Nigel Slater is not a fan of trick-or-treating. In fact, he says that he’d “happily see the intrusion of trick-or-treating outlawed.” Anyone who disapproves of this tooth-rotting ritual is almost immediately out in my book. However, I think Slater may have the only passable excuse: he likes the actual food—the hearty, heavy, Halloween meal—too much [...]

The Treats Truck—that magical candy-on-wheels concept that started parking all over the city this summer—will be working hard to sate our sweet teeth on the sugariest day of the year. Candy Corn Crispies—crispy squares with candy corn and chocolate—and Sugar Cookies in the shape of Halloween cats & bats will be a few of the [...]

When chef pâtissier Pascal Goupil opened Madeleine on 23rd Street during the summer, the Dish girls at our headquarters couldn’t get enough of the myriad flavors of macarons. After owning and operating the French Oven in Chelsea Market for so long, Goupil is a macaron pro. In his stand-alone, adorable pâtisserie, inventive varieties like red [...]

For whatever reason (perhaps its proximity to a whole slew of bars where a dramatic set of hipsters get ripped nearly every night of the week) I had been avoiding Kampuchea Noodle Bar on Allen and Rivington. The scene, with its communal tables and scattered menu (Share plates! Sandwiches! Noodles in Soup! Curry! Stew! Or [...]

School House Kitchen makes a Balsamic Vinaigrette Basico, now stocked at Dean & Deluca, that will be the answer to most of your last-minute culinary quandaries. The peppery taste and velvety texture make it perfect for just about anything. In the passed week, I’ve tossed a cucumber and carrot salad with it. I’ve also marinated [...]

I wandered into Murray’s Cheese a few weeks ago to get some inspiration, and I was delighted when that inspiration came in a rich, creamy, white form.  Capogiro Gelato is an artisan gelato purveyor hailing from Philadelphia, but with roots steeped in Italian tradition. The exceptional frozen dessert (or breakfast if its your birthday…) is [...]

This past summer, my contribution to a friend’s festivities included five flavors of Beechwood House Originals—barbeque sauces with a depth of flavors that provided the perfect accoutrements for grilled poultry, pork, and veggies. A fortuitous discovery at the Fancy Food Show, Beechwood House’s friendly fellows sell their product only at a few limited locations, mostly [...]

I recently spiced up some double chocolate cookies by adding earl grey tea. The inspiration came when I got Tea District’s Earl Grey Supreme blend, which is blended with bergamot citrus oil and orange peel. To make the earl grey infusion, I ground the tea in a coffee grinder until it was a fine powder. [...]

A much-loved (and much-missed) Dish girl is currently investigating life in Bueños Aires. She’s been there since July and has many delicious morsels to share. One such morsel is Molleja, the thymus gland of the bull, but when served as a dish can refer to that gland in a cow, lamb, or pig as well. [...]

Salvatore Fraterrigo is the kind of chef who can get lost in New York City. The sweet-tempered, Sicilian chef has quietly made his way into the hearts of Southern Italian food-lovers without the usual kitchen fits and heated hubris that often accompanies Italy-born chefs working in America. Sal stands back and lets his caponata, his [...]