Beaver's physical and psychological scars from cooking in the city's top kitchens have fueled amazing art.
Here's how to make pommes aligot, the cheesy mashed potatoes recipe that will transform your Thanksgiving table.
We spoke to living legend John Bil about the dark side of seafood and the bright side of converting a derelict power station into a classic French restaurant.
We spoke to Sarah Obraitis and Hugue Dufour—owners of M. Wells Steakhouse and M. Wells Dinette—whose relationship has revolved around food since day one.
Blue trout is a rarely-encountered, almost forgotten classic in which a live trout is knocked cold, gutted, then poached in vinegar court-bouillon, which turns its skin a glassy indigo color. But M. Wells Steakhouse is keeping the fishy tradition alive...
Every year the New York Art Book Fair stuffs itself inside of Queens' MoMA PS1, and every year I go and give it all my money.
I spent two days at the festival dodging scantily-dressed teens and gorging myself on all the food I could physically fit in my body. Highlights included ordering not one, but two types of artisanal cream puffs, and watching Lionel Richie drink...