The election is over, and we have gotten rid of quite a few turkeys. We have a new governor, Eliot Spitzer, and though he is a New Yorker he doesn't seem like he's the type of guy who cares... More

Thanks to the tireless eating efforts of Serious Eats readers I have discovered a couple of other apple turnovers worth eating. At Balthazar (80 Spring Street (bet. Broadway and Crosby Sts.), 212-965-1785, the apple turnover is light but still substantial... More

A good apple turnover, like a good man, is hard to find. We're talking seriously good here: flaky, moist, buttery pastry, just firm enough, not too sweet, apples that have been cooked and carmelized before fill the pastry, and-this... More

Here's an interesting question for you. Is there such a thing as a four star bargain? We all know about the terrific informal eating bargains around the city and the entire country for that matter: the Gray's Papaya Special; two... More

Lately I've been doing a lot of thinking about doughnuts, both in NYC and elsewhere. And my conclusion is not pretty, especially when it comes to doughnuts in Gotham. Basically, I've concluded that New York is a lousy doughnut town.... More

If you haven't already checked out the piece on the world's foremost baguettologist in New York Magazine, you must. This is all you need to know about Steven L. Kaplan: When he speaks of baguettes he says things like... More

In Frank Bruni's entertaining and informative piece on the food of Piedmont and Emilia-Romagna in today's Times he mentions gnocco fritto, the addictive little pockets of fried dough served with salami, mortadella, sopressata, prosciutto, or stracchino cheese (or with lardo... More

I'm not a tuna salad freak, but I know what I like. I like the tuna salad sandwiches on rye or white toast at Eisenberg's, though I haven't been there since the latest owners took over. Nothing fancy there, just... More