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Food

Gray Kunz, 65, Dies; Four-Star Chef Fused France and Asia

NYTimes Dining and Wine - March 7, 2020 - 2:08am
Raised in Singapore, trained in Hong Kong and apprenticed in Switzerland, he made a celebrated mark in New York at Lespinasse.
Categories: Food

How I Came to Cook in French

NYTimes Dining and Wine - March 6, 2020 - 4:18pm
For Melissa Clark, the food she grew up eating in Brooklyn, and the French cuisine her parents adored, laid the foundation for how she still cooks.
Categories: Food

Florida Lobster Got a Break on China Tariffs. Then Came Coronavirus.

NYTimes Dining and Wine - March 6, 2020 - 3:30pm
China, the biggest customer, took aim at the U.S. catch as the trade war escalated. Relief came this week, but now no one there is buying.
Categories: Food

Shortcuts We Love

NYTimes Dining and Wine - March 6, 2020 - 2:41pm
Frozen puff pastry, boneless chicken breasts and canned beans: This week’s recipes lean heavily on delicious timesavers.
Categories: Food

What to Cook This Weekend

NYTimes Dining and Wine - March 6, 2020 - 11:30am
Feed your friends and family Margaux Laskey’s chicken Vesuvio, Alison Roman’s spiced chickpea stew, or Tejal Rao’s cannellini bean pasta.
Categories: Food

In Las Vegas, the Home-Style Pizza Is an Everything Pie

NYTimes Dining and Wine - March 6, 2020 - 10:56am
The city has developed a thriving pizza scene, embracing the influence of outsiders who bring hometown ideas to a city without a pizza style of its own.
Categories: Food

As Virus Fears Worsen, for a Hong Kong Restaurateur, Resilience Is on the Menu

NYTimes Dining and Wine - March 6, 2020 - 8:29am
“The most important thing right now is to rally,” said Lindsay Jang, an expatriate who has decided to remain in the city during the coronavirus outbreak.
Categories: Food

‘Like Licking an Ashtray’: Fires’ Invisible Threat to Australia’s Wines

NYTimes Dining and Wine - March 6, 2020 - 3:48am
The smoke produced by the blazes that ravaged the country may ruin entire vintages, but detecting contamination is a guessing game.
Categories: Food

How to Cook Spaghetti Squash

NYTimes Dining and Wine - March 5, 2020 - 3:37pm
This bright yellow squash is a mystery to many. Here’s what to do with it.
Categories: Food

The T List: What to See, Buy and Eat This Week

NYTimes Dining and Wine - March 5, 2020 - 9:00am
A fold-up poncho for the fashion set — and more.
Categories: Food

DoorDash Faces Its Latest Challenge: Wooing Wall Street

NYTimes Dining and Wine - March 4, 2020 - 8:02pm
The food delivery app is losing money, battling rivals, facing lawsuits — and trying to go public. What could go wrong?
Categories: Food

The Yam Soup That Keeps Norma Kamali Energized

NYTimes Dining and Wine - March 4, 2020 - 3:36pm
A proponent of intermittent fasting, the designer relies on a simple herbal drink and bright yam soup to stay balanced.
Categories: Food

Tornadoes Cut a Swath Through Nashville’s Restaurant Scene

NYTimes Dining and Wine - March 4, 2020 - 12:49pm
As many businesses dig out, others are pitching in to help.
Categories: Food

How to Cook With Plant-Based Meats

NYTimes Dining and Wine - March 4, 2020 - 11:56am
You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
Categories: Food

How to Cook Fake Meat

NYTimes Dining and Wine - March 4, 2020 - 11:30am
J. Kenji López-Alt has looked back on two-and-a-half years of experimentation with plant-based protein mixes, and has brought back three recipes: a burger, a kebab and chili.
Categories: Food

Warming Winter (Almost) Cuts Off a Sweet Wine Tradition in Germany

NYTimes Dining and Wine - March 4, 2020 - 7:08am
Years of milder temperatures have made German ice wine increasingly rare and expensive. This year, the industry body says, there will be only a few bottles.
Categories: Food

The Return of Gage & Tollner, a Victorian Haunt With a New Vibe

NYTimes Dining and Wine - March 4, 2020 - 6:00am
The owners of the Good Fork, Insa and Fort Defiance are reviving the 19th-century New York dining institution.
Categories: Food

French as Apple Pie

NYTimes Dining and Wine - March 4, 2020 - 6:00am
This cross between a galette and a pie is hearty enough for two, but you’ll be forgiven if you eat it all yourself.
Categories: Food

The Right Dish for the Cassoulet

NYTimes Dining and Wine - March 3, 2020 - 8:05pm
The chef Marie-Aude Rose serves the winter warmer at La Mercerie, and now you can buy the cassoles she serves them in.
Categories: Food

The Hard-Knocks Restaurant World Discovers Wellness

NYTimes Dining and Wine - March 3, 2020 - 3:22pm
Many employees are getting yoga, counseling and other benefits, as the industry tries to change an often unhealthy culture.
Categories: Food