In a city that moves as quickly as New York, it's rare to find a chef and pastry chef team that's worked together as long as Larissa Raphael and Bill Telepan. The two met while working at Judson Grill, and, after spending a year apart, reunited to open Telepan (72 West 69th Street, 212-580-4300) in ... More >>
Happy Macaron Day! Maybe our interview with François Payard convinced you that macarons are way cooler than cupcakes. Maybe you just want a light, brightly colored pastry to get you through this Tuesday. Either way, you're in luck: François Payard Bakery is hosting a type of macaron treasure hunt. ... More >>
THEMACGIRL* / FlickrDo you want your wedding cake vodka martini shaken or stirred?And you thought cupcake vodka was bad. Now from the annals of things-that-never-should-have-been-made comes wedding cake-flavored vodka from Pearl Vodka. Wedding cake-flavored vodka? One word: Ew.
LaduréeIn May, word went round that Maison Ladurée, the 149-year-old Parisian bakery famous for its macarons, would someday soon open a shop on the Upper East Side. And much to the presumed relief of Francophile pastry addicts, that day is almost here.
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 >>
Rebecca MarxTrois Pommes' macaroon. If ever there were a poster child for the spare pleasures of Passover desserts, it would be the macaroon. As previously noted, macaroons are an entirely different beast than macarons - where the latter are ethereal sandwich cookies beloved by the French a ... More >>
dannymacaroons.comYou say macaron. We say macaroon.Dan Cohen, founder of Danny Macaroons, makes artisanal macaroons out of Spanish Harlem. No, not the dainty, colorful French sandwich cookies foodies recently claimed were poised to take over the reign of cupcakes. Macaroons, as in the coconut ... More >>
Photo courtesy Pichet OngPichet Ong, Master of International DessertsYesterday we spoke with Pichet Ong about his new gig at Coppelia (207 West 14th Street, 212-858-5001). Today, he reveals more about his forthcoming cookbook and his favorite junk foods.
Photo courtesy Pichet OngPichet Ong, Master of International DessertsPichet Ong is a busy man, lending his culinary cred to restaurants all over town. His most recent venture is creating the pastry options at Coppelia (207 West 14th Street, 212-858-5001), Julian Medina's new Cuban restaurant ... More >>
Red Velvet Cake doesn't have to be crimson.OK, so maybe this one's obvious. But who can resist a recipe for red velvet cake on any day, much less the Day of Love? Colicchio & Sons pastry chef Stephen Collucci shares the recipe for his red velvet cake, but says it needn't be just for tonight. ... More >>
A slice of Pies n Thighs' banana cream pie. When the menu of Hill Country Chicken was revealed last week, we began having feverish daydreams about its extensive pie selection. The restaurant promised an Americana all-stars line-up, which inspired visions of banana cream, apple cheddar, whisk ... More >>
We've long been disinclined to like cake truffles, mainly because they seem like the kind of dessert that's geared toward people who find even cupcakes to be too big a commitment. How small can cake be before it is no longer cake, but the product of a guilt-ridden dieter's efforts to simultan ... More >>
Cream-cheese soft serve Black Hound's key lime macaroon = love.The allegedly imminent change in seasons will bring new soft-serve to Momofuku Milk Bar: according to Momofuku HQ, its latest roster will feature the "back-to-school, brown bag lunch style" flavors of ants-on-a-log, potato chip, ... More >>
Joyride TruckNow that ice cream has been re-purposed, re-imagined, and re-packaged within an inch of its life, a couple of savvy entrepreneurs have turned their attention to its prim and more shamelessly franchised cousin, frozen yogurt.
Although it soft-opened over the weekend, the Theater District Shake Shack officially opened this morning. As at its other locations, burgers and frozen custard are the order of business here, though the menu includes three new concretes inspired by the neighborhood:
True, Little Buddy Biscuit Co.'s strawberry-gingersnap ice cream sandwich has been written about a lot lately. And the reason it's being written about again here is because it's really, really, exceptionally and unequivocally wonderful.
alwayshungry.comSometimes, it's best when cuffs and collar don't match. There's been a lot of talk about The Meatball Shop's sumptuous ice cream sandwiches. On a recent visit, waitress Elizabeth gave us the scoop on how to order them like a real pro.
Photo courtesy of Ample Hills CreameryBrian Smith sheds blood, sweat, and tears in service of ice cream.The opening of Park Slope's Lucas Fine Foods in late May also marked the launch of Ample Hills Creamery, an ice cream company that takes its name from Walt Whitman's poetry and its flavors ... More >>
Photo courtesy of Butch BakeryTestosterone meets a tender crumb.A mere six months after introducing the world to cupcakes for dudes, Butch Bakery has a new bun in its oven: its owner, David Arrick, tells us he's planning to open a storefront. What's more, the search and subsequent opening wil ... More >>
If you have ever thought to yourself, "I wish this bread pudding was made with condensed milk and a dash of sherry and tasted like a cross between flan and pumpkin pie" than Colombian pudin de pan is for you.
