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Food Features Archive

March 7, 2011
The Crunch Heard Round the World

An international glossary.

March 7, 2011
Toast Like a Pro

At ABC Kitchen, Dan Kluger’s delicately crispy, deeply flavorful bread base is as irresistibly delicious as his crab, liver, and seasonal-vegetable toppings. His secret? Lots of good extra-virgin olive oil and a hot griddle.

March 7, 2011
Toast Is Burning

The greatest thing since sliced bread? Sliced bread.

February 7, 2011
Trendlet: Total Baloney

In what might be an anti-artisanal backlash, American chefs are reclaiming the lunch meats of their brown-bag-toting, diner-hopping youth.

January 31, 2011
Chef on the Grill: Nate Smith

Does Brooklyn finally have its own Spotted Pig?

January 17, 2011
Grub Hub: BQEats

How a grim Williamsburg intersection became an epicenter of culinary cool—and a clandestine Crack Pie den.

December 20, 2010
Splotch and Me

One man’s experiment in true farm-to-table dining.

December 20, 2010
Know Your Pig

Noted porcine enthusiast April Bloomfield provides a nose-to-tail tour.

December 20, 2010
Breeds Apart

How to tell your Mangalitsas from your Ossabaws, and six other heritage varieties.

December 20, 2010
Everything But the Oink

To be a true pork lover is to be obsessed with the entire pig—snouts, eyes, ears, and all. But is there such a thing as too much knowledge? We test the limits in this serious carnivore’s guide to the golden age of pork.

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