Strong Feelings on How to Cook Meat, Poached and Grilled Lamb from ‘Coi’ Cookbook

Grand Union Buffalo Rib Eye from A Century of Restaurants by Rick Browne

Brazilian Flavors on Freezing Day, Oyster and Cupuacu from Alex Atala book D.O.M

Kentucky Bourbon, Apple Cider and Spices, Mix for Perfect Cold Winter Day Drink

Oyster Bar Brooklyn Set to Open in Park Slope at Noon on December 18

Sipping Prosecco at Revel, Enjoying Company of Soave lady Francesca at Giovanni Rana

Qutub Minar in Backdrop for Sunday Brunch, Indian Terracotta at Sanskriti Museum, New Delhi 10 Do’s and Don’ts

Walk Veneto Wine Food Passion around New York on December 3 with Move the Passion

1899 Soul Warmer, Nagasaki Champon from Japanese Soul Cooking by Tadashi Ono – Harris Salat

6 Course ‘Oyster Bar Classics’ Dinner Celebrates ‘Grand Central Oyster Bar Cookbook’ Release Tonight November 13