Roe Ethridge/The New York TimesBut will it clash with the cupcakes?Yesterday, we learned that after Gino closes, its former home will be taken over by Sprinkles, the L.A. cupcake juggernaut. We surmised that this development spelled certain doom for Gino's famous zebra wallpaper, as it doesn' ... More >>
A wedge of rhubarb pie. By the time Four & Twenty Blackbirds opened in Gowanus last Friday, it had already been heralded addition to the burgeoning pie scene, a kindred spirit to places like Pies 'n' Thighs, the Blue Stove Bakery, Momofuku Milk Bar, and First Prize Pies. Whether or not pie - ... More >>
clevercupcakes/FlickrNo end in sight.Mayor Bloomberg may pay all sorts of lip service to the importance of healthy eating, and his Board of Education may want to keep anything baked by human hands out of the schools, but the city's Parks Department is apparently more than happy to peddle cupc ... More >>
This is what it's come to, New York.To anyone with any shred of doubt that New York has lost whatever edge it once had in the world's eyes, you can now give up the ghost. In a double-whammy of what-the-fuck proportions, McDonald's Germany has introduced cupcakes, and named them after New York ... More >>
Brownie cookies mint ice cream = a fat pants festival As Our Man Sietsema has noted, the Meatball Shop makes a mean meatball hero. It's undeniably a thing of considerable beauty and heft, but most likely doesn't leave much room for dessert. And that's a pity, because the Meatball Shop is e ... More >>
Bouncing from trend-food to trend-food, 120 West Third Street is being renovated into a punny new waffle spot.
DT Works' creme brulee, crust properly blowtorched. Last Friday, after a five-month hiatus, Jerome Chang's Dessert Truck was resurrected as DT Works, an airy, minimally but handsomely decorated storefront on Clinton Street. With its white walls and wooden tables, it even looks a bit like its ... More >>
If you want to catch The Mentor Project at Cherry Lane Theater, or a Flamenca performance at Lucille Lortel Theater, you can grab a substantial dinner at Employees Only before the show. The cocktail bar and restaurant has just instituted an early bird prix fixe, with seating at 6 p.m., for those who ... More >>
The Chinatown Cake Club's first menu Normally, the Early Word visits brick and mortar establishments whose whereabouts and opening hours are accessible to the general public. But at a time when it seems that every other baker or wannabe baker is attempting to recreate more or less the same fo ... More >>
Eric Harvey BrownProfessional pastry chefs Catherine Carlisle and Diana Holland's miniature chocolate cakes. Brooklyn was awash in sugar-shocked hipsters yesterday, some 350 of them packing the Bell House for its first-ever Brooklyn Chocolate Experiment. The consensus among some at Sunday's e ... More >>
apartmenttherapy.comSome ice cream vendors go south for the winter. Green Apple Organic Ice Cream Company, instead, has decided to share part of its small shop with pastry chef Vivian Lay, who started selling her rainbow of organic French macaroons yesterday and will soon introduce coffee, fr ... More >>
The prodigal pumpkin ice cream with chocolate nibs blew people away at last Sunday's New Amsterdam Market--and promptly ran out. You thought our coverage of the New Amsterdam Market was over? Not by a long shot. The monthly event was so compelling, that at least three Fork in the Road scrib ... More >>
One-fourth of Fork in the Road was in Chicago this weekend, and had the opportunity to make a long-awaited pilgrimage to Hoosier Mama Pie Company in Ukranian Village. Groaning puns aside, Hoosier Mama is indeed the mother of all pie companies: its namesake products look and taste like they ... More >>
David Berkowitz/flickrKnow the dot. Fear the dot.Predictions of the coming cupcake crash be damned: New York is set to suck down another sugar suppository, courtesy of Sprinkles. The Los Angeles cupcake juggernaut, which modestly describes itself as "the world's first cupcake bakery," will op ... More >>
As many of you know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here! Slow U: Ice Cream, from Sugar and Snow Astor Center September 1, 6:30-8:30 p.m. Do you scream for ice cream? Find out where the summer treat comes from with th ... More >>
A few blocks east of Ft. Greene Park, the General Greene and its ice cream cart are a prominent fixture of the DeKalb dining scene. The General Greene came out of the paddock at a trot last August, then vaguely disappointed everyone with interesting-sounding food that was often poorly execu ... More >>
If you didn't already sign up for Julia Jaksic's session at Whole Foods Bowery tonight, which is a part of its How I Cook At Home series of New York chef-led classes, here is a sneak peak of what you're missing. The Employees Only chef will be talking about polenta, and will let participants in on h ... More >>
In the same timely (sarcasm) manner that it examined the yoga trend in late 2006, the Atlantic tackles the cupcake craze this month. Of course, maybe it's only because I'm writing and reading from New York as someone who once lived all too near Magnolia Bakery/the Sex and the City tour bus stop that ... More >>
This weekend Fork in the Road is kicking off a new series focusing on cookbooks and other food-related volumes that have appeared in our in-boxes recently. Ratio: the Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman (New York: Simon & Schuster, 2009), 231 pages, $26, pub date: ... More >>
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