A Good Appetite
This Bird’s Gone South
By MELISSA CLARK
Plantains and spices with lime and orange juice take the winter out of a traditional chicken stew.
Fred R. Conrad/The New York Times
A rich broth is made from lobster shells and heads.
An amalgam of recipes from two Italian restaurants results in a winter dish perfect after a day of skiing.
Hungry City | The Cecil
In Harlem, an African Tasting Plate
By LIGAYA MISHAN
The Cecil offers dishes derived from the breadth of the continent’s diaspora, and tweaks some American classics, too.
The Pour
Your 2014 Resolution: Drink Adventurously
By ERIC ASIMOV
Twenty winter wines for $20 apiece offer not only value but intrigue.
20 Winter Wines for $20News and Trends
The Quest for a Natural Sugar Substitute
By DANIEL ENGBER
Photo illustration by Reinhard Hunger and Sarah Illenberger
Why is it so hard to make a low-cal soda that actually tastes good?
A Fork? De Blasio’s Way of Eating Pizza Is Mocked
By MICHAEL M. GRYNBAUM
Mayor Bill de Blasio’s use of a knife and fork at Goodfellas on Staten Island prompted a firestorm.
Making the Restaurant Part of the Family
By SUSAN HERRMANN LOOMIS
Some talented young French chefs are bucking tradition by insisting on a private life.
Energy Bars That Put a Chirp in Your Step
By SOPHIE BRICKMAN
Banking that cricket-filled protein bars will jump off the shelves.
Revival for a Sauce That Never Left
By ELLEN ANN FENTRESS
Comeback sauce is a spicy, versatile reminder of the South’s connection to Greek culture.
More Restaurants
Peter DaSilva for The New York Times
Restaurateurs are finding historic interiors like Tosca Cafe’s worth saving.
More Cooking
Ralph Smith for The New York Times; Food stylist: Michelle Gatton.
Sweet or savory, pâte à choux is easier than it looks. Really.
Turning Cheese Into a Cook’s Assistant
By SUZANNE LENZER
Its variety and unpredictability may be daunting, but a few tips can help harness its versatility.
Your Favorite Old Haunts
By THE NEW YORK TIMES
Where do you go for a taste of the good (or bad) old days?
Front Burner
Gluten-Free Ramen, Pullet Eggs and More
By FLORENCE FABRICANT
Recommendations for the week of Jan. 7.
Off the Menu
Empire Diner Opens in Chelsea
By FLORENCE FABRICANT
This familiar restaurant has new owners and a new chef; Brooklyn gains more barbecue; a pop-up speakeasy in Little Italy and more.
Prized Performers
By PETE WELLS
The past year produced terrifically enjoyable restaurants from seasoned veterans, but those were exceptions. The newcomers were the true standouts in 2013.
From Opinion
Opinionator | Private Lives
Kale? Juicing? Trouble Ahead
By JENNIFER BERMAN
“You’d be better off with chocolate and cola,” the dentist told me.
At the Critics’ Table
Past and present restaurant critics for The New York Times discuss the food, the star rating system and the tricks to eating anonymously.
Pete Wells Answers Your QuestionsRecent Recipes
Recent Reviews
New York Health Department Restaurant Ratings Map
Interactive map of health violations at restaurants in New York
1. THE PIONEER WOMAN COOKS: A YEAR OF HOLIDAYS, by Ree Drummond.
Recipes for holidays and celebrations.
2. GRAIN BRAIN, by David Perlmutter with Kristin Loberg.
The effect of carbohydrates on the brain, and how to reverse it.
3. MISS KAY'S DUCK COMMANDER KITCHEN, by Kay Robertson with Chrys Howard.
Recipes from the matriarch of the "Duck Dynasty" family.
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