The sweetness and the German on the label may present obstacles, but these wines are too thrilling and versatile to ignore.
The city’s lone Burmese restaurant brings the rings and chain links of the Burmese alphabet to a Brooklyn street otherwise inscribed in English, Russian and Mandarin.
At Akropolis Meat Market in Astoria, Queens, founded by a Greek immigrant in 1975, customers chat and linger while their orders are prepared.
Salt has a greater impact on flavor than anything else. Learn to use it well, and your food will be good.
Raw and quirky, Valle de Guadalupe is drawing 20- and 30-somethings with modern, design-y wineries and a grit that can’t be found in Napa or Sonoma.
The reboot of Danny Meyer’s first restaurant replicates much of the look, taste and comfort that made the original so popular.
Fighting food waste, a British team enlists a Bronx brewery, and plans to sell the beer in stores, restaurants and bars.
At Du’s Donuts in Williamsburg, Brooklyn, Wylie Dufresne specializes in cake doughnuts.
The first of two new restaurants in the Seagram Building opens May 2, with dishes and décor that evoke 1958.
An ode to the springtime spear.
Sparkling red wine may seem odd, but made in the traditional manner of Emilia-Romagna, this Italian red is joyous, delicious and refreshing.
Jessica B. Harris’s soupe au pistou will take you from spring through summer, with your pot reflecting the bounty of the seasons.
So much of the pleasure is tied to touch.
Mario Batali’s Greenwich Village perennial has kept its robust style but lost a bit of the old finesse.
Copper & Kings, in Kentucky, is just one of many distillers, large and small, betting that brandy will be the next big brown liquor.
Pat LaFrieda’s new burger blend adds Urbani truffles to the mix.
Murray’s Cheese is importing a dozen cheeses from small organic producers in Denmark.
Food52 now sells professional nonstick pans from the Italian manufacturer Ballarini.
The wine panel finds great potential and at the same time ponders why some bottles seem so vibrant while others do not.
New York food businesses join in “A Day Without Bread” to support Queens workers who may be fired.
Conventional wisdom about this sparkling red may pose an obstacle, but drinking the wine will revise many opinions.
The host of “Parts Unknown” always brings Moleskine notebooks, jujitsu uniforms and clothing that will work as a pillow.
Turn an old loaf into a hearty soup, or let Samin Nosrat lead you on a path to no-recipe cooking.
Vineyards and culinary marvels beckon in the austere backcountry of the Valle de Guadalupe in Mexico.
Empire Diner unveils its latest iteration, chef moves and other restaurant news.
‘Chiltern Firehouse’ explains how André Balazs transformed a rundown building into a successful hotel and restaurant.
VinoGo, a wineskin for modern times, holds a standard 750-milliliter bottle.
Wok-fried, steamed, shaved or with a green-garlic chimichurri: Make some this week.
Jamie Oliver’s chicken in milk, a Spanish asparagus revuelto, all kinds of tacos: The days ahead look so bright.
Broiled butterflied trout works just as well for a weeknight meal as it does for company.