Skip the pupusas and go straight for fried yuca with some of the best chicharrones we've had in the Bronx.
In just three years, Smorgasburg has far outgrown its modest origins in the East River State Park. After planting roots in Dumbo, co-founders Eric Demby and Jonathan Butler secured a partnership with Whole Foods, launched Smorasburg in the South Street Seaport, expanded to Washington D.C. and Philadelphia (where they opened a satellite of sister market Brooklyn Flea), and inked a deal to become part of the new Essex Crossing development. What's next for the market? Organizer Eric Demby tells us.
At the Talking Transition tent in Duarte Park, New Yorkers are invited to attend and take part in panel discussions concerning the city's future under a new mayor. In Sunday's talk on food policy in the post-Bloomberg era, activists and scholars weighed the pros and cons of Bloomberg's food legacy and discussed the greater need for community gardens and food security policies.
Just a couple quiet blocks from the bustling Hub, Lucho Barrios is—despite the drawn shades and a building that calls to mind a gentleman's club—bright and welcoming. The Ecuadorian food is a mixed bag, but stick to the fried rice and you'll do fine.
When we last spoke with Bombay Sandwich Co.'s Shiv Puri and Shikha Jain, they had just acquired the space for their first brick and mortar location. Now, after a few minor delays, they're working on the final touches to their Chelsea store at 48 West 27th Street. Puri is happy to report that they'll be open for business on November 18th.
Tamales made with masa, dried, nixtamalized corn meal, are common, but at Seis Vecinos you can get a tamalito de elote—a dough made of fresh corn.
Laban kishk is yogurt like you've never had it before: dried with cracked bulgur wheat, fermented for three to five days, and ground to fine powder between two hands. Hailing from pastoral Lebanon and found throughout the Levant, laban kishk belongs to a larger family of preserved foods grouped under and derivative of the Persian kashk.
Since we last wrote about couscous enthusiasts NYShuk, Ron and Leetal Arazi have been hard at work perfecting their debut line of jarred products for home kitchens.
Not everything impresses at this Greek spot, but spinach pie and zucchini fritters are top-notch.
For decades, Grafton Village Cheese has been producing fantastic hand-crafted cheddar in rural southern Vermont. We stopped by their facilities to learn about the sheep's milk revolution, creating American originals, and why 'cheddaring' is a verb.
At this Albanian restaurant, the focus is squarely trained on the grill.
As New York's flood zones contemplate the danger of another Sandy-style storm, many are asking themselves: are longstanding coastal communities at risk of another massive flood worth redeveloping? For some restaurants, the answer is an unequivocal yes.
In the first days after Hurricane Sandy hit the East Coast, when New York at its most vulnerable since September 11th, the food community showed its true colors, coming together to help in ways that inspired us. One year later, the initial clean up is over. But the spirit behind these relief efforts has endured and, in some cases, evolved to effect lasting social change.
Yesterday, we published part one of our two-part check-in on New York's food industry one year after Hurricane Sandy. We spoke with 21 businesses about their stories, about their struggles, the broken promises made to them, and how they're doing today. Today we return with the second act: tales of community togetherness and resilience, their takeaways from the storm, and a few conclusions of our own.
It's been almost one year since Hurricane Sandy struck the East Coast. During that time we spoke with dozens of food businesses about their struggles after the storm. On the cusp of Sandy's anniversary we checked in to see how they're doing today. Here are their stories.
On Wednsdays through Sundays on an empty lot at Prospect Avenue and 156th Street in Woodstock, you'll find Mama Isbaella's Place, a seasonal, stationary Puerto Rican food truck devoted to pastelillos and alcapurrias.
Don't let the frenzy created by Keizo Shimamoto's ramen burger distract you from Sun Noodle Lab's core mission of spreading the gospel of ramen at Smorgasburg. The stand, as we explored in a previous column, functions as an incubator for aspiring ramen-yas looking to open up their own shop. But in their push to introduce Americans to a greater variety of ramen styles, they're exploring what regional ramen identity means here in New York.
