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NYT > Dining & Wine
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Next Stop: A Dining Explosion in a Tiny Basque Town
In northern Spain, apprentices of acclaimed kitchens have struck out on their own, creating exciting food that’s not just for the rich.
 
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An Irresistible Salad of Celery and Tofu
Mark Bittman first had this salad at a Chinese restaurant in Manhattan, and always orders it there.
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The Minimalist: Tofu in a Spicy Salad
Three simple components make up an unusual restaurant dish.
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Is It Still a Bar If You Can't Get a Drink?
The BK Whopper Bar off Times Square gets ready for its soft opening without a liquor license.
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What Fish Should We Eat?
"Four Fish" raises important questions about what fish we should be eating, what fish we should be farming, what fish we should (not) be catching in the sea.
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Michael Batterberry, Influential Food Editor, Dies at 78
Mr. Batterberry was a food writer and historian who founded two influential magazines, Food & Wine and Food Arts.
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Recipe Redux: Recipe Redux: Raspberry Vinegar, 1900
A syrup recipe that appeared in The Times in 1900 was made not for salads but for summer drinks.
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Botanical Gardens Are Turning Away From Flowers
Social trends and changing demographics have forced botanical gardens to widen their appeal beyond flowers and plants.
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Eataly, an Italian Food Hall, Opening Soon
The giant Italian food hall, a culinary extravaganza, is set to open in a month or so on West 23rd Street.
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Letter Grading of Restaurants’ Hygiene to Begin
A new city health department program requires dining establishments to post a grade of A, B or C for cleanliness.
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