Liberty, Equality, Gastronomy: Paris via a 19th-Century Guide
By TONY PERROTTET
A food-obsessed traveler uses the Zagat guide of the Napoleonic era to explore the culinary wonders of this city in the 21st century.
Recipes, how-to videos, slide shows and past Thanksgiving coverage from the Dining section on the Times Topics page.
A food-obsessed traveler uses the Zagat guide of the Napoleonic era to explore the culinary wonders of this city in the 21st century.
Leftover Thanksgiving turkey finds a spicier home in curry.
Pasta with pungent kale pesto and butternut squash packs a carbohydrate wallop.
This hotel tapas bar offers an innovative spin on classics like patatas bravas and chorizo.
A ritzy evening of supper and song, inspired by the Café Carlyle.
For cooks, most Thanksgiving problems are brought about by the number of dishes competing for the stove. The best solution is to make food in advance.
Observers of the legendary French chef Pierre Gagnaire wonder how he will wed his audience and his art at his new Las Vegas beachhead.
If the Oceana of old was a pleasant room with elegant food and a caring touch, the new version, now in the McGraw-Hill building, is a high-functioning luxury mill.
Recently, this remote town has begun to develop a reputation for food that, while not eclipsing its artistic one, might at least be said to complement it.
Six new books about wine can help the reader to better understand what’s in the glass.
As at Kuma Inn, its sibling, the restaurant Umi Nom in Brooklyn serves artfully composed small plates like crispy chicken wings and sautéed sweet sausage.
Here are some suggestions for homemade desserts that hew to the spirit and flavors of Thanksgiving but don’t have a crust that needs to be fussed and worried over.
There was a whole other turkey-cavity universe out there. And this year, I felt ready to meet it.
A Thanksgiving purist believes that from a good turkey all Thanksgiving flows.
Some side dishes can beat the traditional pull of the bird and create the indulgent holiday feeling that hovers over the table.
In a search for what to serve with the bird, the wine panel found that the Thanksgiving wine issue has no right answer, but many excellent solutions.
Need help with the bird, the sides, the wine, the timing? Sam Sifton will be manning The New York Times Thanksgiving Help Desk, taking reader questions on Diner’s Journal until 3 p.m next Thursday.
Mail-order offerings, cookbooks and new products for eating, drinking and reading.
A culinary guide to the City of Light through a 19th-century foodie.