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These cakes and breads, both sweet and savory, are worth fasting for.

On Easter Sunday, local restaurants run the holiday gamut from spring lamb to glazed ham.

The Gates might be gone, but �Ashes and Snow,� at the Nomadic Museum on Pier 54, has just begun. Which means that West Village restaurants become an even hotter ticket.

There’s more to St. Patrick’s Day specials than corned beef and cabbage.

Serious chefs love Staub cast-iron cookware for its heat-retaining, flavor-enhancing, indestructible practicality.

Cassoulet, the gut-busting French stew�a harmonic convergence of duck confit, sausage, lamb, and white beans�is one of winter’s few redeeming features. Get yours before the temperature starts to climb.

Where to take the oenophile in your life? The lists at these restaurants are as impressive as the chow.

Formerly a demure team player, cozying up to tomatoes or blanketing pizza margherita, mozzarella is making a brazen move into the bright white spotlight.

There’s nothing like a properly made lobster roll (bring out the Hellmann’s, please) to chase away the winter blues.

Barbara Lynch, guest chef this week at Tribeca Grill, isn’t the only visiting toque in town. Her sister members in the French society known as Les Nouvelles Mères Cuisinières are taking up temporary residence in New York to mark D’Artagnan’s twentieth anniversary.