Most Jewish holidays use food as a way to create symbolism and Rosh Hashanah is no exception. Whether you go out or stay in, here are some ideas for observing the holiday.
As the Greenpoint based tea atelier shows us, the beauty of tea-spiked cocktails is they are as versatile as their ingredients when it comes to melding with the seasons.
You don’t know how to choose an event among all the amazing upcoming ones in the calendar? Here are our editors’ favorite ones.
From the cover of our upcoming fall travel issue, a traditional Taiwanese wok-fried omelet from Brooklyn cookbook author Cathy Erway.
A traditional recipe from Brooklyn author Cathy Erway, who writes about a dinner party in Taipei and her forthcoming Taiwanese cookbook in our fall travel issue.
Joe and Lauren Grimm, the Gowanus-based couple nomadically brewing as Grimm Artisanal Ales, are debuting a new beer at Sycamore on Friday: Bees with a Buzz — a version of Bees in the Trappe aged in brandy barrels.
The ever-changing event space and bar in East Williamsburg focuses on domestic wines, New York State brews and local ingredients.
Inspired by local chocolate, the social media platform for ingredient lovers made a Mexican-themed meal.
Do you crave an in-depth food read this fall? Here are our editors’ book recommendations for when you want to dig a little deeper.
A hop, skip and a jump from Brooklyn, Lakruwana Wijesinghe and his wife, Jayantha, run one of city’s best Southeast Asian restaurants.
“You have to pace yourself.” At Pig Island, that’s easier said than done.
Woézõ fuses Togolese tradition and local ingredients in hopes of benefiting people and the planet, while also making a profit.