NYT > Dining & Wine Field Report: Will Work for Food Beginning farmers learn how to put down roots. Fall Restaurant Preview: At Eleven Madison Park, Fixing What Isn’t Broke The chef Daniel Humm hopes to transform an overachieving neighborhood restaurant into one of the world’s standard bearers of fine dining. Fall Restaurant Preview: What’s Opening This Season New restaurants coming to New York City in the next few months. Fall Restaurant Preview: Lincoln’s New Menu Is Put to the Test Making sure the pasta is not watery at a high-end Manhattan restaurant. Fall Restaurant Preview: The Tiki Bar Has Returned Complete with pu-pu platters and exotic cocktails, New York’s new tiki bars represent a break from serious dining. Fall Restaurant Preview: Shea Gallante Comes Back to the Kitchen The former chef of Cru has emerged from a sabbatical to open Ciano, which will serve straightforward Italian food. Fall Restaurant Preview: Marcus Samuelsson Opens in Harlem With the Red Rooster, the former Aquavit chef turns his attention to inexpensive ingredients, drawn from the neighborhood’s ethnic mix. Immigration Crackdown Steps Into the Kitchen A San Diego restaurant owner has been thrust into one of the nation’s most contentious debates, sending a current of fear through the restaurant industry. Who Put the Whiskey in My Milkshake? Laced with bourbon, schnapps or tequila, spiked milkshakes are a popular choice among the grown-up set. Restaurant Review: Fornino Park Slope Michael Ayoub’s restaurant provides a comfortable destination in Brooklyn with an extensive Italian menu. $25 and Under: Ayada In Elmhurst, Queens, a temple to Thai cuisine cooked and served the way it’s supposed to be. The Minimalist: Southwest Potatoes, With Cheddar, Corn and Patience A distinctive dish inspired by an airline trip. A Good Appetite: Updating the Holiday Plum Cake For a twist on an old fruity standby for Rosh Hashana, whole-wheat flour adds a deep, nutty flavor. Food Stuff: A Duck With Leaner, Richer Meat The Lola Duck, a cross between the Pekin and the wild mallard, has a gamier taste. Dining Calendar For the fall, a schedule for pastry classes, food trips and other culinary pursuits. The Peanut Solution An easy-to-produce paste may help cure malnourishment around the world. But who owns the recipe? Food: The Cheat: A Hot Tomato The plump and juicy kind. Hey, Mr. Critic! Suggestions for after the theater and before an early train home. A New Web Service Offers Restaurant Discounts VillageVines, the private sale site for restaurants in New York, is about to appear in more cities. What If Restaurants Stopped Hiring Illegal Immigrants? As the government cracks down on business that hire undocumented workers--including restaurants--one result could be higher menu prices. Recipes: Panade A dish with bread, black kale, butternut squash, cauliflower and fontina cheese. Recipes for Health: Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes Rice noodles are a light and delicate option for those who are gluten-intolerant. Recipes for Health: Stir-fried Succotash With Edamame Sweet and seared flavors combine in an Asian version of the American classic. Recipe: Spanish Latte Milkshake Lacing the shake with an ounce of Kahlúa for a Spanish kick. Recipes for Health: Orange Chicken With Vegetables This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken. Recipe: Bourbon Street Milkshake Bourbon and hazelnut spread give this shake a New Orleans flair.