This spring salad is picnic fare at its finest—rustic yet refined, scrumptious yet simple. If you haven’t yet tasted farro, you’ll definitely want to give this a try. Farro is an ancient Italian whole grain with an ...

Also known as gnudi, these ricotta dumplings are “little pillows of love,” as a good friend lately proclaimed. Rich in flavor, yet brightened by a hint of lemon and fresh ...

A great cheese should have depth, uniqueness, and a sense of humor. Raw milk cheeses are epitomic of these attributes, as they not only outshine pasteurized cheeses in flavor, but are more as nature intended. Just like a fine wine, ...

It's not often you see an entire cow being delivered to a New York City restaurant, but at Brooklyn's applewood it's a weekly event. Celebrated chef/owner David Shea does his own butchering on premises, then plays culinary Jenga trying ...

Tucked away on the West Village’s charming Barrow Street in New York City is Annisa, an elegant gem of a restaurant featuring contemporary Asian-inflected American fare with skilled, unpretentious service. Helmed by two women, chef Anita ...

Colin Alevras is the chef, sommelier and proprietor (with his wife, Renee) of the Tasting Room: a tiny, much-admired restaurant in New York City’s East Village. Their menu changes daily, featuring seasonal and mostly organic dishes, paired ...

New York magazine took over the Puck Building in downtown Manhattan for its annual “Taste of New York” event on November 6. The 700 guests sampled dishes from 40 celebrity chefs, and all for a good cause. ...

“I had absolutely no restaurant experience whatsoever when I began,” says Deborah Gavito of Counter, a self-described “Organic Wine & Martini Bar Vegetarian Bistro,” in New York City’s East Village. “I wanted a sleek and sexy, ...

The name might appear a tad suspect (isn't a frittata in a cup suspiciously similar to a quiche?), but there's a reason for the distinction - here, cooked frittatas are slipped into flaky phyllo ...

Lemon-spiked white beans and garlicky, balsamic-laced spinach are tangled over toasted bread then topped with Parmigiano Reggiano in this crave-worthy crostini. A ripe Chardonnay or bright Tocai Friuliano works well alongside. Serves: 8 Prep ...