Caviar is technically the salted roe of sturgeon, a prehistoric, scale-less fish that ranges in the Northern hemisphere from North America to China. Depending on the species of sturgeon, area of harvest, and treatment of the eggs after harvest, caviar can vary in texture, flavor, and appearance. These days, most of the caviar available in the U.S. comes from farmed fish around the world—the United States, China, and Israel being some of the largest producers. So what does this new market look like, and more importantly, how can you buy it with confidence?
'petrossian' on Serious Eats
From marshmallow apples oozing liquid caramel to decadent red velvet cakes and whisper light coconut cakes to gigantic, golden honey toast, desserts in this city seem to only get better and even more delicious with each passing year. Click through for my picks of the top ten Sugar Rush sweets of the year.
The fruit tarts at Petrossian are among the best in town. They're currently doing apricot versions with exceptionally flaky crusts.
Meet Petrossian's Chocolate Miam ($3.50). Miam as in "miam-miam," the French saying for yummy. You'll hear it most commonly from children, but we'll have to make an exception here.
It's a teardrop-shaped creation, equal parts milk chocolate mousse and pistachio mousse.
For all you canelé fans out there—put Petrossian on your list of go-to places. In addition to Balthazar, and Les Canelés de Céline, this upscale French caviar house bakes fresh canelés on a daily basis.
At Petrossian, the best part of this Apple Turnover ($3.75) is the crust. Neat little crimps, crisp to the bite, line the edges; it's a perfect triangle fold dusted in sugar and puffiest at the center.
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.
Yesterday, we checked out our the best bakeries in New York City for cakes, cookies, and more; this morning, it's all about the pastries. While you'll find croissants in just about any bakery, good croissants, tender and flaky and buttery, are much harder to find, as are almond croissants and pain au chocolat. But you'll find some excellent ones in these New York bakeries, along with tarts and caneles and palmiers and much more.
We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie! Today, our Top 10 Desserts of 2010.
[Photo: Kathy YL Chan] The sweets at Petrossian—cakes, pastries, cookies—blow me away time after time. There are only few New York bakeries that never fail to impress, and this is one them. But it's rarely the first place that...
Oatmeal from Prime Meats. Not quite the best in New York, but tasty just the same. [Photograph: Robyn Lee] There are two kinds of people: Those who understand why one would order oatmeal from a restaurant, and those who...
[Photo: Kathy Chan] The danishes at Petrossian are so perfect and petite, I could have easily mistaken their origin as a Japanese bakery. Buttery though light, the pastry is filled deep with house blackberry preserves (chunky with whole berries)...
In the latest installment of our Chocolate Chip Cookie Championship, we taste around the middle of Manhattan. And our winner may shock you.
[Photograph: Kathy YL Chan] Petrossian's croissants are quickly moving up my list of favorite croissants in New York City. The plain croissants are wonderful, but later in the morning I often crave something a notch sweeter and a bit...