Remembering the Alamo…in Drafthouse form
byOne time I was driving through Ossining and I noticed a sign saying a Quiznos was opening soon on South Highland Avenue. I nearly…
JULY 2013
Hot Tomatoes
Supporting players
byInside every man who’s a great chef beats a heart that yearns for him to be a male model. Just kidding, of course. But…
Time on your hands
byA watch is the one piece of jewelry that allows a man to make a statement. Think about it: Not every man wears a…
Hotdoggin’ it
byPhotographs courtesy Kraft Foods and Lisa Rosenblum If you love a playful spirit – and more than a few puns – then you’ll love…
Celebrating in a historic atmosphere
byStory and photographs by Bob Rozycki Walk through the front door and past the bar of Morello Italian Bistro on Greenwich Avenue for the…
The PUZLCAKE: Solve before slicing
byPhotograph by Bob Rozycki First you solve it, then you savor it. PUZLCAKE, a sweet concept created by Stefan Lonce, is a unique culinary…
Celebrating in a historic atmosphere
byStory and photos by Bob Rozycki As a child growing up in Pittsburgh, Michael Jannetta used to follow his grandmother around – and eat….
A happy, healthy home
byBy Mary Shustack Photographs by Bob Rozycki and Tim Lee Presented by Houlihan Lawrence There’s a home nestled within the Mount Holly estate area…
The Tucci touch
byBy Marshall Fine The best meal he’s ever cooked? Actor-director Stanley Tucci is stumped. He can’t come up with just one. But his go-to…
Tradition on the menu
byPhotographs by Bob Rozycki In John Ritacco’s kitchen, it’s not about gadgets or gizmos, exotic spices or rare ingredients. No, in this bright Waccabuc…
WAGwit wonders: “What is your secret ingredient?”
by“I have found the recipe for making your own luck includes one part inspiration and two parts innovation and three parts perspiration.” –John Arenas, CEO, Serendipity…
The market you can’t resist
byPhotographs by Bob Rozycki Food lovers will have their palates more than just tempted at SoNo Marketplace. They will likely find what they’re craving,…
The market you can’t resist
byBy Torey Van Oot Photographs by Bob Rozycki Stew Leonard Jr.’s eyes light up as he bounces into the bakery section of the Yonkers…
Liquid tomato
byWho cares about tomato or tom-ah-to? Just muddle a few and pass the vodka. Strained to a tea or crushed to a pulp, these…
Green Giant
byLately, there seems to be a proliferation of all things kale. From chips to smoothies to salads, the leafy green is landing on just…
Tuned in to good food
byBy Torey Van Oot Photograph by Bob Rozycki At an age when most kids are content to chow down on hot dogs and macaroni…
In love with Italy
byPhotograph by Bob Rozycki Dr. Richard Klein has a deep love of all things Italian, with food topping the list. The Yorktown internist is…
An arresting chef
byBy Torey Van Oot Joel Hurliman’s first real foray into cooking was really a matter of safety. An inspection of the mess hall he…
Thinking outside the (cake) box
byPhotographs by Alan Richardson The ubiquitous cupcake wasn’t always the little darling of desserts. Long before the cupcake craze took hold, Karen Tack and…
Beyond V8
byPhotographs by Bob Rozycki Kylie Cappelli’s Lilli Pilli Health Bar in White Plains takes its name and spirit from the Australian Outback, where she…