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Food

What to Cook: What to Cook This Week

NYTimes Dining and Wine - March 17, 2019 - 10:30am
Cook for yourself, or with New Zealand in mind, but do cook.
Categories: Food

St. Patrick’s Day Desserts

NYTimes Dining and Wine - March 16, 2019 - 10:22am
Chocolate Guinness cake, Irish cream poundcake and more.
Categories: Food

A Good Appetite: These Generously Buttered Noodles Have Loads of Umami

NYTimes Dining and Wine - March 15, 2019 - 6:26pm
Salted cultured butter, garlic, fish sauce and oyster sauce all lend depth to this pan-fried dish from the cookbook author Andrea Nguyen.
Categories: Food

A Salad for Crouton Lovers

NYTimes Dining and Wine - March 15, 2019 - 5:26pm
Don’t let your dinner salad feel deprivational. Do as Alison Roman does, and pack it with golden chunks of salty, crunchy bread.
Categories: Food

Five Weeknight Dishes: Eggs for Dinner!

NYTimes Dining and Wine - March 15, 2019 - 1:34pm
Fry them with paprika-spiced potatoes, or use them to top pasta with bacon and wilted greens: Make eggs this week.
Categories: Food

City Kitchen: A Taste of Lebanon via Paris

NYTimes Dining and Wine - March 15, 2019 - 11:54am
This common Middle Eastern flatbread, topped with olive oil and za’atar, can be enjoyed at home, not just at the markets where it’s served.
Categories: Food

Our Best St. Patrick’s Day Recipes: Corned Beef, Irish Soda Bread and More

NYTimes Dining and Wine - March 15, 2019 - 11:52am
Here are the recipes you’ll need, whether you’re off to a parade or a party on Sunday.
Categories: Food

What to Cook: What to Cook This Weekend

NYTimes Dining and Wine - March 15, 2019 - 10:47am
Make a bright yellow sheet cake, ready to be frosted, or take the time to make a Guinness pie for St. Patrick’s Day.
Categories: Food

How Big Tobacco Hooked Children on Sugary Drinks

NYTimes Dining and Wine - March 15, 2019 - 10:25am
Researchers combing through archives discovered that cigarette makers had applied their marketing wizardry to sweetened beverages and turned generations of children into loyal customers.
Categories: Food

Reindeer Powder and Arctic Turnip Crepes: Helsinki’s New Food Scene

NYTimes Dining and Wine - March 15, 2019 - 5:00am
Local ingredients, including that most Nordic of fruits, the lingonberry, show up in creative combinations as the Finns join the restaurant revolution.
Categories: Food

Did Dietary Changes Bring Us ‘F’ Words? Study Tackles Complexities of Language’s Origins

NYTimes Dining and Wine - March 14, 2019 - 8:23pm
Softer foods from agricultural lifestyles may have changed the human bite, making it easier to form certain sounds.
Categories: Food

Letter 98: A Recipe for Fulfillment: ‘You’ve Got to Be Connected.’

NYTimes Dining and Wine - March 14, 2019 - 6:57pm
Two of Australia’s greatest chefs guide us down the path to creative contentment and success.
Categories: Food

Australia Fare: Dier Makr Boldly Showcases Tasmania’s Natural Bounty

NYTimes Dining and Wine - March 14, 2019 - 5:11pm
The still-reasonable rents in Hobart have drawn an enthusiastic group of fresh-faced chefs and restaurateurs.
Categories: Food

A Chef’s Dream Villa in Costa Rica

NYTimes Dining and Wine - March 14, 2019 - 1:53pm
Villa Deevena, in Los Pargos, is a tropical take of the classic auberges of southern France.
Categories: Food

The Culinary Promise of Hobart

NYTimes Dining and Wine - March 14, 2019 - 1:32pm
Out of Dier Makr’s kitchen, a collection of hot plates and small portable grills, comes a layering of related but divergent flavors that borders on profound.
Categories: Food

Hungry City: Korean Bounty, Born From Poverty, in Flushing, Queens

NYTimes Dining and Wine - March 14, 2019 - 12:21pm
At Doraon 1.5 Dak Galbi, the spicy chicken stir-fry, prepared at the table, has its own luxury: the sheer abundance of it heaped in the pan.
Categories: Food

Hungry City: Where the Grill Pan Awaits

NYTimes Dining and Wine - March 14, 2019 - 12:16pm
At Doraon 1.5 Dak Galbi, the 1.5 means “1.5 times more food,” said Diane Kim, the daughter of one of the owners. “And 1.5 times more delicious.”
Categories: Food

Wines of The Times: Aglianico in Its Own Right

NYTimes Dining and Wine - March 14, 2019 - 11:52am
The long-lived, complex red wine from southern Italy has enough going for it that it can emerge from the shadow of the nebbiolo wines of the north.
Categories: Food

Front Burner: A New Cheese for Your Melts

NYTimes Dining and Wine - March 14, 2019 - 11:51am
Quicke’s new Cheddar-style goat-and-cow milk cheese is a good melter named Lady Prue.
Categories: Food

For Larger Customers, Eating Out Is Still a Daunting Experience

NYTimes Dining and Wine - March 14, 2019 - 10:03am
Restaurants have been slow to recognize, much less meet, the needs of plus-size Americans. But there are signs of a new activism and awareness.
Categories: Food