dining


A Worker Shortage Is Forcing Restaurants to Get Creative

A Worker Shortage Is Forcing Restaurants to Get Creative

Employees at work at Taco Bamba Taqueria in Falls Church, Va., where business is robust and staff is in short supply.

The One Item That Will Change Your Weeknight Cooking

The One Item That Will Change Your Weeknight Cooking

Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.

A Fierce Toast From Alice Feiring’s Drinking Horn

A Fierce Toast From Alice Feiring’s Drinking Horn

Alice Feiring’s khantsi, a gift from a winemaker in Georgia, has a lip cuffed in silver and a raven’s beak at the tip. A slender chain joins the two, for hanging on the kitchen wall.

Nobu’s Offspring Still Know How to Party

Nobu’s Offspring Still Know How to Party

Daniel Krieger for The New York Times

The Quarterback of the Kitchen? It’s Not Always the Chef

The Quarterback of the Kitchen? It’s Not Always the Chef

Expediters, like Rebecca Raben at Blue Hill at Stone Barns, are crucial to fast-paced kitchens, organizing the data from a constant stream of tickets that notify the kitchen what food to send out to which diners.

There Is a Free Lunch, After All. It’s at the Office.

There Is a Free Lunch, After All. It’s at the Office.

At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.

When the Menu Says ‘Organic,’ but Not All the Food Is

When the Menu Says ‘Organic,’ but Not All the Food Is

Bareburger’s packaging advertises the food as organic — but for its beef burger, the restaurants have used both 100-percent organic beef and a blend from Pat LaFrieda that’s only 75- to 80-percent organic. The company says that for now, it is serving only the all-organic beef.

‘Store Bought’ Spoils the Potluck Spirit

‘Store Bought’ Spoils the Potluck Spirit

At this church supper in Georgia in 1951, the tables were laden with the donations of many.

The Ice Cream Sundae Must Be Stopped

The Ice Cream Sundae Must Be Stopped

The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.

Is It Southern Food, or Soul Food?

Is It Southern Food, or Soul Food?

Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.

Discovering the Art of Craft

Discovering the Art of Craft

Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.

Cod Optimization, From Head to Tail

Cod Optimization, From Head to Tail

A cod’s brain, lips and eyes go into a pasta sauce.

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Mark Strausman, the longtime chef at Freds at Barneys New York. He has written a new cookbook, with Susan Littlefield, that recounts the restaurant’s celebrity-studded history.

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.

Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.


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