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.
An amalgam of recipes from two Italian restaurants results in a winter dish perfect after a day of skiing.
Plantains and spices with lime and orange juice take the winter out of a traditional chicken stew.
The Cecil offers dishes derived from the breadth of the continent’s diaspora, and tweaks some American classics, too.
Twenty winter wines for $20 apiece offer not only value but intrigue.
Why is it so hard to make a low-cal soda that actually tastes good?
Mayor Bill de Blasio’s use of a knife and fork at Goodfellas on Staten Island prompted a firestorm.
Some talented young French chefs are bucking tradition by insisting on a private life.
Banking that cricket-filled protein bars will jump off the shelves.
Comeback sauce is a spicy, versatile reminder of the South’s connection to Greek culture.
Restaurateurs are finding historic interiors like Tosca Cafe’s worth saving.
Sweet or savory, pâte à choux is easier than it looks. Really.
Its variety and unpredictability may be daunting, but a few tips can help harness its versatility.
Where do you go for a taste of the good (or bad) old days?
Recommendations for the week of Jan. 7.
This familiar restaurant has new owners and a new chef; Brooklyn gains more barbecue; a pop-up speakeasy in Little Italy and more.
The past year produced terrifically enjoyable restaurants from seasoned veterans, but those were exceptions. The newcomers were the true standouts in 2013.
“You’d be better off with chocolate and cola,” the dentist told me.
Past and present restaurant critics for The New York Times discuss the food, the star rating system and the tricks to eating anonymously.
Interactive map of health violations at restaurants in New York
Recipes for holidays and celebrations.
The effect of carbohydrates on the brain, and how to reverse it.
Recipes from the matriarch of the "Duck Dynasty" family.