Bipartisan Lawmakers Warn Israel’s Withholding of Palestinian Funds Risks Hamas, Iran Exploiting Economic Crisis in West Bank
By JOTAM CONFINO
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NEVADA NOSHING Culinary experts discuss the effects of Las Vegas cuisine on New York and American appetites. The panel includes the editor in chief of Gourmet, Ruth Reichl; the chef and coowner of Craft – a restaurant with outposts in Las Vegas and New York City – Tom Colicchio, and a bread-baking consultant to Thomas Keller at Bouchon in Las Vegas, Mark Furstenberg. Today, 4 p.m., NewYork University, Bobst Library, third floor, 212-229-6565, $25, ID must be presented at the door.
By JOTAM CONFINO
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By JOTAM CONFINO
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By SAM MARRIOTT
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By MICHAEL BARONE
|NEVADA NOSHING Culinary experts discuss the effects of Las Vegas cuisine on New York and American appetites. The panel includes the editor in chief of Gourmet, Ruth Reichl; the chef and coowner of Craft – a restaurant with outposts in Las Vegas and New York City – Tom Colicchio, and a bread-baking consultant to Thomas Keller at Bouchon in Las Vegas, Mark Furstenberg. Today, 4 p.m., NewYork University, Bobst Library, third floor, 212-229-6565, $25, ID must be presented at the door.
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