Like many kids, DBGB (299 Bowery, 212-933-5300) pastry chef Myriam Eberhardt knew exactly what she wanted to be when she grew up. "I always liked cooking and making food at home with my family," she explains. What she didn't know then -- but soon discovered -- was that her culinary passion was in pa ... More >>
Yesterday, workmen were seen briefly visiting the premises. I'm not the world's biggest fan of tiramisu. Rather than being an ancient Italian creation, it was invented in 1969 at restaurant near Treviso, a region in far northeastern Italy. (Yes, there may have been earlier pastries that inspired i ... More >>
Welcome to Day in the Life of, a feature that will appear every so often on Fork in the Road in which we look at different culinary professions in New York City and the people behind them. How do the pros actually spend their days? Up this week: Dan Cohen, owner of Danny Macaroons 8 p.m. -- I don ... More >>
Lauren ShockeyLeft to right: The Cookiepedia, The Treats Truck Baking Book, Cookies at Home with The Culinary Institute of America Whether you like 'em chewy and studded with tiny milk chocolate morsels or crispy and stuffed with big bittersweet chunks, there's really no such thing as a bad c ... More >>
Movies do go better with gourmet treats
Dolce VizioPicking up where the 31 flavors of Stuffed Artisan Cannolis left off, a new shop named Dolce Vizio is determined to convince New Yorkers that tiramisú is the next relentlessly customizable member of the Italian dessert canon.
Photo courtesy Ron Ben-IsraelRon Ben-Israel can handle even the toughest of bridezillas. Yesterday we spoke with Ron Ben-Israel, a wedding-cake master who is certainly on the speed dial of all brides and brides-to-be. He told us all about the parallels between wedding cake making and dancing ... More >>
Rebecca MarxA big, fat ice cream sandwich from Coolhaus. Come the end of May or thereabouts, we more or less live on a diet of frozen dairy and other icy foodstuffs. It's part Darwinian survival strategy and part hedonistic appreciation for anything that can be eaten from a cone -- preferabl ... More >>
Ten Speed PressAll you need on a hot summer dayHaving conquered traditional ice pops with Charity Ferreira's Perfect Pops, today we shall look specifically at the Mexican ice pop, otherwise known as the paleta. Fany Gerson, the owner of La Newyorkina, has just released a cookbook of her own ... More >>
Rebecca MarxOne of last year's Quality Cakes, or what was left of it.Since we've always been proponents of the concept of ice cream as a meal replacement, we're more than happy to report that Quality Meats has brought back the ice cream cakes we last summer dubbed "the dessert equivalent of h ... More >>
Rebecca Marx There are some Fridays when you want excess in order to celebrate the end of the week, and then there are some Fridays when, anticipating the excess of the weekend, you want moderation, or at least a suggestion of it. And on those Fridays, Three Tarts beckons.
Cannelle Patisserie's pear tart. The season of overindulgence is fast descending upon us with the subtlety of a Zeppelin, bearing glad tidings of weight gain and dental despair. To celebrate the occasion, we've decided to round up our favorite bakery desserts, the ones that make us cross riv ... More >>
boliston/FlickrThis is in England, not Brooklyn, but you get the idea.Even as we bemoan the end of the official ice cream season (though as any six-year-old knows, ice cream has no season), Lisa Eisen and Prairie Rose Free are giving us reason to look forward to next summer. That's when the p ... More >>
Given that it's almost cool enough to entertain the possibility of turning on an oven again, we're happy to learn that Baked -- home to the aforementioned peanut s'mores bar -- is about to publish its second cookbook.
Robert SietsemaThe Bent Spoon's pumpkin ice cream.This weekend's New Amsterdam Market will feature a dairy onslaught, courtesy of its very first Ice Cream Fair on Sunday. The $20 ticket will get you six mini ice cream cones with the flavors of your choosing from the Bent Spoon, Van Leeuwen, M ... More >>
The Mermaid Inn will be a little bigger and a little gayer this evening: from 6:30 until 10 p.m., Doug Quint will park his Big Gay Ice Cream Truck outside of the restaurant's East Village Outpost to offer free key lime ice cream to any customer bearing one of the Mermaid's signature fortune t ... More >>
CHOWPlus....espresso mudpie Hot on the heels of the Times plaintively crying, "How Much for Artisanal Ice Cream?" comes this handy-dandy CHOW guide to DIY ice cream sandwiches. From the "snickerdoodle" (two sugar cookies plus cinnamon ice cream) to the espresso mud pie shown here, the ... More >>
FlickrThe scoop on scoops True ice cream freaks know there's no such thing as too much: They love to pore over that glassed-in case. They are cursed by ice cream scoopers everywhere, who loathe their tendency to ask for "just one more taste" before settling. Their moment in the sun will arri ... More >>
ThrillistThis summer may break high temperature records, and just in time for the heat wave that never seems to end, there are some new icy desserts in town. Last week, we told you about the new shaved ice available at Hanover Cafe on St. Mark's, and now we hear of fancified shaved ice at Oce ... More >>
This week in food blogs... Grub Street asked, "Why eat bacon and cupcakes when you can lick them in paper form?" after discovering such a thing at the Fancy Food Show. Meanwhile, Epicurious rounded up the the worst of the Fancy Food Show, including instant caprese: pre-cut slices of mozzarella wit ... More >>
The Velvet Revolution on the left, the Red Corridor on the right. Ice cream flavors are typically a pretty straightforward affair. Their names tend to be limited to their primary ingredients, with notable exceptions like Rocky Road, Moose Tracks, and Jacques Torres' Wicked coming out of the ... More >>
AOL's been suffering a bit of an identity crisis lately, but does its new focus on content creation include ice cream? This truck, sighted on Astor Place earlier this afternoon, suggests something's up, but what's more likely than AOL getting in on the ice cream racket is the company's effort ... More >>
Mammoth advertising firms and aspiring food entrepreneurs, take note: You do not need fancy special effects, pretty people, or even vaguely memorable tag lines to promote your product. You simply need a tiny kitten wearing a tiny hat. The above video is an advertisement for L.A.'s Lake Street Crea ... More >>
Speaking of ice cream, Time Out New York has rounded up the city's best ice cream sandwiches. Among the most novel are an almond macaron-chocolate sorbet rendition from Dessert Club ChikaLicious and a chocolate wafer-anise hyssop ice cream number from Saltie. At the Sietsema-endorsed Meatbal ... More >>
Lucas Fine Foods opened in Park Slope this weekend. Prepared foods like barbecued pork ribs and Cajun-spiced shrimp beckoned from the display cases, but since the shop didn't have its full menu up and running yet, we went for the ice cream, homemade by Brian Smith of Ample Hills Creamery.
