Dining & Wine - The New York Times

The Minimalist: Baked Broccoli Rabe With Parmesan »

Rules for an Honorable Nightcap »

A Good Appetite: For Better Stuffing, Get Cracking »

Diano Alba, a village known for the dolcetto grape.

Out of the Shadow of Barolo

By ERIC PFANNER

A still-scruffy region in Piedmont, Italy, yields satisfying, inexpensive reds and whites.

Personal Journeys

Hot sauce, or pepper sauce, in a restaurant in Port of Spain, in Trinidad and Tobago.

I’ll Have the Red: Hot Sauce, Island by Island

By MATT GROSS

Touring the islands in search of another kind of heat.

Neighborhood Joint | Rose Hill

Haandi, perhaps the most popular after-hours spot in the area known as Curry Hill, is often visited by Pakistani and Indian cabdrivers.

Where Cabbies Go for Biriyani

By ALEX VADUKUL

Haandi, in the restaurant area known as Curry Hill, is popular with cabdrivers who enjoy its Pakistani and Indian food.

Slide Show: Neighborhood Joint | Haandi

T Magazine

Raising the Bayou

By CAMPBELL ROBERTSON

While New Orleans is still trying to find the balance, a wave of new cocktail bars, gastropubs and hotels are striking it in their own way.

T Magazine

A bartender at work at the Green Russell in Denver.

Blithe Spirits

By JEFFRIES BLACKERBY

Colorado is buzzed on artisanal booze.

Eat

Brown rice finally makes its way into the main course.

Brown Rice: Not Just for Hippies Anymore

By MARK BITTMAN

The “healthful” substitute for its white counterpart finally makes its way into the main course.

T Magazine

<strong>Eat to win</strong> Fatty foods and sugary snacks are essential parts of chrono-nutrition, a diet plan offered at the spa at the Beau-Rivage Palace.

Get Stuffed

By SANDRA BALLENTINE

Losing weight at a Swiss spa is as easy as pie (and chocolate and cheese and wine).

To Raise Cash, Restaurants Turn to the Crowd

By GLENN COLLINS

Spurned by investors and banks, restaurateurs are asking the public to help finance their dreams.

Wines of The Times

Wines for Thanksgiving Dinner

By ERIC ASIMOV

The panel tasted wines for the Thanksgiving banquet, choosing five reds and five whites for a meal with shifting colors, textures, weights and aromas.

Cooking apps help students like Alexis Lockwood at the Culinary Institute of America learn pasta making and other skills.

Are Cookbooks Obsolete?

By JULIA MOSKIN

New apps offer possibilities to the cook that would be impossible with a laptop, let alone a book.

Slide Show: The New Generation of Cooking Apps

Restaurant Review | Rouge et Blanc

Rouge et Blanc, in SoHo, serves whole fried rouget in Vietnamese fish sauce.

How to Speak French-Vietnamese

By ERIC ASIMOV

Rouge et Blanc, a neighborhood restaurant in SoHo, blends French technique and Vietnamese ingredients.

Slide Show on Diner's Journal | Post a Comment

Dining Briefs | Recently Opened

Birreria

By JULIA MOSKIN

A rooftop beer garden run by the Batali/Bastianich team from Eataly lavishes attention on cabbage and sausage, not pasta or risotto.

Dining Briefs | Recently Opened

Bien Cuit

By JANE BLACK

The name of the new artisanal bakery on Smith Street in Brooklyn translates from the French as “well done.”

Chris Hansen is a partner at Climbing Bines Hop Farm, which supplies regional breweries.

Hop Farmers Reviving Heady Days of Brewing

By DANIEL FROMSON

Farmers and craft brewers are trying to revive hop culture in upstate New York, harnessing the current passion for all things local and artisanal.

City Kitchen

Wild Mushrooms Make the Soup

By DAVID TANIS

A wild mushroom always tastes deep and earthy in a way no ordinary button mushroom can.

The chef Nate Smith at his restaurant, Allswell, in Brooklyn.

Off the Menu

By FLORENCE FABRICANT

Allswell opens in Williamsburg with the chef Nate Smith in the kitchen; Brasilina will serve modern Brazilian fare; and other restaurant news.

A pickle festival is Sunday at the New Amsterdam Market.

Dining Calendar

By FLORENCE FABRICANT

A five-course dinner will feature wild mushrooms; Spanish chefs cook at Bar Basque; a pickle festival; and other events this week.

T Magazine

The Art of, and on, the Chez Panisse Menu

By OLIVER STRAND

Some of the best illustrations of Patricia Curtan for Alice Waters's restaurant are now available in book form.

T Magazine

A Reservation With Reservations

By AUSTIN CONSIDINE

Now serving at Park Avenue Autumn: dinner for an autocrat, on Saddam Hussein's plates, as part of a project with Creative Time.

Food Stuff

The ‘Serious Eats’ Book, Stuffed to the Cover

By FLORENCE FABRICANT

The book, by Ed Levine and the editors of the Serious Eats Web site, digs with gusto into what’s mostly everyday fare across the country.

Diner’s Journal

Sadie's Kitchen, '30s-Style Comfort in Cobble Hill, Brooklyn

By FLORENCE FABRICANT

The cafe and takeout shop opening Monday will specialize in mac and cheese and sorghum biscuit sandwiches.

A Spice Infuser for Simmering

By FLORENCE FABRICANT

This high-tech replacement cheesecloth can enclose herbs and whole spices to season stock, soup, stew or even holiday glogg.

Dining in the Region

Dining | Baguettes on the Hudson

Baguettes du Perche in the oven at Cafe Le Perche.

Rural French Baking, From Oven to Recipes

By ALICE GABRIEL

Cafe Le Perche is a project of Allan Chapin, who, visiting the Perche region of Normandy, fell in love with its bread.

Connecticut Dining | Kent

Local Ingredients Make an Ever-Shifting Menu

By CHRISTOPHER BROOKS

Carol Hawran, the chef at the Millstone Café in Kent, leans heavily on local sources to produce an array of dishes that changes more frequently than the seasons.