Having published Haitian cookbooks before, Cindy Similien-Johnson set out to write a different kind of recipe collection.
Denisse Chavez has committed her life to giving the city authentic Mexican food.
The Yemeni-owned Jewish deli uses food to connect different races, faiths and nationalities.
The Brick Oven Brooklyn Meetup group is on summer break but will ramp up again come fall.
JoMart Chocolates turns out chocolates, candies and spicy peanut butter cups (a more recent invention) by hand.
The Brooklyn Seltzer Boys deliver the beverage as a specialty drink for restaurants, bars and events throughout New York.
As other local businesses continue to fold, the new City Subs presents a rare moment of neighborhood revival.
Nhà Minh is equal parts coffee shop, restaurant and gallery.
Derek Rudnik — who has managed the front house of Greenpoint’s Lomzynianka for 20 years — describes what goes into the complex yet comforting flavor of this soup.
Importing organically grown cashews from small farms in Jakarta, Indonesia, Cyrilla Suwarsa’s family seasons the nuts with Southeast Asian flavors.