Whether slung on diner plates or reimagined for four-star pastry tastings, the classic slice’s relationship with New York changes with the New Yorkers who make it.
“Serious fun for hungry minds” is the slogan for Cook n’ Scribble’s LongHouse Food Revival 2013, which will take place this weekend in Rensselaerville, NY.
We just received an urgent message from Sarah Lohman, a Long Island City historic gastronomist whose work with really old food we profiled in 2010. Lohman also works at the Lower East Side Tenement Museum, which stores plenty of city…
A reader writes in to tell about our recent profiles of Alleva Dairy and Murray’s Cheese in the current Dairy issue, remembering several decades of shopping at both of these incredible shops, which now requires half a day’s drive: “I now live in exile in Maryland, and happily drive 4 hours to shop at both institutions.”
For New York’s Italians, Christmas Eve means seafood.
Old, underground ovens bake some of the city’s best bread.
Maybe we’re just suckers for historical affairs, but one one of the best meals we’ve had all year was the Mark Twain Feast Spectacle at Bubby’s in Brooklyn. Seriously, the spread was so bountiful, a Thanksgiving buffet table is practically bare in comparison. And when the original Bubby’s in Tribeca (now celebrating it’s 21st year) sent us the menu of what they’ll be serving at brunch and dinner next Thursday–it’s pay what you want, and all proceeds go to the New York City Rescue Mission, the homeless shelter nearby Bubby’s in Tribeca–we happily noticed some similarities.
At 10, Tom Colicchio’s experiment in understatement still proves that on the plate, less is indeed more.