Monthly Archives: March 2008

The New York Times asked Eric Ripert, the executive chef of Le Bernardin, to dream up a meal with products from a Jack’s 99-Cent Store.

In a quest to replicate a family tradition, a kreplach face-off in Brooklyn pitted boiled “Jewish tortelloni” against fried dumplings filled with chopped meat.

The creator of the Egg McMuffin and the founder of Popeye’s Fried Chicken.

A private New York club is seeking macaroons that are as sweet and chewy as those from a bakery that has closed.

Little guidance is offered to parents on teaching teenagers about the pleasures of wine with a meal without endorsing reckless behavior.

Samples of buffalo mozzarella tainted with elevated levels of dioxin may force officials to address the large-scale illegal trash-dumping in Naples.

Stand back, Gourmet Garage. There’s a new chef in town, and he’s a skinflint, a penny pincher, a cheapskate and then some.

At a performance-based art exhibition, part of this year’s Whitney Biennial, guests were entertained but mostly well fed.

At Nizza, in the theater district, the best approach is snacking. Sookk introduces New Yorkers to a very specific strand of street food: that of Bangkok’s Chinatown.

Frank Bruni pays another visit to Mas in the West Village, and finds that in growing older the restaurant has indeed grown wiser.

Yoshoku, a style of Japanese cuisine in which western dishes are reshaped to fit local tastes, is virtually unknown to foreigners.

As part of an effort to concentrate on making better coffee, Starbucks has bought a company that makes $11,000 machines that brew one cup at a time.