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Today News

17

10 Recipes Readers Love

www.nytimes.com

Sweet potato fries, basic pesto and more for the weekend.

04

The Pour: How Climate Change Has Altered the Way Cristal Champagne Is Made

With a visionary in charge, Louis Roederer has walked the line between a big Champagne house and a grower-producer.

01

Madeleine Kamman, 87, Who Gave Americans a Taste of France, Dies

www.nytimes.com

Schooled in Paris, she was a strong-willed teacher of traditional French cuisine for modern tastes and an influential chef and restaurateur.

Friday, Jul 20

00

Australia Fare: Greek Food Thrills in Australia: It’s So Much More Than Lemon and Olive Oil

The cuisine has deep influence over this country’s dining culture, and it’s more exciting than ever.

23

Fukushima’s Nuclear Imprint Is Found in California Wine (Drinkers, Don’t Panic)

www.nytimes.com

A French research team says it has stumbled on the Japanese disaster’s signature in California wine, but the radioactive levels are too low to be dangerous.

22

Memo From the Boss: You’re a Vegetarian Now

www.nytimes.com

By banning meat and forbidding employees from expensing a hamburger, WeWork is trying to save the planet and raise the consciousness of its work force.

20

Jerk, Authentically Jamaican and Unapologetically Hot

This barbecue born of peppers, pimento, fire and Jamaican history carries a tradition worthy of celebration.

19

Trading the Cocktail Shaker for the Still

www.nytimes.com

Todd Thrasher, a bartender who found regional acclaim in suburban Washington, branches out with a rum distillery at the Wharf in D.C.

A Pie to Cut Through Summer’s Heat

Childhood memories of summers in Atlantic Beach, N.C., inspired this no-frills lemon pie, sweetly creamy and salty all the same.

18

Trying to Revive Gage & Tollner, a Landmark Brooklyn Restaurant

Three restaurateurs will start a crowdfunding campaign to restore the chop-and-oyster house to its former glory.

You Say Tomato, I Say Tomato Toast

A Catalan favorite — toasted bread rubbed with garlic and topped with juicy, ripe tomatoes — is just the meal for those high summer days.

Neighborhood Joint: North Carolina Barbecue on a Brooklyn Street Corner

www.nytimes.com

Every Saturday, in a yard at Albany Avenue and Pacific Street in Crown Heights, Donnell Rogers sells pork ribs and chicken legs with a vinegar sauce.

14

What to Cook: Five Weeknight Dishes

www.nytimes.com

Emily Weinstein, a food editor at The New York Times, is taking the helm on Fridays, sharing recipes for busy people.

Thursday, Jul 19

18

At Little House Café, Hidden Malaysian Dishes Worth the Hunt

This Elmhurst, Queens, spot’s signature dish, a giant bun filled with chicken curry, is found on a menu largely devoted to Thai and Chinese classics.

17

A Menu Full of Surprises in Queens

www.nytimes.com

Little House Café, a bakery-restaurant in Elmhurst, serves Malaysian specialties alongside Thai and Chinese classics.

Wednesday, Jul 18

19

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

With their simple dining room and small menus, the three women behind King in SoHo have a way of projecting ease — which belies their energy, creativity and ambition.

17

What to Cook: Recipes for Right Now

www.nytimes.com

Whip up a casual puttanesca, or take a more structured approach, with new dishes from Yotam Ottolenghi or the kitchen at King in Manhattan.

12

5 Places: Five Places to Shop in Marseille

In the Noailles district, some of France's oldest specialty stores have been joined by a crop of independent shops, turning the neighborhood into one of the port city’s most enthralling places to explore.

Tuesday, Jul 17

23

ScienceTake: Secrets of Citrus Micro-Jets

How the skins of oranges, lemons and other fruits squirt oil in tiny bursts

20

Off the menu: Room With Quite a View: Danny Meyer’s Manhatta

www.nytimes.com

Lower Manhattan gets this eye-popping aerie, a new Cipriani venture, and more restaurant news.

19

There’s a Reason You’re Drinking So Much Aperol Spritz

It’s officially the drink of the summer, thanks to an aggressive marketing campaign by Campari.

Julia Child Foundation Honors Susan Feniger and Mary Sue Milliken

www.nytimes.com

The Border Grill chefs and restaurateurs will receive the Julia Child Award from the nonprofit.

18

Restaurant Review: A New Kind of Pie Fight: This Pizzeria Is at War With Itself

At Una Pizza Napoletana, a master of pizza simplicity joins two chefs with a more eclectic sensibility. The results are ... complicated.

Front Burner: Housing Authority Program Teaches Marketable Food Skills

www.nytimes.com

Home cooks are paired with chef and restaurateur mentors to hone their business acumen.

A Revered Name in Pizza Branches Out

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Una Pizza Napoletana returns to New York, this time with appetizers, desserts and natural wines.

05

Food Writing in the #MeToo Era

www.nytimes.com

In between stories about cooking and cultural trends, I now spend my days reporting about sexism, sexual abuse and harassment in the food world.

Monday, Jul 16

00

Front Burner: A G-and-Tea for Summer

www.nytimes.com

This new tea blend brings the flavors of gin and tonic to a cuppa.

Front Burner: Llamita, a Spinoff of Llama Inn, Opens in the Village

www.nytimes.com

The fast-casual restaurant specializes in Peruvian rotisserie chicken and causa.

20

The Pour: In Wine and Critics, Populists Find an Easy Target

Studies keep drawing the conclusion that people like cheap wines best and should not trust experts. But the findings say more about fears than tastes.

18

Front Burner: Smoked, Steak May Never Be the Same

www.nytimes.com

At Morgan’s Brooklyn Barbecue, steak is bathed in smoke before it’s finished on a grill.