Gift Finder 2013
Nov. 24, 2013
The Holiday Gift Finder 2013: Regifting-Proof Food Baskets We asked four great chefs and one cocktail whiz to personalize the impersonal.
In Season: The Marlton Lobby Bar’s Fennel-and-Pomegranate Salad The pomegranate makes a festive, sweet-tart addition to this seasonal salad of fennel, radicchio, and feta.
Underground Gourmet Review
Nov. 17, 2013
The Underground Gourmet: At Martha, a Sandwich Specialist Ditches the Bread, Even if this grub is nothing that Brooklyn gastronomes haven’t seen or tasted before, it’s still undeniably delicious.
What to Eat at the Simone, Opening on the Upper East Side Tina Vaughn and her chef husband, Chip Smith, have reemerged on the Upper East Side, housemade terrines and housebaked bread in tow.
In Season: Scott Tacinelli’s Creamed-Kale Carbonara The rainbow lacinato variety takes well to this riff on creamed spinach from the Quality Italian chef.
606 R&D Team Opening Takeout Shop R&D Foods In addition to selling provisions like cured meats, smoked fish, eggs, and cheese, they’ll offer breakfast sandwiches, rotisserie chicken, and more.
In Season: Mollie Katzen’s Citrusy Beets The Moosewood Cookbook author finds the perfect foil for beets’ inherent sweetness in the tart citrus segments and apple-cider vinegar she uses to dress roasted roots.
Back to Brownies: A New Look At an Old Favorite A baker’s dozen of New York’s newest models, with a handy Fudgeometer gauge.
In Season: Cauliflower-and-Gruyère Macaroni Gratin A refreshingly seasonal approach to the ultimate comfort food.
Special Orders
Oct. 30, 2013
In Season: NY 428 Apples With Yogurt Mousse and Licorice Caramel Try this deconstructed-caramel-apple recipe from Toro chefs Jamie Bissonnette and Ken Oringer.
The Marlton Espresso Bar Is Open and Serving Ferndell Coffee The boutique hotel brings the reborn roasts to its stylish coffee bar.
Underground Gourmet Review
Oct. 20, 2013
Pickle Shack Opening Next Week in Gowanus The grub is vegetable-focused, which means vegetarian, but “absolutely no mock meats.”
Trendlet: Restaurant Stairs Designed for Seating and Eating “We really love expanding on the idea of New York stoop culture.”
In Season: Sorella’s Broccoli Fritto In spite of its year-round supermarket presence, broccoli performs best in cool weather.
Bo’s Will Bring New Orleans–Style Fare to Flatiron Expect Big Easy flavors and ingredients through a New American filter in dishes like Gulf shrimp fra diavolo with creamed grits, and a salad of Brussels-sprout leaves with autumn fruit, candied nuts, baby carrots, and buttermilk dressing.
Object of Desire
Oct. 20, 2013
Carolina Gold Rice Gets a Fresh Start at Marco’s Why the heirloom variety is increasingly becoming a hot commodity.
Smorgasburg’s Lumpia Shack Opening West Village Location Neil Syham and Angie Roca have earned a devoted following for their twin Filipino-inspired stands.
New York Sour: Tart, Tangy Flavors Rule the Foodscape For a species that naturally gravitates to sugar and fat, we seem to be going through a decidedly sour phase.
In Season: Michael Anthony’s Pickled Ají Dulce Peppers The Gramercy Tavern chef uses it to garnish sashimi-style black sea bass.
What’s to Eat at East Harlem’s Lexington Pizza Parlour Two types of pizza, plus homemade pastas and entrées like braised short ribs with basil-whipped potatoes.
Oct. 3, 2013
The Best Bet It’s not hard to tell the difference between Tilgner’s Ruby Red Olde World Scottish Style cold-smoked salmon ($85 a pound at Shelsky’s Smoked Fi […]
In Season: Philippe Bertineau’s Provençal Bayaldi With Japanese Eggplant The slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from the Benoit chef.
Underground Gourmet Review
Sept. 22, 2013
The Underground Gourmet: Three Stars Each for Umami Burger and Sweetgreen New York’s newest burger brings the fifth taste, while DC transplant tries to make the salad bar a lifestyle.
The Eating Season
Sept. 22, 2013
Our Guide to the Finger-Licking Fall Food Festivals Forget leaf-peeping: Autumn is all about the food fests.
In Season: Elise Kornack’s Tomato-and-Sandita Salad The Take Root chef has discovered the perfect foils for the plant’s bright acidity.
Market Research
Sept. 15, 2013
In Season: Esca Chef Dave Pasternak’s Corn Salad With Walnuts and Goat Is there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
In Season: String Beans Try this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
Fall Preview 2013
Aug. 25, 2013
Fall Preview 2013
Aug. 25, 2013
Fall Preview 2013
Aug. 25, 2013
Fall Preview 2013
Aug. 25, 2013
Fall Preview 2013
Aug. 25, 2013
Quality Italian’s Chicken Parm Now $58 and Apparently Customizable The restaurant’s hit dish is now even more expensive than Carbone’s famous $50 veal parm.
In Season: Sara Jenkins’s Agretti With Shallot Yogurt The feathery succulent has a grassy, slightly salty flavor and a crisp and juicy texture coveted by the Porsena chef.
Underground Gourmet Review
Aug. 4, 2013
11 Great New Places to Get Ice Cream During the August Heat With the arrival of some serious new gelaterias, a couple of newfangled retro parlors, and the first local Dairy Queen in three decades, New York is virtually heat-wave-proof.
In Season: Almayass’s Fattoush With Purslane This recipe, adapted from the Armenian-Lebanese restaurant, honors fattoush tradition with the vibrant flavors of fresh lemon, mint, and the tart, citrusy spice sumac.
First Look at Michael Stillman’s Quality Italian Why open a sprawling midtown steakhouse when you could open a sprawling midtown Italian restaurant that specializes in hefty cuts of USDA prime?
Trendlet: Frog Legs Find Favor — and Flavor — All Over Town It’s tempting to blame the resurgence of frogs’ legs on New York’s burgeoning French-food renaissance.
What to Eat at Piora, Opening in the West Village An American restaurant inspired in part by the Italian and Korean heritages of its owners.
In Season: Pasquale Cozzolino’s Gold Bar Zucchini a Scapece This fried-zucchini recipe from the Ribalta chef tastes even better the next day.
Fried Chicken Gets Its Own Roost With the Latest Blue Ribbon Outpost The menu at the 65-seat East Village location revolves around poultry.
Summer Wines
July 14, 2013
Pét-Nat, Champagne’s Hip Younger Sister, Hits Its Peak Season It’s a little funky and unpredictable, with an underlying sweetness.
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