Features

Ribalta

Find not one, but three kinds of ovens (wood-burning, brick and stainless-steel convection) at this 90-seat East Village spot that will double as a pizza school. Click here to see the menus.

Ricotta Beignets Recipe

Airy ricotta beignets from executive chef Brendan McHale of the Tasting Table Test Kitchen.

Hill Country Barbecue In Penn Quarter

Feast on Texas barbecue, including moist brisket, spare ribs and green bean casserole. Click here to see our previous coverage.

http://www.flourandwater.com

Bamian

Spicy aromas waft through this Afghan restaurant. Scallion-filled dumplings, marinated sirloin kabobs and sauteed pumpkin are favorite dishes.

Balena Italian Restaurant | Lincoln Park, Chicago

Balena restaurant in Chicago from chef Chris Pandel and the BoKa Group. 

J.P. Graziano

This historic Italian market and sandwich shop has changed its opening hours to the more retail-friendly 9 a.m. to 5 p.m.

http://www.localscornersf.com

This new project from the owners of nearby Local Mission Eatery has opened. The restaurant is open only during the day now (from 8 a.m. to 2 p.m.), serving a menu of eggs, soup, oysters and pastries, but a seafood-centric dinner service will begin on April 17.

Chartreuse Rice Krispies Slices Recipe

You only thought you knew Rice Krispies Treats®. At Seattle's Canon, the childhood favorite receives an after-five makeover at the hands of chef Andrew Cross and owner-mixologist Jamie Boudreau.

Lenox Social

The food boom in Harlem continues: This restaurant is now open.

Ración's Spanish Food | Old Town Pasadena, Los Angeles

Spanish food, traditional and contemporary, at Ración.

Wine Regions Worth Visiting Right Now

Four wine regions to visit now. 

Markethouse's Charcuterie To-Go | Gold Coast, Chicago

Chef Scott Walton's new charcuterie-to-go program at Markethouse restaurant. 

H.S. Chocolates From Hot Bread Kitchen's Incubates | Harlem, New York

H.S. Chocolate Co.makes classic chocolate with a twist.

Bibigo

BierBeisl

This is the restaurant to fill all of your classy sausage and schnitzel needs. Run by Patina alum Bernhard Mairinger, an Austrian-born chef, the menu reads like that of a high-end Viennese spot. In addition to fried cutlets and tube-encased meats, there are more contemporary plates like braised pork cheeks and crispy belly served with cabbage and vanilla-scented carrots.

La Cevicheria

Tsujita

The Lazy Ox Canteen

Mako Sushi

Momofuku Milk Bar

Landbrot

This German bakery and bar has opened in the West Village. Find exclusive-to-the-U.S. beers, hearty breads, jelly doughnuts and Black Forest cake. A Lower East Side location will open soon.

Stir Fried Noodles With Chicken Recipe

Stir-Fried Noodles with Chicken, Ginger and Basil from Titus Wang, sous chef, Annisa, New York City

Alison Eighteen

Sous Chef Series Is Back!

Titus Wang of Annisa kicks off our Sous Chef Series 2012 with photos and a recipe.

Kutsher's Tribeca

Saxelby Cheesemongers