dining


The History of Wine in 442 Podcasts

The History of Wine in 442 Podcasts

Levi Dalton hosts the podcast “I’ll Drink to That.”

A New Way to Spaghetti and Meatballs

A New Way to Spaghetti and Meatballs

An electric pressure cooker gives these meatballs a tender texture.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

Oaxaca on the Gowanus: The Charms and Chiles of Claro

Oaxaca on the Gowanus: The Charms and Chiles of Claro

Gabriela Herman for The New York Times

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way.”

A Classic Indian Cookbook Returns, This Time for Americans

A Classic Indian Cookbook Returns, This Time for Americans

The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.

Take a Dumpling Detour

Take a Dumpling Detour

Spicy ginger pork noodles with bok choy.

Seeds Only a Plant Breeder Could Love, Until Now

Seeds Only a Plant Breeder Could Love, Until Now

Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.

Exploring the Sweet Subtleties of Vinegar

Exploring the Sweet Subtleties of Vinegar

Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.

In Canada, Hunting and Preserving an Indigenous Way of Life

In Canada, Hunting and Preserving an Indigenous Way of Life

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.

Still the Boss of Le Bernardin, Maguy Le Coze Strides On

Still the Boss of Le Bernardin, Maguy Le Coze Strides On

Maguy Le Coze at Le Bernardin, the Midtown Manhattan citadel of seafood that she owns with the chef Eric Ripert. Mr. Ripert called her “the soul, the spirit and the boss” of the restaurant.

Autumn Brings Breweries, Bars and a Taproom

Autumn Brings Breweries, Bars and a Taproom

At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.

The Liquid Gold in Your Skillet

The Liquid Gold in Your Skillet

Skillet chicken with white beans and caramelized lemon.


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