I f you tried to keep track of every new restaurant and bar in New York, your head might spin. So just read this list instead ...

The other day, I dined at a Lebanese restaurant and was blown away by a fig and goat cheese cheesecake drizzled with honey.

Season with salt and pepper. Add the goats' cheese, salad leaves and leaves from the thyme sprigs to the beetroot and carrots. Add the warm dressing to the salad and toss to combine.

The thinly sliced beetroot, arranged in a carpaccio style, provides a sweet base that perfectly contrasts with the creamy tanginess of goat cheese crumbles. A drizzle of olive oil and balsamic ...

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