Eat
Eataly’s All About Pasta Is a Single-Subject Book, but It’s Hardly a Single-Use One
Like any cookbook worth its keep, All About Pasta meets you where you are while nudging you forward.
Two Titans of the Alcohol Industry Walk into a Bar: A Conversation with Tom Bulleit and Charlie Merinoff
The two influential giants discuss why all spirits must be “ag forward,” the challenges of scaling, Bulleit’s new distillery in Shelbyville, KY, and cannabis.
TechTable’s Returning for Leaders in the Hospitality and Tech Industries
TechTable’s 2018 Summit goes down October 17, at Apella in Midtown.
The “Oscars of Street Food” Honors the City’s Best Vendors
There are six categories at the Vendy Awards: Best Breakfast, Best Dessert, Best Market Vendor, Best Rookie and best of all: People’s Choice and The Vendy Cup.
7 Grown in New York Products Showcased in Beer
Some of your favorite made in New York products are influencing beer—for the better.
The Voyage Menu Series at Café Boulud Showcases Global Chefs
Mumbai’s Amninder Sandhu, chef at one of India’s most famous restaurants Arth Restaurant and Lounge, helped create this fall’s menu.
We Eat Roughly Only 150 of 30,000 Edible Plant Species—These Chefs Want This to Change
Experts say diversifying crops is a necessary step to protect against and reverse the effects of climate change.
20+ Restaurants Are Honoring Climate Week with Special Menus
“Eat for Climate Week” is the event’s first dedicated effort to raise awareness on the connection between food and climate change.
At FoodBytes! NYC, Sustainable Food and Agriculture Companies Make Their Pitch
20 startups have already been selected to take the stage.
Our Fall Travel Issue Is Here With Stories from All of Our Titles
We hope these stories transport you like they have us. Just don’t blame us if you’re also compelled to rid your pantry.
How to Make a Fall Toddy with 2 Ingredients
Wife-and-husband team Jenny and Matt Dorsey take the prize in our Collective’s first cocktail challenge.
3 World-Class American Olive Oils
Although no single country has a monopoly on quality, a wide variety of Northern Californian single-estate olive oils have enriched the global market over the past few years.
