Introduction: Eating out in New York
The start of my restaurant fast
Chilaquiles and meringues: cooking quirks and characteristics
Getting dirty: trash diving, freegans, and frugalistas
From the land: urban foraging 101
Not ordering in: less haste, less waste
Giving thanks: communal feasting with friends and family
New lows: the search for the perfect date meal
Underground eateries: supper clubs and the exclusive SOS
Hanging over in New York: the Mexican menudo incident
Cooking up a storm: competitive cooking and collaborations
The opposite-week experiment
