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Dining, New York Times · 2d ago

Americans Ate 19% Less Beef From ’05 to ’14, Report Says

The Natural Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.
Dining, New York Times · 1d ago

Adam Leonti Will Become Chef at Sessanta Instead of Harvey

Tired of waiting for Harvey to open in the Williamsburg Hotel, the former Vetri chef will join John McDonald’s restaurant in SoHo.
Dining, New York Times · 1W ago

Frugal Traveler: Beer on a Budget in San Diego

The Southern California city isn’t just about the beautiful outdoors. Beer has taken hold in a big way.
Dining, New York Times · 1d ago

What to Cook: Paula Wolfert’s World

Check out Kim Severson’s beautiful profile of the cookbook author, and make some of her recipes.
Dining, New York Times · 1d ago

Q. and A.: Tips From an Ambassador for Israeli Cuisine

Michael Solomonov, the chef at Zahav in Philadelphia, is the host of a new documentary film on Israel and its dynamic food scene.
Dining, New York Times · 6d ago

Burrowing Under Luminous Ice to Retrieve Mussels

When the winter tide goes out on a northern Canadian bay, some Inuit clamber into the ice caves below to harvest fresh food.
Dining, New York Times · 1W ago

Honey, Please Pick Up Some Grilled Tilapia at the Gas Station

A wave of gas stations and convenience stores are capitalizing on a growing demand for fresh, healthful and convenient road food.
Dining, New York Times · 2d ago

Her Memory Fading, Paula Wolfert Fights Back With Food

The pioneering cookbook author, who has Alzheimer’s disease, no longer cooks much. But a special diet and persistence keep her as kinetic as ever.
Dining, New York Times · 2d ago

Off the Menu: Alex Stupak Unveils His Empellón Flagship in Midtown Manhattan

A move by James Kent, Masa Takayama’s non-sushi project moves forward, and other restaurant news.
Dining, New York Times · 6d ago

City Kitchen: My New Favorite Beans

Purists eat them plain, with salt and a spoonful of olive oil, but they are especially satisfying in an it’s-almost-spring stew.