Resy + Marc Forgione TriFecTa

Laotian fare, dry-aged steaks, banana-infused Jameson, egg desserts and more in this upscale restaurant crawl through TriBeCa

The stress of planning a celebratory dinner often goes unrewarded on the actual day—trying out a new restaurant can be a financial gamble where losers are left with more than a disappointed taste in the mouth. Taking away the headache and near-guaranteeing an unforgettable epicurean experience is a special night dreamt up by mobile reservation app Resy and Chef Marc Forgione (of Iron Chef America …

Turning Vegetables into Noodles and More with Inspiralizer

A healthy and creative way to eat veggies with Ali Maffucci's ideal version of a spiralizer

If you’re in a cooking rut, one way to rediscover a love for vegetables you’ve been long neglecting is just a different way to cut them. The art of “spiralizing,” or transforming vegetables into long spirals or noodles with the help of a tool, has been embraced by vegans to low carb dieters alikebut spiralizing goes far beyond creating pasta substitutes. Noodles are the classic …

Mouthfeel: A Punk Foodie Zine

Exploring the personality of snacks with features, poems, pictures, recipes and more

There are really two reasons to buy a publication: content and presentation. There’s something about Mouthfeel, a brand new food zine, that delivers on both in a truly unique way. At its core, it’s a large-format zine (10″x16″, perfect-bound, with a vibrant textured cover) that happens to be filled with curious, creative original content. And all of it tells the story of food, from a …