Hungry City
Crispy Rice Is an Art at Clay Pot in the East Village
Bo zai fan, the specialty at this Cantonese restaurant, is a delicious comfort food eaten throughout Hong Kong.
Highlights
Highlights
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CreditDaniel Rodrigues for The New York Times The Pour
Where Port Reigns, Unfortified Wines Undergo a Stylistic Evolution
The Douro Valley in Portugal seems an unlikely source for bottles with delicacy and subtlety, but producers are now creating elegant reds and whites.
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CreditJason Varney for The New York Times A Global Feast in an Unlikely Spot: Lancaster, Pa.
This small city, best-known for its Amish and Mennonite communities, is a welcoming home for immigrants, refugees and their cooking.
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CreditAdam Amengual for The New York Times Pick a Card, Any Card (and an Entree) at the Magic Castle
Our critic visits a secretive, sometimes silly Hollywood restaurant where the real wizardry happens after dinner.
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CreditEllen Silverman for The New York Times The 20 Most Delicious Things at Mercado Little Spain
In Hudson Yards’ Spanish market, Pete Wells found more great food and drinks per square foot than anywhere else in New York.
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CreditDanny Ghitis for The New York Times After 34 Years, Gotham Bar and Grill Has a New Head Chef
Victoria Blamey has replaced Alfred Portale, who led the Manhattan restaurant to acclaim.
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CreditAndrew Scrivani for The New York Times The Most Versatile Summer Salad
Not every vegetable needs to be raw. Yotam Ottolenghi chars his vegetables for salads that can be served over pasta, tucked into sandwiches or used as a dip.
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Off the Menu
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CreditEmon Hassan for The New York Times Contemporary Fare at Red Paper Clip in the West Village
Billy Durney’s latest, natural wines with French ties, and more restaurant news.
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A Good Appetite
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CreditRyan Liebe for The New York Times. Food Stylist: Simon Andrews. For the Hottest Grilled Chicken, Double the Spices
Ground into the marinade and cracked whole on top, the spices in this Indian dish give it its heat and crunch.
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City Kitchen
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CreditAndrew Scrivani for The New York Times Fresh Beans Come Out of Their Shell
Paired with an assertive vinaigrette and a very peppery lamb, they’re, quite simply, sensational.
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CreditCraig Lee for The New York Times 26 No-Cook Dinners for a Heat Wave
Step away from the stove.
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CreditDaniel Krieger for The New York Times Henry at Life Hotel, a Pan-African Restaurant in Midtown, Has Closed
The end comes weeks after its acclaimed chef, JJ Johnson, opened a new rice bowl shop in Harlem.
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Wine School
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CreditSonny Figueroa/The New York Times Manzanilla Sherry, the Salty Side of Wine
This distinctive form of fino sherry, from one seaside town in Andalusia, can be as captivating a summer drink as rosé.
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Front Burner
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CreditColin Clark for The New York Times A Focaccia That Behaves Like a Pizza
Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté in the financial district.
