Every year I want to be that person who bakes my friends and family some dark chocolate sablés or sends individualized notes, but every year I make a batch Amazon order the week before Christmas (#nofilter).
Print Issue: November 2017/February 2018: Issue No. 51
Greenmarket wants you to bake this holiday with bounty from the local breadbasket. We’ve got your shortbread and pancake recipes to start.
A new generation of pommeau makers aren’t bound by rules, creating their own interpretations of this classic French cordial.
Inspired by a single sip, a Brooklyn photographer goes on a pilgrimage to the source.
Glossy titles can be great, but to get a gift list of tried and true cookbooks, we turned to some of New York’s best chefs for their all-time favorites.
