dining


Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.

A New School of Pastry Chefs Got Its Start in Architecture

A New School of Pastry Chefs Got Its Start in Architecture

Jennifer Yee’s take on an apple strudel at C. Ellet’s looks nothing like an apple strudel — it’s a crinkled, cylindrical whirl whose layers encase cardamom, sugar, oat streusel, apple compote and clarified butter.

Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Shrimp and pineapple skewers with peanut sauce.

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Upland red bearded rice, which grows in the Moruga district in Trinidad, turned out to be a missing culinary link between enslaved people in coastal Georgia and a group of slaves who were able to buy their freedom by fighting for the British in the War of 1812.

There Is a Free Lunch, After All. It’s at the Office.

There Is a Free Lunch, After All. It’s at the Office.

At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

Grant Achatz, Science-Minded Chef, Turns to Cloning

Grant Achatz, Science-Minded Chef, Turns to Cloning

Cole Wilson for The New York Times

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Artichokes on display outside a restaurant along Via Portico d’Ottavia, in the Jewish ghetto in Rome.

A Soup for All Seasons (Even Summer)

A Soup for All Seasons (Even Summer)

Ready in a half-hour or so, this minestrone brims with summer vegetables.

Disgraced by Scandal, Mario Batali Is Eyeing His Second Act

Disgraced by Scandal, Mario Batali Is Eyeing His Second Act

The celebrity chef Mario Batali speaking at a benefit for Teens for Food Justice at his restaurant La Sirena in November. In news reports the next month, several women described a decades-long pattern of abusive behavior in his empire.

Is America Ready to Love Cottage Cheese Again?

Is America Ready to Love Cottage Cheese Again?

Clabbered cottage cheese at Cowgirl Creamery’s Sidekick Cafe at the Ferry Building in San Francisco.

Old Recipes, New Format: Spain Puts Historic Dishes on Video

Old Recipes, New Format: Spain Puts Historic Dishes on Video

The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.

After the Apologies, Restaurants Struggle to Change

After the Apologies, Restaurants Struggle to Change

The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.

An Extra Step Worth Taking

An Extra Step Worth Taking

Butter's roasted pork chops with shiitake mushrooms.


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