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Entries tagged with 'Jean Tang'

Cook the Book: General Tso's Fried Tofu Sub

Serious Eats Caroline Russock 5 comments

We've been enamored with Tyler Kord's mad scientist sandwiches at No.7 in the Ace Hotel from the get-go. Daring and totally innovative with plenty of Eastern influence, his subs are just crazy enough to work. Taking a cue from that stalwart of American-Chinese food, his General Tso's Fried Tofu Sub is a best-seller, and coming from a tofu-based sandwich that's really saying something. More

Cook the Book: Chicken Tingas Sandwich

Serious Eats Caroline Russock 3 comments

Piled high with beans, meat, avocado, shredded lettuce, salty cheese, and some sort of spicy sauce-slathered protein, few things are better than a great Mexican sandwich. Whether it's a torta or a cemita, these guys are equal parts quality and quantity. This Chicken Tingas Sandwich from The Big New York Sandwich Book begins with slow simmered chicken braised in chipotle vinegar adobo sweetened with Mexican Coke and juicy summer tomatoes, otherwise known as tingas. More

Peppers and Eggs Sandwich

Serious Eats Caroline Russock Post a comment

Second only to the coldcut heavy Italian sub, Peppers and Eggs is about as Italian-American as you can get, sandwich-wise. This recipe, adapted from Defonte's in Brooklyn for The Big New York Sandwich Book, is a spot-on home adaptation of the deli classic. Sautéed and simmered onions and bell peppers are scrambled with eggs, finished with a hefty handful of mozzarella and piled into a crusty long roll. More

Cook the Book: Piedmontese Roast Beef with Pickled Ramp Aïoli

Serious Eats Caroline Russock 2 comments

When asked for a sandwich-y contribution to The Big New York Sandwich Book, Gramercy Tavern chef Michael Anthony chose one that incorporated classic Gramercy Greenmarket ingredients, a Piedmontese Roast Beef with Pickled Ramp Aïoli served on focaccia. This a sandwich for those who had the good sense to preserve early spring ramps for year-round enjoyment. (And even if you didn't, there are still ways to cheat it.) More

Cook the Book: Salame ala Diavolo

Serious Eats Caroline Russock 3 comments

Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together. More

Cook the Book: 'The Big New York Sandwich Book'

Caroline Russock Closed

With the Serious Eats All-Star Sandwich Festival fast approaching (this weekend!), we couldn't think of a better week to feature The Big New York Sandwich Book, a 99-recipe collection featuring sandwiches from the city's best including a few of our Sandwich Fest vendors. More

A Dumpling Primer in an Unlikely Wrapper

New York Ed Levine Post a comment

In recent years the New York Daily News' food coverage has rarely made me hungry. I say that as someone who wrote the Eats column there for a few years in the mid nineties, and someone who used to really... More

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