Lives
Hunger Games in South Africa
By ZP DALA
Raising eyebrows in Durban with the mention of a traditional dish.
A dish containing duck, huitlacoche, strawberry and white corn on an acrylic art piece designed to act as a plate.
The acclaimed Chicago restaurant prepares to reopen with a fresh face and a theatrical outlook.
Raising eyebrows in Durban with the mention of a traditional dish.
The “Top Chef” celebrity has cooked for Oprah Winfrey and two Florida governors. Now he has grand plans to put a poor swath of North Florida to work.
With its emphasis on two regions, the Freek’s Mill wine list offers a chance to dive deep. But it’s a challenge for those unprepared to take the plunge.
Like everything in her spartan kitchen, Katherine Chia’s vintage Revere Ware is made to last.
A young chef who wowed the French teams up with the empire builder Stephen Starr at Le Coucou.
Mashama Bailey and Ned Baldwin, who met at Prune, are swapping kitchens.
You can find great values at any price, but your hunt will be less anxious at the lower end of the scale.
A new winemaker brought in by Coppola looks ahead 50 years, with ideas that run counter to Napa’s conventional wisdom.
Dairies are starting to market their wares as handcrafted, local, premium — and pricey.
Mr. Cooper’s 2007 concoction, St-Germain, was so embraced by the cocktail crowd that it became known as “bartender’s ketchup.”
Somewhere between dry white and sweet red, the blanc style is winning an audience in America.
Anton’s Dumplings and Babushka Cafe fill their specialties with care and tradition.
This restaurant in Soundview, the Bronx, excels at succulent meats.
Relaxed, modern cooking and a stuffed peacock in the lower floors of a brownstone in Harlem.
Sampling things on a bun at April Bloomfield’s latest restaurant, and checking in on her first.
Spring prompts a yearning for light, lively freshness.
Wild Pacific salmon has an exquisite flavor and velvety texture — and it’s sustainable.
A feast celebrating Nowruz, the Persian New Year, is a lens onto a fascinating food culture.
A hero shop’s gigantic fried-eggplant sandwich, remade for the home.
It’s a versatile, flavorful staple at Thai restaurants, but you don’t have to go to a restaurant to get it.
The two chefs at this NoLIta restaurant undertake an exercise in restraint.
The chef Bun Lai serves nonnative seafoods, meats and vegetables on the menu of his pop-up restaurant in Miami Beach.
The densely populated capital has a lot more to offer than just mezcal and Modelo.
At All Souls Pizza in the Blue Ridge Mountains, the pies begin with the mill.
Kenton, like Maysville in the Flatiron district, has a bourbon focus.
In Richmond, Va., shellfish so fluffy that you can’t stop eating.
Restaurants and diners face some quandaries as the old ways meet the new.
Truffles, beer, cherries and crustaceans are singled out for celebrations.