While much of the city is gearing up to celebrate St. Patrick's Day this weekend, tomorrow also marks the beginning of Purim, a Jewish holiday of charity and feasting. And you must, of course, eat hamantaschen, the three-corner pastries most traditionally stuffed with poppyseeds, to celebrate Queen ... More >>
The croissant made 2013 headlines when Dominique Ansel wed it to a doughnut; his creation garnered 6 a.m. lines, and the Cronut® craze is unlikely to dissipate as long as New York sees tourists. But if it's the crescent-shaped classic you're after, the city boasts a melange of tried and true dough ... More >>
Hamantaschen pop up for only a few weeks a year, when the Jewish holiday Purim is just around the corner, usually in February or March. Traditionally, the triangle-shaped cookies are filled with fruit spreads or chocolate, and if you get them from a novice, chances are the dough will be hard enough ... More >>
Go right this second to Breads Bakery and chances are a tray of warm chocolate rugelach ($2.50 each) has just been set out -- Israeli baker Uri Scheft pops a new batch in the oven every hour. They're tender pastries, soft as layer cake, tasting of browned butter and dark chocolate. Nothing like the ... More >>
In New York City, only the strong restaurants survive. Or the ones with amazing food, cult followings, lots of great press, and a whole slew of other factors. For those keeping tabs, here's a list of restaurants that opened and closed in January.
Bakeries-cum-cafes have become a New York staple in recent years. Forget about Belgian chain Le Pain Quotidien. Spots like Runner & Stone, and Bien Cuit have been leading the pack with zucchini sandwiches and plates of duck pastrami. The trend continues as Bien Cuit readies to open a pop up in Willi ... More >>