It's easy to drive by Hungry Pocket Falafel House hundreds of times before you realize that this tiny run-down shack on Pico Boulevard is home to delicious Middle Eastern fare. The dilapidated exterior may even make you question whether or not it's safe to go inside, but have no fear: you'll be welcomed instantly and the food is well worth it.
If a good barometer of a French bakery is the quality of their viennoiserie, then Eclair Bakery, a new outfit in Midtown East, has a bright future.
Watch Elizabeth Falkner Make a Quick Stollen with Pillsbury® Crescent Dough and Pillsbury® Sugar Cookie Dough
Here's a fast, easy way to make a traditional stollen for the holidays using Pillsbury® Crescent Dough and Pillsbury® Sugar Cookie Dough along with just a handful of everyday ingredients. Elizabeth Falkner shows us a shortcut to stollen with a simple technique.
Sweet and tangy preserves have always been a way to enjoy the summer and fall harvests throughout the winter. But even if you didn't get a head start on preserving your strawberries and blueberries, you can use the bounty of what's available now to give a gift that will last.
Every week we spotlight a dozen cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular sell out way in advance, but here are some last-minute deals on hot-ticket classes with discounted seats.
You probably have at least one person in your life who's always on the road—heck, maybe that person is you. Whether it's for work or play, eating well along the way is not optional—it's essential. With that in mind, here are a few handy gifts for the food-loving frequent flyer.
Want to put something on the holiday table that'll knock not just the socks, but the shoes, pants, and ok, in some cases, underpants off your dinner guests? Might I suggest an all-belly porchetta, the ultimate holiday roast?
It can be tricky to figure out what's causing your beer to have "that homebrew flavor." Here are some of the most common yeast-derived off flavors and how to avoid them.
TV personality Andrew Zimmern has teamed up with our favorite meat man Pat LaFrieda to produce a new line of sausages from heritage breed animals. We got our hands on all 12 flavors of sausages and tasted our way through them. Here's what we thought.
We tried not to write about Noodle Village once again, but hey, sometimes you have to give Chinatown's best wonton soup slinger its due. But this time we're not talking about wontons or soup, but rather noodles with a sweet meat sauce poetically called Pork in Hot Spicy Sauce Lo Mein.
What's up in pizza this week? Pizza chain giants and their fight for New York City dominance, making 3D printed pizzas in the comfort of your own home, a pizza-centric start to the Foo Fighters' new tour, the way internet delivery is changing our orders, and a switch in dairy suppliers for DiGiornio are all in the mix.
On November 26th, Allison and Matt Robicelli soft opened the first stand-alone location of their popular bakery, Robicelli's, on an unlikely block of Third Avenue in Bay Ridge. The bakery is selling the couple's popular cupcakes, but that's just the beginning.
A "meat lite" turkey burger might seem like an oxymoron but isn't: a mixture of ground turkey lightened with plenty of milky ricotta cheese is folded through with soft leeks, garlic, and fresh dill. The whole thing fries up crispy-but-juicy in a cast-iron pan.
Whether talking with Jonathan or one of the other family members, I've always been struck by how much the collective family dynamic permeates the Zaragozas' food.
In the Philippines and at Papa's Kitchen, karaoke is not a gimmicky sideshow for diners to gawk at, but a deeply ingrained part of a culture that values the ability to carry a tune. It's put to good use at this tiny restaurant that also serves some commendable Filipino cooking.
On a recent episode of Diners, Drive-ins and Dives, viewer picks for the "Top 10 Burgers of All Time" were revealed.
It's that time again, that magical time of year when we dedicate an entire night to the act of stuffing ourselves silly on sugar and punch at the annual Serious Eats Cookie Swap. We had a whopping 45 cookies this year, including everything from sesame-studded "Chinatown black and whites" to Russian tea cookies to several variations on classic chocolate chip. Click through to see them all!
It's been a banner year in the spirits industry, with incredible new releases flowing fast and furious. After reviewing dozens for this site (and drinking even more beyond that), it's always difficult for me to choose favorites. Still, you're wondering what to seek out to tuck under the Christmas tree or order online as a gift to yourself, so I might as well try. Here are my top spirits of the year.
Secrets of mushroom hunters, a memoir about opening a cafe in Rwanda, a revealing new cookbook, and more!
If you've ever had bibimbap, the red sauce on the side is mainly comprised of gochujang, a fermented Korean chili paste. It's a great ingredient for marinades that need a little heat or in stir-fried dishes. Today, I'm using it in a salad dressing for a light salad of greens, vegetables, and chicken poached in sake.