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We’re celebrating the column’s 20th anniversary with one singularly formidable day of New York eating and drinking.
Everything I ate for three days. The post A Grub Street Style Food Diary, Reprise. appeared first on Magpie by Jen Shoop.
“I like running on empty. It keeps me nervy, which keeps me focused.”
“I feel like that’s the most fair thing you can do for a restaurant.”
“I don’t know why I’m inclined to order salmon at a hospital, but I do.”
“The restaurant is full of industry folks, one of whom kindly stops by our table to splash us with some Champagne.”
Grubby/ Honey Jane WyattTurn the oven on? It’s still too hot for that, if you ask me. Call me lazy, but anything that requires more than minimal effort right now sounds like my wor...
A New Wave of southern cooking is here.
“I hate making matchas in a rush. I actually hate being rushed, period.”
“To love something enough to carry with you, to bring it cross-country, is a beautiful thing.”
“They’re insanely picture perfect. No brown, ever.”
“I decided I was gonna make a killer sandwich before the game.”
“I am in awe of how they have made a mini Polo Bar at Arthur Ashe Stadium.”
The best restaurants for right now.
A window into what I’m eating on the road — and what I’m cooking at home in my few moments of repose.
When Chateau Royale opened in New York City last year, it embodied the city’s rising “swankstaurant” moment, in which the saturation of the steakhouse gave rise to “a new age of gl...
The star chef demystified the restaurant scene with his love of a welcoming pub. Now he explains why hospitality is in crisis – and how to make a sublime venison chilliTom Kerridge...
Porchetta, Brazilian bread, the fabled Sabarskytorte, and more.
The chefs have their work cut out for him in the kitchen, manning a 700-kilogram Brazilian grill with 32 rotisserie spits.
We’re living through a golden age of convenience eating. I’m still schlepping groceries and turning on my oven. Here’s why.
From hatches to back gardens, some of the city’s best food is coming out of the smallest spaces
Our latest perk is here.
Diarrhea, screwworms, “highest risk level” blueberries—how the simple task of hitting your macros became a minefield.
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