Here is the latest Food News from The New York Times.
What to Cook: What to Cook This Week
Fall cooking, chicken with figs and a playlist of ska and rocksteady.
52 Places to Go: Where Foodies Should Go in 2016
Truffles, beer, cherries and crustaceans are singled out for celebrations.
Bites: A London Outpost of a Paris Trendsetter
Despite its name, Frenchie’s accent is as British as it is French.
Cooking Techniques
A library of more than 50 videos demonstrating simple skills that home cooks should master.
To Participate
Get educated on beer in the Bronx, Tunisian EVOO for sale and more news from Florence Fabricant.
Wine School: Your Next Lesson: Oregon Pinot Noir
Many places outside of Burgundy aspire to make great pinot noir. The Willamette Valley succeeds.
Reviews by Pete Wells
All of the restaurant critic’s work, from his visit to Guy Fieri’s restaurant in Times Square to his recent review of Per Se.
A Book Adds Rigor to the Laid-Back World of Tiki Cocktails
The owners of the San Francisco tiki bar Smuggler’s Cove set out to define an aesthetic built on leis and umbrellas.
Beers of The Times: When Tart, Pungent and Funky Mean It’s a Good Brew
American brewers have taken up the dark art of sour beers. Results are mixed, but the best indicate a promising future.
Drink: Tiki’s Comeback
Drinks that fell out of fashion as the epitome of kitsch are being revived as joyfully composed craft cocktails.
Shaken and Stirred: Timeless Cocktails on the Lower East Side
Giuseppe González runs his bar his way.
The Pour: The Evolution of a Natural Winemaker
On Mount Etna, Frank Cornelissen has learned the difference between making wine and making good wine for the ages.
Sweet Summer Peaches, Made Even Sweeter
Even less-than-perfect peaches can be wonderful with the heat of the oven, a bit of sugar or a swirl through a river of freshly whipped cream.
Risky Baking: It’s Hard to Make a Perfect Bagel Without Lye
The quest to make a bagel in San Francisco rivaling New York’s best annihilates a stand mixer (twice) and an ego.
A Good Appetite: Consider This Permission to Eat Burrata for Dinner
Add roasted eggplant, cherry tomatoes and Romano beans to transform this creamier version of mozzarella into a meal.
Eat: A Vegan Ranch Dressing That Rivals the Original
The same tangy, creamy, turbocharged flavor of the bottled stuff, sans animal fat.
A Good Appetite: Summer Corn at its Tangiest, Spiciest, Messiest Best
This riff on elote, the Mexican street snack, makes for excellent barbecue fare.
City Kitchen: A Couscous for the (Not Quite) End of Summer
The markets are still teeming with glorious summer vegetables. But the changing weather demands something a little different.
The No-Muss, No-Fuss Beauty of a Fig Tart
This fig tart looks like the handiwork of a professional chef, but it isn’t hard to put together.
Eat: The Crispy Decadence of the Patty Melt
The cheesy classic Los Angeles sandwich gets the treatment it deserves with or without the meat.
City Kitchen: Lebanese Spices Give Dinner a Boost
Baharat, a fragrant spice mix, adds warmth and depth to lamb.
A Good Appetite: Eggplant, Tomatoes and Just a Bit of Pasta
Roasted eggplant and simmered heirloom tomatoes make for a vegetable-rich pasta dish.
The Movement to Define Native American Cuisine
A veteran chef forages, researches and cooks as part of a larger movement to revitalize indigenous food traditions.
Hungry City: Overstuffed (and Underground) Pastry at Bolivian Llama Party
A stand beneath Columbus Circle specializes in savory pockets called salteñas.
Lox, in a Jewish Museum, Offers a Gallery of Salmon
A restaurant for Russian and Jewish specialties, a temple to Japanese udon noodles, and more food news.
Neighborhood Joint: When Only a Scoop of Soursop Will Do
Taste the Tropics USA, a West Indian-themed ice cream parlor in Brooklyn that opened in the 1970s, serves ice cream flavors like pineapple, coconut, soursop and even a beer-based option: Guinness.
Is This the Top-Secret KFC Recipe?
A nephew of Colonel Sanders may have shown a reporter a list of the proprietary blend of 11 herbs and spices for the famous fried chicken.
Off the Menu: Westlight, a Brooklyn Debut for Andrew Carmellini
The chef is opening a hotel aerie in Williamsburg, a new Orwashers bakery expands to the Upper West Side, and more restaurant news.
Tucson Becomes an Unlikely Food Star
Named a culinary capital by Unesco, the city has a long history of wringing plenty from a desert.
Hungry City: Two New Stops for Middle Eastern Food: Dizengoff and Gyro96
A downtown stand serves hummus several ways, while an uptown takeout window specializes in falafel.
Pasta From New York Restaurants Aids in Earthquake Relief
Tapping sales of a dish that hails from hard-hit Amatrice, Italy.
Shibar Journal: In Afghanistan’s Farm Belt, Women Lead Unions and Find New Status
The farmers’ unions have helped ensure a more reliable and diverse food supply in an often famine-struck region, while also empowering its female leadership.
The Veggie Burger’s Ascent
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