NYTimes

Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

A recipe for four.

Just a drop or two of this relatively inexpensive product adds the fragrance of one of the world’s great flowers to your cooking.

Ed Schneider's spicy corn stir fry tasted great. But the next time, char the corn first.

The finer points of rice pot cooking, and some favorite food movies.

Mark Bittman makes his own version of bottled French dressing.

The Chicago film critic, and now cookbook author, will answer reader questions about food, movies and his life.

Eataly, the Italian food market, has opened its first American store.

Dining events around town.

Rona Economou opens a shop at Essex Street Market, with Greek recipes.

Flexing its muscles in Cobble Hill is this new sister spot to the already popular Bocca Lupo.

Urbane, soft-spoken and modern, Seersucker in Carroll Gardens is not a Northerner’s idea of a Southern restaurant.

For the Jews of France, holiday dishes often hold the flavors of North Africa rather than Eastern Europe.

Etude, a Napa Valley Winery, has created two one-of-a-kind blends made from aging, unfinished brandies.

A carrot dish spiced with Tunisian flavors.

The chef Matteo Boglione embraces his eccentricity at this spare and radical new restaurant in TriBeCa.

The panel tasted 20 bottles of Muscadet, a wine with virtues that extend well beyond its reputation as a natural partner for oysters.

Grilled breads have enormous appeal: they represent an easy way to make homemade bread, and they take on a lovely smoky flavor and slight charring.

Add some Pernod, and the caramelized onions really get livelier.

Steve Johnson, the owner of the restaurant Rendezvous in Cambridge, Mass., escapes to a houseboat with a tiny, minimally stocked kitchen.