One day the pastry chef at Crave Fishbar had a stroke of brilliance: why not top their cupcakes with sprinkles made from scratch?
Chef Masaharu Morimoto was at the New York Culinary Experience breaking down a whole tuna into bite-size nigiri and maki. Click through for his tips on getting the most from your fish, with step-by-step shots of the sushi-making process.
The Fourth Annual Lucky Rice Festival—a week-long event celebrating Asian cuisine—officially kicked off last night with a "dumpling party" featuring some amazing bites from chef Danny Bowien of Mission Chinese Food. There were not only dumplings but also noodles, meatballs, and even the rogue tostada. Despite any seeming differences, the dishes were all united in deliciousness.
Last Saturday could not have been a more perfect, balmy day to mark the opening of the 2013 season of the Hester Street Fair. Check out our slideshow to see all of the foodstuffs we found there.
Like the love-child of a light, airy mousse and a cold, creamy ice cream, semifreddo is one of the more popular desserts at the Lambs Club in midtown. Their Executive Pastry Chef Björn Böttcher took us into the kitchen to show us how the pros make it from scratch.
Spring is finally (hopefully, actually) around the corner, but we wouldn't have gotten through the winter without desserts like the sticky toffee pudding at The John Dory Oyster Bar, which is warm, gooey, and comforting in all the right ways. See how this classic British dessert is made.
Spring has finally sprung in New York City, and with that comes the return of Smorgasburg, one of the city's largest outdoor food markets.
Last night The Brooklyn Kitchen and The Brooklyn Grange hosted the 4th annual Meatball Slapdown, featuring a pretty sweet lineup of restaurants competing for the title of Meatball Champion.
This weekend, Openhouse brought back their grilled cheese cookoff, The Big Cheesy.
How do you make tiramisu at a a vegan raw food restaurant? You have to have quality ingredients and a few tricks up your sleeve. We went behind the Scenes with Pure Food & Wine, to see the magic happen.
We went behind the scenes at Harlem's non-profit bakery to see what goes into New York's most culturally diverse array of breads.
Veselka is nothing short of an institution when it comes to Eastern European food in New York, so it should come as no surprise that when latke season rolls around, we look to them as experts.
We recently got take a look at some classes at the Institute of Culinary Education, which they offer to enthusiasts and aspiring professionals alike. Here's a look into two of the classes: a recreational one on Moroccan cooking, and a peak at the professional students in the Career Culinary Arts Class who were cooking up a lesson on classic Asian food.
While we're left waiting on tenterhooks for Ivan Orkin to secure a space for his first NYC shop, last weekend he gave everyone a chance to both try his ramen and help those hit by Hurricane Sandy. Orkin teamed up with noodle master Shigetoshi Nakamura (of Sun Noodles) to serve hot, steaming ramen at Williamsburg's Smorgasburg, with all proceeds benefiting the Brooklyn Recovery Fund.
Top Chef Harold Dieterle is serving a seasonal vegetarian entrée at Perilla that we must admit we haven't seen anywhere else: a Tasting of Sunflower. Take a look at how it gets made!
Identità Golose, an organization based in Milan that promotes the best of Italian cuisine, hosted their third annual Identità New York last weekend in partnership with the one and only Eataly. The three-day event featured a series of cooking demos and two five-course dinners from some of the best chefs of Italy and New York, all under one roof. We dropped in for Saturday night's dinner, hosted by Lidia Bastianich in Eataly' s rooftop Birreria.
At Aquavit Scandinavian cuisine is constantly being reimagined and reinvented. In this dish, chef Marcus Jernmark employs modernist techniques, Scandinavian aromatics, and old school smoldering wood to make a beautiful plate of pork.
Some of the highlights of the weekend's events were Friday night's Taste of the South, featuring tastes from the best local restaurants accompanied by a large outdoor country music concert; Saturday's Tasting Showcase, which featured local food and beverage markers; Sunday's Jazz brunch; as well as wine seminars, cooking demos, and more. Euphoria flew in top chefs from New York, Chicago, Atlanta, and all over the south to participate in the cooking demos, cook-offs, and to cook side-by-side with Greenville's best chefs for a series of guest chef dinners. Check out highlights from the weekend!
We went into the kitchen of Danny Meyer's The Modern, whose three Stars from The New York Times and one Michelin star are nothing to sneeze at. Located adjacent to the Museum of Modern Art, this is as good as museum food gets.
This past Saturday was the James Beard Foundation's annual summer tasting party, Chefs & Champagne. The event featured tastings over 30 top chefs, many of whom have won Beard awards themselves. Click through the slideshow to see some of the excellent bites we had at the event.
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