If you have yet to fall in love with yuzu, it is perhaps because you have not had the real thing. “I had used yuzu, but Kito was different,” says renowned pastry chef Yusaku Shibata, who led Team ...

Within the first few moments of interviewing Alexis deBoschnek, author of the new cookbook Nights and Weekends, I confess my terrible secret: I did not know how to turn on an oven until I was 27.

Can you honor your family’s culinary and cultural heritage while simultaneously modernizing it? That’s just what Stephanie and John Tang are endeavoring to do at Johnny’s in Williamsburg, under the ...

On March 4, join us at Brooklyn Brewery for our latest event in our “How To” series: How to Prepare an African Feast. We’ll learn how to make dishes from some of New York City’s African food experts, ...

Allen Katz sits in a broad-backed wooden chair in the Shanty, the bar attached to the New York Distilling Company, the Williamsburg distillery that he co-founded in 2011 with Tom and Bill Potter. He ...

There isn’t much that makes Andrew Tarlow sweat. Case in point: it’s just before dinner at Marlow & Sons, one of his trailblazing restaurants in the shadow of the Williamsburg Bridge, and the green ...

There are so many great conversations on the Food52 Hotline it’s hard to choose a favorite. But we’ll be doing it, once a week, to spread the wealth of our community’s knowledge and to keep the ...

A funny thing happens when you start talking about oysters — the conversations starts to sound a lot like wine. Words like terroir, water temperature, salinity start getting thrown around, comparisons ...

Years ago I ate at a waterfront fish shack in Grand Cayman known for its fry bread and conch. The most memorable part of my meal didn’t come from the sea, however, but the old Sanka Instant Coffee ...

Even if you want to preserve your Passover traditions as best you can, Brooklyn-based food writer Leah Koenig encourages people to consider incorporating at least one new element. Photo courtesy of ...

Leave it to David Wondrich. Not only did the country’s most esteemed drinks historian, a Brooklyn native, write us a thoroughly researched history of the Brooklyn Cocktail, he also furnished not one ...

On day one, there are 200 restaurants. Two months in, the list has been slashed to 100. After four months, only 10 remain—the best new 10 in the nation that is—according to Bon Appétit magazine’s ...