"There's really nothing that I won't eat when it is placed in front of me. That's how I ate raw horse." Last weekend, Noah Berland was a proud man when he won first place at the Risotto Challenge at Jimmy's... More

"Honestly I haven't been annoyed with the trend at all. Cupcakes are a delicious and convenient treat that don't require any utensils." It was only a matter of time before a street vendor would be devoted to cupcakes. Sure, there's... More

"The criteria is age appropriateness. We're focusing on that for now, and trying not to be too judgmental when it comes to, say, unclean bathrooms or unattractive customers." What do you get when two 35-year-old friends, both named Sara(h), are... More

Most people know Mark Simmons as the contestant on Top Chef Season 4 with the curly hair and charming Kiwi accent. What they don't know about him: his commitment to sustainable agriculture, his flair for pickles and jams, and the... More

Chris Bicknell has organized roughly 100 crawfish boils, but he still remembers his first. It was high school in Metairie, Louisiana (his hometown), where he was in a backyard, surrounded by about thirty 11th graders and eighty pounds of crawfish.... More

"One minute I'm rocking a Judas Priest tee and eating a pot cookie and sitting in the front seats of these outrageous coasters, the next I'm in a suit and tie eating some of the highest quality food on the... More

Ignacio Mattos wound his way through kitchens in Uruguay, Argentina, Brazil, San Francisco, Spain and Italy before landing here in New York, ultimately at Il Buco. You may be familiar with the restaurant's annual pig roast, but you also don't... More

"The food world is so romanticized these days, but it's impossible to sustain quality and excellence if you're not willing to get your hands dirty (or in our case, fishy). " Since 1914, the Russ family has fed generations of... More

Photograph from huggingthecoast.com food blog on Flickr Photograph from ZakVTA on Flickr It may seem a little early for soft shell crabs, an iconic summer food right up there with snow cones and grilled tube meats, but the first... More

"Num pang is Cambodian; banh mi is Vietnamese. They were both colonized by the French, hence the baguette." Ratha Chau is the chef and owner of Kampuchea, one of the only, if not the only, Cambodian restaurants in the city.... More