Proof by America’s Test Kitchen

How did the nem, a Vietnamese Spring Roll, become a prominent feature on Senegalese restaurant menus in New York City?

Thrillist New York

These are the best places to learn how to mix agave tipples, pair bourbon with barbecue, and toss pizza dough like a pro in NYC.

Edible Brooklyn

Renewed interest has been met in recent years with a bumper crop of new and reimagined one-off cooking classes in casual teaching kitchens that are less formal than culinary school and more structured than trying to teach yourself how to, say, make dumplings from a recipe.

Edible Brooklyn

Which brings us to this moment, some two-plus millenia after that first Hanukkah, ready to celebrate another year of history and family and miracles—and I can’t imagine a better way to do that than with rich, sweet, fried dough (like I said, I’m all about the holiday desserts).

Edible Manhattan

If you’re anything like me, though, making your own would likely yield a Nailed It–worthy outcome. But lucky for us here in NYC, many local patisseries and bakeries produce gorgeous bûches (and are still taking orders for Christmas! Note: Most bakeries require 48 hours notice for orders).

Edible Manhattan

Om’s founder, Anastasia Kulinich, actually came up with the idea for the juice bar when she was doing a lot of thinking—during a 10-day silent meditation retreat. After going vegetarian in 2012, Kulinich started experimenting with different diets and found that, for her, an entirely plant-based, natural foods diet was best. She wanted an opportunity to share her experiences with others, so she opened Om to “help people usher more health and happiness into their lives, in its own small way.”

Edible Brooklyn

Brooklyn’s newest fast-casual café, which recently opened its 12th location (and first on the East Coast) in Williamsburg, offers just one menu item: a nut-free, gluten-free vegetarian bowl filled with brown rice, avocado, black and red beans, Tillamook cheddar cheese, black olives, sour cream, cilantro, salsa and their trademark “Tali sauce”—a secret recipe that reportedly took founder Tali Ovadia two years to perfect.

Thrillist New York

Save your headache for the eventual check time Venmo negotiations and choose from this guide to the best restaurants for groups.

Edible Manhattan for Salon du Chocolat

Originating in Paris 25 years ago, Salon du Chocolat is a global phenomenon that brings dozens of chocolatiers, artisans, designers, pastry chefs and culinary experts from around the world together to share their takes on cacao’s long beloved offspring. The result is a chocolate immersion and education like no other—featuring the world-renowned chocolate fashion show and live sculpture carvings by the “chocolate genius” Paul Joachim and chocolatier Håkan Mårtensson.

Out There

What if knowing who you are isn’t enough?

Thrillist New York

Luckily, there are plenty of salad, soup, sandwich, smoothie, sushi, taco, pasta, ramen, pizza, and even mid-day cocktail exceptions to that rule. Each of these spots are guaranteed to make your next stop between 34th and 59th Streets more delicious, even if not more bearable otherwise.

Thrillist New York

Raise a Bloody Mary, mimosa, or BEC to the best brunch spots in 15 BK/NYC neighborhoods.

Thrillist New York

Get away without going away via these tours, shows and festivals -- and still make it home in time for dinner, in case you have to get back to reality sooner than you’d like.

Thrillist New York

Here is everything you need to know before you go to NYC’s best picnic spots, where to pick up provisions nearby, and what to do when you get there.

Thrillist New York

Maybe leave the open flames to the pros, but sampling peculiarly prepared unusual ingredients may inspire you to toy with tinctures, embrace infusions, or at least add a dash of bitters now and then. Get started with NYC’s most novel tipples that taste as good as they look.

Thrillist New York

As long as you make an effort to stay relatively hydrated, fortify with whatever Benedict, omelette, breakfast burrito, or maple syrup vehicle you ordered to justify mid-morning’s raison d’être, and choose from this list of eggcellent options, you’ll be a brunch pro before happy hour.

Thrillist New York

It’s no wonder that what started as a trend integrating yoga with wine has extended to pairing other kinds of wellness practices with cocktail hours and beer tastings. Both wellness -- a recently maligned word-turned-slogan that really just amounts to any fitness-adjacent activity -- and a little liquid courage are necessary now that the zeitgeist seems in want of an exorcism. And this type of self-care is particularly alluring during this time of year, when the heightened indulgences and intensity of the holidays juxtapose with the looming expectations of being your best self come the new year. Adopt an early resolution and take care of yourself. Here is everywhere you can chase your relaxation with libations in New York City.

Edible Manhattan

Lest you leave thinking Good Beer didn’t also mean good food, every vendor who came to feed us did it right. Like our beer options, the foods on offer spanned continents. Spicy and salty flavors seemed to be the unofficial theme of the night, as evidenced by my personal favorite bites of the night from Little Tong, whose salted cucumbers with bang bang sauce, chili and fried garlic were so perfectly integrated that I went back for more three times, and Blue Smoke, whose pimento cheese-sausage-jalapeño crackers were a master class in hors d’oeuvres preparation. My patience in waiting until the end of the night to taste the sweet treats paid off when JoMart Chocolates’ beer truffles and beer and pretzel caramels melted in my mouth as I departed, sufficiently buzzed and appetized, into the gorgeous night.

Edible Brooklyn

In other words, we ate well. We drank well, too: The second course, Kimchi Shakshuk, was paired with Green Juice, allowing Ben to really spotlight his approach to the meal’s cocktail program—“I thought about the pairings as if I would include the ingredients [of the drink] with the dish itself.” He combined the juniper-forward Sipsmith with the sweet and vegetal flavors of the Chartreuse, and added the cucumber and herbs to amplify the kimchi and shrimp in the dish.