As someone who was raised on a foundation of make-it-up-as-you-go, I like the idea that you don’t need 100 years of repetition for something to matter.
Print Issue: Holiday 2015: Issue No. 41
We consulted eight writers to direct us to their approved versions of a favorite seasonal dish. Scroll down and read on.
It’s that time of year. We’ve rounded up a few hyper-local options for everyone on your list — or, of course, yourself.
Butter Beans serves up from-scratch meals, cooking classes and farm-to-table camps for Alice Waters acolytes.
Masaki and Yukimi Momose sell their dressing in person at farmers markets around the city.
The question is not how a Christmas dish becomes tradition but when to retire it.
The neighborhood’s best tamales, from early morning carts to upscale taquerias.
A WNYC podcast host dishes on spatchcocking, MSG and Trader Joe’s.
