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Food: The Cheat: A Hot Tomato
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

The plump and juicy kind.

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Shopping With Marc Murphy: Picnic Essentials
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

The chef Marc Murphy shopped for good things to put in the basket while the weather is still nice.

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Power Ingredients: Rose Water Adds a Subtle Kick
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Just a drop or two of this relatively inexpensive product adds the fragrance of one of the world’s great flowers to your cooking.

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A Chef in His Getaway Galley
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Steve Johnson, the owner of the restaurant Rendezvous in Cambridge, Mass., escapes to a houseboat with a tiny, minimally stocked kitchen.

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Rosh Hashana Recipes Routed Through Africa
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

For the Jews of France, holiday dishes often hold the flavors of North Africa rather than Eastern Europe.

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Restaurant Review: Il Matto
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

The chef Matteo Boglione embraces his eccentricity at this spare and radical new restaurant in TriBeCa.

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Dining Briefs | Recently Opened: Strong Place
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Flexing its muscles in Cobble Hill is this new sister spot to the already popular Bocca Lupo.

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Dining Briefs | Recently Opened: Seersucker
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Urbane, soft-spoken and modern, Seersucker in Carroll Gardens is not a Northerner’s idea of a Southern restaurant.

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Food Stuff: Greek Recipes Added to Essex Street Market
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Rona Economou opens a shop at Essex Street Market, with Greek recipes.

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Food Stuff: From an Old Distillery, New Brandies
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Etude, a Napa Valley Winery, has created two one-of-a-kind blends made from aging, unfinished brandies.

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Sam Sifton at the United States Open
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

The Times' restaurant critic eats between sets.

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Whose Menu Is It? Ours, BLT Answers, in Lawsuit Against Tourondel
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

BLT Restaurant Group says Laurent Tourondel's LT Burger restaurant in Sag Harbor is unfairly using much of their menu.

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A Spicy Corn Stir Fry
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Ed Schneider's spicy corn stir fry tasted great. But the next time, char the corn first.

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Recipes: Robiola-Stuffed Tomatoes
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

A recipe for four.

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Recipes: Smoke-Roasted Chicken Thighs With Paprika
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

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Peach Compote With Rose Water
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

A peach-and-rose-water compote poured over a grilled rose-water poundcake doubles the pleasure. But it’s also fine with ice cream.

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Recipe: Grilled Rose-Water Poundcake
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

A toasty rose-water poundcake adds a fine finish to a summer meal.

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Recipe: Moroccan-Style Carrot Salad
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

In this classic carrot salad, rose water provides a delicate balance to the earthy cumin and coriander.

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Recipe: Bucatini With Red Clam Sauce
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

A good jarred tomato sauce is finished with fresh clams, some chopped and some served in the shell.

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Recipe: Tunisian Carrot Salad With Cumin, Coriander and Caraway
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

A carrot dish spiced with Tunisian flavors.

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Recipe: Rosh Hashana Meat-Stuffed Vegetables
Bron: feeds.nytimes.com
Datum: 02-09-2010 / 10:37:56

Vegetables stuffed with a meat filling and baked slowly.

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Reviewing Il Matto
Bron: feeds.nytimes.com
Datum: 31-08-2010 / 23:03:10

This week, Sam Sifton reviews Il Matto, an eccentric little place in TriBeCa.

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The Rolls-Royce of Kettles
Bron: feeds.nytimes.com
Datum: 31-08-2010 / 23:03:10

The Uber Boiler, now at Peels in the East Village, is a programmable hot water dispenser that gives coffee baristas greater control.

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Restaurant Review: Il Matto: If the Mad Hatter Were a Chef
Bron: feeds.nytimes.com
Datum: 31-08-2010 / 23:03:09

The chef Matteo Boglione embraces his eccentricity at this spare and radical new restaurant in TriBeCa.

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Clog Post
Bron: feeds.nytimes.com
Datum: 31-08-2010 / 23:03:09

Anthony Bourdain on what he really thinks of men's clogs.