Healthier Cereals Snare a Spot on New York School Menus
By STEPHANIE STROM
In a bite-size coup that could spread to other cities, a California upstart has replaced Kellogg products in the city’s free-breakfast program.
Rediscovering Black Bean Soup
By JULIA MOSKIN
Done well, this American classic can be a perfect dish: big-tasting, filling, nutritious and very easy to make.
Looking for a Trump Doctrine in the White House Kitchen
By KIM SEVERSON and MARIAN BURROS
The Obamas put food front and center, but the Trumps have yet to signal just how they will eat, entertain or set an example.
Stressed by Success, a Top Restaurant Turns to Therapy
By RAPHAEL MINDER
A psychologist goes to El Celler de Can Roca, a fine-dining restaurant in Spain, each week to help employees cope with their high-tension jobs.
Utica Greens: A Central New York Staple With Multiple Identities
By JIM SHAHIN
Tracing the origins of an Italian-American dish beloved in the central part of the state, but not much beyond.
Cocktail Bartenders Reveal Where They Like to Drink
By ROBERT SIMONSON
You trust them with your cocktail, so why not take some travel advice from the new book “Where Bartenders Drink,” and follow them to their favorite off-hours bars.
City Kitchen
A Croque-Madame Dressed Up With Crab
By DAVID TANIS
Add fresh crab meat to this French cafe classic, a hot ham and cheese sandwich adorned with an egg.
A Good Appetite
A Vegetable Tart, but Nothing Too Dainty
By MELISSA CLARK
This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.
Tables for Snooker and Bhutanese Food at Weekender Billiard
By LIGAYA MISHAN
A restaurant in Woodside, Queens, trades in the keyed-up spicing of the Himalayas.
Wine School
The Transporting Pleasures of Red Bandol
By ERIC ASIMOV
Many wines may share certain characteristics, but few are as distinctive as this burly red from Provence.
Off the Menu
Villanelle, Serving Vegetable-Forward Fare, Opens in the East Village
By FLORENCE FABRICANT
The latest from the Cipriani family, a bar adjacent to the Meatball Shop in Hell’s Kitchen, and other restaurant news.
A Children’s Food Delivery Service That Pleases Adults
By FLORENCE FABRICANT
Nurturie makes dishes created by the chef Katy Sparks for New York City families.
Ice Creams Spiked With Whiskey for St. Patrick’s Day
By FLORENCE FABRICANT
OddFellows Ice Cream Company in Williamsburg, Brooklyn, celebrates the holiday with three new flavors.
Cookbook Author to Discuss Persian Cuisine
By FLORENCE FABRICANT
Naomi Duguid, the author of “Taste of Persia,” will give a talk for the Culinary Historians of New York.
Give Your Guacamole Hawaiian Flavor
By FLORENCE FABRICANT
The Sharwil, a Hawaiian avocado once banned on the mainland, is now available.
Savory Purim Treats From Breads Bakery
By FLORENCE FABRICANT
The Manhattan bakery will offer hamantaschen made with beets or potatoes for the month of March.
A Tortilla Chip Made With Coconut
By FLORENCE FABRICANT
The latest coconut product is made by a restaurateur in Tulum, Mexico.
Nonfiction
‘Food Fights and Culture Wars: A Secret History of Taste’
By TOM NEALON
Reviewed by LISA ABEND
In “Food Fights and Culture Wars,” Tom Nealon presents a lavishly illustrated look at the impact of historical forces on cuisine.
Airlines Aim to Trick Your Taste Buds at 30,000 Feet
By KIMIKO de FREYTAS-TAMURA
A Hong Kong carrier has introduced a beer brewed to taste good at high altitudes, since noise, dry air and plastic cutlery affect our sense of taste.
Restaurants and News
Brie Passano for The New York Times
The menu darts from Kashmir to South India and beyond at the newest restaurant from the prolific Hemant Mathur (with help from Shiva Natarajan).
The New Age of Traditional Mexican Mole
By JEFF GORDINIER
The country’s top chefs are reinventing the complex sauce — 10, 20, even 30 ingredients at a time.
One of Atlanta’s Last Stores on Wheels Navigates a World of Change
By RICHARD FAUSSET
The “stores” — trucks that sell snacks and small grocery items — used to hum through areas near public housing. But they’re an increasingly rare sight.
Sous-Vide Gefilte Fish? A Chef’s Argentine-Jewish Cuisine
By TEJAL RAO
Tomás Kalika, who will soon open his second Buenos Aires restaurant, is giving diaspora cooking a tasting-menu (and Argentine) twist.
Eleven Madison Park Plans a Makeover and a Summer Pop-Up
By FLORENCE FABRICANT
The top-rated Manhattan restaurant will close for three months of renovation and open a more casual version in the Hamptons.
Eduardo García’s Path: Migrant Worker, Convict, Deportee, Star Chef
By GUY TREBAY
Mr. García has won plaudits for his fusing of Mexican and French cuisine. He is also banned from the United States.
Pineapple Pizza Tests Limits of Presidential Power in Iceland
By ROBIN POGREBIN
Iceland’s president told high school students that that pizza topped with pineapple should be outlawed. Fans of the topping were outraged.
Hungry City
At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus
By LIGAYA MISHAN
A family restaurant in Bensonhurst, Brooklyn, serves the pungent cooking of Koryo Saram, descendants of Koreans who were exiled to Central Asia.
In Spain, a Restaurant Reimagines the Famed El Bulli
By BRADEN PHILLIPS
The chef Albert Adrià’s latest opening aims to be a 2017 update of the acclaimed restaurant where he worked for 23 years.
