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New York Magazine

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Milk and Dark Are Only the Beginning

What makes a simple candy bar an excellent gift? The stealth addition of olive oil, banana pulp, or halvah, for starters.

By Rob Patronite and Robin Raisfeld

A Vegan Food Encyclopedia for Curious Omnivores

A guide to the culinary breakthroughs, cult brands, fonts of fat, sandwich fillings, burger simulacra, pizza cheeses, pioneers, and condiments.

By Rob Patronite and Robin Raisfeld

The Truth About Vodka Sauce

After decades of food-snob derision, pasta alla vodka is finally getting some respect.

By Rob Patronite and Robin Raisfeld

Foie Gras Gets a Redesign at The Pool

It’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”

By Rob Patronite and Robin Raisfeld

Ato in Soho Is a Delicious Surprise

In this era of “peak ­omakase,” the cooking here feels like something you’d encounter down one of the more stylish culinary backstreets of Tokyo.

By Adam Platt