From moist, spice-scented German gingerbread to elegant French macarons to homely-but-tasty Italian biscotti and more, it's a good year for cookies in the city. And Christmas isn't over yet, so get them while you can.
'Sullivan Street Bakery' on Serious Eats
From traditional yule logs to Old World sweet breads, New York's bakeries are here for you when you can't bake for yourself. Here are six seasonal centerpiece desserts that not only taste great, but let you strut your pro-entertainer stuff.
This shiny, chewy cookie delivers a unique deep, dark chocolate flavor without any flour to get in the way.
Life is sweet when an old favorite food spot can still surprise you with exciting new menu items. Sullivan Street Bakery, you have our attention yet again.
Here are ten breads—lean and nutty as well as rich and sweet—perfect for holiday tables, all from some of New York's best bakers.
Simple is key here. Bread, cheese, meat, pickles. That's the Prosciutto Sandwich ($11) at the relatively new outpost of Sullivan Street Bakery in Chelsea—simple but really top-notch ingredients.
While some may scoff at the idea of topping pizza with broccoli's albino cousin, when roasted up in the Sullivan Street Bakery ovens, the tiny white crowns are transformed into crunchy, toasty caramelized bits atop creamy, tender stalks. This is one pizza that has the power to convert.
Lance Roberts is known around Slice for his pizza pilgrimages. On his most recent tear through NYC, the LA Slice'r tackled the most epic pizza tourism itinerary to date, clocking 40 slices from NYC pizzerias in just three days. Here's how he did it.
Easy home-made pizza with Jim Lahey of Co. All you need is a pizza stone and a broiler.
The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust.
Talk about crust. That's the first thing you notice about Sullivan Street Bakery's breads. Here's bakery founder and owner Jim Lahey: "The crust of bread has to do with how bread is cooked. The crust is something that forms during the cooling process. I like cooking things to their highest expression. I like the contrast of soft and crunchy. I like to taste the by-products of lacto-fermentation in dough. That's what gives a unique flavor to the crust."
We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the Serious Eats All-Star Sandwich Festival from now until the big day. "Wow. That might be the best meatball sandwich I've ever had," said our man Ed when he took a bite of this meatball sub from Best Pizza in Williamsburg. Just look at the thing. Hungry yet? Obvious next question, have you bought your tickets yet?
We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the Serious Eats All-Star Sandwich Festival from now until the big day. SE overlord Ed Levine has a theory that everything tastes better with the light, airy, hand-formed flatbread revelation that is pizza bianca. So, of course, it would be represented at the festival. Joining forces with the serious meats from Salumeria Biellese, it will become our exclusive SE sandwich, never before available to the general public. Hungry yet? Obvious next question, have you bought your tickets yet?
In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages: what's the best baguette in New York? Because for every good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city.
In 2008, we published a guide to the Best Doughnuts in New York—but that was three years ago, and new doughnut shops have popped up all over the city. Where can you find the best doughnuts in New York?Check out our exhaustive guide for the answer.
Make no bones about it, I'm a spuds man. A properly cooked potato—fried, mashed, hashed, souffled, baked, chipped, a pizza topping—is a beautiful thing any time of day: breakfast, lunch, dinner, or snack. New York's chefs are quite accommodating when it comes to indulging my predilection for potatoes. Herewith, some of my favorite places to get my potato fix. What are your favorite spots for potatoes in the city?
I take my football almost as seriously as I take my food. And while this may not be the year for my beloved Giants, I'll still be tuning in to the game this weekend—with plenty of snacks on hand. Here's how I'd cater my dream Super Bowl party: the most snackable ham biscuits in the world, the best Super Bowl hero an eater could ask for, the ideal football-watching pizza, and more.
At Serious Eats: New York, we've been on a hunt for good panettone, and have found a few we like: a tender fruitless version from Eataly and a plump raisin-studded number from Sullivan Street Bakery. But we know from past panettone coverage that the soft sweet loaf is a terribly polarizing foodstuff. Tell us: do you like panettone? »
Editor's note: You may know Kathy YL Chan as our longtime Sugar Rush correspondent. She'll be joining us each week with a more in-depth look at New York sweets to sweeten up your Mondays. Please welcome Kathy! Sullivan Street Bakery's...