From the Publisher
This book will show anyone interested in storing food how to do s
Unconventional? Yes. But eating fast food, boring food and even school-cafeteria food helped these people achieve results
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
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
Two women bring back a discarded dessert, and create a national hit.
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
Two smart young chefs bring their food to a wider audience.
2 lbs. medium porcini mushrooms (quantity can vary with size availability) 1 cup olive oil 3 cloves garlic 2 sprigs thyme Salt and freshly ground black pepper ¼ cup sherry vinegar ½ cup hazelnut oil ¼ cup chopped hazelnuts 2 cups arugula 1 c
Eatsa lets you personalize your food order without talking to people.
I have no routine, so I put myself on one
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
Next year’s crazes will include Star Wars (expect the new one to win at the box office), athleisure (comfort is king), and novelty fast food (sorry, calorie counters).
These stars are a perfect complement to any meal
You could go to the Great Northern Food Hall just for the bread, but that’s only one of the delicious things you’ll find there.
Hao Noodle and Tea by Madam Zhu’s Kitchen serves authentic Pan-regional fare that captures China’s culinary evolution.
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
PASTA NIGHT The chef combines style and flavor in his family’s busy kitchen.
Kristian Baumann is on a mission to make Noma’s newest incarnation as successful as its parent.
Saladworks reinvents itself for a smarter, savvier and more health-minded customer.
Amid the Fragonards at the Frick.
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
Staten Island has long been an epicenter of major-league pizza activity, but the past several years have seen a slew of openings that continue to improve upon the local tradition of thin-crust bar pies with tomato and vodka sauce.
31 Union Square W., at 16th St. 212-533-2500
There are some real benefits to a standing desk: You burn as many as 40 percent more calories standing than you would sitting, and you get to survey your office’s expanse like a sea captain. As for the cons, the biggest one is lunch, a meal that bene
I escaped for lunch even though it was harder for me to track macronutrients
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
Anthony Ackil, co-founder of the farm-to-table fast food company, tells us why local fast food needn't be an oxymoron.
In Bhutan, chilies are considered something transcendent — they're a way of life. Recently, however, a controversial import ban has skyrocketed prices on this staple food.
Jean-Georges Vongerichten opens his first meatless restaurant.
What chefs pack for their kids.
Harold Moore gives a southern style of eating a Manhattan spin.