In case you haven’t been paying attention the past couple of years, there’s a full-on French macaron war going on. NYC’s top pâtissiers are duking it out with experimental and playful flavors of the impossibly light, almond flour–based treats, and in the process they’ve created a colorful array of alternative Easter goodies.
As spring springs early, chefs are in a frenzy of anticipation over the ephemeral ingredients that signal the start of the season—and so are we. “Spring brings much-needed warmth, along with some of my favorite produce,” says Daniel Humm, of Eleven Madison Park, who echoes the sentiment of toques across the city.
The Baked Potato Pizza at Pete Zaaz (covered here on Slice), a quirky Crown Heights pizzeria that has recently garnered much well-deserved attention, just might be the perfect solution to your Saint Paddy's Day pizza needs.
The pistachio pesto and sausage pizza at Don Antonio makes you wish co-owner Antonio Starita had come to NYC from Naples sooner. How did New Yorkers live previous to this pie? The Neopolitan pizzeria is a partnership between Kesté's Roberto Caporuscio and his mentor, Antonio Starita of Naples' Pizzeria Starita.
New York doesn’t have much in common with the Big Easy. Our vibe is neurotic, theirs is laissez-faire. We speak freakishly fast, they drawl. We eat subs, they eat po’ boys—you get the picture. There’s one time a year, however, when everyone is invited to do as the New Orleanians do: Fat Tuesday, also known as Mardi Gras in French.
It’s no longer necessary to take a tedious flight to Spain to visit the lively cider houses of Asturias, sample the crisp and golden churros con chocolate of Madrid’s 19th-century cafés, or dine on sweet, hand-sliced Iberico de Bellota ham from the acorn-fed pigs of the Iberian countryside.