Tasting the Bounty of San Francisco Markets
Nearly every day in San Francisco there is a farmers? market to check out, offering not only plenty to taste and buy, but sights, sounds and people-watching.
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Ban Lifted, Foie Gras Is Back on the Menu in Chicago
Foie gras, run out of town with great fanfare two years ago, is being allowed back.
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Knife Skills: Creating Feasts for the Eyes
Once a dusty formality that lived on in the form of radish roses in out-of-the-way hotels, the art of fruit and vegetable carving is enjoying a new vogue.
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Restaurants: Veal Just One Way, Please
Eighty One is a clear example of a kind of culinary preening that may speak less to the satisfaction of customers than to the self-regard of proprietors.
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$25 and Under: Quick and Tasty, but Hold the Ambiance
Cheap, quick and utterly delicious food in the East Village, at Punjab and the Polish G. I. Delicatessen.
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A Good Appetite: Olive and Almond: Mediterranean Delight
Almond-stuffed olives are like a savory manifestation of chocolate and peanut butter, but better with cocktails.
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Wines of The Times: Soave Challenges Its Easy Image
Soave, long thought of as a synonym for insipid, is a wine on the upswing.
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World Briefing | Europe: France: Bistros to Offer Drinks and Breathalyzers
Barely recovered from the imposition of a smoking ban this year, the French are bracing for the next novelty in their favorite bistros: a Breathalyzer.
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Paul Haeberlin, 3-Star Chef, Dies at 84
Mr. Haeberlin?s innovative spin on classical French cuisine helped transform his family?s modest restaurant on the Ill River in Alsace into a culinary powerhouse.
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Food Stuff: An Experienced Hand in a Very Familiar Kitchen
Jean-Jacques Rachou may be retired but he is definitely not the condo-on-the-golf-course type.
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Food Stuff: A Passion for Beers All Started With Dad
Beermenus.com is a new Web site that lists more than a thousand beers and hundreds of places in Manhattan and Brooklyn that serve them.
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Food Stuff: Need a Different Peeler? Turn and Try Again
The Prepara Trio is a peeler with three blades ? straight, serrated and julienne.
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Cookbook Publishers Try to Think Small
The children?s cookbook genre is enjoying a new life, as parents who have a keen interest in cooking encourage their young children to spend time in the kitchen.
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A Is for Amandine: A List for Beginners
A selection of some of the most notable cookbooks for children in all age ranges published in the last decade or so.
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Off the Menu
Restaurant openings, closings and other dining news.
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Dining Calendar
Coming Food Events: Absinthe Tastings, Cupcake Parody, Venetian Evening, Toast of the Town, Queens Sampler, Pinot Noirs
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