We’re excited to launch NYC"+" covering Upstate New York, Hamptons, Montauk, NJ and more in our NYC+ city guide. Yay!For those taking quick trips nearby or working remotely closer to nature, we have expanded our New York guide to include local recommended dishes and places in the surrounding locales.
🧡👨🏻🦱 Honoring the birthday of 𝐉𝐮𝐥𝐢𝐚 𝐂𝐡𝐢𝐥𝐝 (1912-2004) who introduced and enriched French cooking in America today! 🎬 Who watched the movie, Julie & Julia? 🙋♂️🙋♀️🕯 She was a beacon of light for women entering the workforce, marching into a male-dominated industry and graduating from Le Cordon Bleu as the only woman in her class in 1950. She didn’t just bring French cooking across the Atlantic; she broke it down for every American household to make beautiful French food with her lovable personality as the first woman to have a TV show!Unsurprisingly she was the first woman to be inducted into the Culinary Institute of America’s Hall of Fame.💪🏻She empowered so many women back then, and...
Since many of us are shying away from international travels, what’s the next best alternative to being in Paris sipping rosé people-watching from the straw bistro chair on the pebblestone sidewalk?We've just updated our NYC list to help you satisfy your wanderlust tummies by featuring 20 dishes from around the world. 🌮🍣🥘🍜🥩🧆
🧊 What tastes better in hot summer? Cold noodles!Naengmyeon is a Korean thin noodle dish served with icy broth to cool your hot summer day. 🌞Naengmyeon (냉면) literally means cold (naeng) noodles (myeon). It varies by province and restaurant but they're almost always garnished with julienned cucumbers, sliced crunchy Asian pears and pickled radish. One popular type of Naengmyun is from Pyeongyang, North Korea, buckwheat noodles in a cold beef broth mixed with Dongchimi, a sweet & sour radish watery kimchi. You can sprinkle a few drops of mustard and vinegar in the broth for a little extra kick. Another type is from Hamheung, North Korea, noodles chewier in a spicy sauce, topped with raw fish. Find the...
Photographs by William Mebane for The New Yorker (https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast) "Anthony Bourdain was the first inspiration in my foodie life to quit commercial top-10 restaurant lists, venture off the beaten path and start conversations with people when I was studying in Paris 5 years ago and officially started my world travel. ⠀I discovered Parts Unknown in search of restaurants in Paris because it was so difficult to find real local experiences in such a touristy city. Despite the language barrier, I was inspired to ask waiters, restaurant owners and locals dining on the next table for regional specialties and restaurant recommendations, and to be honest, the places they suggested were the most memorable ones in my journey in Europe.⠀ By...
