September 2011 - Posts

• New Jersey Dining | Rahway: Patria Restaurant and Mixology Lounge - Review

  Andrew DiCataldo, who worked at Patria in Manhattan, is now in charge of the kitchen at the Patria Restaurant and Mixology Lounge. Read More... Posted Sep 30 2011, 10:09 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, New Jersey

• Connecticut Dining | Vernon: Utsav Indian Cuisine in Vernon — Review

  At Utsav Indian Cuisine in Vernon, the food is good, the price is right and service is exceptionally friendly and helpful. Read More... Posted Sep 30 2011, 10:08 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Connecticut

• Long Island Dining | Farmingdale: Caracara Mexican Grill in Farmingdale - Review

  Caracara Mexican Grill in Farmingdale offers friendly service in an attractive setting. Read More... Posted Sep 30 2011, 10:08 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Long Island (NY)

• Westchester Dining | Thornwood: Mythos in Thornwood Offers Authentic Greek Dishes

  Mythos, in Thornwood, has the laid-back atmosphere — warm and unhurried, communal — that one enjoys in similar neighborhood eating spots in sunny Greece. Read More... Posted Sep 30 2011, 10:08 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Westchester County (NY)

• Food & Drink: Sam Sifton

  New York Times food critic, Sam Sifton, reveals where in New York City to grab a drink, eat alone and be discreet. Read More... Posted Sep 30 2011, 07:13 PM by NYT > Dining & Wine Filed under: Food, New York City, Sifton, Sam

• The Food & Drink Issue: The Food & Drink Issue: Curiosities

  Find out what some of the biggest names in food answer what they would eat for their last supper, and learn about what rattlesnake tastes like. Read More... Posted Sep 30 2011, 07:04 PM by NYT > Dining & Wine Filed under: Food, Snakes

• Food & Drink: Culture

  The best representations of food in our culture and see how breakfast has evolved since the early 1800s. Read More... Posted Sep 30 2011, 07:04 PM by NYT > Dining & Wine Filed under: Food, Families and Family Life, Culture (Arts)

• The Food & Drink Issue: Etiquette

  Learn about the golden rule of the business lunch and how to refuse food at a dinner party. Read More... Posted Sep 30 2011, 07:04 PM by NYT > Dining & Wine Filed under: Food, Customs, Etiquette and Manners

• The Food & Drink Issue: Cooking

  If you could only have one cookbook, what should it be? What you should stop buying and start making? Your cooking questions, finally answered. Read More... Posted Sep 30 2011, 07:04 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food

• Food & Drink: Drinks

  Learn the best way to make coffee and a lot about wine, including which wine you should drink during a weekday lunch. Read More... Posted Sep 30 2011, 07:04 PM by NYT > Dining & Wine Filed under: Food, Wines, Coffee, Beer

• The Food & Drink Issue: Restaurants

  Find out how to eat decently at an indecent restaurant, and learn how to get a bartender’s attention. Read More... Posted Sep 30 2011, 07:03 PM by NYT > Dining & Wine Filed under: Food, Bartenders

• Food & Drink Issue: Policy

  Is there an abundant potential food source that we haven’t developed a taste for yet? Read More... Posted Sep 30 2011, 07:02 PM by NYT > Dining & Wine Filed under: Food, Fish and Other Marine Life, Science and Technology, Fishing, Commercial

• Magazine: The Food & Drink Issue

  Everything you ever wanted to know about food (but didn’t know whom to ask). Read More... Posted Sep 30 2011, 05:59 PM by NYT > Dining & Wine

• Diner’s Journal Blog: Sweet Pears, Good Cheese and Bitter Greens

  In fall, pears create distinctive salads with sharp-tasting greens. Read More... Posted Sep 30 2011, 04:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Salads, Pears, Cooking, home cooking, salad, David Tanis, fall, autumn

• A Good Appetite: Pork Cutlets From Two Continents — A Good Appetite

  Japanese pork katsu is easy to make at home, especially if you borrow some techniques from schnitzel, its Austrian sibling. Read More... Posted Sep 30 2011, 04:20 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork