Editor's note: Every afternoon we like to post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach A Chowhound post in August spread word that the West Village's beloved... More
Claude, of the West Village’s Patisserie Claude, is a man you take one look at and immediately trust in the kitchen. In fact, if I were to draw a cartoon chef, it would look something like Claude: white-clad, grey-haired,... 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
