Mille-Feuille Patisserie on Laguardia Place, barely a week old, is too new to include in our look at
the best French bakeries in New York—but after a few tastes, we've found that they're baking some of the best croissants in this city.
Continue reading »
Black Hound's
Praline Cake ($7.50) is more nut than cake, and a fine afternoon treat to split with a friend.
Continue reading »
At
Peels, a bounty of chocolate chips is folded into the batter of Shuna Fish Lydon's sweet
Banana Bread ($2.75), with a tender, tiny crumb and crunchy browned tops.
Continue reading »
There are not many places in the city that offer tea-flavored cookies and cakes. But for now, put In Pursuit of Tea at the top of my list.
Continue reading »
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: South Korea Locations worldwide: China,...
Continue reading »
[Photo: Kathy Chan] Remember the gingerbread from Two Little Red Hens? If you were a fan of that, then make sure to add their Ginger Cupcake ($2.75) onto your list of holiday sweets. The same gingerbread base is featured...
Continue reading »
Anderson Cooper's downfall: crack pie. [Photo: Robyn Lee] On Regis and Kelly today, guest host Anderson Cooper professes his love for a bakery called "Milk" [sic] next to a Japanese [sic] restaurant called Momofuku. (Well... close enough.) He thought...
Continue reading »
[Photo: Kathy Chan] Since the recent re-opening of Panya in the East Village, I've been cutting down my trips to Cafe Zaiya and replacing them with trips to Panya. With all that the new Panya has to offer, its...
Continue reading »
Photograph by Christine Campanelli This morning on Good Morning America, Rachael Ray celebrated her 500th episode with this intense food-themed cake made by Carlo's Bake Shop in Hoboken, New Jersey. Owner Buddy Valastro's elaborate cakes have appeared in numerous...
Continue reading »
I didn’t realize how polarizing panettone could be until this post two weeks ago. “A joyless mass of dry cake polluted with unpleasant bits of dried fruit”? Harsh words from the Guardian. I’ve always been a fan of panettone,...
Continue reading »
