City Kitchen
The Brilliant Red Salmon That’s Worth the Splurge
By DAVID TANIS
Wild Pacific salmon has an exquisite flavor and velvety texture — and it’s sustainable.
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.
Wild Pacific salmon has an exquisite flavor and velvety texture — and it’s sustainable.
It may not be as intense as mature garlic, but it’s got the freshness of youth on its side.
The two chefs at this NoLIta restaurant undertake an exercise in restraint.
Take on a monster of a sandwich, just don’t leave out the mayonnaise.
Anton’s Dumplings and Babushka Cafe fill their specialties with care and tradition.
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.
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.
A hero shop’s gigantic fried-eggplant sandwich, remade for the home.
Relaxed, modern cooking and a stuffed peacock in the lower floors of a brownstone in Harlem.
This restaurant in Soundview, the Bronx, excels at succulent meats.
Sampling things on a bun at April Bloomfield’s latest restaurant, and checking in on her first.
At All Souls Pizza in the Blue Ridge Mountains, the pies begin with the mill.
Like everything in her spartan kitchen, Katherine Chia’s vintage Revere Ware is made to last.
His jingle, a herald of summer in the city, and of the ice cream man down the block, is the textbook embodiment of an earworm: once heard, never forgotten.
Also, Agern brings Nordic food to Grand Central Terminal, Bill’s New York City debuts in Midtown, Teodora is closing, and more.
Mashama Bailey and Ned Baldwin, who met at Prune, are swapping kitchens.
Could a low-fat diet contribute to memory problems?
As definitions of what’s healthy change, consumers are turning back to ingredients they once avoided, and manufacturers are rushing to catch up.
After several attempts, producers of this Broadway musical have hit upon a solution to perfume the theater with the scent of baking.
The West Village restaurant faced a rent increase, but he’ll continue at the Gander.
The vast menu at a Cantonese restaurant in Chinatown rewards careful study and repeat visits.
Also, Barano prepares to open in South Williamsburg, Brooklyn; Emmy Squared and Midnights hang welcome signs in Brooklyn; and more.
A feast celebrating Nowruz, the Persian New Year, is a lens onto a fascinating food culture.
Elation can quickly turn to fear as small companies must suddenly learn how to produce at larger volumes while maintaining quality and consistency.
The writer savors wine the way they do in the Republic of Georgia.
A street-food crepe from northern China, jianbing, is Beijing’s latest culinary flexing of soft power.
A young chef who wowed the French teams up with the empire builder Stephen Starr at Le Coucou.
The chef Bun Lai serves nonnative seafoods, meats and vegetables on the menu of his pop-up restaurant in Miami Beach.
Golden chicken meets silky artichokes in this springtime one-skillet meal.
It’s a versatile, flavorful staple at Thai restaurants, but you don’t have to go to a restaurant to get it.
Get them while they last. Fresh local spears are like no other — sweet, firm and enticingly green.
In Richmond, Va., shellfish so fluffy that you can’t stop eating.
You can find great values at any price, but your hunt will be less anxious at the lower end of the scale.
Mr. Cooper’s 2007 concoction, St-Germain, was so embraced by the cocktail crowd that it became known as “bartender’s ketchup.”
Le Boudoir, a gilded cocktail den, is tucked under Chez Moi, a casual French bistro on Atlantic Avenue.
To honor the 400th anniversary of the writer’s death, some cocktails for saluting his eternal verse.
A new winemaker brought in by Coppola looks ahead 50 years, with ideas that run counter to Napa’s conventional wisdom.
The West Village bar hopes to open branches this year in Singapore, Miami Beach and Austin, Tex.
Somewhere between dry white and sweet red, the blanc style is winning an audience in America.
The crus of Beaujolais have come a long way in 25 years. The wine panel finds excellent wines in the 2014 vintage of Fleurie and Morgon.
Spring prompts a yearning for light, lively freshness.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Interactive map of health violations at restaurants in New York
Sluggish economies breed cautious restaurants. This year’s crew is anything but.
Each reminded me that cooking takes time, especially when only one person is in the kitchen.
The densely populated capital has a lot more to offer than just mezcal and Modelo.
Restaurants and diners face some quandaries as the old ways meet the new.
Paris bakeries and cafes are increasingly offering tantalizing alternatives for customers who can’t eat wheat.
Truffles, beer, cherries and crustaceans are singled out for celebrations.
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