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Food Features Archive

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.

March 7, 2005
Wining, Dining

Where to take the oenophile in your life? The lists at these restaurants are as impressive as the chow.

February 28, 2005
Fresh Mozzarella

Formerly a demure team player, cozying up to tomatoes or blanketing pizza margherita, mozzarella is making a brazen move into the bright white spotlight.

February 28, 2005
Luscious Lobster Rolls

There’s nothing like a properly made lobster roll (bring out the Hellmann’s, please) to chase away the winter blues.

February 28, 2005
A Woman’s Place

Barbara Lynch, guest chef this week at Tribeca Grill, isn’t the only visiting toque in town. Her sister members in the French society known as Les Nouvelles Mères Cuisinières are taking up temporary residence in New York to mark D’Artagnan’s twentieth anniversary.

February 21, 2005
Haute Cuisine, Petit Space

Eric Ripert teaches New Yorkers how to cook in a tiny kitchen.

February 21, 2005
Hey, Big Spender

Not so long ago, the $160 tab on a four-course Ducasse dinner gave the fine-dining community fits. Today, that price seems almost reasonable. Where to go when someone else is picking up the check. (Tax, tips, and drinks not included, of course.)

February 21, 2005
Walk It Off

Before or after your Christo-curated stroll in Central Park, you’re going to need to eat.

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?

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.

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