Newly opened, this joint is a worthy watering hole for some. But I’d go for the food alone.
“How can we create a new brand of Harlem that stands the test of time?” This question and many more from this year’s conversations.
It’s not a tasting menu. It’s an eating menu.
There are limitations to creating and writing about food. Chef Ned Elliot and I hash some of them out.
My first piece tied to the #womenslives campaign is a full interview with chef/owner Amanda Cohen. She’s a woman to listen to.
It’s just what you need when a hurricane clears out.
My first piece with Chef Daniel Holzman was a meatball recipe for Easy Eats Magazine. Thank god.
A stunning new cookbook that brings us home.
Chef Johnny Iuzzini’s got a new cookbook out. And it’s a sweet gift to the home baker wanting a little bit more outta her kitchen.
It takes a lot for a book to piss me the f*ck off. Chef Jamie Bissonnette’s “The New Charcuterie Cookbook” managed to do just that.