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What to Cook: What to Cook This Week

NYTimes Dining and Wine - April 28, 2019 - 10:30am
We’ve got some things to celebrate. How do pan-roasted steak or chicken in mustard sauce sound?
Categories: Food

Five Weeknight Dishes: What a Cookbook Author Actually Eats for Dinner

NYTimes Dining and Wine - April 26, 2019 - 3:49pm
Priya Krishna, New York Times contributor and the author of a new cookbook, “Indian-ish,” shares her favorites.
Categories: Food

What to Cook: What to Cook This Weekend

NYTimes Dining and Wine - April 26, 2019 - 10:30am
This is the time to begin, once more, to grill: Make barbecued chicken, oysters with hot sauce butter or Gabrielle Hamilton’s smoky pork shoulder.
Categories: Food

The Saturday Profile: Hashim Aslami Has Just One Word for Afghan Farmers: Saffron

NYTimes Dining and Wine - April 26, 2019 - 9:30am
For two decades, he preached the virtues of the spice as an alternative to traditional crops and opium poppies. Today, it is a rare success story for his country.
Categories: Food

Help Desk: No to Pseudoscientific Diets! Yes to Less Stress About Food!

NYTimes Dining and Wine - April 26, 2019 - 5:00am
Judith Newman’s Help Desk column tackles myths about what we eat, how we gain weight and what we see when we look in the mirror.
Categories: Food

What to Cook: What to Cook Right Now

NYTimes Dining and Wine - April 24, 2019 - 10:35am
Use up your Easter leftovers, or make David Tanis’s latest for black rice with bok choy and mushrooms or Yotam Ottolenghi’s twist on moussaka.
Categories: Food

New York Times Communities You Can Join Online

NYTimes Dining and Wine - April 24, 2019 - 5:00am
Readers looking for lively online discussion have plenty of options.
Categories: Food

Eat: Honest Recipes, Like This Beef Carpaccio, Will Never Go Out of Style

NYTimes Dining and Wine - April 24, 2019 - 5:00am
How does a restaurant get to 30 years? Maybe by cooking true and delicious food.
Categories: Food

Don’t Call It Tex-Mex

NYTimes Dining and Wine - April 23, 2019 - 5:34pm
A writer and chef is on a quest to tell the world about Texas Mexican food, the cooking of South Texas and northern Mexico that predates and spans the border.
Categories: Food

One Good Meal: A Men’s Wear Designer’s Favorite Breakfast Dish

NYTimes Dining and Wine - April 23, 2019 - 5:17pm
The San Francisco-based Evan Kinori relies on shakshuka, the tomato-and-egg casserole beloved in Israel, where his father was born.
Categories: Food

Off the Menu: Soup Shop, From Owners of Hanoi House, Opens in East Village

NYTimes Dining and Wine - April 23, 2019 - 2:31pm
French yakitori from the Olmsted chef, a table-tennis parlor with food from Antoine Westermann, and more restaurant news.
Categories: Food

The Case for Marsala

NYTimes Dining and Wine - April 23, 2019 - 1:26pm
Cook with it, drink it — just don’t disregard the fortified Sicilian wine, whose name has been sullied by supermarket knockoffs.
Categories: Food

Front Burner: More Chocolate for Mom

NYTimes Dining and Wine - April 23, 2019 - 1:24pm
Hotel Chocolat, a brand that packs in the cacao in chocolate, offers tempting treats for your mother.
Categories: Food

Restaurant Review: Tapping a Family Connection to Indonesian Food

NYTimes Dining and Wine - April 23, 2019 - 12:43pm
At Wayan in NoLIta, Ochi and Cédric (the son of Jean-Georges) Vongerichten nudge a traditional cuisine in new directions.
Categories: Food

Take Gado Gado. Add One Avocado.

NYTimes Dining and Wine - April 23, 2019 - 11:11am
At Wayan, Cédric and Ochi Vongerichten bring a personal perspective to Indonesia-fusion cuisine.
Categories: Food

Top States for Cheese

Planet Cheese - April 23, 2019 - 11:00am

Alemar Good Thunder (left) and Shepherd’s Way Friesago

Where should you live if you’re a cheese lover? Maybe it’s not as important as great weather, but availability of great cheese is one reason I love where I live. Artisan cheesemaking is happening well beyond the leading dairy states, and it has been exciting to see the activity push into new territory. Weighing a couple of factors, I’ve compiled a (totally subjective) list of the Top Ten Cheese States.

You don’t have to live in a state to find its cheeses, of course, but you’ll have a better chance of scoring the rarer ones. Here are states ten through six with the top five coming next week. Don’t agree with me? Of course you don’t. Please use the Comments field below to chime in.

About the criteria: For the most part, I considered the number of critically acclaimed creameries in the state. But states with influential retailers got extra credit.

10. Massachusetts
Pioneering creameries like Great Hill Dairy and Westfield Farm have been making this state proud for decades. Now newcomers like Grey Barn are enriching the scene. The Massachusetts Cheese Guild has 28 members, most of them small but that’s how you start. Formaggio Kitchen, the Cambridge-based retailer, has nurtured a lot of the newbies and educated many of us about the best imports.

Capriole Flora

9. Indiana
Capriole was the whole story in Indiana for years. Now add Jacobs & Brichford (Ameribella! Everton!); Traders Point Creamery; and Tulip Tree Creamery with its lovely Foxglove and Trillium, and this state is a major contender.

8. Texas
My home state but I’d mention it anyway thanks to the groundbreaking work of Paula Lambert’s Mozzarella Company and the plucky cheesemakers at Pure Luck Farm and Latte Da Dairy. It gets hot here, people. Some of the best cheese merchants in the country call Texas home: Whole Foods, with its influential flagship store in Austin; the terrific Central Market chain; Scardello’s in Dallas, Antonelli’s in Austin and Houston Dairymaids.

7. Minnesota
America would be poorer without the lovely sheep cheeses from Shepherd’s Way Farm, a business that has faced down a lot of challenges; the yummy Bent River and Good Thunder from Alemar Cheese; and the caramel-scented Jeff’s Select Gouda from Caves of Faribault. A shoutout to Surdyk’s, Kowalski’s Markets and Lunds & Byerlys supermarkets for really getting behind artisan cheese in this state.

6. Washington
Beecher’s Flagship Reserve is one of my go-to Cheddars, and I love everything that Cascadia Creamery is making, especially Sawtooth. Mt. Townsend Creamery has revived cheesemaking on the Olympic Peninsula, and I can’t not mention my favorite cheese in a can: Washington State University’s Cougar Gold.

Coming next week: the Top Five.

Categories: Food

Times Insider: Testing an $800 Pizza Oven — for Journalism!

NYTimes Dining and Wine - April 23, 2019 - 5:00am
Wirecutter recently tried out the luxury kitchen appliance, as well as several more practical options, for a roundup of reviews in service of aspiring home pizza chefs.
Categories: Food

Front Burner: Looking for a Plastic Bag Alternative?

NYTimes Dining and Wine - April 22, 2019 - 4:24pm
These food-grade silicone bags from Stasher, available in four sizes, are designed for multiple use.
Categories: Food

Front Burner: For the Night Owls and Early Birds

NYTimes Dining and Wine - April 22, 2019 - 4:20pm
Three Owls Market in the West Village of Manhattan stocks prepared foods to eat in or take away.
Categories: Food

Front Burner: A New Source for Soba at Home

NYTimes Dining and Wine - April 22, 2019 - 4:19pm
Fans of the hot or cold noodle can cook them at home with a kit from a Manhattan restaurant.
Categories: Food