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NYT Dining & Wine
food 430,913 followers
"But a fresh ham is my favorite thing, the best pork roast you've ever had in your life."
A sweet recipe from @Nigella_Lawson: chocolate and salty peanut cookies
Where Peter Chang cooks, his many fans are following:
A fresh ham for Easter, served with baked beans and slaw: Photo: @AndrewScrivani for NYT
Fresh ham for Easter, says @SamSifton. Because it feels like spring. And because it's very delicious.…
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Some Easter recipes for you from @nytimes and me, including a fat fresh ham: #thinkbeyondpink
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This Easter, forgo the usual cured ham. @SamSifton says to make fresh ham instead:
What does the new Tavern on the Green look like inside? Glad you asked. @FloFab knows.…
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The restorative powers of 170 recipes and an old cookbook:
A first look inside the renovated Tavern on the Green:
Quinoa is delicious. Add roasted carrots & frizzled crispy leeks for a main-worthy salad:
Wine School tip: Before drinking your Beaujolais, chill it for 15 or 20 minutes beforehand
This week, @FloFab recommends a sushi guide, appetizing designer tableware and more:
Off the Menu: A branch of Racines is coming to New York
Peter Chang's dry-fried eggplant with cilantro, chiles and cumin: Photo: Jay Paul for NYT
Follow Peter Chang around his 5 outposts in Virginia, where his dishes exhibit the imaginative leaps of a major chef
Yes, "the best Peter Chang restaurant is the nearest one," says @pete_wells. A @nytdining report on an elusive chef:
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The critic is on the road again, and this time, @pete_wells is tracking down Peter Chang:
Serve fresh small artichokes raw, dressed with oil and lemon. Serve over arugula and add curls of Parmesan
“In all my years making gefilte fish, it has never been this bad.” Ice thwarts a loved and loathed Passover dish.
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This chia-seed pudding is a healthy start to any day:
A main-course salad of spinach, spiced chickpeas & roasted vegetables Photo: Evan Sung for NYT