Wines of The Times
There Are No Wrong Thanksgiving Wines
By ERIC ASIMOV
For the holiday, selecting the wines is the easiest task of all. All bottles are good, though some are better.
To get the dark and white meat to both cook perfectly, pick up your paring knife and splay the legs.
A Positive Jam
By SAM SIFTON
My colleagues Wesley Morris and Jenna Wortham came into the kitchen for a talk and some turkey, a bird we should be eating way more often.
How I Mastered the Art (and Politics) of Cornbread Dressing
By KIM SEVERSON
Navigating the treacherous shoals of Southern custom, class, region — and Grandma.
Advertising
Paul Newman Who? Salad Dressing Company Adjusts to Reach Millennials
By ZACH SCHONBRUN
Newman’s Own gives all its profit to charity, but that message on its labels didn’t seem to stand out to a generation known to favor companies with social consciences.
Missives From the Past: ’64 Barolos Tell Their Story
By ERIC ASIMOV
At a tasting of 14 Barolos from the legendary 1964 vintage, the wines offer a snapshot of a region in transition.
Hungry City
At Thursday Kitchen, Cocktails Glow and Korean Food Relaxes
By LIGAYA MISHAN
A chef engineers treats for her young East Village audience.
Fermentation, a Love Story
By JEFF GORDINIER
In the Hudson Valley, one chef crafts tonics and elixirs to cure PMS and indigestion, potent potions for a restaurant — and a very fragrant little world.
Jerusalem’s Latest Argument Over History Is About Fried Innards
By ISABEL KERSHNER
A recent death revived an old debate over who invented meorav Yerushalmi, or Jerusalem mixed grill, the signature dish of the city’s Mahane Yehuda Market.
Thanksgiving
Evan Sung for The New York Times
Long a darling of the holiday dessert table, the pecan finds new roles in Thanksgiving rolls, date bars and a savory sage cocktail cookie.
Bites to Answer the Call of Guests’ Rumbling Stomachs
By FLORENCE FABRICANT
The turkey is in the oven, but that last half-hour, as final guests trickle in, calls for something savory, easy and room temperature.
A Classic Thanksgiving Dinner Menu
By THE NEW YORK TIMES
Timeless Thanksgiving recipes from NYT Cooking for a holiday feast to serve 10 to 12 guests.
A Sweet Solution for the Whole Holiday Season
By JOAN NATHAN
This orange-cranberry cake can be made ahead, it travels well, and it is perfect to bring out though all the holidays this season.
Keep the Peace at the Children’s Table
By FLORENCE FABRICANT
Give the youngsters coloring place mats to decorate before or during Thanksgiving dinner.
Hand-Harvested Salt for the Thanksgiving Host
By FLORENCE FABRICANT
Sal del Mar’s 16-ounce bags of salt are packed in hand-stitched cloth bags.
A Cake Box That Stores Like a Baking Sheet
By FLORENCE FABRICANT
This new Sugar Cube totes holiday cakes, pies and cookies with ease.
A Sunflower-Seed Oil From the Finger Lakes
By FLORENCE FABRICANT
This Stony Brook organic oil is a fine alternative to extra-virgin olive oil.
An Apron Made for Women by Women
By FLORENCE FABRICANT
Money raised from Tilit’s latest chefs’ apron will benefit a grant fund for women’s culinary education.
A Pan for the Turkey, and a Casserole Too
By FLORENCE FABRICANT
This new roasting pan features a lid that can be flipped and used as a baking dish.
Hey Mr. Food Editor
No Tofurkey for You (and Other Thanksgiving Cooking Advice)
By SAM SIFTON
You will make vegetables for your vegetarian guests, and you will call them by their proper names.
Restaurants and News
Jean Schwarzwalder for The New York Times
Floyd Cardoz, who won accolades at Tabla, returns to his native cuisine with a menu built around breads.
