Each year, tens of millions of visitors spend billions of dollars on lodging, food and cultural events in New York City. But tourism tapers off in the winter months. This year, the city and a Broadway trade group have cooked up a new incentive to get people to open their pocketbooks and resume spending.
It's the dead of winter, with another big snow storm on the way. There is nothing more titliating than sitting down with a lap full of seed catalogues and starting to dream.
Here's the last of five holiday recipes from 2010 Last Chance Foods guests.
Here's the fourth of five holiday recipes from 2010 Last Chance Foods guests.
Here's the third of five holiday recipes from 2010 Last Chance Foods guests.
Last Chance Foods asked five guests from 2010 to share the recipes they'll be serving to their families over the holidays.
As the light pleasures of summer give way to the denser ones of autumn, our meals get denser, too. This week, “Last Chance Foods” looks at hunting and that means it’s time to call the dogs.
Watch WNYC's video about this bushy-tailed pastime or check out our recipe for "Pork Rind-Crusted Fried Squirrel with Molasses Red-Eye Gravy" here.
Although it’s a big holiday in parts of America, el Dia de los Muertos is still a rather quaint celebration in New York involving bright paper banners, flowers and candles, all reserved for the dead. Here's WNYC's Day of the Dead primer.
To many New Yorkers, the most ubiquitous piece of Sikh culture is undoubtedly the bhangra beats coming out of sweaty dance parties in the city's coolest clubs. But this weekend, visitors to the Asia Society can check out other facets of lesser-known Sikh culture—through film.
Think it's your last chance to grab a cheap pretzel, kebob or hot dog before heading into the Guggenheim museum? Think again. On Tuesday, the New York City Landmarks Preservation Commission denied the Solomon R. Guggenheim museum's application to install a permanent teardrop-shaped food kiosk made of stainless steel and resin. The commission ruled that the museum's proposed kiosk would not fit with Frank Lloyd Wright's 1950s spirals and cantilevers in the museum's entry area.
Sotheby’s will host a special heirloom auction on Thursday evening -- edible heirlooms, that is. Its mission? To raise awareness of heirloom vegetables and money for two charitable organizations.
Tens of thousands of New York Muslims begin to celebrate Eid ul-Fitr on Friday, the festive celebration marking the end of Ramadan, which is the month of fasting and abstinence from worldly pleasures. The Eid, as it is affectionately called, starts when the new moon is sited or according to scientific calculations of when the moon will appear.
Rosh Hashanah, the Jewish New Year, arrived on Wednesday at sundown, beginning a ten-day period of contemplation and repentance which concludes on Yom Kippur. However, Rosh Hashanah is also a celebration of creation, new beginnings, and the promise of a good new year—all conveniently represented by food.
It's happened before – the shot of the steaming stir fry, a close-up of a succulent meatball, bird's eye view of a juicy slice of pie. You're at the movies and, bam, you’re starving.
The founder of the Sullivan St Bakery created the easy "no knead" technique to make bread at home. Watch the video for the recipe.
The Top Chef judge breaks down the latest food craze in New York. Watch the video.
Bugs, brains and guts -- if you got them, they'll eat 'em. A local dining club, the Gastronauts, unites adventurous eaters. The group treks around the city for monthly excursions, sampling off-menu delicacies from around the world. It's like Fear Factor without the cash prize.
Wild game is showing up on more and more restaurant menus these days. The editor-in-chief of Field and Stream had some cabin-to-condo tips on preparing venison.
Not many people dare to explore the full depths of the WNYC staff fridge. Except one brave chef: David Chang.