They’re just one of the seven different bivalve preparations on offer at Marco Canora’s new spot.
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Consider it your deep-fried bucket list.
New Delhi-born chef Suvir Saran demonstrates his cross-cultural cooking chops.
This is a moment for meringue, for lush pastry cream, and for looming soufflés.
Here's your first look inside the new spot inside Chelsea Market.
Schnitz und gnepp is one of those dishes that tastes as good as it sounds.
The Bolivian-American brothers behind TurnStyle’s Bolivian Llama Party pop-up consider the salteña the xiao long bao of South America.
It should be a destination for anyone who loves food, serenity, and neighborly spirit.
At the new Flatiron spinoff of his Paris restaurant, Antoine Westermann tweaks tradition with a delicious and relatively light chicken baeckeoffe.
Chef Gunnar Gíslason's menu is inspired by locally foraged plants and Nordic cooking techniques.
It's on the menu at Covina, Nix, and Agern.
Albert Di Meglio returns to his Southern Italian roots.
The enticing new offerings capitalize on the talents of the shop’s Meat Hook and Marlow & Daughters-trained butchers.
Alex Raij recently began shoving fried eggs and bits of chorizo into bags of chips, and selling them to go.
The Iron Chef’s first noodle shop opens on Friday.
It's big on vegetables, cocktails, and Georgian wine.
This trending anchovy dish is being served up at Rider, Lowlife, Momofuku Nishi, Lilia, and other places.
The celebrated Domenica and Shaya chef has come to New York to study the delicate art of incorporating freshly milled flours into breads and pizza.
Frankel's Delicatessen & Appetizing opens in Greenpoint this Saturday.
It opens at UrbanSpace Vanderbilt this weekend.