High Quality Italian Cuisine Served at the New Serafina Location in Tribeca NY. Energy and…
Tag: new york
Cod, zuchinni and grains; one of the stars recipes from Matt Lambert and Diego Muñoz collaboration dinner.
Jim Meehan, one of the creators of PDT, describes four appropriate ways to serve whiskey.
Hot toddy and caramel popcorn meet to create this unforgettable and cozy hot toddy caramel popcorn. Is there anything better than a boozy cocktail-inspired caramel popcorn?
Chef Marco Barbisotti creates black ink spaghetti carbonara with braised leeks, pancetta and poached egg in New York City.
Honest Cooking tests out brewing in a small New York City kitchen and creates a Bikini Beer perfect for all seasons.
The Greeks do a whole lot more than Greek salad…
As part of its massive transformation The New York Marriott at the Brooklyn Bridge bakes, bottles and brews some exciting fare proving Brooklyn is the place to be for the summer.
Structured around being an “epicurean cantine”, Chef Chloe Vichot introduces Ancolie. Their wholesome, everyday meals are packaged in custom, sustainable jars. The food invites fast-paced New Yorkers to take a moment to relax and make healthful bites (not sips) a daily ritual.
Abboccato Italian Kitchen is the premiere spot for a pre-show dinner in NYC, featuring an authentic Southern Italian menu with daily, hand-made pastas.
Take a visual journey through Maite, Bushwick’s rustic Basque-inspired restaurant. Beware, the food is mouth-watering and packed with comforting flavors.
Cheesecake may not seem like a healthy dessert, but try this version made with ricotta cheese or European Quark.
Just when you thought a breakfast sandwich couldn’t get any better, we present to you the almighty French Toast Sandwich.
Chefs Fredrik Johnsson and Peter Andersson are keeping the food industry fresh, simple, and delectable at Volt. The Swedish menu is coming to New York.
The New York City-based Michelin-starred restaurant teams up with its second invited guest chef for the year-round dinner series.
Pi(e) Day is here and any good math or pie lover is going to celebrate. Learn the history of Pi(e) Day and take a peek at Brooklyn’s best pie shop!
An interview with the chef of NYC’s Gradisca, a classic Italian restaurant serving modern creations and interpretations.
From an authentic bagel to a foldable slice of pizza and all the fine dining spots in between, here are the foods that must be taste when in The Big Apple.
This adventurous barbecue joint with a mixture of Asian flavors uses every part of the cow, even all four stomachs.
Sweet with an unmistakable tartness, these cherries are perfect over creamy gelato, with yogurt, or for the mixologist creating cocktails.
An interview with NYC chef of restaurant Atera Matt Lightner on setting an example and how taking risks is essential for a dream dining experience.
Every ingredient has a perfect pair and owners of restaurant Martha in Brooklyn are a perfect pair, too. Recreate their signature fried brussels sprouts.
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.
Manhattan Chef Mads Refslund on foraging, the New Nordic influence on New York cooking and his recently announced nine course vegetarian tasting menu.
For New Yorkers who avoid their cramped kitchens, Rose Bakery is a home away from home. The menu excites with blended cuisines and polished presentations.
Brilliant coffee and beverages, the East Village coffeehouse has set itself apart. Even more impressive, is a tasting menu they create in the small space.
The quest for an authentic bagel can be more daunting than one may imagine. Mitch Weinstein explores the offerings of two new NYC bagel joints.
From the outside, The Ship New York is unassuming, but inside you will be wowed by the impressively high ceilings and creative libations.
With wild sourdough, these bagels are chewy and flavorful. With malty flavor and a good crust, there is no reason to buy bagels once you get in the rhythm.
An eye-catching watermelon salad with sherry vinegar, herbs, tomatoes and feta. Summery and delicious, this is a beautiful way to present fresh produce
Foodies rejoice! Honest Cooking has curated a list of June 2014’s best food-centric festivals, street fairs and free events in NYC
In the world of food, where Manahattan has glory, Brooklyn has heart.
Ruth Kirwan’s #myhometownguide gives us the dish on the best eateries in Long Island City, Queens.
Enter the creative mind of Ferran Adrià through concept sketches of dishes. On display in Soho.
Interview with luge Olympian Chris Mazdzer about his town of Saranac Lake.
This week, the French brand famous for Macarons opened up their new US flagship location, in Soho, and we decided to stop by for some first impressions.
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.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
The staff at New York’s Northern Spy Food Co. talks picking a name, sustainability, and apples.
A prix fixe multi-course supper club dinner at Louro in Greenwich Village is a foodie haven.
Scoping out the trendiest restaurant is all the rage but at-home dinner party can be just as magical, and much more intimate.
Mitch Weinstein details New York’s Nordic Food Festival, NORTH, from an insider’s perspective.
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..
With an editor and photographer in tow, Lars Hinnerskov Eriksen embarks on a 12-hour tour of New York’s dim sum scene.
Riccardo Costa returns to the kitchen of acclaimed New York City restaurant PizzArte, where master pizza maker Chef Roberto Cilio demonstrates how to prepare authentic Neapolitan pizza.
Dimes is a comfortable neighborhood joint serving up a varied menu at affordable prices.
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.
Paul Liebrandt’s The Elm serves up some of the most delicious and affordable — not to mention beautiful — French-influenced food around.
CHEF’S TABLE presents Part 1 of a mouthwatering journey through Neapolitan Cuisine (La Cucina Napoletana) led by Riccardo Costa, host of the popular web cooking series DATE NIGHT and NYC-TV’s i-Italy.
In the heart of New York’s Meatpacking district lies Manon, a recently opened modern American restaurant that has it’s aim set high.
At the brand-new venture, Supper Studio, these two worlds – music and food, delightfully collide, with all their disparate quirks and appeal.
Kalle Bergman takes a closer look at why Café Boulud should be on every New Yorker’s dining list on a recurring basis.
There is good authentic Mexican food in New York City. You just need to go to East Harlem to find it. Kalle Bergman reviews El Paso Restaurant on Lexington.
The food at Café China is straightforward, to the point and full of flavor, making it one of the better Chinese restaurants in the city.
The Breslin is a a damn good restaurant that will keep you coming back again and again and again. Read the review here.
Rouge Tomate serves refined, fresh and healthy fine dining gastronomy in a much too large space. Read Kalle Bergman’s review here.
Enjoy an awesome New York cheesecake recipe from Cinta Farnos.
In America we talk more and more about mixologists, who are creators of new drinks, engineers of liquor stills. Read about it on Honest Cooking today.
There are some restaurants that fit like a glove. Barely through the door, even without seeing the menu, you sense familiarity.
Maeve Gately tries out Pho Grand, a Vietnamese restaurant in New York City.