Crocking the Party
Experts answer what they know. The Non-Expert answers anything. This week we help a reader overcome his party paranoia with tips and tricks for getting his courses out on time.
David Leite
Mas
Farewell, Jean Georges. I’ve found a new beloved: Mas, the petite Provençal boîte with all the sophistication and raison d'être of pricier French restaurants plus charm to spare. Why l’amour? First, you can mix and match from the seasonal tasting and à la carte menus without
Cacao Nibs
Looking to add a little adult action to your drab kitchen rut? Short of becoming a real naked chef—something I don’t advise; you can suffer some nasty ass burns—pick up a box of Scharffen Berger cacao nibs. Roasted, shelled, and chopped, these crunchy beans can be added
Mr. Ugli Fruit or: How I Stopped Being Nice and Learned to Hate Fairway
The Grocery Wars have made Manhattan a battlefield strewn with fallen asparagus, and no turf is more contested than the Upper West Side, where battered heavyweight Fairway fends off competitors.
40 Watts Later
Men buy cars, boats, and watches to make up for their shortcomings; some even purchase stoves. Our food writer looks back on the path that led him to 15,000 BTUs, and consults the Queer Eye staff for advice: What kind of boy goes nuts over an Easy-Bake Oven?
Confessions of a Hired Belly
Roaming Italy for a perfect risotto, or sampling the new Bordeaux while staying in four-star resorts—the life of a food and travel writer rarely evokes pity. But is that only because its hardships haven’t been explained?