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Today News

02

Walmart’s Veggie-Tracking B.L.T.: Blockchain Lettuce Technology

The giant retailer will begin requiring lettuce and spinach suppliers to contribute to a blockchain database that can rapidly pinpoint contamination.

Monday, Sep 24

20

Never Heard of Bolivian Wine? That May Be About to Change

The nation’s reds rival pricier French bottles, and exports from a small number of vineyards are starting to trickle into the U.S.

19

Front Burner: Honeys With a Twist

www.nytimes.com

Beet and matcha are two of the unusual raw honey flavors at a new stand in the Chelsea Market.

Front Burner: Sophisticated Spreads From the Heartland

www.nytimes.com

Savory lardo and ground pork belly join La Quercia’s cured meat spread lineup.

Front Burner: Pot and Strainer All in One

www.nytimes.com

Holes in the lid of this roomy cooking pot let the cook drain liquid without losing the noodles.

Front Burner: Soju, Straight From New York

www.nytimes.com

West 32 Reserve, named after Koreatown in Manhattan, is meant for sipping, but plays nicely in a martini.

18

Front Burner: Women Rule the New York City Wine & Food Festival

www.nytimes.com

The 11th annual festival features an evening with the chefs Giada De Laurentiis and Alex Guarnaschelli.

Front Burner: The Ultimate Facebook for Chile-Heads

www.nytimes.com

‘An Anarchy of Chilies’ catalogs the world’s hottest peppers according to their place on the Scoville scale.

17

What to Cook: The Cooking Habit

www.nytimes.com

Whether you choose to make cacio e pepe or pot roast, find a new beginning in the kitchen.

Sunday, Sep 23

What to Cook: What to Cook This Week

www.nytimes.com

Melissa Clark has three recipes for vegetarian sheet-pan dinners, but if that doesn’t appeal, try braised chicken legs, pan pizza or spicy pork shoulder.

Saturday, Sep 22

16

Anne Russ Federman, Scion of a Royal Family of Smoked Fish, Dies at 97

www.nytimes.com

The last of three sisters who inherited the venerable Lower East Side appetizing store Russ & Daughters, a temple of lox, herring and so much more.

12

Bites: A Prague Restaurant Celebrates Classic Dishes With a Novel Approach

At Kuchyn, which opened in July, there is no menu, only a stove with pots and pans where you lift the lids, engage your senses and choose your meal by trusting your gut.

01

Things Editors Like: T Suggests: Alluringly Ugly Candles, Quietly Elegant Shoes and More

www.nytimes.com

A roundup of things T editors — and a few contributors — are excited about in a given week.

Friday, Sep 21

19

A Cambodian Refugee Cooks From Memory at Nyum Bai

Since opening the restaurant in Oakland, Calif., in February, Nite Yun has followed Khmer cooking traditions that war and genocide nearly wiped out.

Five Weeknight Dishes: Truly Delicious, Truly Simple

The New York Times

You get what you see with these five recipes: bold flavors, easy techniques and no hidden fussiness.

A Good Appetite: Sheet-Pan Suppers Without the Meat

Vegetarians don’t have to miss out on the glory of the sheet-pan dinner: Chickpeas, tofu and black beans are all great proteins to build a meal around.

17

What to Cook: What to Cook This Weekend

www.nytimes.com

It’s the first day of fall (even though it may not feel like it): Celebrate, sort of, with an apple skillet cake, or a lamb steak with Lebanese spices.

14

Restaurant Wants to Use Marijuana to Ease Lobsters’ Pain. Slow Your Roll, Maine Says.

www.nytimes.com

The restaurant’s experiments have drawn publicity, regulatory pushback and scientific skepticism. Can lobsters get high? Do they feel pain?

Thursday, Sep 20

19

The Pour: 20 Wines Under $20: When Any Night Can Be a Weeknight

When you come home and you just want to flop, you want a wine that is inexpensive and undemanding. But that doesn’t mean the wine can’t be great.

18

20 Wines, Each Under $20

www.nytimes.com

Treat yourself every night of the week with these inexpensive, but impressive wines from regions off the beaten path.

17

With Cultivation, Have Oysters Become Too Perfect?

www.nytimes.com

Farmers are perfecting dainty, briny, name-brand products to supply America’s thriving raw bars — making something more predictable out of what was once wild.

12

A Breakthrough for U.S. Troops: Combat-Ready Pizza

The latest entree to join the Army’s roster of M.R.E. field rations is a Sicilian-style slice that stays fresh for years and took decades to develop.

Wednesday, Sep 19

17

What to Cook: One Nation Under Ranch

www.nytimes.com

Julia Moskin has written a captivating history of ranch dressing, complete with recipes for a fresh herb version and double ranch mozzarella sticks.

16

Salt Bae Serves Maduro as Venezuela Suffers

The celebrity chef drew Mr. Rubio’s ire for serving a lavish meal to the authoritarian president of Venezuela, known for his extravagant lifestyle amid crushing poverty.

Tuesday, Sep 18

21

Ranch Nation

How one creamy, peppery salad dressing became America’s favorite flavor.

19

La Vara Chefs Open Saint Julivert Fisherie in Cobble Hill, Brooklyn

An ode to wild boar on East 27th Street, a British import in the Time Warner Center and other restaurant news.

Sushi and Kaiseki in an Exceptional One-Man Show

When Derek Wilcox took over in June, his TriBeCa tasting counter, Shoji at 69 Leonard Street, officially joined the top tier of Japanese restaurants.

18

Kyoto Meets Tokyo in TriBeCa

www.nytimes.com

Inside Shoji at 69 Leonard Street, a chef who studied kaiseki in Kyoto and sushi in Tokyo merges the two traditions.

13

‘The Franks’ Will Rework Their Brooklyn Restaurant Empire

The team behind Frankies 457 Spuntino plan to add a slice shop with a Long Island pizza star; a natural wine bar; and a dining room that takes reservations.

Monday, Sep 17

19

Front Burner: Egg Pastas With More Oomph

www.nytimes.com

Al Dente Pasta has added spinach and turmeric flavors in fun shapes to its lineup.