The bestselling author looks to her pantry with a new cookbook and to the world with a line of sauces, a new shop, and so much more She also moved, though it’s not inaccurate to say she’s in constant ...

In the city that never sleeps, coffee isn’t just a morning staple, it’s part of the fabric of our lives. But in recent years, that fabric has felt increasingly threadbare. These days, most coffee ...

Sam Kim runs Skimkim Foods, a brand of Korean-American products, and Kat Popiel will helm a soon-to-be-launched online food magazine called On Plate, Still Hungry. Together they conceived of SOMETHING ...

On day one, there are 200 restaurants. Two months in, the list has been slashed to 100. After four months, only 10 remain—the best new 10 in the nation that is—according to Bon Appétit magazine’s ...

There isn’t much that makes Andrew Tarlow sweat. Case in point: it’s just before dinner at Marlow & Sons, one of his trailblazing restaurants in the shadow of the Williamsburg Bridge, and the green ...

It was only a matter of time. In a city that adores its backyard chickens and rooftop honey and farm-to-everything, someone was going to grow grapes on a Brooklyn rooftop. Throw in some stylish ...

Arguably, the noncitrus fruit best suited to garnish Tiki cocktails has to be pineapple. First served at the House Without a Key bar at the famed Halekulani resort on Waikiki, Hawaii, this is the ...

A funny thing happens when you start talking about oysters — the conversations starts to sound a lot like wine. Words like terroir, water temperature, salinity start getting thrown around, comparisons ...

Last Friday, we traveled to the creative epicenter of Brooklyn’s food scene: the Pfizer building. Off the Flushing Avenue stop in South Williamsburg, the borough’s unofficial food incubator is no ...

Jesse’s on the far left, resistant but curious. Photo courtesy of Chef One. A little while back, I judged a dumpling festival in the LES. Dream gig? Not quite. It was a dumpling eating contest, where ...

Olmsted, since opening on a quiet stretch of Vanderbilt Avenue in 2016, has evolved to become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste. Repurposing ...

For Other Half, lupulin powder gives beers a “cleaner, smoother flavor and a real brightness.” Editor’s note: Does an all you can eat and drink local beer festival seem up your alley? If so, join us ...