The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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Eye Candy: Beard House

Almond Shortbread with Vanilla Mascarpone and Cherry Compote

Anne Burrell's almond shortbread with vanilla mascarpone and cherry compote—the finale to a menu prepared by the team at Centro Vinoteca. May 20, 2008, The Beard House, NYC (Photo by Joan Garvin)

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