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Displaying all articles tagged:
Pastry
the underground gourmet
Sept. 27, 2023
Forget Whipped Cream — Where’s the Olive Oil?
A good idea has become ubiquitous.
By
Tammie Teclemariam
openings
Dec. 7, 2022
Every Pastry at the New K’Far in Brooklyn
Oversize rugelach, pistachio sticky buns, and bourekias inspired by TGI Friday’s spinach dip.
By
Joshua David Stein
encounter
May 11, 2021
Natasha Pickowicz Wants to Get Into the Dankness
The pastry chef is in no rush to return to restaurants.
By
Ella Quittner
Best of New York
Mar. 1, 2017
The Absolute Best Sticky Bun in New York
Where the dough is tenderest, the nuts crunchiest, and the glaze stickiest.
By
Hannah Goldfield
the dish
Sept. 15, 2016
Rebelle Will Soon Be Offering a Spumoni-Inspired Croissant From Sadelle’s Baker
Melissa Weller is bringing a weekend-brunch pastry program to the Nolita restaurant.
By
Robin Raisfeld
and
Rob Patronite
Trendlet
May 30, 2016
Classic Desserts Are Returning to New York Menus
This is a moment for meringue, for lush pastry cream, and for looming soufflés.
By
Robin Raisfeld
and
Rob Patronite
Interviews
Aug. 19, 2015
World-Class Desserts in a Vegetarian Cider Bar
Rebecca Eichenbaum is making some seriously impressive desserts at Wassail.
By
Sierra Tishgart
Dessert
Mar. 2, 2015
Why NYC’s Most Acclaimed New Omakase Menu Ends With Surprise Apple Pie
“It’s rare for a Japanese restaurant — or any restaurant these days — to have a pastry program.”
By
Sierra Tishgart
Empire Building
Feb. 19, 2015
How Bien Cuit Assembled a Roster of Fine-Dining Pastry All-Stars
Cooks have left jobs at the NoMad, Locanda Verde, and Daniel to work at the bakery.
By
Sierra Tishgart
New York Cooking
Nov. 11, 2014
The New Guard of Grocers: 44 Specialty Food Shops That You Need to Know
Butchers, bakers, pickle-makers, and spice merchants.
By
Robin Raisfeld,
Rob Patronite,
and
Mary Jane Weedman
Interviews
July 20, 2011
Patrick Fahy: “I Want To Learn Every Slice of the Pie”
By
Michael Gebert