There's a pasta shape for every village in Italy with native cooks crafting endless combinations of water, flour, and eggs. [...]

Love it or leave it, New York is a pastrami town. In the last few months the StarChefs.com team has eaten old-school navel pastrami with thick streaks of salty fat at Dickson’s Farmstand Meats and tender, traditional brisket pastrami from Mile End Sandwich and Brooklyn Cured. [...]

Smoked salmon is hardly a novelty in New York. But the gently tea-smoked salmon from Chef de Cuisine Kevin Chojnowski of Brad Farmerie’s Public isn’t your ordinary corner store lox. For Chojnowski, smoked salmon is a vessel through which to explore the flavors of Asia, New Zealand, and Australia—all in a New York context—while preserving the integrity of a premium slab of fish. [...]

It’s not necessarily in the same league as penicillin, cheese, or beer, but the keepers [...]