David Lebovitz’s wonderful new cookbook My Paris Kitchen serves up recipes and stories about what Parisians are actually eating
When’s the last time you read a cookbook cover to cover—and in one sitting? With David Lebovitz’s forthcoming My Paris Kitchen, it’s hard not to binge, no matter where you call home. As an émigré in Paris, the longtime blogger and author of six books, who’s also a professional ... More
It's a Brooklyn hotspot’s take on a classic Italian liqueur. The enticingly nostalgic recipe, here
A visit to Extra Fancy in the Williamsburg neighborhood of Brooklyn is always seasoned with a bit of history. As bar director Robert Krueger explains, “Extra Fancy itself occupies a storefront and lot that used to be a 1940s auto service station called Bandolene Industries, and the restaurant's aesthetic is ... More
Washington’s St. Regis offers a tasty way to celebrate the cherry blossoms
Every spring, Washington, D.C. gets a bit more colorful when its famous cherry blossoms bloom, blanketing the city in a riot of pink and white flowers. This time around, the cherry blossoms will be a thrill to see but also to taste.
“We have guests traveling to the capital from around ... More
The Dead Rabbit's mixologist has a way with cocktails. Her after-work drink of choice, here
There's perhaps no better way to celebrate International Women’s Day (on March 8) than with a cocktail prepared by one of New York’s top mixologists, Pamela Wiznitzer. She's been serving delicious and innovative drinks since 2006, when she discovered her hidden passion for bartending. “I turned to it as a ... More
Here's the recipe for the actor's favored libation at his New York haunt, The Anchor
New Yorkers are no strangers to celebrity sightings. With the sheer number of stars calling the city their home, for those visiting New York for work or pleasure it's almost a rite of passage to see a celebrity out and about in their natural habitat.
One such ubiquitous star is ... More
A tribute to the Olympic games in Sochi, here's a recipe for a classic Borscht and rye soda bread from the chef behind A Zest for Life
Borscht—or “Borshch” as it's more commonly spelled—is a popular soup in both Russian and Polish Cuisines. Typically served hot and cold, it’s an everyday soup based on red beets and a bevy of other vegetables available locally. Beets have a condensed sweet flavor, and the soup's other tangy ingredients compliment this—namely, ... More
Tate’s Bake Shop founder Kathleen King on what she’s baking this Valentine’s Day
There are plenty of sweets to buy for your Valentine—and we can think of quite a few we’d be more than happy to receive (see the next page)—but making something for your sweetheart can be just as nice.
“There’s something special about having something made by hand,” says Kathleen King, founder ... More
A duo of treats—both sweet and savory—from the chef behind A Zest for Life
The flavor of a brownie, the pick-up thin crunch of a cookie: These Brownie Sandwich Thins are your heart-shaped-box-of-chocolates alternative for the upcoming holiday, perfect for co-workers at the office, your loved ones or, honestly, just yourself. Whether enjoyed either alone as a brownie or as sandwiches filled with ... More
A refreshing libation recreated from the oldest cocktail book in the world
The London EDITION Hotel in the West End might be brand new, but the inspiration for Milk Punch—one of the most popular libations at The Punch Room, the in-house bar—has a story soaked in history.
“The inspiration for this drink came from what it is regarded to ... More
There’s no reason to wait until summer to enjoy this Italian concoction
At the Petit Ermitage in West Hollywood, inspiration comes all the way from the Italian Riviera.
“I wanted to put together something that could be easily sipped on a sunny sandy beach or sitting down to a big Italian dinner,” bartender Brian Stewart says of his signature cocktail, the Pavone ... More