See David Bouley Make Dinner for Alice WatersBouley decided to honor Waters, and the 20th anniversary of her Edible Schoolyard Project, in a way they could mutually appreciate: by cooking a meal.
Dinner Parties
Jim Gaffigan’s Epic Ansel Dessert FestOne Saturday afternoon, after the children had run off all their excess energy in the park, they found Ansel at their apartment, laden with boxes of his latest desserts.
Snow PeasSnow peas, or, as the French call them, mange-touts (owing to the fact that you can eat the whole package, pods included), are at their sweetest […]
RhubarbRhubarb, in all its iridescent pink-and-green-stalked splendor, is considered a vegetable in most parts of the world, including China, where it’ […]
The Art of the FeastA master class in holiday dining from the city’s most maximalist chefs.
CauliflowerLocal cauliflower is at its best this time of year, as it and fellow brassicas like cabbage and Brussels sprouts supplant summer’s tomatoes and […]
CucumbersThe humble cucumber, a relative of squash, is one of the oldest cultivated vegetables (or rather, like tomatoes and eggplant, botanically a fru […]
CaponLarger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday […]
Potage for a PrincessTo make your own batch of warm, wintry goodness, Andrew Carmellini suggests this royalty-inspired recipe.
GooseWallsé chef Kurt Gutenbrunner grew up in Austria, where roast goose at Christmas is traditional. He started serving it at his restaurant on Ch […]
Thanksgiving Three WaysA French classicist, a molecular gastronomist, and a pair of Brooklyn Slow Food–ists reinterpret cooking’s most traditional meal.
Edible GivingA trio of New York chefs share their personal food-as-gift strategies.
Like ButterAfter having been knocked to the back of the dairy case by margarine in the sixties, and buried under a fashionable flood of olive oil in the de […]
Taste Taste: StuffingBefore there was cranberry sauce, before there was the Little Pie Company’s sour-cream apple walnut pie, before there was even such a thing as T […]
Holiday Recipes: David BurkeDavid Burke demonstrates how to make scrambled eggs with lobster and caviar served ostrich style.
The Mid-Range Party: Strings AttachedOne space-squeezed Chelsea party gets redefined with a mild infusion of seventies kitsch and an elaborate, showstopping menu by David Burke.
The Cheap Party: Eight on the FloorIn Williamsburg, a massive loft turns cozy with some red silk, slow-cooked pork, and an inverted Christmas tree.
The DIY BasketFrom chef and veteran hiker Bill Telepan, a menu
for four that can withstand a cross-country trek and emerge from plastic
containers unscath […]
Alfresco DeliciosoWhether you’re eating
solo on a park bench
or sprawling on a meadow, there are far superior
picnic alternatives to the nearest knish vendor.
The Subtle KnifeWith popularity comes proliferation. We enlisted chef Masayoshi “Masa” Takayama to evaluate the best of the expanding Santoku breed.
Lambs’ TalesSpring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it
because supply is limited.