Storm-Ravaged Village Builds a Bond at the Lunch Table

By GLENN COLLINS

The effects of Tropical Storm Irene have not toppled Schoharie, N.Y., where a makeshift cafe has helped sustain community spirit.

• Slide Show: Lunchtime at the Loaves and Fishes Cafe

Prosecco Growers Act to Guard Its Pedigree

By ALAN TARDI

Old-time prosecco producers have created a special designation to protect their terroir.

Dining Briefs | Recently Opened

Corkbuzz Wine Studio

By JULIA MOSKIN

In an area that can feel like a food court for New York University students, a high-gloss wine bar stands out as a destination for grown-ups.

Dining Briefs | Recently Opened

Onegin

By PETE WELLS

A new Russian restaurant in Greenwich Village is like its counterparts out by Brighton Beach, except without the sequins, the furs, the band and the dance floor.

Diner’s Journal

Duck Versus Duck: Pitting Ssam Bar's Duck Lunch Against Wong's Duckavore Dinner

By PETE WELLS

A championship bout between two all-duck meals offered by Asian restaurants in Manhattan.

City Kitchen

In Winter’s Chill, Vegetable Risotto Adapts

By DAVID TANIS

On a cold day, with little room to cook, vegetable risotto is easy, bright and satisfying.

A Good Appetite

A Chicken That Will Appeal to Your Beak

By MELISSA CLARK

For a savory aroma, try this Asian-themed version of chicken made in a pot.

Off the Menu

By FLORENCE FABRICANT

The Bowery Diner is set to open this Sunday; the owners of No. 7 in Fort Greene will open a larger, more elaborate space than the original in Fort Greene; Pink Tea Cup closes.

Dining Calendar

By FLORENCE FABRICANT

A Swiss winter feast called Metzgete, with pork belly, will be held at Trestle on Tenth, and more events this week.

Pasta Graduates From Alphabet Soup to Advanced Geometry

By KENNETH CHANG

Equations add a new twist to the way mathematicians, scientists and architects use their noodle.

• Interactive: Pasta Geometries

‘Would It Kill You to Stop Doing That?’

By HENRY ALFORD
Reviewed by JINCY WILLETT

Henry Alford explains how — and why — to behave.

Warsaw's Restaurant Guru Moves Past Traditional Polish Cuisine

By GINANNE BROWNELL

Magda Gessler is enjoying her position as one of Poland's biggest food celebrities, a combination of Martha Stewart, Gordon Ramsay and Nigella Lawson.

Critic’s Notebook

Eric Asimov: How the View from the Critic’s Perch Has Changed

By ERIC ASIMOV

Ingredients in restaurant food are generally far superior to what they were 10 years ago, a critic finds.