Most of our favorite cheeses have one thing in the common: They tend to have some age. While some cheeses are best eaten the day they're made, others take time. And mold. And the right temperature and humidity. And a bat cave to linger in until they're ready to emerge fully formed. Here's what happens in those caves when the humans aren't watching.
Hot sauce is a $1.3 billion industry in the U.S. alone. Around the world? Priceless. Take our international tour
Since opening in 2008, Caplansky's Deli has almost singlehandedly revived Toronto's Jewish deli scene, largely thanks to owner Zane Caplansky's unique take on smoked meat. But where does Zane go when he's in the mood for something different? Luckily, he was nice enough to share some of his favorite spots in Canada's chief city with us.
In the Jewish deli world, pastrami is king. Except for where it's not. Head north to Canada and you'll find a product called smoked meat. It looks like pastrami, is made similarly to pastrami, and tastes not unlike pastrami. But don't think they're the same thing.
When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys.
Terminal 5 has some great music, but its location on 11th Avenue and 56th Street, seemingly closer to New Jersey than the rest of Manhattan, means plenty of aggravation when looking for a decent bite nearby. But there are some good places to eat in the area; here's where you should go.
Between Rosh Hashanah and now, the Streit's matzo factory on the Lower East Side has been baking 2.5 million pounds of matzo for Passover. Here's how they do it.
For the fifth year running, the Brooklyn Brewery, The Brooklyn Kitchen, Brooklyn Grange, and The Meat Hook held the Meatball Slapdown last night. A dozen mostly Brooklyn-based vendors, including heavyweights like Delaney Barbecue and Mile End, and newcomers like Humboldt & Jackson and Emily, vied for the meatball trophy.
With Passover is less than two weeks away, New York's Jewish population is getting ready to plan another year of seder plates. For The Pickle Guys, that means one thing: horseradish, the meal's all-important reminder of the bitterness of slavery, ground fresh in public view at their Lower East Side storefront.
Sockerbit is home to a dizzying array of Scandinavian sweets and possibly New York's best selection of licorice. Most of the candy sold is smågodis, or "small candy," including licorice, marshmallows, chocolates, hard candies, available in countless combinations of sweet, sour, and salty.
Poland is home to a remarkably vibrant and under appreciated candy culture, and brands like E. Wedel and Wawel are a key part of Poland's national identity. Słodycze Wedel in Greenpoint, home to one of New York's largest Polish communities, is the candy store the neighborhood deserves. Since opening about 15 years ago, Słodycze Wedel has become not just a necessary Polish candy shop, but one of Brooklyn's best candy shops period,
250 people converged upon the Bell House Sunday afternoon to devour meatballs. A lot of meatballs. 50 cooks worked alongside each other to prepare 24 different kinds of meatballs, 7,500 of which were consumed in two hours by the ravenous masses as part of this year's Brooklyn Meatball Takedown.
Candy stores are always special places, and ones that fill a specific niche are endlessly interesting and fun to explore. For those of us who love Asian candy and snacks, look no further than Aji Ichiban.
The five boroughs are dotted with numerous cuisine-unspecific kosher restaurants, serving everything from shawarma to pizza to sushi, all rabbinically approved for Orthodox Jewish consumption. Benjy's Kosher Pizza Dairy Restaurant & Sushi Bar in Flushing is one notable example. According to the restaurant's extended name, a woman I spoke to while having lunch there, and this blog post (picked up by Gothamist), the pizza is the thing to order at Benjy's. And having read that post, there was no way I'd be ordering anything other than the Falafel Pizza.
Like any holiday worth celebrating, Lunar New Year is an opportunity to feast on good food with good company. And when Pok Pok and Xi'an Famous Foods get together to celebrate, good food is pretty much guaranteed.
Since our last High Line guide came out, the popular elevated park and surrounding area have seen some interesting food-related developments. In addition to various restaurant openings in Chelsea and the Meatpacking District, Chelsea Market has seen some interesting new offerings, and vendors have started selling food on the High Line itself. So where should you eat while walking the High Line? With the Meatpacking District on one end and Chelsea on the other, you've got options. Here are our picks.
As one of the city's Asian food meccas, Flushing has no shortage of good food courts. But one of the best receives little attention from Yelp or small food blogs, likely for one simple reason: it's a 25-minute walk from the 7 train on Flushing's Union Street in a Korean supermarket chain called H-Mart. Unless you have a car (it's five minutes from the Whitestone bridge that way), Namoodol, the H-Mart's lunch counter, is a trek, but the Korean barbecue and free tea alone are well worth the trip.
Ayvalık Tost is a popular Turkish sandwich, named for the Aegean resort town, containing some variation of sausage, more sausage, cheese, tomato, pickle, and Ayvalık bread. Luckily, if you ever feel such a craving locally, there's a place in Midtown that can help you out.
There's something uniquely comforting about a big, hefty sandwich, and New York might have the world's greatest supply. But only a few can be described as super-mega-massively-Dagwood-Bumstead-esque comically large, and fewer still that actually taste good beneath their heft. When such a sandwich comes along, we believe it deserves some recognition.
It's no secret that slow-cooking can yield wonderful results with relatively minimal effort; just prepare the meat and let the flavors build for hours. And when you're done, you have something tender, succulent, and flexible for a variety of recipes.
Croissants in Montreal, pubs in London, Indian at Google, and more! Here's a look at everything we ate and drank this week.
While the sandwiches as Melange all generally left a bit to be desired, it's a solid spot for the area, and considering the prices, a reasonably good value, too.
Mayo and a tangy Georgian cheese come on heavy in this open-face sandwich.