Pieter Estersohn Captures New York’s Neo-Ruralists in Back to the Land Just ask any New Yorker and they will eagerly tell you that their city is the greatest city in the world. But if you catch them after a particularly long day and they’re feeling honest, they might admit that sometimes, just sometimes, New York City can be a bit of a grind. If you live in the city long enough, you will either know someone who decamped upstate or you’ve dreamed about doing it yourself. Or maybe you’re already upstate, enjoying some fresh air and wondering why you ever crammed your poor body onto packed trains ..read more

The Kitchen Dreams of New York’s Most Popular Food Personalities We talked to real food and design folks about their real-world kitchens—spaces where money is an object, square footage is limited, and serious choices have to be made. We learned that, despite challenges, cooks generally find things to love about their kitchens. Sometimes it’s the light, or what they brought in when they inhabited the space. But most often, it’s the time we spend in our (albeit imperfect) kitchens, doing what we love. RELATED: Coveting Right Now (Editor’s Picks) Photography by Emily Winiker  Danielle Van Noy @t ..read more

Spring is here! Editorial Director Jennifer Solow is feeling the vibes with some of this season’s foodie favorites. “Tis the season to clean out the cupboards, go through the fridge and freezer and start tossing out what no longer serves you. Fill up again thoughtfully with all that you’ve been dreaming about all winter.” BERRY COUTURE “The fruit everyone is talking about lives up to the reputation. Complex aromatics that inspire my happy noises followed by a moment of profound silence. In season all year.” Oishii Berries oishii.com Find in Store for pricing UP YOUR GAME “This unbleache ..read more

Recipe by Dashi Okume If you’re looking for a real umami-bomb, try this dish where rice absorbs umami from a host of umami-rich ingredients, ending up with a delicious, savory, meaty-tasting result. For best results, source genuine Japanese ingredients.* *In New York, MOGMOG (L.I.C.); Dashi Okume (Greenpoint); Wegman’s Astor Place (Manhattan); Katagiri (Multiple Locations); Sunrise Mart (Multiple Locations); Dainobu (Multiple Locations); Osakana (Multiple Locations); The Rice Factory (Scarsdale); Mitsuwa Marketplace (Edgewater, NJ). Or you can order online for delivery from Weee!, OP Fish Mark ..read more

COMEDIAN, ACTOR, ENTERTAINER-AT-LARGE Bamonte’s In my comedy act, I love to say, “I’m half-Italian… ” and grab my belly, give it a li’l jiggle, “… this half!” My one true love has always been Italian food. I can thank my Nana for introducing me to lasagna, ravioli, pizza, and pizzelles. Just so you know, pizzelles contain the four major food groups: flour, butter, oil, and sugar. I’ve lived in Brooklyn more than half of my life, and every time I walk into the old-school neighborhood Italian joint Bamonte’s, I’m transported right back to being a kid (over) eating pasta with my Nana. Brooklyn ha ..read more

Defying the stereotype that marijuana breeds laziness, Chef “Hawaii Mike” Salman might be the busiest cannabis entrepreneur in New York State. Earlier this year, Salman officially launched Chef for Higher, a brand of culinary cannabis products that include cannabinoid-infused honey, olive oil, coconut oil, and gummies. That said, he’s also been holding supper club events since 2015; these are multi-course meals that, when requested, are infused with cannabis. Currently, he’s preparing to open his new social club/restaurant, Fly Private Social, at 240 DeKalb Ave in Fort Greene, in the former ho ..read more

Where 95% of Brooklynites Between the Ages of 25 and 35 Have Met for One to Three Dates The food menu at Dynaco makes short work for the indecisive. The list is monosyllabic in its entirety: Cake. Flavors rotate by the day—sometimes double chocolate, occasionally carrot, possibly devil’s food—but in number, there’s always just the one. Cake. You haven’t come for the food, though. Nor for the venue’s proximity to the Bedford-Nostrand G train. Instead, you’re here for the music, which peals out from an old iPod Classic. Or perhaps you’re here for the strobe of the fireplace, come winter. Or mayb ..read more

The People-First Meal Delivery Service Comes to Westchester There are a lot of origin stories in the meal delivery service world, but, generally, the main characters include an entrepreneur, a venture capitalist, and someone in tech. What sets Feast & Fettle apart is that the business developed more organically. In fact, it was started by a cook. According to Carlos Ventura, Feast & Fettle’s CEO, the enterprise was born of necessity. In 2016, Maggie Pearson—a personal chef and nanny—began cooking and prepping meals for clients in their kitchens as an extension of what she was already d ..read more

Sohla El-Waylly is a chef, television personality, recipe developer, cookbook author, brand-new mom, and an East Village resident. El-Waylly grew up in LA and loved cooking, but—ever practical—she studied economics at UC, Irvine, while cooking at The Cheesecake Factory. Ditching economics, she enrolled at the Culinary Institute of America, and ultimately landed positions at Atera, Del Posto, and Battersby in Brooklyn; this was, as she puts it, during the era of “tweezers and foam and all that stuff.” When Hail Mary, the Greenpoint diner that she opened with her husband, Ham El-Waylly, closed i ..read more

Six Great Chefs, Six Amazing Restaurants, One Exquisite Fish Several Edible Manhattan representatives participated in a New York City event on January 16th and relished the culinary demonstrations by chefs, including Chef Sol Han from Little Mad and Chef Preston Clark from Lure Fishbar, showcasing the art of preparing delectable Buri dishes. This immersion in culture through the lens of culinary expertise epitomizes the uniqueness of our city. Chef Sol HanChef Preston Clark Buri, also known as Japanese yellowtail or hamachi, holds a sacred, centuries-old place in Japanese culinary tr ..read more