Edible Manhattan

Serving as the fourth and final Grand Slam on the tennis calendar, the US Open holds a distinct identity. Held annually in late August and early September, the tournament anchors the season at the USTA Billie Jean King National Tennis Center in Flushing Meadows. For American players, the high-energy event carries extraordinary significance. Competing inside the 23,771-capacit...

“Chatting with Sally between courses about marmalade made me very happy,” says Troy Chatterton. Sally as in Sally Clarke—the UK’s answer to Alice Waters—whom Chatterton flew to London to meet and receive several books for his new East Village shop, Wild Sorrel Cookbooks.

“Afte...

“Have you tried our pistachio? How about the Ovaltine?” says Khalid Hamid, co-owner and operator of Island Pops in Crown Heights, Brooklyn, desperately trying to find something new for me. Only I’m here every week, and I’ve tasted pretty much everything. He lets me ...

Le Cordon Bleu-trained chef Hillary Sterling cut her teeth in Bobby Flay’s kitchens at Mesa Grill and Bolo, at Lupa Osteria Romana, and under Missy Robbins at the Michelin-starred A Voce. Now, the four-time James Beard–nominated executive chef of Ci Siamo has completed her most personal project: Ammazza! Culinary Adventures from New York to Italy and Back Again...

Born in France and perfectly chic, baker Lucie Franc de Ferriere has built a devoted following for cakes that feel as if they’ve been lifted from a French country garden—flowers and all. Raised in Bordeaux, where her family ran a bed-and-breakfast, she learned to bake from her mother and developed a lasting affection for seasonal ingredients, edible flowers, an...