By Christopher A. Pape

Casting a large and delicious shadow over midtown west is no easy feat and yet that’s exactly what La Silhouette, a relatively new restaurant on 53rd street, does. Serving classic French fare that is sophisticated without being stuffy, La Silhouette brings haute to Hell’s Kitchen, ensuring diners leave with smiles on their faces.

By Christopher A. Pape

Even in these tough economic times there are restaurants whose sole purpose and existence is testament to a way of life that most cannot realize. And even after all the turmoil in the financial markets, there stands a restaurant whose open arms are comfort to the moguls and financiers who have lost millions but who still have deep reservoirs. This establishment, within the Waldorf-Astoria (itself a legend among elites) is Bull & Bear Steakhouse. True to its location and its reputation it serves some of the most delectable steaks in our fine city.

By Christopher A. Pape

(I’m beginning to feel like Mr. Cellophane)

I’m twenty-eight years old but grew up with my significantly older father (he recently passed away at eighty-one) and my maternal grandmother (closing in on ninety and going strong). I feel connected to them in a way that I believe much of my generation is not. From music and art to reading preferences I have always had one foot firmly planted in the past. Even technology does not stir a passion within me, as it does for my peers (friends have even called me a Luddite).

By Pamela Jacobs

Brined, fried, roasted…stuffed, unstuffed, overstuffed…vegan, spiced, glazed, smoked…you know you’ll be having turkey this Thanksgiving, that’s for certain; but in which way it will be served, that is the question. Gone are the days when turkey was served one way and one way only: dry, overcooked, and unloved. There are as many ways to trim, truss, and stuff a turkey as there are crazy relatives who will show up to eat it. This year, why not try something new?

By Pamela Jacobs

The best way to describe Sicily is in terms of the five senses: the sight of a dramatic, rocky coastline silhouetted with palm trees and kissed by an azure sea, above which towers a smoking volcano and rolling green hills; the smell of freshly baked breads, savory pasta dishes, impossibly fresh seafood, and sweet ricotta-filled cannoli’s; the taste of all of the best Italian food imaginable, so delicious, it’s almost hard to believe; the sound of Sicilian music played and sung so passionately, you can understand every word, even if you don’t speak Italian; and the feel of it all, the way it touches you on every level and makes you feel as if you’ve come home.

By Nicole Karlis

There are many reasons people move to the city. The ambitious range from aspiring writers to eager actors, and sometimes, if you’re lucky, you’ll cross paths with a rising chef. New York City is a hub for top chefs, with hopefuls preparing one of kind dishes just a short walk around the corner. There are always new restaurants opening up in the city, and the person preparing the food is a key ingredient for the restaurant’s success. We caught up with three of the city’s up-and-coming chefs to discuss their culinary journeys, what their secret ingredients are, and what it’s like cooking in NYC, in light of this culinary celebration issue.

By Jenni Giglio

Staying in the city this Thanksgiving? Why not check out these fabulous choices for a great not-so-home-cooked Thanksgiving meal? Let’s face it, dry turkey and soggy stuffing is not really all it’s cracked up to be. As New Yorkers, we are all thankful for the abundance of amazing food options; enjoy the list below for a fabulously flavor-filled Thanksgiving weekend!

Written and Photographed by Karen Loftus

If serious about food induced tours or highly spirited itineraries with wine soaked schedules, you’ll need to book a travel play date in Bill Gates’ backyard. This season head to the Pacific Northwest to Seattle and sister city Portland where farm to table and locally sourced has long been a given, not a new found fad. These cities are serious about food and committed to local wines, distilleries, craft brews and their cocktail culture. This is as foodie and cocktail driven a scene as you’ll find in New Orleans with less heat and more rain and as bar star and chef driven as New York, where you get the best bites and booze for a fraction of the Manhattan price. So dig in…

By Anja Mutić

I love travel, in all shapes and forms. Still, I don’t typically get excited about boarding a 16-hour flight. No matter how you cut it, that is one long journey. As my recent trip to Hong Kong approached, I kept on comforting myself with the fact I’d be flying business class on Cathay Pacific. Up until then, I had never flown Cathay but heard rave reviews from travel-savvy friends about the airline’s amazing service and cabins. So surely that would ease the pain of having to sit on a plane for a long 16 hours. Little did I know that I would love the experience so much that I would anticipate the return flight with excitement. On the way over from New York to Hong Kong, I slept soundly, blissfully secluded in my flat-bed seat with generous legroom. Cocooned in my own private little world, I felt so pampered by the attentive staff. As it turns out, the Cathay Pacific flight was a great precursor to the luxury experience I’d have in China. I hardly noticed that more than 16 hours had gone by when we landed in Hong Kong International Airport.

By Marc Kristal

Toward the end of my 17-hour Lufthansa flight to Delhi, an explosion of cheering rolls through the plane. Over the course of the trip, the pilot, in German-accented English, has been delivering updates on the India-Sri Lanka World Cup cricket final, made comic by the fact that he does not understand the game. Now, apparently, the pilot has announced victory; when we finally touch down, not only the passengers, but all of India, remains celebratory.