A $700 Juicer for the Kitchen That Caught Silicon Valley’s Eye
Juicero, a contraption that requires Wi-Fi to make an eight-ounce glass of juice, has raised $120 million from Google and others.
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.
Chocolate Babka
A fudge center and chocolate crumb topping give this babka a serious upgrade.
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.
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.
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.”
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.
Introducing the Gallery Restaurant
From London to Los Angeles, small art spaces are opening on-premise eateries.
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.
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.
Henri Bonneau, Wine Producer Known for Châteauneuf-du-Pape, Dies at 77
Mr. Bonneau, a 12th-generation French vigneron, rejected modern methods to issue powerful wines that recalled how they might have tasted a century or two ago.
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.
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.
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.
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.
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.)
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.
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.
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.
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).
Off the Menu: American Cut Brings a Downtown Steakhouse Uptown
Also, Fair Weather Bushwick is like an intimate dinner party, Impero Caffè is Scott Conan’s latest, and Rider opens in the Brooklyn music space National Sawdust.
David Chang’s Next Restaurant, Ando, Will Be Delivery Only
The chef plans to tap the style of his Momofuku dishes.
Sourdough Starter, America’s Rising Pet
Adopt it, feed it, even name it. You’ll be paid back in lofty doughs and pungent breads.
Heads Up: New Seattle Marketplaces Satisfy Appetites for Everything
For residents and tourists alike, these vibrant markets have become destinations all their own, offering savory dining to grab-and-go shopping.
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.
Two Simple Techniques That Bring Out the Best in Cauliflower
Grilling and pickling adds a punch to this spring stew.
Moqueca Offers Flavors of Brazil in a Tropical Fish Stew
Unfamiliar, perhaps, but essential ingredients; the essence of the dish and Brazilian cuisine, for that matter.
Mezzaluna, the Little Restaurant That Started a Revolution
The nationwide spread of the Italian trattoria can be traced back to this Manhattan pioneer of the 1980s.
Baked Fish and Chips
Kid-friendly fish and chips at home, without the mess of a fryer.
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