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It’s the sophomore project from the Faro team.
They’re not so sweet anymore, even when they’re dessert.
It’s called bicerin, and if there’s another booze-free elixir more capable of shaking off a case of the winter blues, we don’t know about it.
The West Coast chain is about more than just salad.
When you tire of jackfruit tacos and cauliflower steaks and crave a juicy burger, here’s where to find five of the best new arrivals.
Chef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.
When her visa renewal was denied, a prized pasta-maker from Bologna had to temporarily hang up her rolling pin.
South of the Clouds is a Yunnanese restaurant with a pedigree.
Chef Garett McMahan sees it as a pasta-course vehicle for some of his favorite ingredients, like rabbit, prunes, and the Yemeni spice mix hawaij.
Spicy cheesesteaks, patty melts, chicken dips, and more.
Chef Marie-Aude Rose, wife of Le Coucou’s Daniel Rose, is running the kitchen at Roman and Williams and Stephen Starr’s La Mercerie.
The pancakes alone are worth a visit.
What makes a simple candy bar an excellent gift? The stealth addition of olive oil, banana pulp, or halvah, for starters.
It’s suffused with spicy flavor if not spicy hot, yet has that certain compulsively edible quality about it that great Thai dishes have.
Expect housemade pasta, wood-fired main courses, and a serious wine program.
Chef-owner PJ Calapa opens the coastal-Italian Scampi this week in the Flatiron District.
It’s owner Joe Carroll’s latest homage to the foods of his New Jersey youth.
The menu is Sichuan-inspired (and vegetarian).
A guide to the culinary breakthroughs, cult brands, fonts of fat, sandwich fillings, burger simulacra, pizza cheeses, pioneers, and condiments.
From fake-pepperoni pizza to terrine of foie gras made with tahini and cashew cream, vegan food even an omnivore will like.
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