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The only thing better about a beautiful fall day in New York City is spending the day eating good food.  And luckily, today was such a day.  This autumn weekend ushered in the third annual New York City Wine & Food Festival.  Our day began with Milk & Cookies at the spectacular New York Times building in midtown Manhattan.

The event was hosted by the legendary Martha Stewart.

Of course, the day wouldn’t have been complete without the goodness of Nutella. These Nutella sandwich cookies were the ultimate vehicle for the beloved spread.

MadMac brought a rainbow of macarons, which we savored in all of their scrumptiousness.

Surprisingly flavorful and delicious gluten-free double chocolate cookies were offered by Glow Gluten Free.

The chocolate master Jacques Torres was there to show off his creations…

…which included these chocolate chunk cookies.

One of my favorite bakeries from the Upper West Side, Levain Bakery, sampled bites of their notoriously massive cookies, including the chocolate chip walnut, oatmeal raisin and dark chocolate chocolate chip.

And my favorite of the morning, a simple – but by no means ordinary – chocolate chip cookie was brought in from John Barricelli of The SoNo Baking Company & Cafe in South Norwalk, Connecticut.  It was thin and crispy, buttery yet airy and full of an overall yumminess.

Satiated and full of sugar and butter, the afternoon then took us to the Caviarteria event at the very cool Astor Center on Lafayette Street.  This session was hosted by Ray Isle, executive wine editor for Food & Wine magazine, and Walter Drobenko, owner and president of Caviarteria.  The pair led us through a tasting of four different caviars: American Sturgeon, Russian Sevruga, farm-raised Oscetra and Kaluga, which is a high-quality (and very tasty) substitute for the now-endangered Beluga.

There aren’t as many pictures from this event because, well, we experienced caviar paired champagne, wine, sake and vodka.  But it sure was good!

Wherever you are today, be sure to celebrate the goodness of food!

If crack was cookies, it would look like this.

The first one starts off innocently enough.

“It’s good,” is usually the non-committal reaction when I’ve coerced someone into trying one.  If I’m feeling particularly devilish – or gracious – I’ll convince them to have another.  This is usually when the fun starts and the addiction begins to kick in.

“Hmmm…I think I’ll have one more…”

Uh-huh.  Before you know it, an entire sleeve is gone, and the words “I can stop anytime I want…” are uttered.

Not that I’ve ever said that or anything…

But who cares anyway?  They’ve got ORGANIC ingredients, after all, coming together to make a cleaner version of the cookie we loved as kids.  We’re saving the planet here, people.

Newman-O’s.  I dare you to just have one.

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