You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

ARCHIVES

Food Features Archive

September 22, 2008
Where the Water Buffalo Roam

Rome’s Obikà mozzarella bar makes a move to Manhattan.

September 22, 2008
In Season, Part II: BLTs

For some, a bumper crop of late-summer tomatoes is just an excuse to eat more BLTs. Here’s where.

September 22, 2008
Buying Domestic

It used to be that mozzarella di bufala and burrata had to be flown in overnight from Campania or Puglia. Not anymore.

September 15, 2008
Sex, Death, Dinner

New York’s art critic gets ravished by a legendary Spanish chef.

August 25, 2008
The Politically Correct, Ecofriendly Wiener

Is there such a thing as a hot dog that’s delicious, possibly organic, and maybe even homegrown?

August 25, 2008
What the Well-Dressed Line Cook Is Wearing

When Di Fara’s Dom De Marco was shut down by the Department of Health last year, the one thing that irked him above all else was their insistence that he wear a hat.

August 18, 2008
Trendlet: The New Kid on the Block

Long an outer-borough staple, the lowly goat is poised for the Manhattan big time.

August 11, 2008
Hot Salami

’Nduja, a devilishly hot sausage paste of sorts, seems perfect for these nose-to-tail times.

August 11, 2008
Trendlet: Cream in Your Coffee?

Whether you call it a drink or a dessert, the affogato al caffè is a summer staple in Italy and, increasingly, in New York.

August 11, 2008
The New Gelato in Town

Capogiro gelato has been making recent inroads onto the dessert menus of some of New York’s most popular restaurants.

Advertising