New York Magazine

The master of homespun cakes and cookies is milling her own flour and banishing white sugar.

Assessing the latest options in the H20 aisle — alkaline, boxed, Ice Age–era. Plus: A tasting with Adam Platt.

Ticketed restaurant reservations, absurdist cocktail names, chef-backstory narratives, and more.

The very latest in New York’s high-low, ever-eclectic, deliciously inventive foodscape.

From Chinatown zheng jiao and the momos in Jackson Heights, to the XL XLBs in the East Village that were almost too big to photograph for this story.

A kreplach fanatic and a mandu expert talk craft and compare each other’s creations.

The hardest part was stopping at 50 — an infinitesimal drop in the dumpling bucket.

A traditional Danish specialty dressed up for New York diners with frothy milk foam, sea buckthorn berries, and tarragon sugar.

Junghyun Park introduces prix fixe banchan, while Fredrik Berselius takes new Nordic à la carte.

He brings new meaning to the phrase “chef-driven restaurant.”

Bespoke caviar, Four Seasons–style tableware, watermelon brandy, and more.

It opens this week in Chinatown.

There’s a roots arms race going on at the Union Square Greenmarket.

Even the Rainbow Salad.

Get ready for bone broths spiked with “quality fats” — like spiced butter, bone marrow, and coconut oil — that get frothed up with immersion blenders.

Greg Baxtrom and his partners want to bring refined, destination cooking down to a more accessible, neighborly scale.

A party on the 17th floor, despite a broken elevator.

For this intimate meal, Rose set out to design a menu that would allow him to spend more time eating and less time cooking.

With a side of pig’s blood.

Sunday in Brooklyn will cater to the neighborhood’s every need (including fermented celtuce).