Discover the often unfamiliar knobby celtuce root and learn how to use it in a vignarola-style spring vegetable braise.
A gluten-free spin on an Italian classic. Bitter greens in broth with miniature hand-rolled meatballs.
While many mark spring by the first blossoms of crocuses and daffodils, for me it has always been the season of weird, wild, green things. From sorrel to green garlic, lambs quarters to fava beans, indulge in spring’s catwalk of here-then-gone harvests.
Inspired by a career in food packaging, Antidote founder Red Thalhammer peels back the wrapper to create chocolate that lives up to its eye-catching design.
Make this vegan soup with cashews or walnuts a day before to let the flavors meld and intensify for a truly rich spoonful.
Bright and spicy flavors fill a simple pasta dish wrapped together with creamy labneh and parmesan cheese.
In every family, there are a handful of simple, soulful dishes that evoke the essence of home. For some, it is a deliciously stuffed artichoke.
The second brainchild of Morimoto alums, this izakaya-style venture ups the ante with obscure eats that will please Brooklyn’s most adventurous eaters.
Celebrate like an Italian this Christmas Eve with a winning cocktail recipe from Franny’s in Brooklyn.
Morgenstern’s in NYC makes egg-less ice cream. The texture is light—rich, but not overly indulgent. The flavors skew savory and are all about subtlety.
Past the historic columns of Rome lies a stretch of Italy where simple ingredients transform into the most magnificent feasts.
Ever since PokPok touched down in NYC, the conversation of Thai food has been one of “authenticity.” Check out a spot that hits the nail on the head.
Discover the food and beach scene of the Rockaways. Only a short bike ride from Brooklyn.
Northern Spy was one of the first NYC joints with a local perspective. With a new chef in the kitchen, Carly DeFilippo explores the revamped menu.
Take a peek inside a culinary fabrication class for a glimpse of the art of butchery from seafood, to poultry, and beef cuts.
A Denver based company, Savory Spice shop has expanded around the country. Their inspiring blends can be found in many home and professional kitchens.
In New York City, there’s no lack of chefs who profess a passion for local, quality ingredients. But on the menu at East Village newcomer North River, there’s not a leaf of kale in sight.
Explore one of the culinary havens in the Hell’s Kitchen neighborhood of NYC.
Enjoy an eclectic theater and British dining experience at The Heath, NYC.
Discover midtown’s newest cheese trattoria, Mozzarella & Vino, in NYC.
Ring in the Chinese New Year with Chef Valbuena’s banana leaf trout.
New Year’s resolutions are on everyone’s mind this time of year, but taking the edge off excess doesn’t have to mean “diet”. Cue nutritional powerhouse Nourish Kitchen + Table.
Carly DeFilippo visits Franny’s in Brooklyn for an upscale interpretation of the “Feast of the Seven Fishes”.
At Martha in Fort Greene, Chef Andres Valbuena serves up a multi-cultural menu that riffs on cuisine from all corners of the globe.
Pitch Me: How to turn your love for food into a successful culinary business: recognize your brand, put everything down on paper, Everything has a “sell by” date, know your audience, consider your timing.
The staff at New York’s Northern Spy Food Co. talks picking a name, sustainability, and apples.
Carly DeFilippo takes us to Brooklyn’s Take Root for a sustainable and seasonal 8 course tasting menu: Amuse bouche, baby eggplants, French onion soup..
Omnivore started like a rebellion, [spring from the] understanding that food and cuisine were about to change, that they needed to change in France. Young chefs arriving…
The French ouefs mollets are similar to American soft-boiled eggs, get a super simple recipe for this quick breakfast here.
This Finnish-inspired side features smoked salt in three different ways for a distinct, but not overpowering, flavor.
It’s said that those who can’t, teach. But when it comes to cooking, Spice Market’s Executive Chef Anthony Ricco is a master at both.
Greenpoint Fish & Lobster Co. hosts a “Sunday at Sea” cruise full of fresh seafood and striking views of New York City.
Meet Marie Constantinesco, the filmmaker behind My Life in Sourdough, a mini-series about the culinary and romantic adventures of a French girl living in New York.
This is the ideal time to let someone else do the cooking. And for that, there’s no better place than Bklyn Larder.
At the brand-new venture, Supper Studio, these two worlds – music and food, delightfully collide, with all their disparate quirks and appeal.
Enjoy the vibrant colors and the wonderful taste of this red beet and ginger purée, courtesy of Mardi from Brookyn Fork and Spoon.
We don’t often think of coffee as an ingredient, a product to be manipulated by temperature and technique to achieve a certain sensory effect.
Rather than jalapeno, this recipe utilizes Anaheim chile.
The true restaurant gems are the places that consistently satisfy and surprise you, steeping over time until they blossom into a story.
The dust is starting to settle after GoogaMooga’s second annual food and music festival in Brooklyn.
New York was the first city on this gastro-culinary tour, with the night market taking place at Chelsea’s Maritime Hotel.
This weekend, writers, chefs and other food enthusiasts converged on Williamsburg’s Wythe Hotel for the second annual Food Book Fair.
In this ever-crowded genre of restaurant fare, Al Di Là inches ahead with grace and little fanfare.
There are some restaurants that fit like a glove. Barely through the door, even without seeing the menu, you sense familiarity.
Feel free to add extra heat, protein or whatever else strikes your fancy to this awesome recipe.
On the Upper East Side of Manhattan lies William Greenberg Desserts, a wonderful bakery that gets two thumbs up from Carly DeFilippo.
In this granola recipe, the crunch comes from seeds, rather than nuts, and coconut chips.
Belly on up to one of these fabulous bars. Give a nod to good ol’ gin, relax and imbibe.
This dish references the sweet and cinnamon notes of your typical kugel, but adds leeks and swiss chard for a savory spin that is appropriate at any meal.
Greasy fish-goodness – a hidden gem in Seattle.
From craft beer crawls to ethnic fare, David Naczycz and his staff are revolutionizing our understanding of New York’s food culture.
No long lines, no excessive day-drinking – just good food in a cozy, tranquil environment.
Carly DeFilippo checks out Calliope in the East Village, a French bistro with a no-nonsense approach to sustainability in cooking.
In the flurry of activity that is the New York City Wine & Food Festival – there is one central stronghold : The Grand Tasting.
During the 2012 New York City Wine and Food Festival, Carly DeFilippo checked out Morimoto’s Rock & Roll Sushi party at the Harvard Club.
This isn’t a true “crumble”, but in a pinch, it is a comforting, savory – and healthy – dessert.
Carly DeFilippo with her personal “not-so-usual-suspects” shortlist guide to great liquid and solid culinary experiences in the city of light.
Masters of Social Gastronomy as excited about the history and science of food as they are about eating it.
Carly DeFilippo’s mother may be Italian, but its her Chinese egg rolls that keep family and friends coming back for more.
In just over a year, Mardi and Rebecka have turned their amateur culinary ambition into one of Brooklyn’s most celebrated supper clubs.