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Australia Fare: In Brisbane, Gauge Stands Apart From the Imitators
In a post-Ben Shewry dining scene, this modern Australian restaurant is putting customers before ego. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a rental…
Front Burner: Pizza, From Neapolitan Roots to Delivery Drones
“Pizzapedia: An Illustrated Guide to Everyone’s Favorite Food” by Dan Bransfield is a lighthearted and well-researched guide. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for…
Manhattan Church Shields Guatemalan Woman From Deportation
Aura Hernandez, an undocumented immigrant, has moved into the Fourth Universalist Society on Central Park West with her toddler to avoid deportation. Westchester County Content is copyrighted by the respective…
Eat: Saving the Salisbury Steak From TV-Dinner Obscurity
A reinvention of the old standby with porcini butter and salsa verde. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a rental home, condo or…
City Kitchen: A Take on Shepherd’s Pie, Straight From the Farm
An irresistibly homey combination of parsnips, potatoes and duck legs creates a satisfying spin on a traditional dish. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking…
Front Burner: Irish Whiskey, From New York
The Dead Rabbit adds a spirit to its cocktail menu. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a rental home, condo or apartment?: Buying…
The Pour: In Pomerol, Wines of Grandeur From Modest Estates
Bordeaux is renowned for its chateaus and grandiosity. But this corner remains a land of small family farms, even if the wines are magnificent. NYT > Food Content is copyrighted…
City Kitchen: Meatballs That Take a Cue From Turkey
Made with ground lamb, this version of a beloved dish is spiced with cumin, coriander, cinnamon and a touch of cayenne. NYT > Food Content is copyrighted by the respective…
Restaurant Review: Masa’s Chef Comes Out From Behind the Truffles, at Tetsu
Masayoshi Takayama’s new Japanese restaurant in TriBeCa shows he can still dazzle while charging less than $ 595 for dinner. NYT > Food Content is copyrighted by the respective owners.…
A Good Appetite: A Complex Red Bean Stew From Georgia
With its mix of raw and browned onions, fresh herbs and a pungent hit of garlic, lobio is a far-from-ordinary bean dish. NYT > Food Content is copyrighted by the…