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Lebanese restaurants aren't rare in this city, but they aren't especially common either—a shame for New Yorkers who'd rather pig out on eggplant and yogurt than foie gras and pork belly. Lebanese cuisine is Southern Mediterranean meets Middle Eastern, and can be as conservative or as exotic as you care for. At the newly opened, surprisingly fancy Almayass in the Flatiron, both routes are open to you. Want to stick to pita, hummus, and kebabs? No problem. Curious about quail egg-topped Lebanese salumi, beet root dips, or bulgur-studded tartar? They can make that happen. More

On Tuesday we were at Tamarind Tea Room, the casual sister restaurant to the more formal Tamarind next door. The dessert menu here is a mix of classic Indian desserts done elegantly, and American desserts like cheesecakes and soufflés. Avoid the American ones, not because they're bad, but because the Indian desserts are that much better. More

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If Junoon has a mission, it's to show that Indian food is just as deserving of linen napkins, sommeliers, and the fine dining experience as any other. It sticks reasonably close to the classics we recognize: curries, tandoori meats, kebabs, and flatbreads. More avant garde restaurants shove you into something new; Junoon attempts a gentler nudge. The desired effect is a simple one: to have its diners, who may not otherwise give the cuisine a second glance, see what Indian food really tastes like when made with quality ingredients and careful technique. More

Payasam, a chilled vermicelli-based pudding with saffron and chopped caramelized almonds, is served in a deep bowl at Tamarind Tea Room. It's a fine departure from rice pudding (of which they also make a good version), each spoonful bearing a tangle of the thin, slippery, smooth noodles bathed in a thick sauce of milk and sugar. More

On the dessert menu at Junoon, the classic Indian ice cream Kulfi ($12) comes by the trio. More

Utterly light, the Greek Yoghurt Panna Cotta ($11) from Craft is dessert for someone who isn't exactly craving dessert. It's one of the newest menu creations from pastry chef Meredith Tomason, and quite a delicate one. More

Apps Only returns with a cheapskate visit to the bar at Gramercy Tavern. It's all about the bar nuts. More

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It's hard to imagine a restaurant more eagerly anticipated than The Nomad. Because it's hard to imagine a more celebrated chef than the man behind it, Daniel Humm. The Swiss-born chef has racked up just about every top accolade in the business for his work at Eleven Madison Park: three Michelin stars, four stars in the New York Times, a James Beard award for Best Chef: NYC—the list goes on. Humm and partner Will Guidara purchased Eleven Madison from Danny Meyer last year, and opened NoMad, a more accessible counterpart, last month. Humm tells us that his second restaurant is certainly derived from his work at Eleven Madison, but intentionally brought down to earth; "our food, but maybe not plated with tweezers." More

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Spring means many things in this city, like the real deal arrival of warm weather—and tourists that come with it. In the food world, it also means the markets are bursting peas (!), asparagus (!!), and—yup—ramps. But Spring also means lamb. Tender, grassy, succulent lamb that we really just can't get enough of, whether it's ground into burgers, braised to serve with pasta, or shredded into a nice, refreshing lamb face salad. Here are nine lambs we love in New York. We're sure you'll love them too. More

This is not just cottage cheese, but clabbered cottage cheese. As in cottage cheese with a dangerously high proportion of thick, cultured cream (essentially crème fraîche) mixed right in to the cheese. Pair with ripe, sweet berries and you've got the ideal warm weather snack. The creation from San Francisco-based Cowgirl Creamery skims the line of guilty pleasure with those creamy, rich curds finishing on a tangy note. It's $10.99 a pound at Eataly and just as good eaten plain with a spoon, straight from the plastic container. More

We're itching to spend a lazy afternoon in our favorite parks—ideally with a nosh from somewhere nearby. Here are some of our favorite portable bites for impromptu picnics in the New York parks we love. More

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The suspicious among you may think we're a little kale crazy at Serious Eats HQ, but really we're just giving credit to a vegetable that more than deserves our thanks. Here are 11 kale dishes in New York that have won our hearts. More

Almost fifteen years after the cold war ended, Russia has become fodder for a theme restaurant, and a fine one at that. More

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There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter. More