Seth Unger is executive producer of the Food Film Fest, but his mailman is one of hundreds of people who know him as the source of an aromatic orange loaf baked in his Brooklyn Heights kitchen each December.
Print Issue: Holiday 2014: Issue No. 38
What if our four magazines united, like family around a holiday table, and printed one giant feast of an issue featuring stories from across the region?
From hot sauce and horseradish to peanut brittle and candycorn.
For everyone on your list who’s said, “Christmas is okay, but I wish I could eat the decorations.”
With a menu sorted by country, customers can sip the subtle differences that result from geography and climate.
As Beard wrote, “She is an outstanding juggler with rolling pin and mixing bowl.”
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.
During a transitional period spent upstate, Raven & Boar struck gold with the use of what many regard as an agricultural waste product: whey.
While the steps are the same as for French Champagne, the difference is the grapes.
Launched in 2005, the catering and events operation of Danny Meyer’s Union Square Hospitality Group was conceived to offer a canapé platter at an intimate family holiday dinner, an elegant gala at the Park Avenue Armory and all events between.
While working on this issue, we shared our favorite photos online and asked readers to choose the best, promising to share its backstory. Here it is.
