Dining
Why you should be thinking about food beyond your plate
Marion Nestle, the founder of NYU’s food studies program and one of the world’s most influential scholars in food, has been challenging the norms of the American food industry for decades.
This winter, give back through food and kindness
From soup kitchens to meal deliveries, here are five nonprofit organizations all NYU students can get involved in to feed those in need.
This holiday season, give the gift of Swedish candy
Candy shops are making a comeback in New York City, and Swedish candy store BonBon is leading the way.
I tried 5 New York City-founded hot sauces
“Hot Ones” has nothing on me. With the sudden drop in temperature, warm your taste buds with these five locally sourced hot sauces.
New eats near NYU: At La Dồng, Vietnamese street food takes center stage
The team behind Pranakhon and Thai Villa is bringing Hanoi-style street food to Union Square.
5 turkey dishes that go beyond the Thanksgiving classic
From holiday specials to year-round staples, these foods featuring turkey are a feast of their own.
How an NYU Stern alum landed a booth at the Union Square Holiday Market
Edlin Choi left a career in tech to create Reclamation Foods, a bone broth company that champions sustainability and honors his Korean heritage.
Ranked: Thanksgiving foods
This year, I’ll be stuffing myself with stuffing.
Where to dine halal beyond the cart
There’s a lot more to halal food than the cart outside Bobst Library.
New eats near NYU: Ishq puts a modern twist on Indian cuisine
Chef Vamshi Adi’s new East Village hotspot is making waves in New York’s upscale restaurant scene.
This $159 all-you-can-eat Wagyu in Koreatown is worth every cent
While Korean barbecue at HYUN may run up a hefty bill, the overall value and service are priceless.
For this NYU student, pastry is power
Steinhardt junior Sara Hunt is carving her own path in the food industry — all while paying for school and overcoming personal challenges along the way.