Christo's is best known for their gyros, but their chicken-lemon soup is a hidden gem on the menu.
In this column we've written about the experiences and perspectives of a diverse set of Smorgasburg vendors, some established and others nascent, from a purveyor of new school American-Jewish food to a ramen incubator and an Israeli couple looking to bring real couscous to New York. We've shared their struggles, evolution, and thoughts on why they're participating in the sometimes grueling market. But what about the other side? In July, we spoke with market co-founder Eric Demby about the origins of Smorgasburg and what he looks for in potential vendors.
The vegetarian steam table fare here is pretty bland, but the upside down cake is worth a trip if you're in the area.
While farmer Eric Rozendale doesn't see Rockville's wares at Smorgasburg to be a brand new path, his participation at the market offers a model for farmers looking to both expand their presence and add value to their crops.
I've been fascinated by the look of Delmy Deli & Juice Bar for months, its outdated and unkempt diner appearance a paragon of commercial 149th Street. The Dominican food served there isn't a destination by any means, but you can get a decent breakfast of plantains, salami, eggs, and fried cheese—all for six bucks.
Smorgasburg is home to more than new entrepreneurs starting out their companies; it's also an outlet for business looking to educate a new audience about their food. Here are two of them.
On the southeastern corner of Arthur Avenue and 188th Street, from 3 to 11 p.m. every day, you'll find a corner set up of a coco helado cart and coolers spilling out of a van. The coolers are marked with a simple paper sign, reading "elote y esquites."
My personal "essentials" lists evolve slowly over time based on not only minor refinements in selection or new product availability, but also on my own cooking style. It's impossible for me to tell you that the pots and pans that I use the most will be the same as the pots and pans you'll use the most. But I can tell you this: I cook a lot, and I cook a wide variety of things, and with these pots and pans in my arsenal, I never find myself saying, "man, I wish I just had [insert pan X here]. Nearly every recipe on this site can be cooked in a kitchen equipped with these bad boys, so if you or a loved one has been extra nice this year, listen up!
Despite New Yorkers' collective interest in all things food quality options for recreational cooking classes have long been scant. But in recently several start-ups have arrived on the scene, expanding the scope and depth of cooking classes that go beyond the basics.
Paulie Gee's done plenty of interviews about his rise and he's even answered questions directly from Slice'rs, but he's rarely as candid as he was when he opened up to us about his amazing journey from Corporate IT Guy to Brooklyn Pizza Legend. There's a lot of pizza talk to be sure. So much, in fact, that we'll be running our interview in segments. So keep an eye out for part two next week; in the meantime, here's Paulie on the joys of opening a restaurant, the importance of hiring locally, and why he thinks more people ought to open their own business.
A chat with the Texas Monthly barbecue critic and author of the recently released barbecue opus The Prophets of Smoked Meat: A Journey Through Texas Barbecue.
Last Friday, couscous stars NY Shuk taught a class on how to make hand-rolled couscous. Follow along, try it for yourself, and see if you can go back to the boxed stuff afterward.
I was born in Boston and was raised New York as a kid before going back to live in Boston for another 10 years during and after college. Whenever convenient, I like to consider myself a New Englander. That time is usually in the summer, when the rocky beaches are at their drizzliest and the coastal clam shacks fire up the boilers and fryers.
I still make it a point to make at least one or two New England road trips every summer so that I can get my seafood fix. But even when I can't get up to Yankee-land, I'll do my best to get my fix right at home. You can do it too with these recipes for clam chowder, lobster rolls, blueberry pie, and more.
I have been working on this recipe for longer than any other recipe I've ever worked on. But at long last, I'm pretty darn pleased with the results. Here's how to get the slow-cooked, crisply charred effect of tacos al pastor at home, no rotisserie required.
On Saturdays and Sundays from April to late October, street food and Latin American food lovers of all stripes flock to Red Hook Park's ball fields to savor foods from the legendary Red Hook Food Vendors. Since 1974, vendors have operated on the edges of the park on Clinton and Bay Street. But this year is different. In the words of veteran vendor Marcos Lainez from El Olomega Pupusas, "This is the beginning and it could be the end."
