The primal urges of sex and hunger collide in “Fashion and Food” exhibition at the Museum at the Fashion Institute of Technology.
Author: Pat and David
Lombardi’s, where New York pizza got its start
Down on Spring Street at the north edge of Little Italy, Lombardi’s has been making New York pizza since 1905.
Gray’s Papaya carries the dog and juice standard
One of the pioneer hot dog and tropical juice stands in New York, Gray’s Papaya continues to feed the masses on the cheap.
Woks still pop at Chinatown’s Wo Hop
A recent addition to the James Beard Foundation’s America’s Classic list, Wo Hop in Chinatown preserves Americanized Chinese fare.
Savoring summer’s sweet end at iconic clam shack
We couldn’t let summer pass without a reverential visit to the iconic clam shack, Woodman’s of Essex, for a fried clam basket.
Atlántico knows how to salute National Lobster Day
Lobster bocadillo with house-made potato chips and glass of cava was how Atlántico in Boston’s South End toasted National Lobster Day.
Green chile chowder an all-season pleaser
Green chile corn chowder with diced chicken takes advantage of the seasonal harvest but works well any time of year.
A New Mexican take on The Bear’s omelet
Green chile sauce and goat cheese substitute for Boursin to this New Mexican take on the omelet in The Bear. Crushed Fritos complete the dish.
Pizza by the square, just like in Rome
Pizza al taglio — literally “cut pizza” — is the go-to snack in Rome. Every bakery seems to offer it, often topped with zucchini.
Summer bounty summons taste memories
Summer bounty reminds us of dishes we ate overseas. Given this year’s bountiful cherry harvest, we had to make a cherry clafoutis.