Don't lift a finger.
"Before dessert, we hit the shooting range downstairs and then finished with cheesecake, cognac, and a cigar."
Newfangled mid-century Italian on Thompson Street.
The event draws chefs from around the world.
Watch Parm's owner discuss what makes his squid so damn good.
More and more chefs are opening casual restaurants before moving into fine dining, a complete reversal of the traditional model for growth.
The cookbook has sold more than one million copies to date, and the forthcoming digital edition has an extra-special added dose of Torissi Italian Specialties.
A new sandwich stand from the guys behind the game-changing Torrisi Italian Specialties will be open for the rest of the season.
Plus: a healthy yogurt shop in Bushwick, and more, in our daily roundup of neighborhood news.
His feeling is that it's going to change the face of Italian food in America.
Plus: Marc Forgione pitches a Southeast Asian concept, and the latest liquor-license drama!
Good news for those who prefer their chicken-parm heros meticulously crafted by classically French-trained superchefs.
"They were light and fluffy, and the texture and flavor of the ricotta were not compromised by its binding agent of flour and egg ... a perfect balance."
Bourdain picks thirteen places to visit before you die, and ten superstar chefs pick 100 emerging stars.
A look at the new JetBlue terminal's cocktail menu and Batali/Ladner protégé Mario Carbone's Italian offerings.
See photos from Terminal 5's soft opening.