"When you have big cousins, you learn how to eat fast."
The case may be far along in the agency's system.
The SLA says it has to do with something called "interlocking interest."
"It's taken me 14 years, but I'm finally doing it," the chef says.
Is there a better reminder that summer does not officially end with Labor Day than a heap of Greenmarket corn?
Plus: Tejal Rao finds "your new Kentucky home" at Maysville and more in our roundup of reviews.
It’s 4 p.m., and that means it’s time to play Two for Eight. Today: Seafood Experts.
"I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt ... I love it, I love it, I love it."
"I've eaten bone marrow before and thought, this is the emperor's new clothes — they give you this oily stuff and are like, this is some great delicacy! But this time I was like, 'Oh yes, this is why people like bone marrow.'"
"I always try to convince a child to get soft-serve so I can have some of it, but they're very, very reluctant because they think I'm going to take over their ice cream."
Plus, watch Anthony Bourdain butcher a pig, and an update on the 2nd Avenue Deli's Upper East Side location.
Plus: MK and Ashley Olsen party with the "New York Minute" screenwriter, Sean Lennon eats outside at Da Silvano, and more in our weekly roundup of bold-face dining.
Ruth Reichl hosts a tasting to benefit the Lesbian, Gay, Bisexual & Transgender Community Center.
Watch a video to learn how to clean and prepare fresh squid.
Adam Platt on 10 Downing and West Branch, how to clean a squid, new listings, and more in this week's magazine.
You can eat cheap for one week. But choose wisely.