Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Today's State of Tipping in Restaurants
More than a year after nationally celebrated restaurateur Danny Meyer began to roll out his "hospitality included" policy, we're reviewing today's state of tipping, including the two-line gratuity solution a number of restaurants on the West Coast are embracing in response to increased minimum wages and growing income disparity between the front-of-the-house and back-of-the-house staffs in restaurants. Read more.
Vegas may have champagne-filled vending machines, but the South likes to do things a little bit bigger and (dare we say?) better.
How to Use the Lemon and Hot Towel You're Given in Restaurants
Squeeze the lemon onto the towel, not your hand.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.