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Saturday, March 2, 2013

Dining & Wine

A Good Appetite

A Crunchy End to Winter

Andrew Scrivani for The New York Times

A spicy, zingy pickle alleviates the root vegetable doldrums of winter.

Video: Kimchi Radish Pickle

Have you run out of ideas for root vegetables? Melissa Clark adds one more possibility with kimchi radish pickles.

City Kitchen

Noodles With No Need to Dress Up

Make fresh homemade egg pasta, then forget the cheese and ignore the sauce.

Recipes for Health

Leek Quiche

A lighter version of a Flemish classic.


Smells Like Green Spirit

At Seattle’s fanciest restaurant, it’s the simplest salad that stands out.

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When Diet Meets Delicious

The latest study backs up what we’ve known for 20 years. A diet low in red meat, low in sugar and low in junk has little downside, and it’s good for you.

The Pour

On the Path From Disdain to Delight

Inside BurdiGala, a festive Bordeaux tasting and celebration in St. Bartholomew’s Church on the East Side.
Suzanne DeChillo/The New York Times

Inside BurdiGala, a festive Bordeaux tasting and celebration in St. Bartholomew’s Church on the East Side.

Many who so recently wore their disdain of Bordeaux as a badge of honor are now embracing the region and its wines.

It’s the Economy

Are We in Danger of a Beer Monopoly?

Contrary to popular belief, mergers are usually really good for consumers. So what’s wrong with a little beer marriage?

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London Journal

A Long Rivalry Resumes, Over Sips and Crackers

At the 60th anniversary of the Oxford and Cambridge Varsity Blind Wine-Tasting Competition, the emphasis was on the competition as much as the wine.

North Piedmont Saves the Best Wine for Last

Few wine regions have experienced as sharp a decline as northern Piedmont, but what this area of Italy lacks in quantity it makes up for in originality.

Hungry City | Bear

Finding Refuge From Winter’s Pursuit

At Bear, vodka complements an Eastern European menu.
Hiroko Masuike/The New York Times

At Bear, vodka complements an Eastern European menu.

At Bear in Long Island City, the palette of flavors is distinctly Eastern European. This is food for cold weather.

Books of The Times

‘Russ & Daughters’

“Russ & Daughters,” about the Lower East Side purveyors of smoked fish, is by Mark Russ Federman, a grandson of the store’s founder, Joel Russ.

Stage Fright

Fretting Over Burgers on the Upper West Side

Nick Imirziades, who has owned 15 restaurants in New York since 1963, is now in danger of having to close Big Nick’s Burger & Pizza Joint, an institution on the Upper West Side.

Restaurant Review | The Marrow

The Family Tree Spans a Border

Half of Harold Dieterle’s menu is inspired by his father’s German roots. The other half draws from the Italian cuisine of his mother and her relatives.

News and Trends
At the reopening of the Fairway store in Red Hook on Friday, children wearing hats emblazoned with the store’s name added to the festive atmosphere.
Michael Kirby Smith for The New York Times

At the reopening of the Fairway store in Red Hook on Friday, children wearing hats emblazoned with the store’s name added to the festive atmosphere.

Fairway, seen as the key to the Red Hook neighborhood’s rebirth, opened Friday for the first time since Hurricane Sandy.

Home, Where the Fizz Is

Soda-making machines are being hacked to produce sparkling wine, potent cocktails and artful pop.

An Iowa Farmer’s Quest for No Ordinary Pig

Carl Edgar Blake II is trying to breed the perfect pig — fatty, meaty and flavorful — in hopes of transforming an industry. The early reviews have been promising.

Advocates Concerned by Shipment of Horse Meat Through U.S. Ports

Millions of pounds of horse meat pass through the Port of Houston, bound for Europe, and horse welfare groups worry some of that meat might stay in the United States instead.

Macy’s Dresses Up Herald Square Dining

A new restaurant, Stella 34 Trattoria, is being positioned not just for hungry Macy’s shoppers but as a separate experience with its own hours and elevator.

Front Burner

Florence Fabricant Recommends...

This week, a sweet apple with a touch of tartness, a cheesecake to serve 6, Tuscan prosciutto and more.

Off the Menu

Pearl and Ash on the Bowery; A.G. Bistro on the Upper West Side; Grape & Vine in Greenwich Village.

Slide Shows
The Marrow

Inside the new restaurant in the West Village, inspired by the chef’s German and Italian roots.


Inside the Long Island City restaurant with a distinctly Eastern European palette of flavors.


Inside the Greenwich Village restaurant where the chef treats meals as dinner parties.

Le Philosophe

Inside the NoHo restaurant that occupies a spiritual midpoint between Balthazar and La Grenouille.

Blueprint | Pouring Ribbons
A Bar That Serves the Bartender

At Pouring Ribbons, a second-floor saloon that opened in September on Avenue B in the East Village, a new workplace model was created to give the bartender a fighting edge.

New York Health Department Restaurant Ratings Map

Interactive map of health violations at restaurants in New York

Talk to The Times

Pete Wells, Restaurant Critic, Answers Readers’ Questions

Pete Wells, the chief restaurant critic of The New York Times, is answering selected readers’ questions.

Dining in the Region
Westchester and New Jersey Dining | Piermont, N.Y.

A Mediterranean Hearth With Local Appeal

O Lar, a modest Mediterranean-influenced restaurant, serves hearty, spirited food and swarms with appreciative diners.

Connecticut Dining | New Haven

A Window (or Several) on Indian Cuisine

Zaroka, in New Haven, offers a profusion of flavors and spices in a stunning setting.

Long Island Dining | Glen Head

After One Success, Trying for Another

Heirloom Tavern in Glen Head, whose chef-owner already has a hit restaurant, offers choices big and small.

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