Hi, I'm meeting three friends at 6:30 for a pre-show dinner near The Kitchen, the performance space at 19th St. and 10th Ave. They're all artists, so cheap (or at least reasonable) but good is preferred. Thoughts? Thanks!
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Laurence Edelman of NYC's Left Bank discusses food costs and some VERY specific critiques on fish portions.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.