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New York Magazine
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In Season: Almayass’s Fattoush With Purslane
This recipe, adapted from the Armenian-Lebanese restaurant, honors fattoush tradition with the vibrant flavors of fresh lemon, mint, and the tart, citrusy spice sumac.
In the Magazine
The Underground Gourmet on the Toucan and the Lion; Examining the Nouveau Potato
Plus: a recipe for goat-cheese-and-ramp sandwiches, and more from this week’s ‘New York.’
First Look at the New York Branch of Almayass, Bringing Basturma to the Flatiron
The food and the space are meant to evoke eating at someone’s home.