Browse by Tags

• Bastianich, Lidia
• Chickens
• Chinese Food
• Coconuts
• Computers and the Internet
• Conservation of Resources
• Cooking and Cookbooks
• Curry (Cuisine)
• Diet and Nutrition
• East Village (NYC)
• Energy Efficiency
• Far East, South and Southeast Asia and Pacific Areas
• Food
• Hazan, Marcella
• Health Foods
• Japan
• Kasha
• Lisa Lillien
• Meat
• New York City
• Pasta
• Queens (NYC)
• Recipes
• Restaurants
• Reviews
• Salads
• Sales
• Sauces
• Soups
• Spices
• Sushi
• Tofu
• Vongerichten, Jean-Georges
• Water

• The Minimalist: Yakisoba: Leeway Among the Noodles

  There are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. Read More... Posted Feb 26 2010, 04:17 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Noodles

• The Minimalist: One Man’s Salad Is Another’s Noodles

  This dish of soba noodles served at room temperature is something between a salad and a classic noodle preparation. Read More... Posted Sep 18 2009, 02:23 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Noodles, Salads

• Restaurants: Worshiping at the Altar of Ramen

  At Ippudo in the East Village, I would sometimes look up from my ramen and realize that I hadn’t acknowledged my companions for several minutes, and had in fact forgotten that they were there. Read More... Posted May 26 2009, 05:43 PM by NYT > Dining & Wine Filed under: Restaurants, New York City, East Village (NYC), Noodles

• The Minimalist: A Broth-and-Noodle Dish With Almost Endless Variations

  A tasty, lightning-fast, cheap, infinitely variable broth-and-noodle combination is slowed down only by waiting for the water to boil. Read More... Posted Mar 20 2009, 12:29 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Soups, Noodles

• The Curious Cook: How Much Water Does Pasta Really Need?

  The nation can save the equivalent of half a million gallons of oil a year by cooking pasta with less water and energy. Read More... Posted Feb 24 2009, 12:00 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Bastianich, Lidia, Pasta, Conservation of Resources, Noodles, Water, Energy Efficiency, Hazan, Marcella

• From Asia, Rapture in a Bowl

  The rich, spicy chicken noodle soups that are so popular throughout Southeast Asia go by many names, including curry laksa, curry mee, la sa ga and khao poon. Read More... Posted Jan 06 2009, 03:53 PM by NYT > Dining & Wine Filed under: Soups, Noodles, Coconuts, Far East, South and Southeast Asia and Pacific Areas, Curry (Cuisine), Chickens

• The Minimalist: From Italy, Buckwheat Bathed in Butter

  Pizzoccheri is an old-fashioned winter dish from northern Italy that is meant to pack so many calories into your body that you don’t need to eat again until summer. Read More... Posted Dec 29 2008, 03:05 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Noodles

• The Minimalist: Kasha Shows Off With a Bow Tie Flourish

  Kasha varnishkes is an amazing dish that shows the grain in a light that does not shine on it elsewhere. Read More... Posted Oct 21 2008, 03:21 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Noodles, Kasha

• Tofu Noodles Get a Lift From Hungry-Girl.com

  Demand for Tofu Shirataki noodles has been growing after Lisa Lillian praised the product on her Hungry Girl Web site and gave it her seal of approval. Read More... Posted Sep 07 2008, 10:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Diet and Nutrition, Pasta, Tofu, Sales, Health Foods, Computers and the Internet, Noodles, Lisa Lillien

• Restaurants: The Fine Art of the Noodle

  Apart from being excellent, Matsugen is brave, putting its faith in authentic Japanese cooking and a less tricked-out setting than most Asian restaurants with its scale. Read More... Posted Aug 12 2008, 08:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Noodles, Sushi, Vongerichten, Jean-Georges

• Let the Meals Begin: Finding Beijing in Flushing

  Everything tastes different in Flushing, Queens, the best neighborhood in New York for tasting the true and dazzling flavors of China. Read More... Posted Jul 29 2008, 07:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, Meat, Soups, Noodles, Queens (NYC), Sauces, Chinese Food

• Restaurants: Szechuan Gourmet Goes for the Burn

  At Szechuan Gourmet, the heat is almost always on, and it comes at you in different ways. Read More... Posted Jul 22 2008, 08:04 PM by NYT > Dining & Wine Filed under: Reviews, Restaurants, Spices, Noodles, Sauces

• $25 and Under: Fly to Japan: Round Trip, Only $13

  Ippudo NY, on Fourth Avenue in the East Village, is the first extranational outpost of a Japanese ramen shop renowned for its tonkotsu broth. Read More... Posted Apr 29 2008, 09:47 PM by NYT > Dining & Wine Filed under: Restaurants, Soups, Japan, Noodles