• For the owners 18 Bay, their restaurant is the product of a love story: of food, of local ingredients and, eventually, of each other.    
  • At Spicy Green Bean in Glastonbury, the chef-owner, Kathy Denisiewicz, emphasizes taste and value over culinary technique.    
  • Muscoot Tavern, a Somers tradition with a neighborhood-meeting-place feel, received a face-lift, a new kitchen and improved air-conditioning under new owners.    
  • Drew’s Bayshore Bistro, in Keyport, is serving its fare of “New American with New Orleans accents” from a different location after Hurricane Sandy.    
  • The king and queen of Belgium visit a festival in the port city of Ostend.    
  • If you can’t find good strawberries, feel free to substitute other fruits, but make sure they’re juicy.    
  • Using banana leaves as a wrapper for fish makes the perfect parcel for grilling or pit roasting, and adds a subtle aroma and taste.    
  • A vanilla-scented, freshly made sponge cake with good berries and a whipped cream weighs in as a great dessert.    
  • Melissa Clark demonstrates how a moist vanilla sponge cake is the perfect dessert with summer fruits, like strawberries.    
  • Food-related events around New York.    
  • Hirotake Ooka left Tokyo to take up the life of a French wine maker.    
  • Connolly’s, an Irish pub, is the city’s only major event space presenting Cajun and Zydeco acts on a regular basis.    
  • This impressive set of wines makes a strong case for Greek whites this summer.    
  • SakaMai, on the Lower East Side, does not commit to one genre of Japanese cuisine or mode of dining.    
  • Inside the Japanese restaurant on the Lower East Side that is respectful of tradition but not bound by it.    
  • Butter gives this ice cream voluptuous, velvety texture.    
  • Getting the most out of an irresistible legume.    
  • Apologize to your crab and praise the universe, then get on with it.    
  • Zakary Pelaccio, a partner in the various Fatty restaurants, has moved upstate to open Fish & Game; and more restaurant openings.    
  • This week, a parade of treats for summer, outdoor markets, a set of frosty blue glasses and more.    

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