New York Times Dining and Wine

Many New York restaurants aren’t taking their success, or for that matter their survival, for granted.

Can one ever eat enough succulent summer corn? Why resist when the season’s nearly over?

Just four months old, the new restaurant Elizabeth has already changed plenty, and it still doesn’t seem entirely sure of what it wants to be.

At three relatively new places, the basics of the burger come together in satisfying bites.

A gathering in San Francisco last weekend was a sort of coming-out party for Slow Food U.S.A., a 10-year-old group that links the pleasures of food with community and environmental activism.

Some of the specialties at Barbounia in the Flatiron district are being packaged to see at retail.

If you’re not a fan of chickpeas already, this more-or-less North African treatment will do it.

The Museum of Modern Art Web site is selling a plastic mold from Japan that forms ice balls two inches in diameter.

Few wines can match Côtes du Rhône in exemplifying the myriad changes that have transformed the French wine industry in the last 20 years.

Jim Lahey sums up his vision for Co., the pizzeria in Chelsea that he will open later this month if all goes well, with five words: Pizza Hut meets Blue Hill.

For the coming months April Bloomfield, the chef at the Spotted Pig in Greenwich Village, will focus on the John Dory, her newest venture.

The chef Colin Alevras will open Permanent Brunch, a forthcoming East Village spot that will serve staples of morning eating all day, and all night on weekends.

A look at restaurant openings in New York this season, which are beginning to require the kind of planning that went into the Beijing Olympics.

Susur Lee, the face of high-end culinary dazzle in Toronto for more than 20 years, will open Shang, his first restaurant outside his adopted Canadian hometown.

This year fewer people are ordering lobster, driving down prices and making times harder for lobster fishermen already reeling from the high cost of fuel and bait.

Researchers are using cinnamon’s microbe-killing properties to develop an anti-mold wrapper.

Aaron McCargo Jr., a Camden native, is the winner of the fourth season of “The Next Food Network Star.”

As food prices soar, the improbable business of buying and reforming collective farms has attracted financiers.

Paella gets grilled by an inquisitive cook.

Although the music is gone from this former oasis of glamour and jazz, the fish is still tasty.