Among New York's most coveted reservations, Sushi Nakazawa currently stands at the top of the restaurant mountain. Here, an advanced strategy for getting a spot at its 10-seat bar.
Here, superstar chefs including Anita Lo, Mario Batali and Hugh Acheson reveal their favorite bites of the year.
F&W editors are on a holiday eating frenzy—pasta tastings at Carbone, Momofuku’s fried chicken… But in case Instagram inspiration isn’t enough reason to dine out this season, here’s an even better one.
The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.
Dirt Candy owner, writer and culinary feminist Amanda Cohen spotlights talented chefs you need to know.
The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.
Chefs are pickling, powdering and pulverizing shrimp to make these inventive shrimp dishes.