Behind the Famed Tartine Bakery, a Gluten-Free Talent
By TEJAL RAO
Elisabeth Prueitt is finding sweetness beyond wheat at the San Francisco bakery she founded with her husband.
For Banh Mi, Violet’s Bake Shoppe Has the Math Down
By LIGAYA MISHAN
Sandwich ingredients are in ideal proportions at this Chinese-Vietnamese place in Forest Hills, Queens.
Toblerone Alters Shape of 2 Chocolate Bars, and Fans Are Outraged
By HANNAH OLIVENNES
The maker of the Swiss chocolate has shrunk and reconfigured two milk-chocolate versions, with narrower triangles and a wider gap between peaks.
The Chopped Cheese’s Sharp Rise to Fame
By ELI ROSENBERG
A sandwich with a base of grilled ground beef, long popular in New York bodegas, is now spreading to more upscale purveyors and has prompted vigorous debate on the internet over cultural appropriation and related issues.
Off the Menu
Spice Market Chef Puts His Spin on Chinese Food at Chaan Teng
By FLORENCE FABRICANT
New restaurants from Pichet Ong and Jared Sippel, and other New York openings.
Plan to Rein In New York’s Street Fairs Prompts Unexpected Backlash
By J. DAVID GOODMAN
Amid criticism, officials have shelved new rules that would limit the number of fairs, spread them into more areas of the city and require a greater diversity of offerings.
Opening a Restaurant Is Hell. So Here I Go Again.
By KEITH McNALLY
Hope springs eternal for Keith McNally as he unveils his 14th restaurant, Augustine.
Food Fight Heats Up as America’s Test Kitchen Sues a Founder
By KIM SEVERSON
A lawsuit accuses Christopher Kimball and others of theft in creating a new cooking empire, Christopher Kimball’s Milk Street.
Restaurant Review
Le Coucou Pays Rich Homage to Old-School French Cuisine
By PETE WELLS
From its sauces to its simple elegance, Daniel Rose’s restaurant in SoHo draws on New York’s attraction to history and Europe.
Hatched From Peanuts, the South’s Hot New Oil
By KIM SEVERSON
A small farmer’s experiment pressing green peanut oil has inspired big-name chefs.
David Chang Bets Big, Using Silicon Valley Money
By KATIE BENNER
The chef, who has famously relied only on friends and family, has turned to venture capital for his delivery-only project, Ando.
You Might Be Paying Too Much for Your Chicken
By STEPHANIE STROM
Investors contend that the way a chicken pricing index used by grocery stores is compiled has kept the retail price of chicken artificially high.
Searching for Lady Kung Fu
By ALEX VADUKUL
Angela Mao was as famous as Bruce Lee when she was a martial arts film star during the 1970s. Then she seemed to vanish. It turns out she’s been in Queens this whole time.
At Trader Joe’s, Good Cheer May Hide Complaints
By NOAM SCHEIBER
Some workers at Trader Joe’s stores, including one who says he was fired for lacking a “genuine” smile, have complained about their treatment and of safety lapses.
Neighborhood Joint
It’s All Smiles at Sorriso Italian Market in Queens
By ARIELLE DOLLINGER
Since 1979, Frank DePaola’s store in Astoria, Queens, has built a loyal following with its pastas, sauces, cheeses, oils and charcuterie.
Is New York Too Expensive for Restaurateurs? We Do the Math
By KAREN STABINER
You’ve heard the complaints; here’s how the city compares with Los Angeles and San Francisco.
What in the World
Billboard, Souvenir, Metaphor: The Many Uses of a German Beer Coaster
By MELISSA EDDY
Anywhere that kegs are tapped in Germany, you’ll find the pressed-paper discs known as bierdeckel — and people who creatively repurpose them.
At the Beatrice Inn, Cuisine for Animals
By PETE WELLS
Angie Mar, the chef and owner of this West Village restaurant, mines history for forgotten indulgences that satisfy innate cravings.
For Helping Immigrants, Chobani’s Founder Draws Threats
By DAVID GELLES
Hamdi Ulukaya employs resettled refugees at his yogurt factories. Now he’s being targeted on social media and by right-wing websites.
