Chef Obsession: Puffed Black Rice

The new Back Forty West goes snap, crackle, pop

Shanna Pacifico and rice go way back. Growing up, the mantra in her Brazilian household was "if you want to get married, you must know how to cook a proper pot of rice." Now that...

It's Not Easy Being Green

Darina Allen reclaims real Irish food

We're forsaking green for St. Patrick's Day this year. Cheerio green beer. Toodle-oo chartreuse milkshakes. So long frosted shamrocks. We're feeling especially pleased with...

Master Blaster

Jiro Dreams of Sushi will leave you hungry

We wouldn't be caught dead eating sushi sold in a New York subway station--or a gas station, bodega or drugstore. In Japan, however, we would happily do so, and the striking new...

I Scream, You Scream

Small-batch pints for serious ice cream lovers

These days, the ice cream aisle is packed with choices in every color and flavor imaginable. We thought we were well acquainted with the variety, then we tasted Phin &...

Park Slope Ranch

You're going to want to put this dressing on everything

Smart dining at Park Slope's new Talde demands a side of sri-rancha. This condiment love child of Sriracha and ranch dressing comes courtesy of chef Dale Talde. The secret to...

Baker in the Rye

Nordic Breads makes rye bread with a tang

"Harness the power of rye!" So reads the rallying cry of the family-run company Nordic Breads, whose all-rye flatbreads are garnering fans across New York. During Finland-born...