known for embracing outsiders.
Restaurant Review: At Lilia in Brooklyn, Missy Robbins Is Cooking Pasta Again This Italian restaurant in Williamsburg is something of a rarity: the sole focus of a talented midcareer chef.
Let Them Make Noise: A ‘Dining Club’ Invites Toddlers For parents who have given up dining in fancy restaurants, Nibble and Squeak offers a chance to eat in style with the children.
Front Burner: Gilding the Croissant With Nutella, or Olives and Rosemary At Épicerie Boulud, 3 new versions of the classic French pastry.
Saburi Departs a City of Restaurants, Taking a Japanese Cuisine With It A restaurant in Kips Bay, Manhattan, is considered the only establishment in New York to serve Japanese-style Chinese food. It is closing this week, to a small chorus of laments.
What to Cook: 13 Great Recipes for Right Now The perfect Caesar salad, a drink with activated charcoal and more for the week.
Close at Hand: Yana Gilbuena Goes Around the World on a Sharp Blade For a Filipino chef making pop-up dinners all over, the travel-ready mandoline is a must.
Alex Lee, Former Chef at Daniel, Joins Starr Restaurants After dropping out of sight, a marquee chef returns to run a growing empire of kitchens.
Front Burner: Instead of Coating a Pan, a Textured Finish All-Clad has a new line of nonstick skillets.
Front Burner: And You Thought the Line Was Long for Cronuts From Dominique Ansel and Deuki Hong, Korean French Dip Sandwiches
Front Burner: Smoked Fish and Brisket in Brooklyn Two brothers searching for the delicatessens they loved in childhood.
Front Burner: A Snack Endorsed by the Walrus and the Carpenter For happy hour or late at night at the wine bar the Upholstery Store
Front Burner: In the Aftermath of a Smokehouse Fire, a Small Happy Result Three salamis from the Tuscan chef Cesare Casella.
Recipe Lab: For a Better Caesar, Get Kale Into the Mix The sturdy green, added to romaine, produces an updated classic that can keep awhile. (Article plus video.)
What to Cook: What to Cook This Week Easter, early signs of spring, all kinds of burgers and a tribute to the rapper Phife Dawg.
Prototype: A Ski Town Greenhouse Takes Local Produce to Another Level Vertical Harvest, a multilevel hydroponic greenhouse in downtown Jackson, Wyo., is bringing year-round fresh vegetables to a place better known for its snow.
What to Cook: What to Cook This Weekend Plans for Easter, pulled lamb shoulder and more for the weekend.
Henri Bonneau, French Wine Producer Known for Châteauneuf-du-Pape, Dies at 77 Mr. Bonneau, a 12th-generation vigneron, rejected modern methods to issue powerful wines that recalled how they might have tasted a century or two ago.
Drink: What’s Your Pleasure? Bartenders embrace the challenge of “bespoke” cocktails, tailored to fit the drinker’s whim.
City Kitchen: A Nearly Foolproof Method for Golden, Crunchy Chicken Breast Chicken Milanese, dressed with a kicky olive relish, is easier and faster than regular fried chicken.
Iranian Sweets Fit for a Cleric or King Three generations have been making cookies and candies for the last century at a shop in central Iran.
Julian Niccolini, Co-Owner of Four Seasons Restaurant, Pleads Guilty to Misdemeanor Assault Mr. Niccolini, initially charged with felony sexual abuse after an encounter that left a woman with scratches and bruises, will remain free unless he breaks the law in the next 12 months.
The Pour: California Grapes That Flourish in Splendid Isolation Alder Springs Vineyard in Mendocino County is remote, but has drawn a who’s who of winemakers.
Hungry City: At Tut’s Hub, Egyptian Street Foods Get a Temple Imposing columns, statues of gods and three stories in Astoria, Queens.
Eat: The Queen of Entrees, Restored A contemporary (and vegetarian) adaptation of the splendid, regal chartreuse.
Brighter Lights, Bigger City: Odeon’s Second Act A formerly fraying emblem of the go-go 80s acquires new life thanks to the arrival of Condé Nast downtown (plus regular infusions of new money).
What to Cook: Rise Up! Sourdough Nation Getting started with sourdough, a no-recipe chicken gratin and more for the middle of the week.
David Chang’s Next Restaurant, Ando, Will Be Delivery Only The chef plans to tap the style of his Momofuku dishes.
Restaurant Review: Lowlife Plays It Cool on the Lower East Side At this new restaurant from a former Blanca chef, sensible minimalism clashes with a grand manner.
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