“We are better,” Silvia Barban says of women chefs. “We have to be more tough.”
Make sure to pick up an order of maple-soaked French toast sticks with fresh vanilla cream that’s world’s better than the stuff you remember as a kid.
The Argentine chef cooked under Francis Mallmann for years, so he knows his way around a fire.
Genspace is the country’s first nonprofit biotechnology lab dedicated to promoting science literacy and consumer empowerment at the community level.
Karasu creates balanced, playful cocktails inspired by Japanese ingredients and tradition.
Samui specializes in Thai food, but not quite the way you might expect.
Grants ranging from $2,000 to $10,000 are now available for public health initiatives in Brownsville, Red Hook and Fort Greene.
They’ll reopen on Tuesday, June 23 with a new menu, a revamped cocktail program and a backyard garden.
Last week at Madiba, Wine for the World—a socially conscious New York company that imports wines from emerging markets—poured a stellar collection of South African wine.
This year, you can take a deep breath, make some soon-to-be-forgotten Lent resolutions and trudge through the mounds of slush to the Irondale Center to partake in some good old-fashioned Mardi Gras-style debauchery.
For Hibist Legesse, who owns the six-year-old Ethiopian restaurant Bati in Fort Greene, menu research was personal: She went to Addis Ababa to cook with her aunts.
Last chance to join #farm2nabe and Dine–Support–Mingle locally, the final in a three-part chef’s series taking place June 18, 5–7pm, at Putnam’s in Clinton Hill. Proceeds go to support local farm education initiatives by City Growers and PS 20 Farms for neighborhood schools.