They received over 1,500 submissions for this first-ever, in-real-life bake sale.
Tastemakers
We’ve teamed up with the New York Cider Association to bring together more than 25 cideries for a tasting event much like our popular Good Spirits series.
On February 17th, Harlem Park to Park held its third annual Hospitality and Culinary Conference to discuss their progress and what steps should be next in elevating Harlem to meet and exceed the glory it saw in the height of the Harlem Renaissance in the 1920s.
Given the cutting-edge caliber of craft coffee and cocktails, it’s not surprising that there’s now a way to indulge in both at the same time.
We met up with the busy chef and Harper’s Bazaar Arabia food editor on a recent trip to promote her cookbook.
This winter, Jimmy’s No. 43 is stoking the fires of the ongoing cassoulet controversy with their seventh annual Cassoulet Cookoff benefiting GrowNYC’s Local Grains Project.
Since the school opened in April 2010, more than 27,000 pizzas have been made at a tightly configured counter, usually 16 pizzaiola-wannabes at a time.
The event brings together voices from agricultural and culinary backgrounds to discuss how to grow it, how to use it and what it tastes like.
For better or worse, technology lets many of us take a brief virtual escape from our city lives to dwell on our farming dreams.
We caught up with the cocktail historian to learn what he had to say about his new book, the world’s oldest cocktail, fruit salads, John Wilkes Booth and his mom’s favorite drink.
We talked to the bakers extraordinaires of Prohibition Bakery about how to bake with spirits.
This May, a who’s-who of the American food movement will be gathering at the New School for two days of discussions on the most important topics determining how we eat and drink. And you can be part of it.