Cooking
Gentl and Hyers for The New York Times
Mapo Ragù
A simplified take on a Chinese takeout dish that became a New York restaurant classic.
City Kitchen
Oysters, Cloaked in Potatoes and Cream
By DAVID TANIS
This savory oyster pie brings the bivalves together with crème fraîche, leeks and bacon, under a mashed potato lid.
A Good Appetite
Pork Stew Gets a Chile Kick
By MELISSA CLARK
Coconut milk, garam masala and cayenne make for a luscious, fragrant pork stew.
The Funfetti Explosion
By JULIA MOSKIN
Sweetened by nostalgia and fueled by social media, rainbow sprinkles have coated the entire world of baking.
City Kitchen
Potato Samosas, Long a Street Food, Find a Place in Your Kitchen
By DAVID TANIS
The little savory pies, cousins of empanadas and pasties and other hand-held dough-wrapped morsels, may be best made at home.
A Good Appetite
Mackerel, Milder Than Salmon and Just as Delectable
By MELISSA CLARK
Long weighed down by a unpleasantly odoriferous reputation, this sustainable, meaty fish is an excellent choice for a quick weeknight dinner.
Drinks
Andrew White for The New York Times
The wine writer Hugh Johnson in Central Park, where he admired one of the last stands of American elms in North America.
The writer has spent decades as an inspirational authority on wine and trees, and his enchantment endures.
That Historic Cocktail? Turns Out It’s a Fake
By ROBERT SIMONSON
The bartender behind Louisville’s celebrated Seelbach cocktail and its quirky back story admits that he made it all up.
A Brandy for the Last Whig President
By FLORENCE FABRICANT
An American brandy company honors the nation’s 13th president with a smooth, gentle blend.
Former Napa Valley Winemaker Arrested in Fraud Scheme
By VINDU GOEL
A grand jury charged Jeffry James Hill with stealing grapes and deceiving customers about the source and type of grapes in the wines he sold.
Wines of The Times
The Innate, Ageless Appeal of Good Bordeaux
By ERIC ASIMOV
High prices are an issue, but decent vintages like 2011 are an opportunity to become acquainted with a historic region.
The Pour
20 Wines for Under $20: The Fall Edition
By ERIC ASIMOV
The territory for great values in wine is $15 to $25. Many wines are cheaper, but few of those are distinctive.
Wine School
Wine School
Your Next Lesson: Montsant
By ERIC ASIMOV
These Spanish wines live in the shadow of Priorat but offer character in their own right.
Cooking Guides
How to Make Brussels Sprouts
By ALISON ROMAN
Here are five simple methods for cooking brussels sprouts, which are more versatile than greens and just as delicious.
Featured Recipes
How-To Videos
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Recent Reviews
INTERACTIVE MAP: New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
Culinary Travel
Choice Tables
From Italian-Asian to Locavore Canadian: Food Adventures in Vancouver
By SUZANNE MacNEILLE
Exploring the culinary landscape of a multiethnic port city in the Pacific Northwest.
Pursuits
In Israel, a New Passion for Palestinian Cuisine
By DEBRA KAMIN
Going far beyond hummus and grilled meats, chefs in Israel are showcasing modern Arabic cooking (kubbe made with grouper, crème brûlée with tahini).
Bites
An Ann Arbor Restaurant Serving ‘Food of Substance’
By REBECCA FLINT MARX
Like its décor, Spencer’s food is an Instagram fantasia — but it’s also ambitiously tasty.
Boîte
The Vnyl, a Sprawling East Village Club, Brings Back the ’70s
By BEN DETRICK
The four-story night life emporium features a cafe, cocktail bar, food and vintage LPs chosen by Adrian Grenier.
52 Places to Go
Where Foodies Should Go in 2016
By SHIVANI VORA
Truffles, beer, cherries and crustaceans are singled out for celebrations.
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