Eat their hearts out. More cupcake madness... Forget that you can't walk into a certain kind of bar without being offered a SATC2 Cosmo these days. Now, homage is being paid to the ladies from the Sex and the City sequel in cupcake form. Food2 is highlighting recipes corresponding to each o ... More >>
The ice cream sandwich gleams in the hot sun of last week with vanilla ice cream. Summer is nearly upon us, and with it comes an obsession with frozen treats. Count among the newer and better ones Jacques Torres's ice cream sandwich.
President Obama doesn't make the list--the word is still out--though he seems to be showing promising enthusiasm for this peach. (credit: Democratic National Committee) It's too early to predict whether Barack Obama is going to be one of our greatest foodie presidents, though the signs are g ... More >>
clevercupcakes/FlickrOh, the antipathy.Despite what the folks at McDonald's Germany would have us believe, there are a number of Europeans who are hating on cupcakes right now. Salon takes a look at the supposed Euro backlash, as manifested in articles in the British press.
Barbara L. HansonLick it.Perhaps not quite as titillating as PETA's Sexiest Vegetarian Next Door contest, the Flatbush Development Corporation's survey to determine what kind of ice cream store to open in the area is still pretty exciting, at least if you live in Ditmas Park and crave frozen ... More >>
CrumbsCrumbs gets its sticky fingers on Brooklyn Heights.Here's the latest news in cupcake proliferation: not content with its 12 locations in Manhattan, Crumbs Bake Shop is branching into Brooklyn Heights. The Brooklyn Heights Blog noticed a "coming soon" sign in the window of the old Height ... More >>
BabyCakes doesnt discriminate
Feeling overstuffed? No country can match Italy for the sheer variety of digestive liqueurs, called amari, which can soothe a fully belly at the end of a big meal... something you might want to look into this holiday season. [NY Times] Two cases of MacKinlay's Rare Old Whisky that Ernest Sh ... More >>
cupcakesforlife.orgApparently, putting your message where your mouth is is the best new way to get it across. (And that doesn't just go for eulogizing the celebrities lost over the past year.) The San Francisco Chronicle reports that a group called Cupcakes for Life has inscribed slogans like ... More >>
Where liquid nitrogen ice cream is born.They've been doing this sort of thing in Utah for awhile now, but until last week, New York was bereft of liquid nitrogen ice cream. Per Tasting Table, Lulu & Mooky's, which just set up shop on Allen Street, is now serving 50 flavors of the stuff, which ... More >>
Left: Babycakes doughnuts: Right: Doughnut Plant's versions We write this with a heavy heart and sticky fingers. We heard that vegan bakery Babycakes is now creating gluten-free, baked doughnuts in the depths of their cutesy, butter-free lair, and so we decided to run a Battle of the Dishes pitti ... More >>
Caroline FidanzaAfter parting ways with Marlow & Sons and Diner earlier this summer, Caroline Fidanza was "excited about being unemployed." Fidanza, who had spent the past decade as the executive chef at both Williamsburg restaurants, had unformed plans to open her own place; she wanted " ... More >>
Mott Street between Spring and Kenmare streets will soon be home to not one, but two juice bars: The soon-to-open Green Apple, located at 200 Mott Street, will serve "blender juices" and "Italian ice cream." The shop's bright green awning looks across the street to the bright yellow awning attached ... More >>
Every evening in the summer, the cupcake eaters descend on the West Village and make a beeline for the corner of Bleecker and West 11th, the home of Magnolia Bakery. This institution is credited with originating the cupcake trend, and has been celebrated in every major publication except The ... More >>
Speaking of cupcakes, Guinness Book of World Records staff was on hand this Saturday at the Mall of America, to check out what might be the biggest cupcake in the world. The 100-pound, 2-feet tall, 3-feet wide behemoth clocks in at 131,000 calories. It's stuffed with fudge and frosted in yellow in h ... More >>
If the frozen custard is going to be properly dense and eggy, than there's reason to be excited about Chickadee Chick, the perky-sounding new chicken spot on 7th Avenue at Garfield Place in Park Slope. The chicken is advertised as free-range and char-grilled, plus fries, shakes, and frozen custard. ... More >>
The West Houston branch of Yama Sushi has closed. Apparently, the whole building is for sale. Calls to the other three branches of Yama--49th Street, 17th Street, and Carmine--confirm they are still open. [Eater] David Bouley's reinvention of Danube as Secession earned tepid reviews and has now clo ... More >>
Keep your clothes on, hombre
Molly O'Neill wrangles 250 years of appealing mealing