How to Make Vegan XO Sauce
Diana Kuan’s new book Red Hot Kitchen teaches you how to make classic Asian chili sauces from scratch.
Le Crocodile at the Wythe Hotel Serves Up a Worthy Escape
With a perfect omelette and martini, it’s the best new spot for quiet indulgence.
Air Co. Vodka Is Making a Spirit Out of Carbon Dioxide
The carbon-neutral vodka has been popping up around the city.
‘For the Culture,’ a Print Magazine Celebrating Black Women in Food, Launches Fund-raiser
Writer and cook Klancy Miller hopes to launch the first magazine of its kind.
Monk’s Meats Makes Veganizing Thanksgiving Easy
They have feasts available for two or six, as well as à la carte options to order for pickup or delivery in the five boroughs.
Yeah Dawg Vegan Debuts a Holiday Roast
The vegan, gluten-free, soy-free stuffed centerpiece will be as delicious as their hot dogs.
The Friendsgiving Handbook Provides a Guide to Hearty Seasonal Cooking
There doesn’t need to be a grand occasion for these recipes, but they will fit the bill anyway.
As Zero-Proof Cocktails Continue to Grow, Seedlip Stands Alone
The distilled, non-alcoholic spirit occupies an agriculture-focused niche in the bar world.
What to Eat and Drink with One Day in Brooklyn
Here’s one person’s idea of a perfect day, to inspire yours.
Cophenhagen’s Empirical Spirits Is Now Available in the United States
The “flavor company” was started by a noma alum, and now appears at many restaurants and bars in the city.
Setting a Sustainable Distilling Bar
Big spirits make gains on an eco-friendly process.
During Popeyes Mania, We Wonder About the True Cost of a Fried-Chicken Sandwich
So we talked to Evan Hanczor of Egg Restaurant in Williamsburg about what goes into his locally sourced version of the dish.
