Share |


The New #TheStew

NYTimes Dining and Wine - January 3, 2020 - 2:26pm
Make Alison Roman’s latest, a spicy white bean stew with broccoli rabe, as soon as possible.
Categories: Food

The Best of Japanese Dining and Design, Under One Parisian Roof

NYTimes Dining and Wine - January 3, 2020 - 12:47pm
Encompassing a teahouse, a confectionery stand and more, Ogata Paris pays homage to its setting while offering a true taste of Japan.
Categories: Food

What to Cook This Weekend

NYTimes Dining and Wine - January 3, 2020 - 10:30am
There’s a lot of prepping herbs in Tejal Rao’s jingalov hats (Armenian flatbreads stuffed with greens), but it’s the kind of work that brings peace and joy.
Categories: Food

Five Places to Dine in Paris With the Author of ‘Let’s Eat France’

NYTimes Dining and Wine - January 3, 2020 - 9:37am
The 16th arrondissement is turning into a dining destination. François-Régis Gaudry, the popular food writer and radio host, offers compelling reasons to eat in the neighborhood.
Categories: Food

Where Avocado Toast Shares a Menu With Yemeni Favorites

NYTimes Dining and Wine - January 2, 2020 - 1:54pm
At Yafa Café in Sunset Park, Brooklyn, the Yemeni-inflected dishes, some traditional and others an inspired in-between, are the draw.
Categories: Food

The Meat-Lover’s Guide to Eating Less Meat

NYTimes Dining and Wine - January 2, 2020 - 11:36am
Reducing your meat and dairy intake can help mitigate climate change. Melissa Clark has ideas for how to do it deliciously.
Categories: Food

Brooklyn’s Great American Diner

NYTimes Dining and Wine - December 31, 2019 - 12:59pm
Tom’s Restaurant, a beloved breakfast spot in Prospect Heights, is one of those places that feel welcoming to all who enter.
Categories: Food

A Devotee of Basque Food Brings It to Two Bridges

NYTimes Dining and Wine - December 31, 2019 - 12:38pm
A revived Calle Ocho on the Upper West Side, a second branch of Norikoh, and more restaurant news.
Categories: Food

New Year, New Drink

Planet Cheese - December 29, 2019 - 11:00am

A pretty Champagne cocktail to ring in the New Year? I’m a big fan of this one, which I think I invented but, like so many recipes, it probably already existed. Let me know if you know it by another name. I call it the Ruby Yacht. It is elegant, it shimmers in a flute, and it is way too easy to drink. If it becomes your house cocktail, well, you’re welcome.

Serve it with something rich and dreamy, like the wrinkly Langres from France. An aromatic cow’s milk cheese, Langres is one of the few made in the Champagne region. Tradition calls for pouring a splash of bubbly into the concave top, but I’d rather keep the wine in my glass. Like a lot of washed-rind cheeses, Langres smells bolder than it tastes.

Photo: igourmet

I’m not sure why Langres isn’t better known or more widely available. I found it recently at Oxbow Cheese in Napa. You can also purchase it online from When it’s in good condition—a little squishy and starting to droop a bit—I like it better than Epoisses. It’s creamy under the rind, firmer at the core, with notes of garlic, mushrooms, compost and decaying apples. Gotta love that!

Ruby Yacht

From Eating Local by Janet Fletcher (Andrews McMeel).

  • ½ ounce (1 tablespoon) fresh pomegranate juice (method below)

  • ½ ounce (1 tablespoon) simple syrup (recipe below)

  • 4 ounces (1/2 cup) dry sparkling wine, well chilled

  • 1 orange twist

Chill a Champagne flute by filling it with ice cubes and water. Let stand for a minute or two, then drain well.

Put the pomegranate juice and the syrup in the flute, then top with sparkling wine. Add the orange twist and serve at once.

Makes 1 drink

Fresh pomegranate juice: Choose an unblemished pomegranate with no cracks. With the heel of your hand, roll the pomegranate around on a cutting board, pressing firmly to crush the internal cells. You will hear the crackle of popping membranes. Keep rolling and pressing until the pomegranate feels slightly flaccid, taking care not to breach the skin, or the juice—which stains fiercely—will squirt out. Hold the softened pomegranate over a bowl and, with a wooden or metal skewer, pierce it gingerly in one spot, releasing the juice into the bowl. Squeeze the pomegranate to release more juice.

Simple syrup: In a small bowl, pour 1/2 cup boiling water over 1/2 cup sugar. Stir until the sugar dissolves and the syrup becomes clear. Chill thoroughly. Keep leftover simple syrup in the refrigerator for up to 2 weeks.

Categories: Food

Greek Wines Get Back to Their Roots

NYTimes Dining and Wine - December 26, 2019 - 3:01pm
Winemakers across the country are recognizing native grapes like assyrtiko, xinomavro, debina and malagousia.
Categories: Food

Tortas, Comforting and Carefully Considered, in Bay Ridge, Brooklyn

NYTimes Dining and Wine - December 26, 2019 - 1:04pm
Yearning for the tortas of Mexico, Juan Velasco pledged to perfect his own. At his restaurant, Tortas Morelos, every detail of the sandwich has been deliberated.
Categories: Food

For a Sweet 2020, Look to the Bitter in Wine

NYTimes Dining and Wine - December 26, 2019 - 12:29pm
In a balanced wine, bitterness can play a defining role, underlining other flavors while remaining refreshing.
Categories: Food

Italy Is in a Hazelnut Cream-Filled Civil War

NYTimes Dining and Wine - December 26, 2019 - 1:36am
With Italians’ appetite for snack food growing, Barilla and Ferrero are in a pitched battle to make sure their cookies come out on top.
Categories: Food

Merry Christmas

NYTimes Dining and Wine - December 25, 2019 - 10:30am
Make the holiday even brighter with waffles, pancakes and some mulled wine.
Categories: Food

How to Eat Dinner Like the Last Citizens of Pompeii

NYTimes Dining and Wine - December 24, 2019 - 6:55pm
The chef Heston Blumenthal’s latest exploration of historical appetites is a menu inspired by the final meals prepared in the doomed Roman city.
Categories: Food

Chinese Restaurants Are Closing. That’s a Good Thing, the Owners Say.

NYTimes Dining and Wine - December 24, 2019 - 6:03pm
The share of Chinese restaurants has fallen in metro areas across the country in the last five years. Many owners are glad their children won’t be taking over.
Categories: Food

Farm to Table? More Like Ghost Kitchen to Sofa

NYTimes Dining and Wine - December 24, 2019 - 1:48pm
The new hunger games are here!
Categories: Food

A Chocolate Bar With a New Look

NYTimes Dining and Wine - December 24, 2019 - 11:25am
These deconstructed bars from La Maison du Chocolat have two flavors, side by side.
Categories: Food

In Japanese New Year Dishes, a Family Connects With Its Past

NYTimes Dining and Wine - December 24, 2019 - 11:13am
The Sasakis have gathered in Washington State to make osechi for more than a century. Their history, including internment, is the story of many Japanese in America.
Categories: Food

L’Express, the Beloved Montreal Bistro Where So Much Began

NYTimes Dining and Wine - December 24, 2019 - 10:13am
Nearly 40, the restaurant is both a cozy neighborhood place and a shrine to the customer-friendly style it helped inspire beyond the city.
Categories: Food