NYTable

Eating Globally, Eating Locally

April 23rd, 2014  |  Published in slider

Modern Meze: Interpreting Culinary Tradition in Greek Astoria

Grilled Octopus at Gregory's 26 Corner Taverna. Photo: Alexandra Torrealba.

Grilled Octopus at Gregory’s 26 Corner Taverna. Photo: Alexandra Torrealba.

 

The British are Cooking: Putting British Food on the Map in America

Sticky toffee pudding at the Cock & Bull pub in Midtown. Kiley Bense.

Sticky toffee pudding at the Cock & Bull pub in Midtown. Photo: Kiley Bense.

 

Miss Your Grandmother? Come See the Nonnas of Staten Island

The cuisine of Italy, region by region, in Staten Island. Photo: Jenna Dagenhart

 

Comfort Food, With a Taste of Africa

Ribs, collard greens and macaroni and cheese at Sam’s Soul Food. Photo: Johanna Barr.

Ribs, collard greens and macaroni and cheese at Sam’s Soul Food. Photo: Johanna Barr.

 

Los Hermanos’ Tortillas Keep Bushwick’s Corazon Beating

Hundreds of freshly cooked tortillas roll off the conveyor belt at Bushwick’s Los Hermanos  tortilleria every few minutes, before they are stacked and packed into bags, ready for sale.

Hundreds of freshly cooked tortillas roll off the conveyor belt at Bushwick’s Los Hermanos
tortilleria every few minutes, before they are stacked and packed into bags, ready for sale. Photo: Amber Jamieson.

 

La Morada Preserves Oaxacan Culinary Traditions in the South Bronx

Chile relleno with mole blanco sauce and homemade papaya juice.

Chile relleno with mole blanco sauce and homemade papaya juice. Photo: Ellen Park.

Your Comments