Ever True to You, Local Parlor
By KIM SEVERSON
Old-school regional ice creams don’t have to sell the latest flavors to please their local fans.
The Ice Cream Issue
Andrew Scrivani for The New York Times
With this classic custard base, the possible flavor combinations are infinite, and endlessly satisfying.
Recipe Lab
Chocolate Ganache, an Easygoing French Treat
By JULIA MOSKIN
Elegant and simple to make, ganache is the most impressive thing you can serve over ice cream.
You Say Soft, I Say Serve
By JENNIFER STEINHAUER
Somewhere between the re-emergent frozen yogurt and artisanal ice creams, there is soft serve, a staple that is due our love.
At Morgenstern’s Finest, a Swirl of Innovation
By RACHEL WHARTON
Nicholas Morgenstern could become to ice cream what Jim Lahey of Sullivan Street Bakery is to bread: a Mr. Wizard perfectionist who never stops tinkering.
City Kitchen
A Crush of Summer Flavors
By DAVID TANIS
Make your own light tasting and refreshing sorbet.
Hungry City: Ice Cream
A Journey of a Thousand Miles Begins With a Single Scoop
By LIGAYA MISHAN
There are ice cream parlors, tucked away in ethnic enclaves in and around New York City, where the flavors might seem exotic but are familiar to and beloved by those who make them.
A Malted Milk Crawl in New York
By DAN SALTZSTEIN
The old-fashioned flavoring is like a sweet version of umami.
Restaurants and News
Nicole Tung for The New York Times
Two takes on Uzbek food, in Rockaway and Sheepshead Bay.
Chat & Chow
A Happy Hunter for a Must-Have Taste
By ALEX WITCHEL
Mark Rosati, culinary director of Shake Shack, goes on the prowl in Williamsburg, Brooklyn, looking for the next must-have taste.
Restaurant Review | Tavern on the Green
A Celebrity Steps Back Into the Spotlight
By PETE WELLS
The food at the recently reopened Tavern on the Green does not live up to the setting.
Food Matters | Now Docking Downtown: An Oyster Bar on a Boat
By RACHEL WHARTON
Grand Banks, whose partners include a co-founder of Diner and Marlow & Sons, will serve fresh seafood and cocktails on a 72-year-old vessel at Hudson River Park’s Pier 25 starting Thursday.
Sunday Night Dinner | Closing Time at a Beloved Lower East Side Nook
By CHARLOTTE DRUCKMAN
Over the weekend, Akiko Thurnauer closed the doors to Family Recipe with a celebratory meal.
Cooking
Sam Kaplan for The New York Times; Food stylist: Suzanne Lenzer
An American staple with cosmopolitan adaptations.
Deconstructing the Perfect Burger
By SAM SIFTON
How to make a great hamburger? Cook on cast-iron pans and griddles, use an 80-20 ratio of meat to fat, sandwich it on a soft bun and don’t overdress.
A Chef in the Field | Bok Choy
By JEFF SCHWARZ and GREG KESSLER
Jeff Schwarz prepares a red curry coconut sauce tailor-made for the little cabbage, which is currently flying off farmers’ market stands in the Hamptons.
A Good Appetite
A Soft-Shell Crab to Top Your Toast
By MELISSA CLARK
A charred crust heightens the crunch of the crabs, while the soft center crumb sucks up their juices, not a drop lost to the plate.
Drinks
Karsten Moran for The New York Times
Richard Geoffroy, the chef de cave, or head, of Dom Pérignon.
A tasting of Dom Pérignon across decades shows it is more than a status symbol.
Cocktail Culture | Inventive Cocktails That Pack a Low-Proof Punch
By JASON ROWAN
These summer cocktail recipes err on the side of easy-to-drink and favor sake, wine and vermouth over the harder stuff.
Opinion
Op-Ed Contributor
There Goes the Neighborhood Cafe
By DANNY MEYER
Rising rents are killing off Manhattan’s local restaurants.
Op-Ed | Mark Bittman
Rethinking the Word ‘Foodie’
By MARK BITTMAN
Pleasure is just one aspect. It’s even more important to reflect our values.
Your Next Lesson: Riesling
By ERIC ASIMOV
This month, we’ll focus on distinctive dry German rieslings.
Front Burner
The Latest Ice Cream Essentials
By FLORENCE FABRICANT
Ample Hills Creamery owners are opening a bigger place in Gowanus, Brooklyn, and more ice cream news.
Off the Menu
Grand Banks to Offer Dining and a Raw Bar on a Tall Ship
By FLORENCE FABRICANT
Bar Chuko, Dirty French, Jeni’s Splendid Ice Creams and Mexicue Kitchen and Bar are on the horizon for New York diners.
101 Places to Find Great Coffee in New York
By OLIVER STRAND
The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.
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MOST POPULAR - DINING & WINE
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