A Thai Chef Heads Home for a Challenge
Having made her name in San Francisco, Pim Techamuanvivit is taking charge of Nahm, a Bangkok restaurant famed for its fine dining.
Highlights
Highlights
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CreditDavid Rama Terrazas Morales for The New York Times -
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CreditCole Wilson for The New York Times Restaurant Review
A Rare Treat on Delancey Street: A Chef Who Cooks for You
At Shabushabu Macoron, the informal, do-it-yourself Japanese hot pot tradition becomes a refined and intimate meal.
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CreditAndrew Scrivani for The New York Times A Small Slice of Versailles
The culture of the French court inspires two apricot desserts: one elaborate, the other more attainable.
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CreditStephen Speranza for The New York Times Kish-Kash, From Einat Admony of Balaboosta, Opens
A restaurant in the Spanish Benevolent Society, French fare in the East Village and other news.
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CreditJohn Taggart for The New York Times Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods
From a lab at Oregon State, Sarah Masoni works with companies big and small to create flavors, develop products and market them.
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CreditTony Luong for The New York Times Dairy Farms Find a Lifeline: Beer
Faced with declining prices and demand, dairies have opened breweries and taprooms to maintain their way of life.
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An Appraisal
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CreditAlex Welsh for The New York Times Anthony Bourdain Was a Teller of Often Unappetizing Truths
In his frank voice, the writer and TV personality shined a light into the darker corners of the restaurant world.
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A Good Appetite
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CreditAndrew Scrivani for The New York Times Chicken Milanese Has Its Moment
This lighter version of the usual fried veal cutlets is topped with juicy tomatoes, basil and milky bits of mozzarella.
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The Pour
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CreditF. Poincet A 150-Year-Old Wine and Its Descendants Reveal Their Secrets
No wine is meant to last for a century. If it does, it’s by accident. But at a dinner commemorating the 150th anniversary of the Rothschild acquisition of Lafite, 16 vintages were sampled going back to 1868.
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City Kitchen
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CreditKarsten Moran for The New York Times A Salad That Goes With the Grain
Farro, an ancient wheatlike grain, pairs well with crisp green beans, bright asparagus slivers and creamy avocado.
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Hungry City
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CreditEric Helgas for The New York Times At Davelle, a Son of Hokkaido Puts Luxury in Reach
At his tiny Lower East Side spot, a coffee shop by day and izakaya by night, Yudai Kanayama presents uni and other dishes as an everyday pleasure.
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CreditDamon Winter/The New York Times Still the Boss of Le Bernardin, Maguy Le Coze Strides On
Five decades after her first restaurant in Paris, she has retreated from the dining room but remains a fast-moving force, worrying every detail.
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Wine School
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CreditPatricia Wall/The New York Times Your Next Lesson: Aligoté
Aligoté is Burgundy’s other white grape (behind chardonnay). It’s often derided and rarely praised, but aligoté is capable of excellent wines.
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Front Burner
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CreditMagnolia Pictures Documentary Follows Alain Ducasse on a Quest for Perfection
“The Quest of Alain Ducasse” pulls back the curtain on the famed French chef’s global restaurant empire.
