dining


An Extra Step Worth Taking

An Extra Step Worth Taking

Butter's roasted pork chops with shiitake mushrooms.

Grant Achatz, Science-Minded Chef, Turns to Cloning

Grant Achatz, Science-Minded Chef, Turns to Cloning

Cole Wilson for The New York Times

A Weeknight Dish for Lovers of Non-Fishy Fish

A Weeknight Dish for Lovers of Non-Fishy Fish

Shallots, garlic and herbed yogurt enhance this quick-braised cod.

Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem

Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem

Short ribs like the ones that the chef Marcus Samuelsson served to the Obamas at Red Rooster Harlem in 2011.

Broccoli’s Saucy Side

Broccoli’s Saucy Side

Fusilli with broccoli and anchovies.

In Pomerol, Wines of Grandeur From Modest Estates

In Pomerol, Wines of Grandeur From Modest Estates

Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.

Rhubarb Shows Off Its Stripes

Rhubarb Shows Off Its Stripes

Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.

In Canada, Hunting and Preserving an Indigenous Way of Life

In Canada, Hunting and Preserving an Indigenous Way of Life

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.

Greek Food Thrills in Australia: It’s So Much More Than Lemon and Olive Oil

Greek Food Thrills in Australia: It’s So Much More Than Lemon and Olive Oil

On Sundays at Elyros, in the Melbourne suburb of Camberwell, there’s a lunchtime feast option, usually anchored by a hulking shoulder of slow-cooked lamb made with whole onions and oregano.

Building a Better Vegetable Gratin

Building a Better Vegetable Gratin

Put tomatoes, zucchini and squash to good use in this summer gratin.

Duck and Lentils: Deep Flavor for the Depths of Winter

Duck and Lentils: Deep Flavor for the Depths of Winter

Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.

Beyond TV and EVOO: Rachael Ray Looks for Her Next Act

Beyond TV and EVOO: Rachael Ray Looks for Her Next Act

Rachael Ray in March at Feedback, her annual concert at Stubb’s Bar-B-Q during the South by Southwest festival in Austin, Tex. The daylong event features free music, free food and free beer.


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