In a sweets-only kitchen, producing course after course of desserts that keep the diner eating and don't dull her palate with sugar is challenging, but Patisserie Tomoko in Williamsburg gets it right.
Cent'Anni's attractive-looking menu holds promise, but it needs more work in the execution.
You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home.
When you're dining meat-free, Indian restaurants are usually a good bet; even those not devoted to southern Indian cuisine have plenty of vegetarian options to offer. Om on the Upper East Side is a neighborhood standout for just that kind of eating.
Honey-sweet persimmons make a delicious alternative to mangoes in a yogurt-based lassi.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Though the menu is uneven, La Goulette has some great vegetarian dishes.
Almond milk made with a handful of cacao nibs produces a lovely, nutty dairy-free milk with a powerful hit of chocolate. It's great served frothy and chilled or heated up for an extra-special hot chocolate.
The first thing to know about Amelie, a French-style wine bar in the West Village, is its happy hour. But there's good food to follow.
What's it really like working the griddle in a diner? We chatted with four seasoned cooks at New York favorites to find out. Read on for tales of egg cream arguments, specialty dishes, and that time someone took out the trash stuffed with a corpse.
Orechiette loaded with meaty tuna and bright, sweet peas gets slicked with chili-infused olive oil and lemon zest in this lightning-fast, super-simple weeknight dish.
NeroDoro's handsome interior and its prime corner location are inviting, but the menu needs significant reworking.
Even with all of the over-the-top accoutrements that make dining at Ladurée's new tea salon so incredibly luxurious, it's hard to look past the pastries, which are visual stunners themselves.
Modern Mediterranean bites these aren't. But if you're craving an old-school New York experience, then a night at Pasha might be just the ticket.
This smooth, frothy drink is made with whole milk that's thickened with starch, sweetened with sugar, and flavored with rosewater or orange blossom water, cinnamon and, sometimes, a dusting of ground pistachios. It's sold by street vendors all over Istanbul, but now you can make it at home.
Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake.
Martha is a nice addition to Dekalb Avenue, serving well-made food in a pretty little jewel box of a space.
If you've never tried homemade nut milks, you're missing out: creamy and luscious-tasting, these beverages are a far cry from their pasteurized grocery store counterparts. Pistachio milk (perfumed with a little vanilla and cardamom) is one of our favorites.
Reasonably-priced Mediterranean bites aren't quite compelling enough, but a cozy atmosphere at this Soho cafe is one good reason to stay awhile.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold night.
Dried apricots, yogurt, and orange juice come together in an exotic-tasting morning libation: think mango lassi, but with apricots instead.
A strong emphasis on freshness and lightness distinguishes Bunna's all-vegan food from the other Ethiopian served around town.
Chuko opened in 2011 and continues to draw enough of a dinner crowd that evening waits for a table can stretch perilously close to one hour. But the idea of ramen on a bitingly cold day is too good to pass up, and for the vegetarian noodle-lover, there's good news: Chuko does a great bowl of meat-free ramen.
Eggs pretty much go with everything. So rather than worry about which ingredients I'll pair with them, I like to challenge myself to switch up my cooking method. Here, eggs are baked in a bit of cream, with cheddar cheese and sautéed mushrooms and ham to top.
The sweets here look textbook, but in fact are the product of months of testing, trying, failing and ultimately succeeding. For not only are these desserts gluten-free, they're also dairy-free and certified kosher.
Lauren Rothman hasn't favorited a post yet.