Warm, spherical pendants soften the clean lines, including an oversized Herman Miller fixture, while potted plants add a note of freshness. "We want guests to experience warmth, feel calm and inspired in this space," Ester Nersisyan, cafe designer and Oksen's wife, told Daily Coffee News. "We wanted to keep the space fresh, minimal and modern, but offset some of the clean lines by custom printing an oversized vintage painting to bring warmth."
This pie recipe combines simple ingredients, including sweetened condensed milk, Key lime juice ( which is not the same as regular lime juice), and egg yolks, into a pre-made graham cracker pie crust. Its recipe appears to be very similar to what's served at the actual Margaritaville locations, though there is no way to tell if it's an exact replica. The brand claims that these pies are made from scratch daily (thus come in limited quantities).
I love ingenious recipes like curd that have the superpower to turn a tired piece of fruit or a forgotten offcut into something utterly decadent. Lemon curd is the original and a classic, but you can make curd with almost any fruit, as long as you add a little lemon juice for acidity. Each version is intense, indulgent and dreamy. So, please approach with caution: this spread is deeply moreish, in the best possible way.
Taking daily magnesium supplements can lower your risk of muscle cramps, improve energy, treat insomnia and constipation, regulate your blood sugar and blood pressure, and strengthen your bones. Like many other nutritional supplements, it's best to take magnesium with food, as doing so can prevent nausea. However, there are also certain foods that you should avoid eating right before or after taking this supplement.
New York City's Indian dining scene just got a major upgrade with the opening of Ambassadors Clubhouse, just days after the London original received its first Michelin star in the 2026 guide. Located in NoMad at 1245 Broadway, the restaurant covers two floors and embodies the same atmospheric, maximalist style for which the London flagship is so well-known, inspired by northern India's so-called 'party mansions.'
We were on a level playing field. We put forward our tender based on the criteria we were given. It's very difficult to see how there wasn't transparency in that, she said.
This is a mash-up of several online recipes, but the idea of using chicken gravy packets came from JAP's Carol Davis. This surprisingly made all the difference. Thanks, Carol! Besides serving this over biscuits, mashed potatoes, noodles, or filling a pot pie (just add veggies!), it's delicious as a Chicken and Gravy Open-Faced Sandwich, a delight from my childhood, also made using roast beef, turkey, or meatloaf. (See Step #7.) =^..^=
Matzo ball soup ($10) is the platonic ideal version of the cure-all dish. The single sphere is a chunky, springy ball, surrounded by floating dill and big, irregularly cut carrot chunks. The tuna melt on rye ($17) is a simple order that's classic for a good reason: it's highly satisfying, warm, and gooey thanks to good ol' American cheese. Take a bite of the griddled sandwich with a taste of the nicely briny pickle half.
American diners have very little chill right now. Not literally (New Yorkers are eating fro-yo when it's 10 degrees) -but psychologically. We've never encountered so many people lining up across the country to try the new "neighborhood spot." Pastry cases are being cleared, pop-ups are extending into "residencies," and the good people of Los Angeles are swarming the sidewalk to eat...British food (?). Come, gather round, we'll tell you what we've seen.
Budakan's specially developed base uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a slightly nutty flavour and the perfect NY-style chew. The dough is then fermented for a minimum of 48 hours ensuring a super light, but crisp crust. As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños;
All too often, hotel restaurants lack character both from a design and gastronomic perspective. Trying to please an international clientele with different tastes and expectations, and to make sure that all generations and food preferences are catered for, often leads to bland, identikit menus built around classic crowd-pleasers. I don't know why the management at the Cumberland decided to create Lírica, an unexpectedly good tapas restaurant in their hotel, but I'm pleased they did.
"Mustard is really good for cramps," Draisaitl explained to EurosportDE in German, and translated by Google Translate. "When I get cramps, it's practically the only thing that works best for me, in my opinion. And every now and then, when I feel like I might get one, I'm a bit proactive and eat a spoonful of mustard." "So you've been doing that for a while now, and quite often," the host said. "So you'd recommend mustard to me, too?" "I probably don't get cramps as often as you do, but when I do, I reach for some mustard," Draisaitl replied.
Restaurant kitchens are known for being high-pressure environments, but at Bistro Cacao, Valentine's Day brings some of the highest intensity. The Washington Post spent the evening there to see what happens out of sight at a place people seek out for romantic moments throughout the year. Bolukbasi has lost track of how many proposals have taken place at her restaurant over the years. "I can't even count," she said.
There is perhaps no food more humble than a baked potato. But driven by creators like the U.K.'s SpudBros - 4.9 million followers and counting - POV footage of scored, fluffed, and amply topped spuds are all over TikTok. Baked potatoes are just as convenient as Sweetgreen or Chipotle, and should be as prevalent, but only recently has New York caught up to the glories of the quick-potato lunch.
However, in spite of these issues, some once-struggling restaurants are coming back from near extinction - and, often, changing how their businesses are run in the process. We're going to take a closer look at several different chains that, until recently, were not doing well but have managed to pull back from the brink (at least for now). It's not clear what the future holds for your favorite chain restaurants, but for the time being, it looks like these spots are making a comeback.
Places like The Capital Grille and Eddie V's stir up images of massive portions of steak and seafood, white table cloths, and hefty price tags. However, there's a smart seafood chain that has managed to rack up a higher approximate cost per diner: Truluck's. With 12 locations around the United States, Truluck's may not be at the top of list when it comes to name recognition, but it's certainly one to keep an eye on when it comes to splurge-worthy seafood chains.
There is something inherently comforting about a bakery. Walking past one early in the morning, breathing in that warm, sweet scent, can bring back memories of childhood or at least provide some solace on a cold day. But that scent also sets up expectations, and there's nothing worse than following your nose into a bakery just to find that the donuts are stale, the cookies are old, and the bread tastes mass-produced.
Sitting in one of the inside window seats at Flour + Water, we watched the Vespr lobby's giant mobile shimmer in the sunlight. Directly in front of us on the ground level, we could see what the diners on the patio outside had ordered. In turn, three women passing by on the street were so entranced by the sight of our pizzas they decided to come inside to snoop around.
My house used to have Thai Tuesday. We'd order takeout from our favorite local spot, happily trading time at the stove and a sink full of dishes for curries and noodles that arrived hot and delicious. At a little more than $10 a plate, it felt like a splurge but a manageable one. An easy-to-rationalize indulgence on a random weeknight when everyone was tired and hungry, and no one wanted to talk about quinoa.
STATEN ISLAND, N.Y. - All this talk of pancakes for Shrove Tuesday has me hungry for them, so here is my handy‑dandy list of pancake how‑to enjoy pancakes on Staten Island. For the record, an occupational hazard of food writing is that you are constantly stoking your own appetite. So now that I am craving a straight‑up pancake with an irresponsible amount of butter -thinking Kerrygold-and making my stomach even grumblier.
The day before I relaunched The Flower Shop as its executive chef, I got a text from my old friend, Stretch Armstrong. "My partner is in commercial real estate and aware of your property hunt. Unsure the status of that but if you'd entertain a convo with a great guy, he'd love to speak to you." I was in a bad place because ICE had grabbed my lead line cook, Daniel, two days before.
The most flavorful part of a pig has got to be bacon, which typically comes from the pork belly. Nothing activates those salivary glands quite like that perfect ratio of fat and lean meat, especially when it's sizzling in a skillet. It can enhance the flavor of everything from burgers and baked potatoes to soups and salads, but you might wonder how this meaty morsel itself could be made even tastier. The answer - give it a Korean twist.
