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A Michelin-starred chef's tasting counter, a steakhouse in the New Yorker Hotel and other restaurant news. [Read More]
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Think of this maple syrup infused with ginger root as a holiday helper to give baked goods and cocktails more oomph. [Read More]
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This flaky bread layered with zucchini, onion, sweet potato and Gruyère will compete with the holiday stuffing. [Read More]
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This flourless chocolate tart from Runner & Stone carries the flavors of autumn, and the chew of a brownie. [Read More]
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Garrett Wade in Brooklyn is selling heavy tin-lined copper pots and steel paring knives at modest prices. [Read More]
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The latest from the chef behind Harold's Meat & Three, a Tokyo-based restaurant group opens another New York outpost, and other restaurant news. [Read More]
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Vegan with Latin American influences in the East Village, a Korean steakhouse in NoMad, and other restaurant news. [Read More]
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Floating Mountain on the Upper West Side brews dozens of teas in its second floor perch. [Read More]
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Whole foods is using Ahimi, from a San Francisco-based company, in vegan rolls and sushi. [Read More]
The next meeting of the Jewish Food Society will feature tales from chefs and bakers along with noshes that inspire them. [Read More]
Massimo Bottura will discuss the future of food at the 92nd Street Y. [Read More]
A dispute with their landlord, along with plans to move Le Cirque, may leave them without any restaurants in New York for a while. [Read More]
The 2018 edition of the New York guide leaves the city with five three-star restaurants. [Read More]
David Bouley is opening a culinary center in the Flatiron District that embodies all his ideas on cooking, health and hospitality. [Read More]
The chef and owner of Amass adds boldness and richness to the Nordic flavor spectrum. [Read More]
The French chef heads downtown to open his latest L'Atelier de Joël Robuchon and seek out a younger clientele. [Read More]
Knightshift comes to Brooklyn three nights a week, and Momofuku Nishi hits the reset button. [Read More]
Along with cows, sheep and even snails as livestock returns to eastern Long Island farms. [Read More]
The seedy gluten-free crumble from the popular San Francisco restaurant doubles as a topping for salads and yogurt. [Read More]
Cornell University has digitized many of the cards from the collection of the founder of Kitchen Arts and Letters. [Read More]
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