Having published Haitian cookbooks before, Cindy Similien-Johnson set out to write a different kind of recipe collection.
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 Greenpoint cocktail bar has more than 20 signature cocktails all made with their own ingredients.
At Le Fond, two restaurateurs of different generations serve French food with a Polish sensibility.
We’ll be making this cider- and whiskey-based drink long after the holidays.
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.
Food scraps are great for building soil but, you know, could also give a splash of earthy color to an otherwise boring white cotton pillowcase.
We caught up with Oliver to discuss what beer is for, why he hates the word “artisanal” and how beer’s craft comeback is a wonderful microcosm of the American food renaissance.