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Food Features Archive

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.

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
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.

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