Included in the latest issue of Edible Manhattan: A profile of Daniel Boulud’s house baker, Mark Fiorentino, who goes through 400 pounds of dough a day; yet another piece on restaurants coping with the economy, Peter Hoffman’s ode to shad, and a look at a quirky caterer.
Most Viewed Stories
Kid Who’s Deathly Allergic to Food Gets the Award for Today’s Most Heartbreaking Story
A Pegu Club Vet Is Opening NYC’s Newest Japanese Cocktail Destination Tonight
The Cereal Milk Affogato Is Milk Bar’s Latest Creation
Roberta’s Unveils the First Tex-Mex Menu That New Yorkers Might Actually Like
The Price of Olive Oil Is About to Reach an All-Time High