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Table of Contents

November 9, 2015 Issue

Cover Story

The Food & Drink Issue

New York is interrupting its regular programming to bring you a special issue devoted to a single topic: fun, of the gastronomic variety. In Make, we eagerly attended seven memorable parties most thrown by us, some of which we decided to make a little weird where some of the city’s best chefs (professional and amateur) fed and delighted anywhere from two to 500 lucky guests. Our culinary editor, Gillian Duffy, took careful notes and then tested the recipes so you might try them at home seafood agnolotti by Laurent Tourondel, say, or dark-chocolate cream pie by Dominique Ansel. Food editors Rob Patronite and Robin Raisfeld, who spend most of the year uncovering exciting new flavors in the restaurant scene, point you in Buy to 50 ingredients that their favorite chefs can’t put down, from black garlic to dried shrimp to domestic ’nduja. And in Drink, we surveyed bartenders and sommeliers for a whole lot of specific suggestions on how to loosen up a crowd. We hope you find this issue useful and delicious. One tip from our friends in the New York Police Department: It’s not a very good idea to light sparklers in a tunnel.
On the cover: Photograph by Bobby Doherty. Food styling by Jamie Kimm. Cook the cover: Place the emptied oyster shell on a bed of salt, add 1/4 tsp. oyster juice, slide in a quail-egg yolk, drizzle with a little white-truffle oil, and bake in a 350-degree oven for 8 to 10 minutes. Season with sea salt and pepper, and top with a shaving of white truffle. —G.D.

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The ABC’s of Stocking Your Pantry

Anchovies, buttermilk, and everything else.

The Desert-Island Gourmet

We asked six discerning eaters to pick a food they couldn’t live without.

Salt for All Occasions

A long way from Diamond Crystal.


Roasted Suckling Pig for 7

In a tunnel. By Laurent Tourondel

Rack of Lamb for 2

In the TWA terminal. By Walker Stern and Joseph Ogrodnek

Arctic Char for 10

At a NoMad loft. By Han Feng

Brisket Buffet for 70

At a Broadway theatre. By Angela Dimayuga

Foraged Wild Mushrooms for 4

In a star-studded prep kitchen. By Alice Waters and David Bouley

Hors D’Oeuvre for 500

At a Tribeca birthday bash. By Stephen Lewandowski, Richard Corbo, and Ricky Estrellado

Pie for 5

At Jim Gaffigan’s apartment. By Dominique Ansel


How to Serve Booze Like the Pros

Sommeliers and bartenders on their go-to cocktails, secret-weapon amari, and the best Champagne for the beginning (and end) of the night.

Or Just Go Out

27 Places to Throw a Party

Celebratory spots that are particularly well suited for groups.

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