Romilly Newman, a born-and-raised New Yorker, knows how to throw a party.
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One of the wildest aspects about tiki’s pick-and-choose aesthetic is that it was birthed, virtually fully formed, from the head of one man.
It’s a Friday night at Commissary on Ludlow Street and the wide leaves of a Monstera plant sway, casting film noir shadows across the restaurant’s floor.
“All my salsas are my dad’s, but with a little twist—an extra ingredient he would never include, like anchovies.”
Plus, enjoy an artful brunch, a food film festival, and an eco-friendly food workshop.
Plus, wander the piers of Seaport, stock up on Halloween treats, and learn the basics of Ethiopian cuisine.
I wanted to say “yes” when offered most local bites and order off menus without asking any questions—but how?
Our Name Is Farm, a New York-based consulting firm, looks to tech to help bring down the cost of this highly perishable product.
A pizza maker struggling to get by joins an effort by the New York City Council to pass laws that create more stable shifts for people in her profession.
Chef Adriana Urbina’s pop-up dinner series Tepuy Dining is devoted to the food, culture and support of Venezuela.
The organization reinforces on-the-job culinary skills with financial and computer literacy classes.
Cooks participating in Komeeda’s “Displaced Kitchen” dinner series prepare traditional dishes and share stories from their home country.