The drink on tap at Molecule isn’t wine or beer, but pure water.
The craft distilling movement has yielded a bumper crop of spirits that hearken back to old traditions while pushing the boundaries of creativity.
Sam Merritt will train you to be a beer sommelier.
Top Hops, a beautifully modern bar and market, has opened on Orchard Street.
Wisconsin expats whip up their ancestral Christmas cocktail in the East Village
Skip the T-rex: Visit the American Museum of Natural History’s new food domestication exhibit.
A new cookbook born from foraging for mulberries in Bed-Stuy demonstrates techniques that can be adapted to blackberries from Fairway.
For Prohibition-era New Yorkers, Cuba was a place to bask in the rum.
The emerging disorder among the sustainable set strikes at the height of the fall harvest season, when some locavores break out in a cold sweat at the sight of yet another kale salad, roast chicken or apple crisp.
While wholesalers might offer everything from fenugreek to whole turmeric, Junoon chef Vikas Khanna doesn’t settle for other people’s imports. He travels to India himself every month or two, bringing back as many spices as he can carry.
He says the garden is a place of serenity that transports him back to the plot where he grew greens, peppers and garlic with his family.
Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.