dining | Page 4


Review: ‘Taste & Technique’ Makes French Cooking Cool

Review: ‘Taste & Technique’ Makes French Cooking Cool

“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)

Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.

The History of Wine in 442 Podcasts

The History of Wine in 442 Podcasts

Levi Dalton hosts the podcast “I’ll Drink to That.”

For Dry Tastes, an Aromatic Altar to Bitters

For Dry Tastes, an Aromatic Altar to Bitters

At the Amor y Amargo: the Diamonds and Guns cocktail, with vermouth, genever and celery bitters.

The Humble Potato Is Exalted in the Mountains of Peru

The Humble Potato Is Exalted in the Mountains of Peru

Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.

Review: ‘Taste of Persia’ Crosses Borders

Review: ‘Taste of Persia’ Crosses Borders

Baku fish kebabs from “Taste of Persia.”

A Popular Taiwanese Chain Opens an Outpost in the East Village

A Popular Taiwanese Chain Opens an Outpost in the East Village

Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.

A Fresh, Bright Way to Stir-Fry

A Fresh, Bright Way to Stir-Fry

Each mouthful of this chicken with ginger-scallion sauce is a little different, one more compelling than the last.

A Dwindling Catch Has Alaskans Uneasy

A Dwindling Catch Has Alaskans Uneasy

Mike Wood, an owner of Su Salmon Co., and Israel Payton headed out with their nets into Cook Inlet outside Anchorage in July. They have managed to find red salmon in the worst fishing summer in memory, and have been swamped with orders from locals who couldn’t catch their own.

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

It Takes a Lot of Skill to Make a Restaurant Seem So Casual

King, an unassuming SoHo restaurant owned by (from left) Jess Shadbolt, Clare de Boer and Annie Shi, has won wide acclaim for its small menu, which changes every day — twice.

Deep in the Birthplace of Cuban Rum and the Daiquiri

Deep in the Birthplace of Cuban Rum and the Daiquiri

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.

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.

What to Do When Laptops and Silence Take Over Your Cafe?

What to Do When Laptops and Silence Take Over Your Cafe?

Sweetleaf, a cafe in Long Island City, Queens, has set aside a room for laptops. But one afternoon when all eight seats were filled, a customer went into another room and ripped away the wallpaper to get to an electrical outlet.


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