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New York Magazine

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The Nostalgic Comfort of Normcore Dining

There is something really great about going to a place that doesn’t have 857 Yelp reviews, where you can actually get in as a party of five without a reservation on a Friday night.

By Alexis Swerdloff

Should You Drink Milk?

If so, what kind? A guide to the newly controversial cereal complement.

5 Thanksgiving Pies That Break the Traditional Mold

For those who dare to break the holiday-dessert stranglehold, a new array of options to finish your feast with surprise endings that are frozen, Nutella-riddled, or prune-laced.

By Robin Raisfeld and Rob Patronite

See David Bouley Make Dinner for Alice Waters

Bouley decided to honor Waters, and the 20th anniversary of her Edible Schoolyard Project, in a way they could mutually appreciate: by cooking a meal.

By Gillian Duffy

This Is the Story of the Hamburger

Its rise from a lowly patty of chopped meat to the aristocracy of foods; its charismatic and delicious descendants; the arguments it inspires — over ethics and blends and tastes; and Silicon Valley’s attempt to replace it with a meat that is not meat at all.