1. City Kitchen

    CreditKarsten Moran for The New York Times

    Meat and Potatoes Get an Upgrade

    Rack of lamb, rubbed with mustard and rosemary and roasted on crushed potatoes, is a comfort-food favorite, elevated to elegance.

  2. Photo
    CreditGianni Cipriano for The New York Times

    Sicily’s Emerald Green Gem: the Bronte Pistachio

    The nuts, grown in the foothills of Mount Etna, near the town of Bronte, are so special they’ve been granted government protection.

  1. The Pour

    CreditPatricia Wall/The New York Times

    Five Wine Books to Give This Holiday Season

    The top choices of this year’s wine books include an essential Champagne guide, an argument to organize wine by soil type and a thin volume of advice.

  2. Hungry City

    CreditAn Rong Xu for The New York Times

    Around the Corner, Thai Desserts Await

    Khao Nom, linked to another restaurant in Queens, is a place to finish off your meal.

  3. Wine School

    CreditPatricia Wall/The New York Times

    Your Next Lesson: Amontillado

    Beyond the mystique surrounding fortified wines, this sherry can be wonderfully complex and satisfying, and surprisingly good with many savory foods.

  4. Front Burner

    CreditWilliam P. O'Donnell/The New York Times

    A Stollen That’s Just Right

    Bien Cuit’s version of the sweet German Christmas bread hits all the right notes.