New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

ARCHIVES

Gillian Duffy

June 2, 2003 | Tastes of Summer
La Dolce Vita

Basta pasta? Never. At this moment in our culinary history, with a rustic new panini bar or elegant osteria opening nearly every week, New York has officially consummated its love affair with Italian food.

June 2, 2003 | Tastes of Summer
The Cool Crowd

It’s hard to beat plain old ice cream as the perfect summer dessert, but these six cool-schooled chefs have done it.

June 2, 2003 | Tastes of Summer
Breaking the Ice

Okay, so you’re no Tom Cruise with the cocktail shaker. That’s no excuse for leaving your guests high and dry this summer while you toddle back and forth from bar to grill.

June 2, 2003 | Tastes of Summer
The New Cubism

Has the thrill gone out of your grill? For your next cookout, try kebabs—cubes of marinated meat or fish threaded on skewers and charcoal-grilled to sublimely caramelized perfection.

June 2, 2003 | Tastes of Summer
Tastes of Summer

Life is hard; summer should be easy, at least where cooking for family and friends is concerned. We want it simple, and we want the sweet, intense flavors we’ve yearned for since October—local tomatoes, corn, clams. Cubes of fish or meat and vegetables to skewer and throw on the grill. Nothing beats fresh, great Italian, especially when a great Italian is showing us how to make it. And dessert? Cold, please, like the icy drinks that go with everything. They’re all here.

June 24, 2002 | Feature
Recipe For Success

A well-stocked summer-home pantry is the key to spur-of-the-moment entertaining. Here, everything you need for a simple lunch -- or a killer late-night snack.

March 25, 2002 | Feature
Freeing The Seder

The familiar smells of matzo-ball soup, braised brisket, and sizzling tsimmes welcome family and friends to a Seder meal as old as tradition but sparked with a few surprises: salmon in the gefilte fish? Don't plotz.

May 22, 2000 | Feature
Summer Entertaining
May 22, 2000 | Feature
Prêt-à-Gourmet
May 22, 2000 | Feature
Saucy Secrets

Using their own brands, four famous chefs show how to achieve culinary greatness in 30 minutes or less.

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising