A regenerative, zero-input food, kelp could have a dramatic impact on improving climate change. Brooklyn-based food company AKUA is helping put it on more people’s plates.
The Pass is dedicated to providing the highest quality cannabis products possible, and part of how they can ensure that is through their vertical integration.
Mark Tubridy tells us the inspiration behind the C’est La Vie cocktail, the ingredient he thinks is underrated in drinks right now and the NYC bars that excite him most.
This seductive recipe from Benoit by Alain Ducasse is more luxury than lesson. Here, the halibut’s characteristic mildness is offset by an intense red wine and fish
Brian Evans tells us about the inspiration behind this drink, his favorite bar programs in New York City, and he gives us the recipe for this one-of-a-kind cocktail.
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