From the Publisher
This book will show anyone interested in storing food how to do s
These stars are a perfect complement to any meal
1 Le Coucou There may be more innovative new restaurants around town and venues that offer more bang for the proverbial buck. But the increasingly rare and elusive combination of big-money ambition, old-fashioned grandeur, and focused talent makes D
Blue Apron is selling more than just meal kits; it is trying to inspire a new generation of foodies.
R. R. & R. P. HARISSA FOR THE HOMESICK Ron and Leetal Arazi, the Israeli couple behind the food company New York Shuk, spend their days replicating the flavors and traditions they grew up with—whether by hand-rolling couscous at Smorgasburg, teachi
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
THE AUTHOR OF THE MY TWO SOUTHS COOKBOOK SAYS THIS RECIPE ‘WARMS MY HEART AS WELL AS MY TASTE BUDS’
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
ADAM PLATT I CAN REMEMBER precisely where I was when it dawned on me, with a kind of stunned clarity, that the culinary fashions of this traditionalist, meat-and-potatoes city had turned, more or less on a dime. I was standing by the perpetually mob
WHY Montreal really is a lot like Paris. There’s the French part, of course—the City of Saints is the most bilingual urban destination in North America. A Unesco City of Design, it’s très belle as well as a great eating town, with 6,000-plus establis
PASTA NIGHT The chef combines style and flavor in his family’s busy kitchen.
Better food labels—but it’s still an experiment, and the four candidates need more testing
Amid the Fragonards at the Frick.
Eatsa lets you personalize your food order without talking to people.
HUGH MERWIN Along the Jackson Heights momo trail: The best examples of the ground-chile condiment called sepen feature peppers—dried and/or fresh—that have been selected for their fruity, almost floral qualities. Nepalese versions tend to give equal
with LIZ JOHNSON ON A SUNDAY NIGHT in mid-October, a group of mostly young chefs is gathered in a Soho loft, watching as Stephan Bogardus, the chef at the North Fork Table, whips out the crossbow that he used to kill a deer 11 days earlier—the same
The Original SoupMan has finally hit its stride.
21 W. 8th St., nr. Fifth Ave. 212-388-1831
The singer and new cookbook author recalls a life inspired by the rhythm and flavors of Jamaica
In Mexico City, it’s entirely possible to eat—very well, mind you—exclusively on the streets for every meal, snack, juice break, and late-night munchies attack. Mexico City– and San Francisco–based chef Gabriela Camara’s very good, very full day. 11
I have no routine, so I put myself on one
A leg of lamb can be substituted.
No disrespect to the new, popular meal-delivery service, but you may be on the hunt for another no-hassle, lunch-by-bike-courier option. We gave these three a shot.
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
2 cups fish stock (available from a good fishmonger) 10 littleneck clams, cleaned 12 mussels, cleaned—beards removed 1 large peeled and steamed Yukon Gold potato, cut into 1-inch pieces ½ bulb fennel, chopped and blanched but still crunchy 2 pis
A comprehensive plan for finishing the weekend strong
A Canadian franchise is taking poutine to the next gut-busting level.
FOR RED SAUCE 26 Da Noi (138 Fingerboard Rd., nr. Tompkins Ave., Fort Wadsworth; 718-720-1650) Staten Island’s blood runs red sauce, and this outpost of the pasta palace near the Verrazano-Narrows Bridge hits all the notes. Snazzy Italian posters on
31 Union Square W., at 16th St. 212-533-2500
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
April Bloomfield really goes whole hog.
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