Merry White’s 1974 classic is updated to speak to today’s anxious hosts.
The Grand Central Oyster Bar crosses the river to give Brooklynites a taste of freshly shucked bivalves and oyster stew.
Plating is now as much a reflection of a chef’s craftsmanship as is the cooking itself.
Charlie Bird leans heavily on cheese, salt and crunch (and warm smiles).
A sauce that can double as a vegetable side dish.
Chip Smith, who cooked at Le Midi in Greenwich Village last year, is catering to the sensibilities of the neighborhood.
Staropolska is a friendly place with a touch of sass. The portions are huge, the cooking is robust and the recipes are family.
Swordfish can take a lot of heat, just as long as you’re gentle with the flame.
At Martha in Fort Greene, Brooklyn, the ingredients may come from the farmers’ market around the corner, but the flavors range to the corners of Asia.
André Soltner makes a soup the way his mother would, getting creative with the serving piece.