dining


The Liquid Gold in Your Skillet

The Liquid Gold in Your Skillet

Skillet chicken with white beans and caramelized lemon.

It’s Not Fake French, It’s Frenchette

It’s Not Fake French, It’s Frenchette

Cole Wilson for The New York Times

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

A Good Muffin Doesn’t Have to Be Bad for You

A Good Muffin Doesn’t Have to Be Bad for You

Julia Moskin makes whole grain blueberry muffins with a crunchy orange streusel top.

Review: ‘Taste & Technique’ Makes French Cooking Cool

Review: ‘Taste & Technique’ Makes French Cooking Cool

“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Heli Vasquez, left, has been driving a Mister Softee truck for 31 years. His father, Lautaro Vasquez, right, drove one for 40 years before he retired.

Take a Dumpling Detour

Take a Dumpling Detour

Spicy ginger pork noodles with bok choy.

In Vancouver, a Door to a Parallel Culinary World

In Vancouver, a Door to a Parallel Culinary World

Rafal Gerszak for The New York Times

Still the Boss of Le Bernardin, Maguy Le Coze Strides On

Still the Boss of Le Bernardin, Maguy Le Coze Strides On

Maguy Le Coze at Le Bernardin, the Midtown Manhattan citadel of seafood that she owns with the chef Eric Ripert. Mr. Ripert called her “the soul, the spirit and the boss” of the restaurant.

For Tea Devotees, This Little Shop Is the Place to Be Right Now

For Tea Devotees, This Little Shop Is the Place to Be Right Now

A group at the Tea Tasting Expo at Fang Gourmet Tea in Flushing, Queens.

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.

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.

The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts

With its deep pork flavor, the country-style rib is ideal in slow-cooked winter dishes like this pork stew with pears and sweet potatoes.

Eddie Hernandez Doesn’t Care if His Food Isn’t ‘Authentic’

Eddie Hernandez Doesn’t Care if His Food Isn’t ‘Authentic’

The chef Eddie Hernandez, a former rock musician who is fond of blue jeans, at an Atlanta branch of Taqueria del Sol, the small chain he owns with Mike Klank.

A Festival Where Refugees Cook for New York

A Festival Where Refugees Cook for New York

Nasrin, a refugee from Iran who lives in Queens, preparing falafel in the basement kitchen of Taim in NoLIta.

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way.”


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