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Fresh Solutions for Nonexistent Tableware Problems

Gourmet’s Good Living section features “Fork Art,” a profile of an innovative new cutlery set by Ferran Adrià of El Bulli. READ MORE

Buy These Now

Kitchen equipment worth paying for READ MORE

You May Now Eat the Bride

Don’t think you should wear white? Wear pastries! READ MORE

The Yucatecan Tamal Variations

Day of the Dead is coming up, and La Flor de Yucatan is taking special orders on mucbil pollos, the traditional food of the Mayan Day of the Dead, says Dommy. These are big, flat tamal cakes filled which chicken and pork and baked pibil-style. It’s a fa READ MORE

Brunch Watch: Choice Eye-Openers from Prune and Marseille

Prune, which first seduced downtown brunchers by eschewing the same old midday grub, continues to surprise and please–and draw crowds that only early birds or very late risers can avoid. Recent reports praise eggy, peppery spaghetti carbonara, Malpeque READ MORE

Portuguese Doughnuts at Kilohana Grill

Malasadas, sometimes called Portuguese doughnuts, are fried to order every morning until 10:30 at Kilohana Grill. They resemble light, thick, fluffy pancakes, rolled in sugar, slightly crispy around the edges. rworange likes them more than any other mal READ MORE

Tidings of Great Joy Regarding Cheese Scones

The scone situation in the United States is pretty sorry, says Havalinah. When they exist, they’re huge, hard monstrosities that would be better for recreating certain large, stone Druid landmarks than for eating. At its best, a cheese scone should be a READ MORE

Noo Na: Relief for Korean-Challenged Prospect Heights

Month-old Noo Na isn’t the most authentic Korean restaurant in town, but Prospect Heights hounds are mostly happy to have it given the long-standing scarcity of kimchi in Brooklyn. Seasoning is muted and panchan servings are sparse, but flavors are bright READ MORE

Mussels in White Wine Sauce

A classic dish that’s quick to make, mussels steamed in white wine with a couple of aromatics is much more than the sum of its parts; the wine and mussel liquor combine to create a heady sauce. Make sure to have a loaf of good bread on hand to sop up ever READ MORE

Diving for Gyros at Panos

Gyro lover BearCity has settled on a favorite: Panos Char Broiler, a drab dive in the Valley. A huge amount of well-seasoned beef and lamb with some fresh tomatoes, slathered in cucumber-yogurt tzatziki and wrapped in a grill-toasted pita, explodes with READ MORE