Monthly Archives: November 2008

Some of our greatest culinary minds have addressed the quandary of what small, tasty item to serve before a meal that, frankly, is excessive.

What sets La Superior, a small Mexican restaurant in South Williamsburg, apart is its dinner menu, with types of street food less frequently spotted in the city.

Double Crown’s take on British imperialism goes something like this: Sure, foreign lands were plundered and indigenous peoples oppressed, but think of the snacks!

Pouilly-Fuissé wines have improved greatly in recent decades, moving on from the poor reputation they once had.

Cocktail demonstrations, wine classes, dining in darkness and more.

Maria Balinska’s book uses the bagel as a way of viewing Polish-Jewish history.

Macaroni and cheese with Humboldt Fog, a high-end goat cheese from Northern California, is savory without being acrid, and creamy without being heavy.

Though their textures are similar, the flavors of fennel and celery are so wildly different that the combination is striking.

Restaurant openings, closings and chefs on the move.

A luxurious satellite of the centuries-old Viennese pastry shop Demel opened last week on the lower level of the new shopping arcade in the Plaza Hotel.

The DiPalo Dairy’s latest venture is an Italian wine shop, Enoteca DiPalo, which has opened just two storefronts west of the dairy.

As seasonal fresh fruit choices dwindle, cooks turn to dried fruits to bake into pies and cakes, including dried Asian pears.