Could Cooking with Restaurant Leftovers Help Alleviate Hunger in New York?
Rethink Food NYC connects the dots between reducing restaurant food waste and alleviating hunger.
Departments
Fall 2018: The Travel Issue
We hope these stories transport you like they have us. Just don’t blame us if you’re also compelled to rid your pantry.
This 2-Ingredient Toddy You’ll Want All Fall Long
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.
Seaweed, Salt and Dragon’s Breath: Realizing a Welsh Farm to Table Fantasy
In a land where a dragon is proudly stitched to the country’s flag, I hoped to find those legends and epics that inspire inner geeks with palates for good ale and D&D.
The Woman Behind Belmere Catering’s Haitian Cuisine Cooks to Heal
Rose Michel fled an abusive relationship and found joy in food. Now she brings her pumpkin soup, griot and black mushroom rice to the masses.
Aftertaste, All, Breakfast, Brunch, Dining, Dinner, Drink, Drinks, Fall 2018: Issue No. 56, Lunch, Noho, People
Meet the Woman Behind the City’s Most Extensive Mezcal Selection
At Atla, Bronx native Yana Volfson has built one of the city’s most notable mezcal selections.
Summer 2018: The Innovation Issue
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
These Mini Pies Are the Fruits of an Environmentalist-Nutritionist’s Labor
Made with simple and seasonal ingredients, Melani Tankel’s Wild Pies highlight produce at its ripest.
This Startup Teaches Job-Focused English to Members of the Food Industry
ESL Works partners with clients ranging from fine-dining to warehouse and distribution centers to bring English classes into the workplace.
The Future of the Local Food Movement Looks a Lot Like Hudson Valley Harvest
Going strong after seven years, Hudson Valley Harvest models local food distribution by farmers, for farmers.
How Sam Kass Made Over the Obamas’ Pantry Could Help Us All Eat a Little Better
We recently sat down with the West Village dad to learn more about his food philosophy, thoughts on how technology is changing how we eat and drink, and how he made over the Obama’s pantry.
