The Pour: From Etna and the Salty Sea, a White of Great Potential

Can a look back at our country’s historic beverages tell us something about who we are?

Hungry City: Caridad China Revives Old-School Flavor in Williamsburg
A native of Guangdong brings the flavors of the Caribbean to Brooklyn’s Avenue of Puerto Rico.

Zak Pelaccio Revisits Malaysian Cooking in His New Restaurant
In the Hudson Valley, the James Beard award-winning chef returns to the flavors that made him famous.

Arrieta Journal: Top Chefs and Local Farmers in Spain Regenerate Their ‘Green Caviar’
The “guisante lágrima,” or “tear pea,” a highly prized vegetable, exemplifies the symbiotic relationship between Spain’s leading chefs and local farmers.

Off the Menu: Daniel Rose Makes His American Debut at Le Coucou
Beach Bistro 96, Chikarashi, Hey Hey Canteen, Indie Fresh and Teremok are also among new restaurants in the city.

David Bouley Plans to Retool His Restaurants, and Himself
At 63, the influential TriBeCa chef will shut Bouley and reopen it in a smaller space with a mission of health.

A Lavash That’s the Perfect Bread for Summer
At Joe & Misses Doe in the East Village, the lavash with spring-pea butter is hot and beautifully simple.

Restaurant Review: At La Sirena, the Pleasures and Pitfalls of a Big Restaurant
Mario Batali’s new place in Chelsea gives the main courses layers of complexity that go beyond standard trattoria cooking.

Songs, Toasts and Tales of the Past at a Broadway Bartender’s Very Last Call
At Sardi’s in Manhattan, regulars offered their thanks and goodbyes to a man who mixed their drinks for decades.

Recipe Lab: Brownies With Caramel: Sweet and Salty in a Committed Relationship
The guys at Baked perfected the brownie, but they couldn’t leave it alone.

Dateline/Chicago: Lugaw, a Filipino Porridge, With a Chicago Accent
In the city’s Ukrainian Village neighborhood, Uncle Mike’s Place doles out lugaw, a rice porridge, free to every customer.

City Kitchen: Carrot Soup Too Sweet? Try Spicing It Up
You can eat this Indian-spiced soup warm or cold, making it perfect for summer evenings.

Grilled Whole Fish with Chiles and Coconut
Thai flavors enhance the smokiness of this whole fish grilled over charcoal.

Wines of The Times: Revisiting Godello, a Grape That Spain Has Rescued
These white wines call to mind chenin blanc, viognier or marsanne.

Hungry City: B & K French Cuisine Brings Paris to Harlem
With high hopes and no gas, a classically trained chef is on a mission: ‘Fast food doesn’t mean bad food anymore!’

Noodle Dish Gets a Meaty Singaporean Twist at Chomp Chomp
At this Greenwich Village restaurant, the chef Simpson Wong rolls out his version of chee cheong fun.

Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table
Think of them as a molten weeknight casserole you can make casually, often, for grateful family and friends.

Restaurant Review: Tiny Titans: Mr. Donahue’s and Ruffian Wine Bar
Outsize performances from a minuscule lunch counter in NoLIta and a skinny wine bar in the East Village.

Cookbooks: ‘Julia Reed’s South’: Entertaining, in Luxurious Down-Home Style
The author Julia Reed’s latest cookbook embraces a timeless Southern adage: serve food that tastes good.

Why Christopher Kimball Is Moving On From America’s Test Kitchen
After leaving the recipe-testing empire last fall, he is starting a new venture focused on cooking methods from around the world.

City Kitchen: Ravioli’s Curvy Cousin Dresses for Spring
Fill homemade mezzelune with ricotta, spinach, mint and lemon zest.

Rhubarb Oat Shortcakes
Rhubarb stars in this reinvention of a classic strawberry shortcake.

Drink: Flowers in Your Glass
Why not add the some sunshine to your refreshment?

Eat: Trembling Before Blancmange
Paying homage to history’s most enduring — but now unjustly neglected — dessert.

Wine School: Your Next Lesson: Rosé From Provence
Trying to separate the wine from the lifestyle.

Wine School: Barberas From Piedmont Defy Conventional Wisdom
This Italian red is said to be a versatile partner for food. Drinking it can prove otherwise.

Add Smoked Wings to Your Summer Grilling Rotation
You don’t need a smoker to make these deeply flavorful, barbecue-sauce-bathed chicken wings.

Hungry City: West Africa Enlivens the South Bronx, at Nabaya
The look is demure, but the food has fervor.

Sinosphere: China’s Craft Breweries Find They May Have a 5,000-Year-Old Relative
Researchers have analyzed pottery vessels discovered at a site in Shaanxi Province and determined that they are the first direct evidence of a beer-brewing operation.

Grill Like the Chefs: Throw Everything Onto the Fire
The experts know that a fire means more than burgers. Try grilling avocados, carrots, even fish heads.

Restaurant Review: Indian Accent Has a Cosmopolitan Twang
At a Midtown branch of a New Delhi restaurant, surprises are ladled out by an active imagination working in an Indian mode.

Make the Most of the Grill’s Heat
After the meal is cooked, use the dying embers to give added flavor to citrus, chiles and onions.

South Africa, One Nation United by the Grill
They call it braai, an outdoor cooking ritual with many rules but no limits.

Grilled Roast Chicken
In the summer, roast chicken on the grill and use the remaining juices to sauté spinach.

The First Role for Many Actors: Waiter
Broadway performers recall their days of being low thespian on the food chain.

‘The Founder,’ Like Ray Kroc, Feasts on McDonald’s Imagery
The movie uses McDonald’s well-guarded iconography for a bold visual tour of the chain’s early days, but treads lightly in its promotional material.

Feature: Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi
The British-by-way-of-Jerusalem chef assembles a Middle Eastern banquet in London that is as visually stunning as it is delicious.

The Pour: Beer Outdoors and Around the Clock
Brews that go with fresh air at any time of day or night.

Hungry City: At King of Falafel, the Crown Jewels Are Chickpeas
A popular street cart has spawned a new restaurant in Astoria, Queens.

Just Add Salt: How to Make Bacon and Pancetta at Home
Curing meat is not so much a lost art, more one that fell out of fashion.

Off the Menu: Günter Seeger Wants You to Feel at Home
Also, expect a dinner-party atmosphere at Graffiti Earth, a diner-style experience with daring twists at Hail Mary, and more.