Slide Show: Valparaíso's Culinary RevolutionBites
Restaurant Review: Banh Mi Doner Kebabs, Hanoi
By LAUREN SHOCKEY
Warm baguettes, filled with shaved pork, pickled vegetables and chili sauce, are thriving in the Vietnamese capital.
Tomás Munita for The New York Times
A warm ambience pervades Poblenou in the Chilean port of Valparaíso, which is enjoying “a small culinary revolution.”
The dining scene has evolved to match the romantic allure of the city, with its battered cobblestones and crumbling 19th-century mansions.
A Good Appetite
A Satisfying, Speedy Braise
By MELISSA CLARK
Pork, garlic and rosemary are classic together, especially when paired with tomato.
Recipe Redux
Bagna Cauda, 1960
By AMANDA HESSER
A modern interpretation of bagna cauda, which means “hot bath,” involves a whole roasted cauliflower with black garlic and a parsley-anchovy butter.
Heavy Is the Toque at a State Dinner
By KATRINA HERON
As the Obamas’ first state dinner approaches, San Francisco chef René Verdon reflects on his tenure in the kitchen of the Kennedy White House.
A White House Chef Who Wears Two Hats
By RACHEL L. SWARNS
When Sam Kass is not grilling fish for the first family, he is pondering the details of child nutrition legislation, funding streams for the school lunch program and the best tactics to fight childhood obesity.
Someone’s in the Kitchen With Michelle: The Secret Ingredient Is Politics
By MARIAN BURROS
At the White House, politics, cooking and popular culture collide.
A Bountiful Buzz
By ELISABETH GOODRIDGE
An exceptionally busy hive on the grounds of the White House lawn has had an extraordinarily productive season.
Cookbooks as Edible Adventures
By JULIA MOSKIN
Even in the age of ever-expanding recipe databases, cookbooks are still alluring. Here are this season’s most interesting titles.
The Pour
An Honest Day’s Work From Vienna
By ERIC ASIMOV
That any wine comes from Vienna seems absurd on the face of it. Great urban centers are not known for their vineyards, beyond a novel acre here and there. But Vienna is different.
The Minimalist
To the Middle East, With Collard Greens
By MARK BITTMAN
These little meatballs made with lamb, bulgur, cumin and mint are destined to become part of a dish that’s Middle Eastern in spirit.
Video: Lamb MeatballsRestaurants
Hop Off the Wheel and Taste Paris
By SAM SIFTON
The food at Le Relais de Venise recalls an era of silver plate and good manners, the simplicity of salad, steak and fries, heavy on the salt and butter, rich as a cardiologist.
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The Earl Would Approve
By OLIVER STRAND
Opened in September, Saltie is a collaboration among Rebecca Collerton, Caroline Fidanza and Elizabeth Schula, three veterans of Marlow & Sons and Diner. It’s a lot of talent for one cramped kitchen. So they overachieve.
A Good Appetite
Having My Cake and Eating It Too
By MELISSA CLARK
This sweet, gooey butter cake resembles the center of a pecan pie, with a crackling crust.
The Temporary Vegetarian
By ELAINE LOUIE
Joaquin Baca only serves the food he loves at Brooklyn Star in Williamsburg, including the green bean casserole.
How Posted Calories Affect Food Orders
By RONI CARYN RABIN
One study said an effort had no effect on residents in poor neighborhoods, while another saw modest changes citywide.
Food Stuff
Dining Holiday Gift Guide
Mail-order offerings, cookbooks and new products for eating, drinking and reading.
Multimedia
From the South Lawn, a Sweet Smell of Honey
For the first time in history, honey has been made on White House grounds. It’s a bumper crop.
Inside Le Relais de Venise L’Entrecôte
It’s the first American outpost of a Paris institution (some would say tourist trap) that serves nothing but salad and steak frites. This is its great charm.
Lamb Meatballs
Mark Bittman cooks two appetizers in one, or at least one appetizer that forms the basis for the second.
Times Topics
The White House and Food
Resources from around the Web about White House and food as selected by researchers and editors of The New York Times.
Cooking & Dining Topics
Restaurant Reviews
This Week’s Recipes
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Recipe: Braised Pork Chops With Tomatoes, Anchovies and Rosemary
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1960: Bagna Cauda
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2009: Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter
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Recipes for Health: Eggplant, Tomato and Chickpea Casserole
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Recipe: Butternut Squash and Roasted Apple Soup
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Recipes for Health: Chickpeas and Pita Casserole
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Recipe: Olive Oil-Poached Salmon
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Recipe: Migas with Pico de Gallo
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Lamb Meatballs and Collard Dolmades
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St. Louis Gooey Butter Cake
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- Recipe: Braised Pork Chops With Tomatoes, Anchovies and Rosemary
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- A White House Chef Who Wears Two Hats
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