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Story
The Year in Food 2006
From bad spinach to exploding lattes: The tastiest moments of 2006.
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Story
Winter 2008 Gift Guide
There’s never been a better time to give.
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Story
Drinks Around the World
Ring in the New Year 24 times over.
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Story
Key to the Liquor Cabinet
How to create the ultimate home bar.
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Story
The Fake Gatsby
A guide to New York City speakeasies.
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Story
Mole in the Mountains
A gastronomic adventure in Xalapa, Mexico.
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Board Topic
Where is Milk&Honey???
Does anybody know the address of this bar and their phone #? I’d love to go there for my b-day after-dinner drink.
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Board Topic
new Milk & Honey restaurant on 45th St NYC
Hi wanted to know any comments on the new place Milk & Honey that opened last month on 45th St bet 5th & 6th Ave in Manhattan. It seems crowded at lunchtime. What is worth ordering for lunch or breakfast. Thanks Zev
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Board Topic
Milk and Honey - New Santa Barbara Tapas Restaur --- er, Nightclub?
Last night my wife and I tried Milk and Honey, the new tapas restaurant located in the former Eclectico space on West Anapamu. Here are our impressions: All other considerations were completely overshadowed by one unforgivable...
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Recipe
Double Lavender Honey Ice Cream
A creamy perfumed treat.
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Board Topic
Anybody got some info on Milk & Honey?
I think Little Branch belongs to Milk & Honey's ex-employees, not Sascha. Anyway, I highly suggest Tailor (525 Broome between 6th and Thompson) on Wed. through Sat. - go see Eben. Employee’s Only is also great. Milk and...
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Board Topic
LES Spot for Dinner Pre-Milk & Honey?
Hi All – my date and I are going to wind up at Milk & Honey tomorrow night for post dinner drinks and was curious if anyone had great dinner recs for something relatively close in the neighborhood (short cab or long...
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Recipe
Lavender and Wildflower Honey Crème Brûleé
Classic crème brûleé takes on a southern French flavor with the addition of lavender and honey.
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Recipe
Orange CHOW-lius
Our riff on the drink that was a mall rat’s staple in the '80s.
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Recipe
Slow-Baked Quince with Honey and Cognac
Long, slow baking caramelizes this hard, fuzzy-skinned, astringent pome fruit to russet tenderness.
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