Mix and match sides. Light the candles. Pro tip: keep those water glasses full.
It starts with two ingredients: Maple syrup and Dijon. And don’t skip on quality. Pure New England maple syrup and good Dijon (like Maille) go a long way.
Some of my friends will often say to me, “Rebecca, it’s great that you host parties, but I don’t know how to cook.” And my reply is always the same.
If you’re reading this, you’re likely done with unloading the dishwasher. You’d give anything to dine out properly without hand sanitizer.
New Year's Eve is one of my favorite holidays. More specifically, it's the afternoon — not necessarily the evening — on the last day of the year that I enjoy most.
My grandfather was a tremendous cook. From pies to roast turkeys, a meal wasn't complete unless there were floured handprints on the cherry cabinets.
I've lived on West 10th Street in the village for the past six years. Prior to that, I lived on neighboring Christopher Street, one street south, in an apartment at the top of a five-story walkup.
It was an idea that began in the first few months of 2016 — or more precisely, if I'm being entirely honest, it came to me on New Year's Eve of 2015.
The holidays are a hectic time. If you live in New York, they can be dizzying, and even maddening. Each year though, I vow to savor them.
"Don't you just love New York in the fall?" The rhythm of the city settles back into its routine of the weekday grind.
Introducing Starboard, a Port wine exploration project on a mission to uncork the world’s only digital-first, crowdsourced Port wine, brought to you by you.