Old works well in new Capitol Hill gastropub Quinn's
For months, restaurateurs Scott and Heather Staples have pondered the inside of a nondescript gray building on a busy corner of Seattle's... Read more…
Panelists to examine organics, production
Maria Hines, chef/owner of Seattle's Tilth restaurant (1411 N. 45th St., www.tilthrestaurant.com), has developed a series of dinners at... Read more…
The Pour: The Power in the Cask: Old Ways, New Beer
Cask-conditioned ales, which are naturally carbonated, unpasteurized and unfiltered, are making a comeback. Read more…
An Editing Life, a Book of Her Own
Judith Jones may not be the mother of the revolution in American taste. But she remains its most productive midwife, and now, its historian. Read more…
A Good Appetite: If It Sounds Bad, It?s Got to Be Good
If a chef dares to offer something as unappealing as, say, a raw kale salad, chances are it?s fantastic. Read more…
From New York?s Black Dirt, a Glacial Secret Told by Onions
The black earth in Orange County, N.Y. , grows some of the best cooking onions. Read more…
Spacious Food Bazaar in Turin Plans Manhattan Branch
Oscar Farinetti, whose goal is to make high-quality Italian foods widely available, will soon be bringing a smaller version of his giant specialty food store in Turin to Midtown Manhattan. Read more…
The Minimalist: A Partnership Steps Out of the Restaurant
The marriage of fish and mashed potatoes makes perfect sense: with each bite, the fish almost melts into the potatoes, creating an almost no-work fish cake. Read more…
Two Dudes
Mr. Henry is tolerant of eccentricities. He chooses to reside, after all, in New York City where long before the advent of cellphones sidewalk pedestrians talked animatedly to themselves. Read more…
Going against the grain
Most restaurant owners would be concerned if their customers routinely burst into tears upon perusing the menu and display case. But at Wild Wood Art Café, which specializes in wheat-free and gluten-free items, this kind of reaction is considered just part of doing business. Read more…
Pre-game show: Color that tailgate party burnt orange
After almost a month of games on the road, the Texas Longhorns play at home Saturday afternoon, hoping to make a meal out of the Nebraska Cornhuskers. For fans, it's the perfect opportunity to go early, be loud and tailgate. Read more…
The Minimalist: Serving Pasta? Forget What You Learned
More sauce and less pasta can be viewed as a cardinal sin or as a moist, flavorful one-dish meal of vegetables with the distinctive, lovable chewiness of pasta. Read more…
A Counter History
Will there ever be room again for an old-style, family-run Jewish deli? Read more…
Local Carrots With a Side of Red Tape
Around the country, dozens of farm-to-school programs are trying to get local food back into the schools. But it?s harder than it might seem. Read more…
Olives, Flavored by Time, Seasoned With Memories
Many Americans have become olive aficionados, but few have a sense of how olives get from the tree to the table; even fewer attempt the process at home. Read more…
Wines of The Times: From Chile, History in a Bottle
Perhaps a key to Chile?s future success in the global wine market is carmenère, a little known grape that requires a look back at Chile?s surprisingly long wine history. Read more…
On Time, on Budget: This Is New York?
A design and building team makes its mark with plans to complete eight restaurants in New York this year. Read more…
A Good Appetite: A Purloined Fall Dessert Evolves Into a Favorite
What's the sincerest form of flattery? Swiping a recipe. Read more…
Industry Money Fans Debate on Fish
The government and a private group are at odds on tuna?s safety. Read more…
An Early Departure for Beard Board Head
Elected in a crisis, Dorothy Cann Hamilton steps aside; her deputy takes over. Read more…
Pairings : A Full-Flavored Companion Suits a Grape Feared Lost
Chilean Carmenères go well with a lusty eggplant dish. Read more…
Correction: Versatile Carrots, Respectfully Braised
Because of an editing error, the recipe with the Minimalist column last Wednesday, for glazed carrots with orange and ginger, misstated the point at which a teaspoon of lemon juice is added. As the article stated and accompanying video showed, it is added when the carrots have finished cooking, not when they start cooking. A corrected recipe is at www.nytimes.com/dining. Read more…
Recipe: Spicy Green Olive Tapenade
A recipe for spicy green olive tapenade. Read more…