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Robin Raisfeld

February 6, 2012 | Feature
Chefs in Training

After twelve hours in the kitchen, all they want is a good workout.

February 6, 2012 | In Season
Cara Cara Oranges

In the midst of winter-citrus season, this cocktailian take on the screwdriver dusts off the old relic by employing bitters and an Italian citrus liqueur.

January 30, 2012 | The Underground Gourmet
The Most Important Taco of the Day

A Tex-Mex breakfast specialty takes root in Brooklyn.

January 30, 2012 | In Season
Bintje Potatoes

Neither exceptionally starchy nor waxy, it’s a remarkably flavorful French-fry lover’s potato.

January 16, 2012 | Restaurant Openings
C is for Cocktails

Wayland brings cutting-edge cocktail to Alphabet City.

December 21, 2011 | Feature
Resolution Brunch

Sara Jenkins's New Year's brunch at Porsena.

December 19, 2011 |
16. Because Where Else Can You Get an $11 Fried Sardine Skeleton?

Twelve of our favorite cheap and exotic treats of the moment.

December 19, 2011 | Feature
Breads of New York

A taxonomy of our local loaves, from the iconic to the exotic.

December 19, 2011 | Feature
The Greatest Thing Since 

It’s a crackly-crusted, open-crumbed, local-floured moment in dough.

December 19, 2011 | Feature
And Now a Few Words About Hole Structure 

Three signs you’re in the presence of a world-class loaf.

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