[Photo: Kathy Chan] New to the range of goods at Amy's Bread, fitting in right with the season, is the Pumpkin Pecan Knot. A light yeast bread, with delicate spice, a mild pumpkin flavor, and handful of crushed pecans....
Continue reading »
[Photo: Robyn Lee] As Liz Lemon so sagely observed, "All of humankind has one thing in common—the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich." So lunchers,...
Continue reading »
Last night, many New York chefs and restaurateurs with double-X chromosomes were honored for their work at the annual At the Table event, sponsored by the Women Chefs & Restaurateurs organization. We went around and asked them about girl power...
Continue reading »
I arrived post-dinner and spotted a whole uncut carrot cake at the Bleecker Street location of Amy's Bread on Friday night. A strange shiver ran down my spine. It's the same sort of tingle that occurs every time I...
Continue reading »
To the people who live near or work in Chelsea Market, Amy's Bread is a godsend. And to those people Ed Levine says, "do not take Amy's Bread for granted. Proximity should breed support, not contempt."
Continue reading »
A debate regarding patriotism has us puzzled here at Serious Eats Headquarters. Is it un-American to eat a flag? Destruction it may be, but we're not dragging the cookie through the dirt or anything. Just nibblin' on the stripes....
Continue reading »
Why do most birthcake cakes suck? I'd really like to know. While everybody else is singing "Happy Birthday," I'm thinking about how that first forkful of cake is going to be dry, virtually tasteless, and inedibly sweet, with grainy icing....
Continue reading »
