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.
For the holiday, selecting the wines is the easiest task of all. All bottles are good, though some are better.
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.
Navigating the treacherous shoals of Southern custom, class, region — and Grandma.
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.
At a tasting of 14 Barolos from the legendary 1964 vintage, the wines offer a snapshot of a region in transition.
A chef engineers treats for her young East Village audience.
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.
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.
Long a darling of the holiday dessert table, the pecan finds new roles in Thanksgiving rolls, date bars and a savory sage cocktail cookie.
The turkey is in the oven, but that last half-hour, as final guests trickle in, calls for something savory, easy and room temperature.
Timeless Thanksgiving recipes from NYT Cooking for a holiday feast to serve 10 to 12 guests.
This orange-cranberry cake can be made ahead, it travels well, and it is perfect to bring out though all the holidays this season.
Give the youngsters coloring place mats to decorate before or during Thanksgiving dinner.
Sal del Mar’s 16-ounce bags of salt are packed in hand-stitched cloth bags.
This new Sugar Cube totes holiday cakes, pies and cookies with ease.
This Stony Brook organic oil is a fine alternative to extra-virgin olive oil.
Money raised from Tilit’s latest chefs’ apron will benefit a grant fund for women’s culinary education.
This new roasting pan features a lid that can be flipped and used as a baking dish.
You will make vegetables for your vegetarian guests, and you will call them by their proper names.
Floyd Cardoz, who won accolades at Tabla, returns to his native cuisine with a menu built around breads.
Elisabeth Prueitt is finding sweetness beyond wheat at the San Francisco bakery she founded with her husband.
Sandwich ingredients are in ideal proportions at this Chinese-Vietnamese place in Forest Hills, Queens.
The maker of the Swiss chocolate has shrunk and reconfigured two milk-chocolate versions, with narrower triangles and a wider gap between peaks.
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.
New restaurants from Pichet Ong and Jared Sippel, and other New York openings.
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.
Hope springs eternal for Keith McNally as he unveils his 14th restaurant, Augustine.
A lawsuit accuses Christopher Kimball and others of theft in creating a new cooking empire, Christopher Kimball’s Milk Street.
From its sauces to its simple elegance, Daniel Rose’s restaurant in SoHo draws on New York’s attraction to history and Europe.
A small farmer’s experiment pressing green peanut oil has inspired big-name chefs.
The chef, who has famously relied only on friends and family, has turned to venture capital for his delivery-only project, Ando.
Investors contend that the way a chicken pricing index used by grocery stores is compiled has kept the retail price of chicken artificially high.
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.
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.
Since 1979, Frank DePaola’s store in Astoria, Queens, has built a loyal following with its pastas, sauces, cheeses, oils and charcuterie.
You’ve heard the complaints; here’s how the city compares with Los Angeles and San Francisco.
Anywhere that kegs are tapped in Germany, you’ll find the pressed-paper discs known as bierdeckel — and people who creatively repurpose them.
Angie Mar, the chef and owner of this West Village restaurant, mines history for forgotten indulgences that satisfy innate cravings.
Hamdi Ulukaya employs resettled refugees at his yogurt factories. Now he’s being targeted on social media and by right-wing websites.
A simplified take on a Chinese takeout dish that became a New York restaurant classic.
This savory oyster pie brings the bivalves together with crème fraîche, leeks and bacon, under a mashed potato lid.
Coconut milk, garam masala and cayenne make for a luscious, fragrant pork stew.
Sweetened by nostalgia and fueled by social media, rainbow sprinkles have coated the entire world of baking.
The little savory pies, cousins of empanadas and pasties and other hand-held dough-wrapped morsels, may be best made at home.
Long weighed down by a unpleasantly odoriferous reputation, this sustainable, meaty fish is an excellent choice for a quick weeknight dinner.
The writer has spent decades as an inspirational authority on wine and trees, and his enchantment endures.
The bartender behind Louisville’s celebrated Seelbach cocktail and its quirky back story admits that he made it all up.
An American brandy company honors the nation’s 13th president with a smooth, gentle blend.
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.
High prices are an issue, but decent vintages like 2011 are an opportunity to become acquainted with a historic region.
The territory for great values in wine is $15 to $25. Many wines are cheaper, but few of those are distinctive.
These Spanish wines live in the shadow of Priorat but offer character in their own right.
Here are five simple methods for cooking brussels sprouts, which are more versatile than greens and just as delicious.
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
Exploring the culinary landscape of a multiethnic port city in the Pacific Northwest.
Going far beyond hummus and grilled meats, chefs in Israel are showcasing modern Arabic cooking (kubbe made with grouper, crème brûlée with tahini).
Like its décor, Spencer’s food is an Instagram fantasia — but it’s also ambitiously tasty.
The four-story night life emporium features a cafe, cocktail bar, food and vintage LPs chosen by Adrian Grenier.
Truffles, beer, cherries and crustaceans are singled out for celebrations.
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