Edition: U.S. / Global

Tuesday, September 30, 2014

Dining & Wine

Blanca has been upgraded to two stars in the new Michelin Guide.
Robert Wright for The New York Times

Blanca has been upgraded to two stars in the new Michelin Guide.

Three restaurants have been upgraded to two stars, and 20 places are newly chosen or promoted.

Heirloom Popcorn Helps a Snack Reinvent Itself

Heirloom varieties you pop yourself deliver more flavor than those store-bought bags.

Restaurant Review | Cherche Midi

An Impresario Shines His Light on the Customer

Cherche Midi may be Keith McNally’s most thorough repudiation of the downtown scene and current dining trends of the six restaurants he operates.

When Chicken Fingers Come Off the Menu

Now that my daughter has become a vegetarian, I fear I am doomed to turn into the dreaded Restaurant Mom, tailoring meal planning to each of my children’s fancies.

65 Floors Up, a Classic Returns

The Rainbow Room, closed for five years, is scheduled to reopen Sunday after renovations that include a new cocktail lounge called SixtyFive.

Front Burner

A Crispy Okra Recipe, a Loewy Casserole and More New York Food News

A recipe for crispy okra from Awadh; a Raymond Loewy Le Creuset casserole; a guide for canning and more.

Off the Menu

Joël Robuchon to Reopen L’Atelier in Battery Park City

The chef is returning to New York with a new L’Atelier de Joël Robuchon in Lower Manhattan.

At Montauk Point, Albacore on the Feed Prove a Tasty Pursuit

The autumn albacore scrum prompted a trip to the East End of New York with a Manhattan chef working on a project to introduce sustainable and less familiar wild fish to seafood menus.

Bangkok Journal

You Call This Thai Food? The Robotic Taster Will Be the Judge

A boxy contraption scans food samples to produce a chemical signature, which it measures against a standard deemed to be that of authentic Thai food.

Retro Report

The Head-Scratching Case of the Vanishing Bees

Several years ago, beekeepers were vexed: Honeybees, those versatile workhorses of pollination, were vanishing by the millions.

Wines of The Times

Cornas Is No Country Bumpkin

Cornas in the northern Rhône Valley offers the rare combination of northern Rhône finesse combined with southern sun.

Hungry City | Old Tbilisi Garden

A Passage Through Georgia (the Republic)

Old Tbilisi Garden, in Greenwich Village, prepares dishes funky and subtle.

Innovation

Who Made That Charcoal Briquette?

The so-called Vagabonds take on a timber challenge.

Cooking
Eat

Thai-Style Thai

Yum Yai Salad
Ian Allen for The New York Times

Yum Yai Salad

At Kin Khao, the dishes reflect the home-cooked flavors of the owner’s youth.

A Good Appetite

Jammy Goodness From the Inside Out

Spreading the jam on top of a scone is all well and good, but baking it in is even better.

City Kitchen

Cooking With Cauliflower, a Feisty Vegetable That Can Take a Punch

Now that it’s in vogue, here are a few truths about cauliflower: It can stand up to bold seasoning and high heat.

Restaurants and News
Restaurant Review | Sammy's Roumanian

Come. Eat. There’s Plenty of Food.

Daniel Krieger for The New York Times

At Sammy’s Roumanian Steakhouse on the Lower East Side, with its singing and dancing, Gentiles can act like Jews and Jews can act like themselves.

Hungry City | Abyssinia

Fingers Stand In for Forks

At Abyssinia in Harlem, the flatbread does the heavy lifting with the Ethiopian dishes.

At the Table

The One With the Replica Coffee Shop

A replica in SoHo of Central Perk, the coffeehouse where the pals on the sitcom “Friends” gathered, has proved popular.

Leading French Chef Has Plans for New York

Anne-Sophie Pic, the fourth female chef in the world to be awarded three Michelin stars, plans to open two restaurants in the city next year.

A Family Feeling, Wherever He Digs In

Garry Marshall, back in New York to direct a new play, sees old friends everywhere he turns, including the bar at the Ritz-Carlton.

The Secret History of Mexican Cooking Was Written by Women

Many of the Mexican chefs moving into the limelight are male, but it was the women of the country who forged the extraordinary recipes in the new Phaidon tome “Mexico: The Cookbook.”

Heads Up

Giving the Paris Cafe Scene a Jolt

Over the last few years, more than a dozen new-generation coffee spots have emerged, offering alternatives to cookie-cutter Parisian cafes.

Off the Menu

A New Park Avenue Autumn and More Restaurant News

The seasonally themed Park Avenue restaurant that closed last year is being revived.

Titans of Artisanal Food Expand in Crowded New York City Arena

UrbanSpace, which has the location, and Smorgasburg, which has the cachet, have become competitors in the sacred food space where artisanal meets fast casual.

The Cooking Issue

Make Dinner: A Home Cooking Manifesto

The message of the moment is to embrace the act of cooking dinner. It is an easy habit to form, and offers many benefits.

When Cooking, Invest Time. Or Work. Not Both.

For feed-the-family fare each day, you need to be more efficient.

Magic, With Four Main Ingredients

A vinaigrette to replace all the store-bought dressings.

Grab a Sharp Knife for Better Flavor

Sharp knives make food taste and look better.

Front Burner

Our Favorite Kitchen Gadgets

The Dining staff’s experienced cooks talk about their go-to tools.

Staying Cool When the Fat Hits the Fire

A strong game with a frying pan is a good way to improve your cooking. But remember: always keep an eye on the heat.

Weeknight Dinner Success Starts With Lemon, Olive Oil and Salt

Salt, olive oil and lemon are the items to reach for day after day, meal after meal, to create pretty much anything I feel like eating.

How That Meal Got to the Table

Here’s the way to walk into a supermarket and walk out with dinner.

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

Practice and careful measurement will assure that you always have the pastry ready for a tart.

The Pour

Wine as the Supporting Player in an Ensemble Cast at Home

Enjoying wine at home: a guide for the avid drinker.

Drinks
Milk & Honey will be moving again.
G. Moger

Milk & Honey will be moving again.

Milk & Honey, which opened as a Lower East Side speakeasy in 2000, is being forced to relocate.

Noted

A Sobering Future for New York’s Dive Bars

New York’s hard-core drinking joints are threatened by gentrification.

How-To Videos
Cooking Techniques

A library of more than 50 videos demonstrating simple skills that home cooks should master.

Featured Recipes
Tacos de Carnitas
Pho With Spinach and Tofu
Onion Confit
Fruit Galette
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Your Next Lesson: Chianti Classico

Long before most Americans knew anything about Italian wine or food, there was Chianti. We’ll spend the next four weeks exploring Chianti Classico.

Unraveling the Mystery of Chablis

Chablis, that most distinctive of chardonnays and a prime example of the idea that good wine speaks deeply of its place of origin.

Fall Restaurant Preview

Restaurant Openings

A Tip Sheet for a Season of Surprises

Florence Fabricant lists the most interesting and important restaurants that will open soon.

Bar Openings

New Bars Offer Barrels, Beer and Boilermakers

This fall, rooftop, basement and vault are among the sites of the city’s new drinking dens.

Hotel Dining, Updated Chinese and More

Counting down the surprises in New York’s new crop of restaurants.

What to Watch For

Culinary Trends in New York

The hot dishes, drinks and other details to watch for in restaurants this fall.

INTERACTIVE MAP: New York Health Department Restaurant Ratings Map

Interactive map of health violations at restaurants in New York

101 Places to Find Great Coffee in New York

The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.

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