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• A Taste of Puerto Rico in Cities Across the Land

  Once carried by wives to laborers in the fields, the meat-filled cakes called pasteles are now an indispensable part of holiday gatherings. Read More... Posted Nov 29 2008, 11:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, New York City, Pork, Holidays and Special Occasions, Hispanic-Americans, Puerto Ricans

• Grab a Bite if You Don’t Have to Run

  A guide to places to eat along the 26.2-mile course of the New York City Marathon. Read More... Posted Oct 28 2008, 05:02 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New York City, New York City Marathon

• Feed Me: At Dinner, a Neighborhood Grows

  When it comes to dining out, New York can be a provincial place with many New Yorkers refusing to leave their own neighborhoods for dinner. Read More... Posted Jul 22 2008, 07:58 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New York City, Momofuku Ssam Bar

• Suddenly, Ricotta’s A Big Cheese

  Whisked into sautéed greens or crumbled on top of pasta as a creamy-sharp garnish, ricotta has become inescapable in the city’s more adventurous Italian kitchens. Read More... Posted May 27 2008, 08:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New York City, Cheese

• The Next Best Things in Sliced Bread

  Seven challengers take on the mighty meatball parm and the elegant B.L.T. to become New York’s next best sandwich. Read More... Posted Apr 29 2008, 09:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, New York City, Fast Food Industry, Sandwiches

• There’ll Always Be a France, Especially in New York

  Far from dead, as it had recently seemed, traditional French food is back in style at new and forthcoming restaurants. Read More... Posted Apr 08 2008, 09:04 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New York City

• Restaurants: La Sirène’s Menu Is at the Will of the Web

  La Sirène, which opened last spring and operates on a shoestring, will charm many people turned off by the vacuous polish and higher prices elsewhere. Read More... Posted Mar 18 2008, 08:55 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Reviews, Restaurants, New York City