dining


French Cafe Food, Not So New but Very Much Improved

French Cafe Food, Not So New but Very Much Improved

Daniel Krieger for The New York Times

How to Roast Cauliflower (the Whole Thing)

How to Roast Cauliflower (the Whole Thing)

A whole roasted cauliflower behaves very much like a roast of meat, in the oven and on the table.

New Restaurants to Fill In New York’s Gaps

New Restaurants to Fill In New York’s Gaps

Jimmy Ly, the chef at Madame Vo, will take Vietnamese cuisine in a new direction with Madame Vo BBQ.

An Artist Who Hunts, Emilie Clark Gets Her Gun, Then Her Dutch Oven

An Artist Who Hunts, Emilie Clark Gets Her Gun, Then Her Dutch Oven

The artist Emilie Clark at home in New York University housing on Bleecker Street.

A Classic Indian Cookbook Returns, This Time for Americans

A Classic Indian Cookbook Returns, This Time for Americans

The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.

Some Like Them Hot. She Likes Them Homegrown.

Some Like Them Hot. She Likes Them Homegrown.

Annie Novak in her apartment in Brooklyn, a few blocks away from where she grows hundreds of chiles at Eagle Street Rooftop Farm in Greenpoint.

Is It Southern Food, or Soul Food?

Is It Southern Food, or Soul Food?

Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.

‘Store Bought’ Spoils the Potluck Spirit

‘Store Bought’ Spoils the Potluck Spirit

At this church supper in Georgia in 1951, the tables were laden with the donations of many.

In Pomerol, Wines of Grandeur From Modest Estates

In Pomerol, Wines of Grandeur From Modest Estates

Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.

Cod Optimization, From Head to Tail

Cod Optimization, From Head to Tail

A cod’s brain, lips and eyes go into a pasta sauce.

Bring Your Lunch to Work

Bring Your Lunch to Work

Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea stew with orzo and mustard greens.

The Secret to Better Thai Dishes May Already Be in Your Fridge

The Secret to Better Thai Dishes May Already Be in Your Fridge

Jarred red curry paste serves as a building block for this noodle and vegetable dish.


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