Despite the number of excellent bakeries we have in New York, it is important to drop by Locanda Verde at least once a month. You can always count on pastry chef Karen DeMasco to keep the bakery counter exciting with a constant rotation of new sweets (and excellent savories like a sausage and fennel scone). A recent morning visit rewarded us with sugar-dusted Huckleberry Croissants ($3.75), complete with endless layers of buttery, flaky folds and a teasing lick of tart huckleberry jam. The best part is when the whole berries pop in your mouth, made all the more delicious if devoured warm. More

Marc Forgione is the real deal. He's got the pedigree: he started working in professional kitchens alongside his father, esteemed chef Larry Forgione, at age 16. He's got the praise: at 29, his TriBeCa restaurant Marc Forgione was awarded two stars by The New York Times, and he's the youngest American-born chef and owner to receive a Michelin star in two consecutive years. Marc also knows his neighborhood—he doesn't discriminate between the old-line TriBeCa watering holes and the hottest new restaurants, as long as they're good. And he gives back to the area where he works by participating in the Taste of TriBeCa, a culinary festival whose proceeds go to arts and enrichment programs at local public schools PS 150 and PS 234. Marc was kind enough to take some time out of his jam-packed schedule (he's got his hands full opening a gigantic new oceanfront steakhouse, Atlantic Cut, in Atlantic City's Revel Casino) to share his own TriBeCa tastes with us. More

Spring is happening in New York, and we couldn't be more excited (no, really look at slide 1—we're really excited). Tender, green vegetables are the order of the day, and we've already started chowing down. Of course Spring still has a long way to go, so we haven't devoured all our favorite veggies yet, but these have made a fine start to the season. Click through the slideshow to see all the early seasonal dishes we've loved lately. More

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

In 2009, as banks began to make way for media firms and post-graduate apartment complexes, Shaun Hergatt moved in and put the FiDi on the food map. Read on for Shaun's favorite spots to eat and drink in the Financial District. More

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

Silver Lining, the Tribeca jazz bar opened by the owners of Little Branch, has all the expected characteristics of a Sasha Petraske-run cocktail den—meticulously crafted libations, swank style, and a gentlemen's code of propriety. The overall food offerings are a bit clumsy, lacking the same panache as their cocktail counterparts. But there is some quality food to be found. More

A handheld cake, a petite 3-by-3 inch square, so easy to pick up. Meet the Black and White Cake ($3.75) from Locanda Verde. More

It's noted as "bread pudding" ($9) on the dessert menu of Kutsher's Tribeca, but this chocolate babka dessert is more akin to a warm custard. More

Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches. More

As befits an ingredient so texturally challenging and confounding in taste, tripe is generally regarded with particular revulsion from its dissenters. But once you get past the idea of it, tripe becomes quite delicious. Almost always braised, its fortifying qualities also make it perfect late-night food for the winter months. More

We've seen just about every iteration of comfort food go upscale—burgers with foie gras, macaroni and cheese with white truffles, barbecue served with (gasp) white napkins. But Jewish comfort food, that of latkes, gefilte fish, and Friday night roast chicken, is a whole new territory. Kutsher's in Tribeca is stepping up to put a modern spin on bubbe-influenced cuisine. More

The filling of this turnover ($3.75) is composed of three very wonderful components: fresh ricotta cheese, toasted pistachio, and candied citron. The citron is cut into a tiny dice and folded along with the pistachios into the ricotta. Just enough sugar for a faintly sweet finish. More

It's that time of the year again: pumpkin season. We're seeing it in sweets around the city, from pumpkin whoopie pies filled with cream cheese frosting to pumpkin gelato and pumpkin ice cream; pumpkin cheesecake and pumpkin cupcakes and layered pumpkin brownies. More

Two pumpkin desserts to look out for next time you stop by Tribeca Treats on Reade Street. First is the Pumpkin Whoopie Pie ($1.75), in which a pair of soft and sweet pumpkin cookie-cakes meet ribbons of cream cheese frosting. More