Edition: U.S. / Global

Friday, April 29, 2016

Food

A dish containing duck, huitlacoche, strawberry and white corn on an acrylic art piece designed to act as a plate.
Nathan Weber for The New York Times

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.

Lives

Hunger Games in South Africa

Raising eyebrows in Durban with the mention of a traditional dish.

Art Smith, Chef to Stars, Turns to His Neglected Hometown

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.

The Pour

Just Beaujolais and Chenin Blanc (and That Could Be Enough)

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.

An Architect’s Ties to Her Mixing Bowls: Metal Rings

Like everything in her spartan kitchen, Katherine Chia’s vintage Revere Ware is made to last.

Daniel Rose, an American in Paris, Comes Home to Cook

A young chef who wowed the French teams up with the empire builder Stephen Starr at Le Coucou.

Two Rising Chefs Enjoy a Busy Reunion at Houseman

Mashama Bailey and Ned Baldwin, who met at Prune, are swapping kitchens.

Tony Cenicola/The New York Times

You can find great values at any price, but your hunt will be less anxious at the lower end of the scale.

Inglenook Focuses on the Long Term to Regain Its Glory

A new winemaker brought in by Coppola looks ahead 50 years, with ideas that run counter to Napa’s conventional wisdom.

Milk Jumps Onto the Small-Batch Bandwagon

Dairies are starting to market their wares as handcrafted, local, premium — and pricey.

Robert J. Cooper
The Aspen Times

Robert J. Cooper

Mr. Cooper’s 2007 concoction, St-Germain, was so embraced by the cocktail crowd that it became known as “bartender’s ketchup.”

Blanc Vermouth, a Third Party for Cocktail Lovers

Somewhere between dry white and sweet red, the blanc style is winning an audience in America.

Christopher Gregory for The New York Times

Anton’s Dumplings and Babushka Cafe fill their specialties with care and tradition.

A World of Flavor, Stuffed Into Tacos at El Molcajete

This restaurant in Soundview, the Bronx, excels at succulent meats.

Cassandra Giraldo for The New York Times

Relaxed, modern cooking and a stuffed peacock in the lower floors of a brownstone in Harlem.

The Best Comes in a Bun at Salvation Burger and Spotted Pig

Sampling things on a bun at April Bloomfield’s latest restaurant, and checking in on her first.

Wine School
Your Next Lesson: Austrian Riesling

Spring prompts a yearning for light, lively freshness.

Video
Green Garlic Tabbouleh

Seasonal green garlic adds springtime flavor to this fresh tabbouleh salad.

More recipes
City Kitchen
The Brilliant Red Salmon That’s Worth the Splurge

Wild Pacific salmon has an exquisite flavor and velvety texture — and it’s sustainable.

Persian Cuisine, Fragrant and Rich With Symbolism

A feast celebrating Nowruz, the Persian New Year, is a lens onto a fascinating food culture.

Eat
The Best Sandwich Ever

A hero shop’s gigantic fried-eggplant sandwich, remade for the home.

Satay, a Sizzling Restaurant Favorite Easily Made at Home

It’s a versatile, flavorful staple at Thai restaurants, but you don’t have to go to a restaurant to get it.

Travel
Mr. Donahue’s Roast Beef Is Rare in Its Simplicity

The two chefs at this NoLIta restaurant undertake an exercise in restraint.

Eradicating Invasive Species One Sushi Roll at a Time

The chef Bun Lai serves nonnative seafoods, meats and vegetables on the menu of his pop-up restaurant in Miami Beach.

Mexico City’s Best Cocktail Bars

The densely populated capital has a lot more to offer than just mezcal and Modelo.

Pizza From the Grain Up

At All Souls Pizza in the Blue Ridge Mountains, the pies begin with the mill.

New York Restaurateurs in the Big Easy

Kenton, like Maysville in the Flatiron district, has a bourbon focus.

Seeking Oyster Perfection? Steam Them

In Richmond, Va., shellfish so fluffy that you can’t stop eating.

What, Reserve a Table? Cubans Confront a New Dining Culture

Restaurants and diners face some quandaries as the old ways meet the new.

52 Places to Go
Where Foodies Should Go in 2016

Truffles, beer, cherries and crustaceans are singled out for celebrations.