Highlights From The New York Times Food Festival
The New York Times has been highlighting the food scene for the past decade — and counting — by running a food section on its digital site, nytimes.com, while also giving the rest of the paper’s food coverage online.
Here are some of the highlights of this year’s event (with some photos):
· “The New Yorker Food Section” starts Sunday. “We are delighted to bring the section in-house from a time-consuming and laborious process. We’re looking forward to the day when each food item is listed in an encyclopedia entry.”
· The section runs on Sundays only (for now), and it will be the paper’s first full-fledged food section
· “Caterer” — a feature that’s been online over the past few years, but now it will be in-print — gives readers an idea of what food goes into the restaurants, bars, and caterers in the city.
· “The S.F. Zagat Survey & New York Times Food Section” profiles S.F.’s top restaurant, with dishes, reviews and other reviews, written by those who have visited restaurants and sampled food on their visit.
· “The New York Times Magazine Food Guide” profiles restaurants, bars, and other eateries in the city, and gives readers information about food, recipes and food trends.
· “What New Yorkers Eat” tells how the New York Times’ dining section was founded.
· The section also gives readers information about how you can make your local restaurant or bar your new best friend.
· “The Best Recipes” is a new feature that, for the first time, gives readers the opportunity to “buy” recipes, from all kinds of sources.
· “Cooking in the Times” provides an idea on how to prepare the ingredients — like a tomato, for example — to save time in the kitchen.
· “The Best of the American South” is a new feature that tells people what is “the best” and “the worst” of the region’s foods and restaurants.
· “The Best New York City Restaurants” will be on the site in