Wild leeks, or ramps, start showing up at farmers’ markets and high-end grocery stores in early spring. Over the past handful of years, the ramp has taken on an almost ungodly place in the mind of locavores and foodies. It’s been hailed as the true symbol of spring: the antidote to a long winter eating root vegetables.

But ramps grow wild, and the obsession for them has caused some to call... » more

The City Grit dinner series is taking what they do — themed communal dinner parties — to the next level. For founder and chef Sarah Simmons, it’s what she wanted all along.

City Grit launched in September 2011 but Simmons needed to gain some clout before launching the “Next Big Thing” series, which gives chefs opening up their own restaurants a trial run, of sorts.

“There’s so many amazing... » more

Get your taste buds ready — the inaugural New York City Hot Sauce Expo is almost here! On April 20 and 21, head to East River State Park for more than 50 vendors, the First Annual Screaming Mi Mi Awards, food and drink contests and live music.

The awards will be dolled out to the winners of the recent hot sauce tasting competition, which amNewYork was lucky enough to attend. Celebrity judges... » more

David Arnold turns the spigot on the enormous tank of liquid nitrogen that sits at the entrance of Booker & Dax. He is immediately engulfed in a vapor cloud, as if he had stepped over a steaming manhole cover on a city street. The tank hisses and sputters angrily as he fills his pitcher. He will use the liquid nitrogen to chill the inside of a glass by adding a small measure of the liquified... » more

Chef Todd Gray grew up Episcopalian but married a Jewish woman. In their new cookbook, Gray and his wife, Ellen Kassoff Gray, weave tales of family and tradition with contemporary recipes.

Was there a moment when you knew you needed to cook Jewish cuisine? What was it? When I had my first taste (and look) at gefilte fish in a jar a la Ellen. Also when I saw her father, Ed, cook latkes for... » more

Asian food, once relegated to takeout, has fast become the cuisine of the moment. While New York magazine heralded 2012 as the “Year of Asian Hipster Cuisine,” the trend continues to spread across the city like hot chilies in your nasal passages.

In the past year, two of the most raved (and tweeted) about spots in the city served Asian cuisine: Mission Chinese Food and PokPok NY. Both are... » more

To mark the New Year, Bijan's Brooklyn, an American restaurant with Persian accents, has added a special dish to its menu, Ash-e-Reshteh. Served Thursday-Sunday, the traditional soup/entree is a mix of chickpeas, lentils, spinach and noodles. This soup is always served for the Iranian/Persian New Year, also called Nowruz. Noodles are believed to bring good fortune, and it is customary to serve Ash-e... » more

Tongue is one of the food world's most maligned meats. While the muscle is tender and high in fat with a rich, buttery flavor, it's the idea of eating it that inhibits many diners. But New York foodies share an affinity for alternative meats, and are always keen to welcome the latest carnivorous trend.

Tongue dishes are prevalent in Jewish and Mexican cuisine, traditionally pickled, boiled... » more

In "Where Chefs Eat," (Phaidon) chefs selected their favorite places to dine in cities across the globe. Many selections were to be expected (Daniel, Jean Georges), but there were some surprises, too.

We chose four unexpected choices in NYC and asked the recommending chefs to explain.

-- Christina Tosi of Momofuku Milk Bar chose Crif Dogs, 115 St. Mark's Place, 212-614-2728... » more

Anne Becerra, NYC's first female cicerone, (certified beer connoisseur) says you should find the right beer for you through trial and error. Just head to a bar with an open mind, and sample a few taps. Once you've found the flavor, consider what Becerra calls her secret weapon: glassware. The right glass releases unique aromas and brings out nuances in flavor.

"You wouldn't drink a cabernet... » more