- February 14, 2005
- Valentine’s Day Dinner
Cynics may call it amateur night, but every young Romeo has to start somewhere, and no one appreciates this fact better than our city’s chefs and restaurateurs.
- February 14, 2005
- Just Desserts
Sure, you could go the predictable route on Valentine’s Day, but with the new boom in dessert destinations, why not sneak away for some love—or least some hazelnut-chocolate layer cake and a glass of Banyuls—in the afternoon?
- April 4, 2005
- First Roe
American shad, the quintessential springtime fish, is prized for its roe and flesh that’s notoriously hard to debone. Why not let the professionals do it?
- March 7, 2005
- Has Beans
Cassoulet, the gut-busting French stew—a harmonic convergence of duck confit, sausage, lamb, and white beans—is one of winter’s few redeeming features. Get yours before the temperature starts to climb.
- February 7, 2005
- Fat Tuesday
New York’s no New Orleans, but that’s no reason not to get in the bead-slinging swing come February 8.
- February 7, 2005
- Pass the Vanilla Cognac
You’d think that Grand Marnier’s Navan vanilla cognac might be just another gimmick aimed at the Pass the Courvoisier crowd, but the liqueur is turning up in some surprising places—some of which don’t even own a velvet rope.
- February 7, 2005
- Wing It
For a nonpartisan—and slightly less sloppy—Super Bowl Sunday, skip the cheese steaks and lobster rolls and order in some spicy chicken wings.
- November 1, 2004
- Skewered Samples
Today’s chefs are sticking it to all sorts of fancy foods, from gingko nuts to Kobe beef.
- November 1, 2004
- Eat, Memory
Marcella champions pure Italian simplicity.
- March 28, 2005
- Easter Treats, Italian Style
These cakes and breads, both sweet and savory, are worth fasting for.

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