'New York' on Serious Eats

The Better Fruitcake: Baking Stollen at NYC's Bien Cuit Bakery

"It's like a yeasted fruitcake with all of the good stuff and none of the bad," says baker Zachary Golper of his best-in-class stollen. It's a dense, buttery loaf perfumed with citrus zest, orange blossom, and rum. The crumb is stuffed with a delicate almond cream, and the whole thing is "baptized" after baking in a bath of clarified butter, then finished with powdered sugar as fluffy as the season's first snowfall. More

Coconut, Spice, and Everything Nice: 
Learning Old-School Sri Lankan Cooking on Staten Island

The dining room of Staten Island's New Asha is all styrofoam and steam tables. But when you step into the back kitchen, it's a wholly different world. Bamboo steamers gurgle over pots of boiling water and jars of homemade spice blends line the walls. A hand-powered drill and a machete are on hand to transform hirsute whole coconuts into snowy white mounds of freshly ground flesh. More

NYC's Best Restaurants to Stay for Dessert

New York is home to many great restaurants. But how many of them offer truly great desserts? I'm not talking about having one beloved signature item that's been on the menu for years. I'm talking about places that offer ever-changing, reliably delicious desserts that are worth staying around after your meal. More

How the New York City Meatball Helped Build Italian-American Cuisine

The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began. More

New York's Best Bagel Comes From a Department Store

We've been closely—nay, obsessively—following the state of the bagel in New York these days, and we'll just come out and say it: Fred's cafe at Barney's makes bagels that are just as good, if not better, than any of the city's other contenders for Top Bagel. Here's how they're made. More

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