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In his blog, Frank Bruni talks tasting menus and deals with some odds and ends.
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It's Passover, Lighten Up
Andrew Scrivani for The New York Times
It will surprise many Jews that among the profusion of products that most Orthodox certification agencies have approved for Passover are not just baking soda, but also baking powder.
Critic's Notebook
One Chef, One Address, But Very Different Meals
Faced with a choice of giving diners a formal or casual experience, many restaurateurs have elected both, creating multilevel, multifaceted enterprises.
Black Chefs' Struggle for the Top
The restaurant industry is booming and chefs are becoming celebrities and wealthy entrepreneurs, but few blacks are sharing in that success.
The Chef: David Chang
A Fresh Start Leads to a New Way of Cooking
Momofuku Noodle Bar's David Chang succeeds by serving complicated dishes that are based on his background but influenced by his training.
Restaurants
A Consistency That Works on Two Levels
Country is sophisticated, glittery and, as it happens, terrific, thanks to cooking that may not be innovative but is absolutely first-rate.
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Video: Squid With Black Pepper
Mark Bittman prepares a dish from coastal Vietnam that uses lots of black pepper, fish sauce and a fair amount of garlic.
Interactive Feature
Wines of The Times: '02 Sonoma Cabernets
The tasting panel found that 2002 Sonoma cabernets perform well, offering a reliable, more graceful alternative to the power of Napa.
Dining & Wine Headlines
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Diner's Journal
The Pour
A martial arts wine and food group? In his blog, Eric Asimov tells the story of the Grand Crew — and one of their favorite wines.
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Letter From Paris
Where Small Wineries Have Their Day
For wine lovers, the Salon des Vins et Vignerons Indépendants, a semiannual show of wines from small producers, is a rhapsody in red, white and rosé.
Off the Menu
Tim Love to bring urban Western food to New York this fall, The EU opens on Friday sans liquor license and Laurent Tourondel is named executive chef at Brasserie Ruhlmann.
This Week's Recipes
Recently Reviewed
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Podcast: Wine Update
Eric Asimov, chief wine critic, on recent tastings and trends.
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