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Making Scarpetta's Tomato-Basil Spaghetti with Scott ConantFrom Serious Eats: New York
[Photos: Carey Jones]
Scarpetta's Tomato-Basil Spaghetti
View the complete recipe here >>
When Ed Levine first tasted Scott Conant's spaghetti with tomato and basil at Scarpetta, it was love at first bite. And he was hardly the only diner so enamor ... |
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Pat Monahan of "Train" on CSI: NEW YORK (PHOTOS)Pat Monahan Check out photos of Pat Monahan of "Train" guest starring as Sam Baker on the CSI NY episode titled "Second Chances" which airs Wednesday Dec. 16 (10:00-11:00 PM, ET/PT) on the CBS Television Network. Episode Synospis: "Second Chances" - The CSIs believe two cases may be related whil... |
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The Week in Eater: Danny Meyer Brings Maialino to NYC, Shake Shack to MiamiClick the image above to view the full photogallery. This Week's Stories: A Tour of Danny Meyer's Maialino, Shake Shack Expanding to Miami, Scott Conant Rumored to be Taking Over Table 8 Space, Vong Will Shutter on Saturday and a Wolfgang's Will Open in its Place, Inside Greenpoint's new Restaur... |
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Rumormongering: Will Scott Conant Take Over the Table 8 Space?For the last couple of weeks, Eater spies have been hearing through back channels that trouble is afoot at Table 8. And that's aside from the trouble involving a partner's arrest for murder. Multiple industry sources have confirmed that celeb chef Govind Armstrong and his troubled partner Josh ... |
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How Do You Eat Street Food? One Grad Student's AnswerFrom Serious Eats: New York
[Photos: Midtown Lunch]
One Pratt student, Ali Pulver, has tackled a problem so many urbanites face—where, on a busy city block, can you eat a street food lunch?—and devoted her graduate thesis to it. Midtown Lunch reports that she's come up with a ... |
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Beyond the Ice Cream: The Bent Spoon in Princeton, New JerseyFrom Serious Eats: New York
[Photos: Carey Jones]
We've written about their banana whip; Ed's raved about their contributions to the New Amsterdam Market. But even though we've got a long-standing relationship with The Bent Spoon—one of our contributors worked there, and I spent... |
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