3 Excellent Small-Batch Food Finds for Home Cooks

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What’s new around town.

Photo: Bobby Doherty/New York Magazine

Harissa For the Homesick

Ron and Leetal Arazi, the Israeli couple behind the food company New York Shuk, spend their days replicating the flavors and traditions they grew up with — whether by hand-rolling couscous at Smorgasburg, teaching classes

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The Magnificent 10: Restaurants That Changed How We Eat

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By TEJAL RAO September 20, 2016

Paul Freedman was having lunch at Delmonico’s — not the original, which opened in the early 19th century, but a relic of it in the financial district. Lobster Newburg was still on the menu, the meat napped with a brandy-spiked butter.

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Online Bakery Mah-Ze-Dahr Opens Its West Village Storefront Next Week

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Bostock, twice-baked brioche flavored with orange-blossom water and layered with frangipane and toasted almonds. Photo: Melissa Hom/New York Magazine

After interminable delays, online baker Umber Ahmad has an opening date for her long-awaited brick-and-mortar shop. Next Thursday, the West Village will become home to the first physical destination

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Opening Their Own Restaurants, for the First Time

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By FLORENCE FABRICANT September 6, 2016

Like the latest star-studded Broadway revival or John Grisham’s new thriller, many of the fall’s debuts will be the work of established names extending their brands. But among them will be chefs (like Dan Kluger) opening their own restaurants for the

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All of Africa, Served at Serengeti Kitchen

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By TEJAL RAO September 6, 2016

“Africa has been totally misunderstood,” said Doughba Caranda-Martin III, the owner of a tea shop in Harlem. “We have so many complex flavors and delicacies, and I want to investigate all of them.”

Yes, all of them. At Serengeti Kitchen, the

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Hungry City: At Tsion Cafe in Harlem, Food From Ethiopia via Israel

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September 1, 2016 Hungry City By LIGAYA MISHAN

On one side lie eggs scrambled with lox over a drape of injera, the sour, springy Ethiopian flatbread as thin and pliant as a crepe and perforated like coral. On the other side, challah French toast, its egg coating

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Hungry City: Two New Stops for Middle Eastern Food: Dizengoff and Gyro96

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DizengoffNYT Critics’ Pick August 25, 2016 Hungry City By LIGAYA MISHAN

Here is pita as it’s meant to be, just shoveled from the oven, with pocks of scorch and loose blackened flour coming off on fingertips, leaving a dusty spoor on sleeves.

At Dizengoff, a

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14 New Bars and Nightlife Spots Opening This Fall

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A bartender at Blacktail. Photo: Courtesy of Blacktail

For Cocktails

BlackTail
Pier A Harbor House, 22 Battery Pl., nr. Little West St.; 646-422-7906. Just opened.
This spot from the founders of the Dead Rabbit is meant to recall Cuba during America’s Prohibition. There’s décor culled from Havana antiques shops, palm

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April Bloomfield’s Chopped Cheese Is the Sandwich We Can’t Wait to Eat

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A bodega speciality from one of New York’s most talented chefs. Photo: Melissa Hom

Funny how the chopped cheese, a burger-cheesesteak hybrid with a cult following, has never really caught on with the masses. Despite the fact that this lip smacker is thought to have first appeared on

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A Guide to Harlem’s New Wave of African Restaurants

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Take the A train to Africa. Photo: Bobby Doherty/New York Magazine

Harlem’s African-restaurant scene has been fairly insular, mainly attracting immigrants homesick for their native dishes. And as upper Manhattan continues to gentrify, beloved neighborhood spots clustered around 116th Street’s “Little Senegal” have been displaced. The good news

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