The New Yorker's annual food issue is out this week, and it features a lengthy profile of April Bloomfield, chef of New York's The Spotted Pig and The Breslin. The profile is available online for free, but the rest of the issue's food features are only available in the print edition (or online to subscribers). Flip through the annual food issue's offerings below to see if you want to pick up a copy of this week's New Yorker, if you're not already a subscriber.
The Menu for the New Yorker's Annual Food Issue
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