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A Good Appetite: Updating the Holiday Plum Cake
For a twist on an old fruity standby for Rosh Hashana, whole-wheat flour adds a deep, nutty flavor.
 
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The Tipsy Diaries: The Kitchen Sink in Your Drink
It’s an infuse-a-palooza out there, as infused spirits make serious headway in bars and restaurants of all kinds.
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Food: The Cheat: A Hot Tomato
The plump and juicy kind.
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The Peanut Solution
A World Food Program screening center in Port-au-Prince.An easy-to-produce paste may help cure malnourishment around the world. But who owns the recipe?
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Roger Ebert: No Longer an Eater, Still a Cook
After losing his lower jaw to cancer, the film critic, who can’t eat, has written a cookbook that is an ode to the rice cooker.
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Rosh Hashana Recipes Routed Through Africa
For the Jews of France, holiday dishes often hold the flavors of North Africa rather than Eastern Europe.
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Power Ingredients: Rose Water Adds a Subtle Kick
Just a drop or two of this relatively inexpensive product adds the fragrance of one of the world’s great flowers to your cooking.
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Shopping With Marc Murphy: Picnic Essentials
The chef Marc Murphy shopped for good things to put in the basket while the weather is still nice.
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A Chef in His Getaway Galley
Steve Johnson, the owner of the restaurant Rendezvous in Cambridge, Mass., escapes to a houseboat with a tiny, minimally stocked kitchen.
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Restaurant Review: Il Matto
The chef Matteo Boglione embraces his eccentricity at this spare and radical new restaurant in TriBeCa.
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Dining Briefs | Recently Opened: Strong Place
Flexing its muscles in Cobble Hill is this new sister spot to the already popular Bocca Lupo.
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Dining Briefs | Recently Opened: Seersucker
Urbane, soft-spoken and modern, Seersucker in Carroll Gardens is not a Northerner’s idea of a Southern restaurant.
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Wines of The Times: Freeing Muscadet From a Pigeonhole
The panel tasted 20 bottles of Muscadet, a wine with virtues that extend well beyond its reputation as a natural partner for oysters.
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The Minimalist: Grill That Dough, Stack That Bread
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.
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Food Stuff: Greek Recipes Added to Essex Street Market
Rona Economou opens a shop at Essex Street Market, with Greek recipes.
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Food Stuff: From an Old Distillery, New Brandies
Etude, a Napa Valley Winery, has created two one-of-a-kind blends made from aging, unfinished brandies.
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Off the Menu
Eataly, the Italian food market, has opened its first American store.
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Dining Calendar
Dining events around town.
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Jimmy Bradley Is Returning to the Kitchen at the Harrison
He handed off the reins when he opened other restaurants.
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Weekend Fare
Brazilian Day in Manhattan, West Indian food in Brooklyn, Asian food in Queens and food trucks on Governors Island.
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Joan Nathan on Rosh Hashana Cooking
Recipes for pepper salad, chicken with apples and squash.
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Recipe: Crunchy-Topped Whole-Wheat Plum Cake
Plums replace sour cherries in an updated cake for the holiday.
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Recipes: Robiola-Stuffed Tomatoes
A recipe for four.
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Recipes: Smoke-Roasted Chicken Thighs With Paprika
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
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Recipes for Health: Grilled Leeks With Romesco Sauce
Steamed and grilled leeks are paired with romesco sauce, a nut-thickened pepper purée.
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Recipes for Health: Grilled Mushrooms in Foil Packets
Prepare these packets at home, then toss them on the grill at a cookout.
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Peach Compote With Rose Water
A peach-and-rose-water compote poured over a grilled rose-water poundcake doubles the pleasure. But it’s also fine with ice cream.
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Recipe: Grilled Rose-Water Poundcake
A toasty rose-water poundcake adds a fine finish to a summer meal.
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Recipe: Moroccan-Style Carrot Salad
In this classic carrot salad, rose water provides a delicate balance to the earthy cumin and coriander.
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Recipe: Pairings: Brown Bread With Buckwheat and Seaweed
To go with your Muscadet and oysters, an elemental brown bread made with kelp (for a briny touch) and buckwheat flour (for a nutty edge).
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Recipe: Bucatini With Red Clam Sauce
A good jarred tomato sauce is finished with fresh clams, some chopped and some served in the shell.
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Recipe: Tunisian Carrot Salad With Cumin, Coriander and Caraway
A carrot dish spiced with Tunisian flavors.
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Recipe: Grilled Lebanese Flatbread
In 90 minutes, you’ll have eight flatbreads.
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