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La Peg, pumping up the polish

published 2 days ago
The space is unlike any other in town, a bi-level corner hall with 45-foot ceilings, century-old glazed bricks, postindustrial iron accents, and huge Palladian windows that gaze up from the foot of the Ben Franklin Bridge.

Gramercy Tavern Chef Will Cook at New Whitney Restaurant

published 2 days ago
Gramercy Tavern Chef Will Cook at New Whitney Restaurant
Michael Anthony, the executive chef of Gramercy Tavern, will move to Untitled on the High Line.
NYT > Food   

The Top 10 Videos of the Year

published 2 days ago
The top videos of the year range from one man’s incredible tale of surviving an ISIS massacre to a charming — and very kid-friendly — dinner experiment.
NYT > Food   

At the Table: Over Blintzes, Savoring and Saying Goodbye to Cafe Edison

published 2 days ago
At the Table: Over Blintzes, Savoring and Saying Goodbye to Cafe Edison
At Cafe Edison, a theater district haunt that is closing on Sunday, a couple bemoaned the loss of a New York institution.
NYT > Food   

A Good Appetite: A French Toast Recipe With a Crème Brûlée Twist

published Fri, Dec 19 2014 10:15 GMT
A Good Appetite: A French Toast Recipe With a Crème Brûlée Twist
The technique differs from other French toast recipes, with their quick dip into eggy milk. This one calls for patience. (Article plus video.)
NYT > Food