Skip to content, or skip to search.

Skip to content, or skip to search.


Sugar and a Touch of Spice

Who says October treats have to hew to tradition? Four recipes from New York chefs offer a deliciously different take on Halloween candy.


At Salumeria Rosi Parmacotto, chef and owner Cesare Casella uses salumi in almost everything, including desserts like his rich prosciutto brittle. Recipe>>

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising