
Devorah Lev-Tov
Food and Travel Writer at Freelance
Food and travel writer in Brooklyn. Obsessed with pizza and bread. Also butter.
Articles
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2 weeks ago |
thepointsguy.com | Devorah Lev-Tov
The cards we feature here are from partners who compensate us when you are approved through our site, and this may impact how or where these products appear. We don’t cover all available credit cards, but our analysis, reviews, and opinions are entirely from our editorial team. Terms apply to the offers listed on this page. Please view our advertising policy and product review methodology for more information.
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3 weeks ago |
finedininglovers.com | Devorah Lev-Tov
Trained in fine dining, these New York chefs are stepping out of the shadows and into the spotlight—opening bakeries that are personal, creative, and fueling a golden age of pastry in The City. On any given morning, lines stretch down the block outside both Brooklyn locations of Radio Bakery. The Greenpoint shop opened in 2023, followed by the Prospect Heights outpost earlier this year.
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1 month ago |
afar.com | Devorah Lev-Tov
New York City is known as much for Michelin-starred food as for excellent cheap eats, a dynamic arts and culture scene, soaring skyscrapers, sweeping green spaces, and a robust nightlife that gives it the name the “City that Never Sleeps.” But what truly defines the Big Apple is its diverse international population that leaves a unique imprint on this bustling metropolis.
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1 month ago |
flipboard.com | Devorah Lev-Tov
2 hours agoWILMINGTON, N.C. (AP) — An Iranian national pleaded guilty on Tuesday in North Carolina federal court for his role in a ransomware and extortion operation that prosecutors say targeted computer networks for Baltimore and other U.S. cities, a scheme that led to work disruptions and financial …
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1 month ago |
finedininglovers.com | Devorah Lev-Tov
There needs to be foie gras involved, there needs to be caviar involved, and there needs to be very good wine—I love Bordeaux wine and wines from Burgundy. Those are the elements. When I grew up as a little boy, we had foie gras twice a year. Once was on Easter, once was on Christmas. When it was on Easter, I had my pastry chef uncle there, as we were about a dozen around the table, and we had foie gras with truffle in the middle.
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RT @thechoclateprof: Savor the goodness: Dr. Bronner's fair trade chocolate, A decadent and responsible choice. #thechocolateprofessor #ch…

RT @hannaleepr: Our client, Cadence, on @LCI_Usa: “How Southern Fried Vegan Lasagna Became a hit in NYC” by @DevoLTV. Devorah gets the ins…

ICYMI: My latest for the NYT is all about 🧱 https://t.co/zYZy0V2J1f