Gabriel Hendifar of the New York lighting and design studio Apparatus describes himself as an “assembler” — perfect for working with fresh vegetables.
A new crop of restaurants is embracing family-style, communal eating, creating a necessary spirit of communication and collaboration for our fractious times.
A new restaurant starts with Peruvian-Japanese Nikkei cuisine and then takes off into the imagination of its chef, Erik Ramirez.
The root vegetable was a staple food for centuries until contact with the West. Its return signals a reclamation of not just land but a culture — and a way of life.
As they prepare to open their own ambitious farm-to-table project, James Henry and Shaun Kelly have discovered a sideline as sought-after producers.
Claudia Fleming’s cult, out-of-print cookbook, “The Last Course,” is being reissued as she emerges from a dark decade.
Uogashi, in its new theater district home, offers omakase-quality nigiri without the forbidding prices of the latest sushi temples.
Passé in its native Spain, the porrón has become a popular bar accessory among patrons who don’t mind possible wine stains.
The energetic wine scene has resulted in serious chefs cooking delicious food in small, laid-back spots.
Our readers by and large delighted in our critic’s takedown of a popular Brooklyn steakhouse.