Public, in NoLIta, Will Close in June
By FLORENCE FABRICANT
In 2003, when Public opened in NoLIta, it was something of a game changer. Now it’s doing something all too common: shutting its doors.
A Mardi Gras Beer, Straight From Cajun Country
By RACHEL WHARTON
Bayou Teche Brewery makes craft beers for only-in-Louisiana celebrations. Its distribution for now is limited to that state, Texas and Quebec.
Michelin Star Mix-Up Throws a Working-Class Bistro Into a Media Storm
By HANNAH OLIVENNES
Le Bouche à Oreille, a modest restaurant in central France, got an accolade intended for a high-end restaurant of the same name.
A Bee Mogul Confronts the Crisis in His Field
By STEPHANIE STROM
Beekeeping on an industrial scale is central to American agriculture, and “colony collapse” has proved to be a severe test.
Culinary Clashes End in Harmony at Chinese Tuxedo
By PETE WELLS
A stylish new restaurant melds Asian cuisines in a cavernous former Chinatown theater where a gang massacre once occurred.
Sell By? Use By? Grocery Industry Moves to Simplify Labels
By STEPHANIE STROM
To reduce needless waste and end confusion over differing language, two food industry trade groups and Walmart have agreed on only two basic labels.
In Chinatown, a Go-To Thai Grocery
By LISA M. COLLINS
For those passionate about Thai cooking, Bangkok Center Grocery offers hard-to-find ingredients like fresh kaffir lime leaves, year-round.
Cooking
Gentl and Hyers for The New York Times
Swordfish piccata.
A meal that will please your children and satisfy an adult’s desire for flavor.
A Good Appetite
For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan
By MELISSA CLARK
This spicy pasta with roasted broccoli, ricotta and a crisp bread-crumb topping comes together quickly.
The Waldorf Is Closing, but Its Salad Lives On
By RACHELLE BERGSTEIN
The Manhattan hotel, which will shut its doors temporarily for renovations starting next month, gave rise to a dish that has made an indelible mark on American menus.
City Kitchen
A Skinnier Pork Chop, and a Juicier Dinner
By DAVID TANIS
Double-thick pork chops may sound good and look impressive, but they often turn out dry.
City Kitchen
Pastry for Those Who Prefer Savory to Sweet
By DAVID TANIS
If you have an hour and a box of phyllo dough, make a borek, a Turkish hand pie with a lamb and feta filling.
A Good Appetite
This Sauce Makes Everything Taste Better
By MELISSA CLARK
Melt butter. Add garlic, lemon, herbs and spices. Then pour it over whatever you’d like.
Flames Fuel the Flavor in a Blood Orange Dessert
By FLORENCE FABRICANT
Seasonal citrus gets a turbocharge from a torch and a mint garnish courtesy of Augustine, Keith McNally’s new restaurant.
Yotam Ottolenghi: Eat Your Sugar
By YOTAM OTTOLENGHI
In his new baking column for The New York Times, the chef and cookbook author revels in the joy of a daily treat.
Binding the Nation in Its Love of Meatloaf
By KIM SEVERSON
Two New York Times writers have collaborated on a decidedly bipartisan book of recipes and lore.
City Kitchen
A Savory, Tender Gnocchi Poised for Success
By DAVID TANIS
Beginner’s attempts at potato gnocchi usually produce tough, chewy specimens, but most home cooks can find success making a ricotta version.
Drinks
Gentl and Hyers for The New York Times
Cyn-Cyn, pirlo.
Partaking in aperitivo time, that easy stretch of sipping and snacking.
Q. AND A.
At Fort Lauderdale’s Mai-Kai, It’s Always Tiki Time
By ROBERT SIMONSON
David Levy, who runs the enduring Mai-Kai, talks about its stage show, the annual festival called the Hukilau, and famous drinks like the rum barrel.
Wines of The Times
Sonoma Coast Pinot Noirs Blur the Boundary Lines
By ERIC ASIMOV
The pinot noirs from this unwieldy appellation can be quite good, but consumers may need to guess whether the wines truly come from near the Pacific.
Time to Select From the Wine List? Relax, Here’s How
By ERIC ASIMOV
The rituals for ordering wine can seem arcane and confusing. Here are suggestions for how to make it work for you.
If You Liked Our Gin, Try Our Tonic
By ROBERT SIMONSON
Liquor companies, not content to sell half of the cocktail, are getting into a new business: the nonalcoholic mixers.
11-Hour Lines for a New Ale? Fans Wait, Breweries Worry
By JOSHUA M. BERNSTEIN
The hordes have grown so huge and unwieldy that many businesses feel they have to manage or curtail them.
The Pour
Everything You Ever Wanted to Know About Manufacturing Wine
By ERIC ASIMOV
Wine may be made in the vineyard, but a huge California trade show suggests it needs a lot of assistance.
Wine School
Your Next Lesson: Ribeira Sacra
By ERIC ASIMOV
These reds from the Galicia region of northwestern Spain are both ancient and strikingly modern.
Featured Recipes
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Best of 2016
Restaurant Review
Top New York Restaurants of 2016
By PETE WELLS
Our critic counts down his favorites among the new places he reviewed this year.
The Most-Read Food Stories of 2016
By THE NEW YORK TIMES
These are the articles and columns that Food section readers found most compelling in 2016.
Culinary Travel
Bites
A Warm and Gooey Dish Steps Up in Zurich
By ADAM H. GRAHAM
At Raclette Factory, the namesake cheese is offered in new ways amid a casual setting.
Heads Up
Humble Magic in Georgian Capital’s Restaurant Renaissance
By ALICE FEIRING
Culinary fever is spreading in Tbilisi, with post-Soviet restaurants dusting off their cookie-cutter menus and focusing on all things organic.
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