No. 66 Why, Where, and What to Eat in New York: Part I
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Why, Where, and What to Eat in New York: Part I, Restaurants Mitchell Davis
The Genovese Basil of Prà David Downie
Recipes
Smoked Sturgeon with Scrambled Eggs and Onions
Falafel
Spinach in Sesame Dressing
Notes and Resources
Smoked Fish from Acme in Brooklyn
More Cheese from Vermont
Book Reviews
Pierre Gagnaire’s “Pierre Gagnaire” James MacGuire
Raymond Sokolov’s “The Cook’s Canon” Joyce Goldstein
Ari Weinzweig’s “Zingerman’s Guide to Good Eating” Edward Behr
Issue 66 | 2004
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