With so many textures layered together, every bite of the grapefruit givre from Boulud Sud is delightful—and no two bites are the same. We went behind the scenes with Executive Pastry Chef Ghaya Oliveria to see how she makes this popular dessert.
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Sweets by pastry chef Ghaya Oliveira of Boulud Sud are always whimsical and light, but still confident in flavor. As an example, meet the Grapefruit Givré ($14), a menu classic that starts with a whole grapefruit that's completely hollowed and lined with housemade grapefruit sorbet.
Salty and briny with a metallic twang and more than a hint of iodine, sea urchin is (along with oysters) the most ocean-evocative food in the world, and as a seafood lover and lifelong coastal resident, I'm often in the mood to have the ocean evoked to me. Here are seven of my favorite ways to get sea urchin in New York. Some are simple, some are more complex, all are delicious.
Spring means many things in this city, like the real deal arrival of warm weather—and tourists that come with it. In the food world, it also means the markets are bursting peas (!), asparagus (!!), and—yup—ramps. But Spring also means lamb. Tender, grassy, succulent lamb that we really just can't get enough of, whether it's ground into burgers, braised to serve with pasta, or shredded into a nice, refreshing lamb face salad. Here are nine lambs we love in New York. We're sure you'll love them too.