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Food Features Archive

April 4, 2005
I Remember Mamma

Italian mothers have always been a secret weapon in the New York restaurateur’s arsenal. The famous and the infamous:

March 23, 2005
April 4, 2005
Malt Shops

With authentic British chippies multiplying, fish and chips are nearly as prevalent as steak-frites—and just as decadent.

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 28, 2005
The Grape Debate

"What I'm trying to do is to get people to drink wine any way I can. And I don't care if it's white Zinfandel. I want them to have wine.

March 28, 2005
Easter Treats, Italian Style

These cakes and breads, both sweet and savory, are worth fasting for.

March 28, 2005
Easter Feasts

On Easter Sunday, local restaurants run the holiday gamut from spring lamb to glazed ham.

March 14, 2005
Pier Pressure

The Gates might be gone, but “Ashes and Snow,” at the Nomadic Museum on Pier 54, has just begun. Which means that West Village restaurants become an even hotter ticket.

March 14, 2005
Green Day

There’s more to St. Patrick’s Day specials than corned beef and cabbage.

March 7, 2005
Hot Pot

Serious chefs love Staub cast-iron cookware for its heat-retaining, flavor-enhancing, indestructible practicality.

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