Rebecca Dinerstein


Latest Stories

  • 2 months ago | Breakfast

    For 117 years, the Woolworth Corporation operated one-stop shops that came to be known as "five-and-dimes": a single source for pancakes, cosmetics, housewares, and hardware alike. It wasn't until 1997 that the corporation shuttered its four hundr...

  • 4 months ago | Indian

    During the Eighties and Nineties, Anita Jaisinghani moved from India to Canada to Texas as a trained microbiologist and eventually a mother of two. In 2001, after a labs-to-loaves transitional stint as a pastry chef at Café Annie in Houston, she o...

  • 4 months ago | Italian

    Chef Silvia Barban, born and raised in northern Italy, opened LaRina Pastificio e Vino in Fort Greene this August, having supplied Clinton Hill and Crown Heights with her homemade noodles at Aita restaurant and trattoria since 2012. Her team has a...

  • 5 months ago | Bakeries

    In Scandinavia, bread is ingrained in the lifestyle. A brødskive, which translates literally as "bread slice" and means open-faced sandwich, is the go-to meal for the start, middle, and end of an average day. With the arrival of the Danish bakery ...

  • 6 months ago | Brooklyn

    The seasonal eatery Gristmill is easily missed; it's just one more nondescript door among many on Park Slope's Fifth Avenue. But if you do step inside, you'll be rewarded with a gracious welcome, a wood-fired oven, and a mustard- and dove-toned in...

  • 11 months ago | Breakfast

    Growing up, I would only eat three foods: frozen peas, Kraft macaroni (spirals), and scrambled eggs. The eggs worked at any time of day, so I ate them most often. I liked them to be cooked until they had no jiggle left. I didn't want any cheese, p...


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