First course: local sardines
A friend and I went to Porsena last week to check out the menu from Abruzzi being mounted there every Monday in February (including tonight and next Monday night) as part of a regular series of regional menus from Italy. Abruzzi is the remote region which lies on the o ... More >>
Sephardic Jews are responsible for one of the world's greatest appetizers: fried baby artichokes.
Hanukkah is a time for enjoying Jewish culinary traditions with family and friends, and to that end we present a daily competition between Ashkenazi and Sephardic food, going up around sunset on the f ... More >>
In theory, I should love wine bars -- I drink a lot of wine, and I often trade evenings in my dinky, NYC apartment for nights out. But I often cringe when I hear the term, since every restaurant proprietor takes poetic license to call their beverages a "wine list" and their establishment a "wine bar ... More >>
Yes, this classic "ploughman's lunch" featuring Stilton cheese, smoked salami, pickled beet salad, apple slices, and excellent rustic bread is available somewhere in the Seaport, and nothing could go better with a cold beer. (Try place #3.)
With its cobbled streets, tall ships, and 18th-cen ... More >>
Gwyneth Paltrow is everywhere these days and might be coming to a newsstand near you. The actress is rumored to be [groan] planning a food magazine.
Olive Garden is remodeling 400 of its more than 730 locations over the next two years to look more like Tuscan villas.
[Nation's Res ... More >>
IACPIt's the foodie awards season, and IACP just announced the finalists for its prestigious annual cookbook and journalism awards. Over 500 entries were submitted for consideration in this year's cookbook awards categories, with 52 books in 17 categories selected as finalists via a rigorous ... More >>
Nicholas GillInfused grappas come to Chelsea.The stretch of 28th Street just west of Sixth Avenue is not an area where one expects to find the kind of artisanal, housemade offerings that are now de rigueur in so many downtown and Brooklyn restaurants. Yet Roberto Bellissimo, the chef of Blu r ... More >>