Good food at the City of Water Day, the New Amsterdam Market, a Greek Festival a lesson for a barbecue master.
An Italian restaurant at Valentino's home in Queens.
Vandaag, in the East Village, will focus on Northern European spirits, like genever, and food, prepared by Phillip Kirschen-Clark
Florence Fabricant gives advice on asking to be moved to a different table, hosting a guest who won't eat or speak, and ordering with one's mouth full.
The restaurant will open in the late fall in the Setai Fifth Avenue building at 37th Street.
After 32 years in Greenwich Village, the Italian restaurant owes $210,000 in rent.
Putting an egg into eggplant parmigiana is not as crazy as it sounds. You get an elegant variation by turning the tomato sauce into a tomato custard.
Some of the woodwork at Lincoln, the restaurant that will open in Lincoln Center in a few weeks, will be made by the chef's father.
The Hunger will have an asado outside the SoHo Grand hotel from August 3 to 6.
The restaurant Aquavit is the subject of this week's review, its fourth such accounting in The New York Times since its arrival in Manhattan in 1987.
Leaving a watermelon on the counter and dipping into it over the course of the day is still one of Mark Bittman's favorite ways to eat it.
He and his partner, Yann de Rochefort, have split amicably.
Recommendations for boys night out and son's night out.