Italians think third-wave coffee is insane; specialty-coffee crazy baristas think Italians are out of date and out of touch. But who's right? We explore both sides of the caffeinated argument.
After suffering extensive damage from Hurricane Sandy, Almondine is back open in Dumbo. Once again we can enjoy Almondine's excellent patisserie and, more importantly, some of the best baguettes in New York.
"A lot of recipes instruct you to heat oil to a certain point (till shimmering, smoking, or just an unspecified 'Heat oil over medium heat') before adding the first ingredient, say onions. Does it matter if you wait for the oil to heat, or could you just as well throw the other ingredients in with the cold oil?"
While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.
Despite significant damage to their own business, cupcake bakers Allison and Matt Robicelli have been working without sleep for days to support South Brooklyn, Staten Island, and other areas devastated by Hurricane Sandy.
Dan Delaney started running a barbecue supper club from his living room in 2011. The 26-year-old entrepreneur taught himself how to cook brisket in an 18-foot smoker he drove from Austin to Jersey and is now opening a brick-and-mortar barbecue restaurant in Brooklyn called BrisketTown.
Last spring, a few friends and I road-tripped to the town of Rigaud, Quebec to shoot a documentary about maple farming. The film we ended up producing, Sucrerie de la Montagne, premiered at the Food Film Festival in New York recently where it won the Audience Choice Award. For those of you who couldn't see it, here's the story in photos.
When I realized Lay's Stax All-American Cheeseburger potato crisps tasted exactly like a regular single McDonald's cheeseburger, I had to go to the nearest McDonald's for a taste test.
The 10th anniversary block party was the biggest yet, but it remains the city's seminal moment in barbecue, well worth it despite the crowds. Check out all the cue glamor shots after the jump.
The chopped liver at Russ and Daughter's is sweeter than most. It gets its sweetness from the onions. Of course all recipes for chopped liver call for sautéed onions to be mixed in with the liver purée, but what distinguishes the onions used at Russ and Daughters is just how very sweet they taste. These are onions that get cooked for a long time, I suspect.
When considering foods eaten out of context—that is, foods eaten in a country or region that they do not originate from—the question of authenticity and what it means to be "authentic" is always a vexing one. Take, for example, Xiao Long Bao—the soup-filled dumplings hailing from Shanghai that have since been popularized throughout the world. Even referring to them as "dumplings" is enough to set off some food scholars who insist that they are distinct from what we traditionally classify as dumplings. The question is, what does it mean to be authentic and more precisely, is it even possible for authenticity to be preserved across the many barriers of language mapping, social custom, and regional tastes?
On an otherwise nondescript stretch of Broadway in Astoria, Muncan is a food haven, a veritable cornucopia of house-cured and -smoked meats. Most famous for its intimidating selection of quality bacon, Muncan has become something of a Queens institution for Eastern European charcuterie.
For all of the city's diversity, the block just south of the Kingsbridge Road station may be the only one in New York where you can find your fufu flour and pho just steps apart. A well-documented but marginal Vietnamese and Cambodian community settled into the surrounding area, giving birth to a culinary scene that briefly captured intrepid New Yorkers' foodie dreams.
While Albanian sit-downs, common over in Belmont, are absent, there a few markets stocked with imported goods. And the European Meat Market is one of the most rewarding.
The Bronx is a borough of hidden treasures, a place where you can find an unadorned street cart selling Jamaican fusion in the shadow of Yankee Stadium and the longest-running kosher deli in the city. So in another sense, Pioneer Supermarket on Allerton Avenue wouldn't normally grab your attention—but it's one of the borough's many culinary surprises.
Held this past Saturday was the Bronx Pipe Smoking Society's 2nd Annual Small Game Dinner—James Bond villain summit meets secret society gone gastro. The event was hosted by culinary character Baron Ambrosia. On the menu? Beaver, porcupine, katydids, possum, and more.
Opened just 3 months ago, Tawa's Nepali Hut is fast becoming famous in the local community.