From the Publisher
Cakes, cupcakes, cookies and more...
Sweet recipes for all occasions!
Cakes, cupcakes, cookies and more...
Sweet recipes for all occasions!
THE OFFICIAL PIE CONSULTANT FOR THE BROADWAY MUSICAL WAITRESS SHARES A DECADENT DESSERT FROM THE SHOW
Behold the bundt cake, the ring-shaped dessert that enjoyed a brief golden age in the 1960s -- before becoming a staple of potlucks and afternoons with Grandma. But then, in 1997, Dena Tripp brought a Bundt cake to her friend Debbie Shwetz’s house. “
Back in 2010, trend-hunting foodies declared the macaron the “new cupcake.” The little French confection consists of frosting or ganache sandwiched between two meringues. They’re adorable but proved too delicate and subtle to sate America’s notorious
WITH LOCALLY GROWN INGREDIENTS AND FUN FLAVORS (CILANTRO LIME?), THEY TURNED THEIR LOVE OF ICE CREAM INTO A HOT BUSINESS
In Santa Cruz de la Sierra, Bolivia Eat it: On the corner of Ballivian and Potosí. “Panchito dogs are closer to a sausage, fat-content-wise. And then there’s the Cold Stone Creamery of toppings: shredded cheese, hot sauce, pickled chiles, salsas, an
The broth sizzles in a tiny pot hung over a flame on a miniature irori, or “hearth.” A knife the size of a pinkie finger nudges minuscule cubes of tofu from a palm-size cutting board. Flakes of seaweed tumble off a spoon pinched between a thumb and f
3/5 Stars Olmsted 659 Vanderbilt Ave., nr. Park Pl., Prospect Heights 718-552-2610 olmstednyc.com MANY, IF NOT ALL, of the familiar, carefully imagined, slightly maddening tropes of the High Brooklyn (or, if you prefer, High Portland, or High Si
IT WAS ONLY a matter of time before Gerardo Gonzalez outgrew the 350-square-foot, 15-stool El Rey Coffee Bar & Luncheonette, where he made his name serving Cal-Mex small plates like vegan chicharrones and an eggy, chimichurri-splashed elaboration of
3 Stars Le Coucou 138 Lafayette St., at Howard St., 212-271-4252 lecoucou.com THERE ARE MANY THINGS about Stephen Starr’s lavish new dining venture Le Coucou that will remind restaurant grandees of the glory days, before the rabble of kitchen slav
Ticketed Restaurant Reservations I’m all for restaurateurs attempting to drum up a sense of occasion, but are we having a casual dinner here or are we seeing a Broadway show? Char (or Embers, or Volcanic Ash) on Everything Here are the ground rule
R.R. & R.P. AFTER A TWO-MONTH, million-dollar sprucing up, the 20-year-old Blue Water Grill has opened with a new menu and a new chef, Vaucluse and Veritas vet Chris Meenan. The space downstairs, once home to the vault of the Metropolis Bank (did Su
If winter is beginning to seem endless, take heart (and sustenance) in these newcomers, all poised to arrive before spring’s first ramp.
THE AUTHOR OF BIG AMERICAN COOKBOOK WHIPS UP A CLASSIC DESSERT HE CALLS A ‘SYMBOL OF NEW YORK’
The Top Chef vet makes his health a priority—while running a comfort food restaurant in Brooklyn
2/5 Stars Loring Place 21 W. 8th St., nr. Macdougal St. 212-388-1831 loringplacenyc.com IF IT’S TRUE, as I’ve observed before, that the world of cooks and restaurateurs can be divided, the way the philosopher Isaiah Berlin famously did with writ
R.R. & R.P. IT USED TO BE that when one thought of prime rib, one thought of bar mitzvahs, and weddings, and heat lamps, and the old days. One didn’t think so much of romantic French bistros or downtown supper clubs or urban barbecue joints or off-t
ROAD TRIP For a mouthwatering summer road trip surrounded by magnificent scenery, you can’t beat this expedition along New England’s coast. At waterside picnic tables and roadside drive-ins, in diner booths and vintage shore dinner halls, the good e
ROBIN RAISFELD AND ROB PATRONITE 90 E. 10th St., nr. Fourth Ave.; 917-388-3546 YOU CAN’T OPEN a Japanese chain restaurant in New York these days without a good gimmick. There’s Ichiran, the East Williamsburg ramen shop that sends you off alone to c
3 Stars Flora Bar 945 Madison Ave., nr. 75th St. 646-558-5383 florabarnyc.com IN THE INCREASINGLY FRAUGHT, expensive world of New York City restaurants, the cost of everything keeps going up, including, it seems, success. Chefs and restaurateurs
1 cup salt ¼ tsp. TCM No. 1 (curing salt, optional) 8 garlic cloves, sliced 12 sprigs of thyme 40 cracked black peppercorns 2 lbs. pork butt 1 onion, cut in eighths 1 1-inch piece ginger, peeled, halved, and crushed 12 oz. duck fat 1 tsp. fr
Stack Commerce Very few of us are natural-born chefs, but great home-cooked food is still accessible to all thanks to Blue Apron. This service takes delicious ingredients straight from the farm, and delivers them to your door in perfectly pre-portion
INTERVIEW BY ALEXIS SWERDLOFF Student Where do you go to school? I’m a junior at NYU and am double-majoring in nutrition and public health. I was really fat and unhealthy as a child—I ate a diet of only meat and rice, and drank six bottles of milk
SEPT.: Nur Gadi Peleg, an investment manager and entrepreneur with a golden palate, is the man we have to thank for luring Tel Aviv baker Uri Scheft to New York to open the excellent Breads Bakery with him. Now Peleg has done it again, having recru
R.R. & R.P. THE FORMER Commerce chef describes why his restaurant at the new Arlo Hotel in Hudson Square might be just what picky New Yorkers (and jet-lagged travelers) have been waiting for. This isn’t exactly Nashville-style meat and three. Moore
2 tbsp. powdered sugar ¾ cup, plus 1 tbsp. granulated sugar, divided 3 large egg whites, room temperature ½ tsp. white distilled vinegar 1/8 tsp. fine sea salt Candy eyes or mini chocolate chips 1-2 tbsp. ready-to-spread frosting 1. Preheat ov
Many students at D.C.'s Capital City Charter School are first-generation Americans. For a creative writing project, a literacy nonprofit picked a topic everyone could relate to: food from home.
4/5 Stars White Gold Butchers 375 Amsterdam Ave., at 78th St. 212-362-8731 whitegoldbutchers.com IF YOU ARE EVEN a halfway ambitious chef these days, it’s not enough to cook food and sell it. You must mill your own flour, grow your own herbs, ch
1. Wylie Dufresne CHEF, DU’S DONUTS AND COFFEE, opening this winter at the William Vale Hotel “Dice and roast butternut squash on a sheet pan and add some toasted pepitas and crumbled cheese. It’s good cold and holds well at room temperature. You c
5 sprigs rosemary, roughly chopped 3 sprigs thyme, roughly chopped ½ head garlic 3 tbs. salt 3 tbs. packed brown sugar 1 tsp. white peppercorns 3 3½-lb. guinea hens, neck and wishbone removed (can be ordered from D’Artagnan Foods) 3 tbs. butte
We live in unsettling times. Whatever your politics, we can agree the news cycle of late has been relentless. A juggernaut of breaking news. It's enough some days to make you want to retreat. In my case — to the kitchen. There is such comfort in cook
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