The chicken sandwich ($10.50) is a solid lunch that's just as filing as it is healthy (minus the side of salty, delicious hand cut fries). Grilled chicken basted with basil pesto is layered with roasted peppers, romaine hearts, and roasted garlic. More

OMilk's latest flavor: coffee milk (only available via delivery for now). It starts with a super-strong batch of cold brew extract, which gets a pour of their fresh almond milk and a touch of raw agave nectar swirled in. It's one part coffee to three parts milk, so it's strong enough to drink on its own though you could always up the caffeine by pouring it over a fresh-brewed cup (yes, coffee on coffee). More

Upon opening the to-go box at Serious Eats HQ we quickly realized that were in over our heads. These are tots for the most extreme late-night indulgences, preferably when you're more than a few drinks ahead of yourself. How to describe this thing? For starters, it's an enormous amount of food. We were struck by how heavy it was, so we decided to weigh it. It's One pound, four ounces. That's right, folks. That means that for each dollar you pay, you're getting 3.33 ounces of greasy, meaty, potato tot love—not too shabby. More

View Slideshow

This weekend, the Dekalb Market reopened its doors after being closed for the winter months. Many of our favorite vendors from last year like Robicelli's, Cuzin's Duzin and Joe the Art of Coffee were back. But this season they are joined by few new vendors as well as Dekalb Farm, an agricultural-educational space. Besides eating and shopping at Dekalb Market, they plan to have weekly dance parties, monthly movie nights and private supper clubs. Check out the slideshow for scenes from opening day. More

Cutting a tattooed figure as a judge on "Chopped" and in the neighborhood restaurants he owns and cooks in (last year's Beauty & Essex and the celebrity-studded Stanton Social), Chris Santos is something of a Lower East Side legend. When he's not running two busy kitchens, he's rocking out in the neighborhood, grabbing late night gyros to fuel an '80s dance party or scarfing down tacos at the Essex Street Market. Read on for Chris's greatest hits of the LES. More

View Slideshow

We've always been big fans of husband-and-wife chef duo Alex Raij and Eder Montero of Txikito and El Quinto Pino, the Basque-style tapas restaurants in Chelsea. (Txikito was a favorite after-work destination when SEHQ was just a couple blocks away.) Now they're spending more time in Brooklyn at La Vara, their newest Spanish restaurant, which explores the Moorish and Jewish flavors of Spain. More

The Ukrainian Meatball Hero is one of the four signature sandwiches at Veselka, and for good reason. That's not a classic baguette you're looking at—it's challah (for real!) rolled into the shape of a baguette, then baked and split open. The soft, eggy loaf is topped with four sizable meatballs, a scattering of sauerkraut and, the final touch, a generous ladle of mushroom gravy. More

I don't get to picnic much, but I do enjoy planning them. My hypothetical menus are simple ones: some wine, some salads, and some easygoing sandwiches. Such as, for example, the Spicy Capocollo ($10.50) from Nolita's Bread. It plays a simple tune: slightly spicy salumi, scamorza, roasted red peppers, arugula, and a crusty white loaf. It tastes exactly like you expect, and I mean that in a good way. More

View Slideshow

We checked out last night's second annual Tasting Brooklyn at the Dumbo Loft, thrown by Brooklyn Exposed. Click the slideshow to see some serious Brooklyn-based bites. More

Get Recipe

Most of the time poutine is annoyingly gluten-filled. You wouldn't think so since it's just fries, gravy, and cheese curds. But there are usually one or two gluten culprits at play; either the gravy contains wheat flour or the fries are made in fryers shared with gluten-containing foods. Sometimes it's both. So I set about to make my own. More

The vegetarian alternative to the house burger at Apartment 138 is one of the tastiest and most creative non-meat burgers I've encountered. More

Known mainly for their classic subs, Park Slope's Zito's Sandwich Shoppe also fries up some mighty tasty arancini ($5). Zito's lists Sicilian rice ball as a side dish, but these huge versions pack a carb-loaded punch. More

I love me a good breakfast sandwich—especially when it's a block from my place. The ham and gruyere breakfast sandwich ($12) at 606 R&D in Prospect Heights is priced as you'd expect on a brunch menu, rather than a breakfast one, but it's available seven days a week. More

You've already seen our New York editors' neighborhood guides, in which the SE staff—Ed, Carey, Erin, and more—chat about their favorite places to eat in their own neighborhoods. But we're branching out to other food personalities. We've heard Tom Colicchio on the West Village; Eric Ripert on Midtown West; now here's Top Chef contestant and chef-owner Dale Talde on downtown Brooklyn and Boerum Hill. More

Well before I started writing this column, Song's Family Food has been my pit stop before heading back to the city. More

Bibimbap and Reubens from one deli? That you have to walk through an office building, past a doorman to find? It's a little confusing, but something of a Korean deli speakeasy, and just a five-minute walk from SEHQ. More

View Slideshow

"I wanted to fill my menu with things I love to eat," says Dale Talde of the restaurant with his name on the door, which opened in Park Slope last Sunday. ("Is that selfish?") In Top Chef star Talde's case, that means a menu with broad-reaching Asian influences—from Thai to Vietnamese to Japanese and Filipino—but with often American sensibilities: brisket nods to Texas, "pretzel dumplings" to New York; an iceberg wedge salad isn't likely to be found anywhere in Asia. Take a look at some of the chef's favorite dishes. More

View Slideshow

January is Vegetable Month on Serious Eats: New York, and every day we've been profiling a different vegetable dish in the city. But there are some veggies we love so much that it's tough to choose just a few. Chief among them? Brussels sprouts. Here are 12 of our favorite sprouts dishes in the city. More

View Slideshow

Shojin-ryori, the predecessor to kaiseki cuisine devised centuries ago by Buddhist monks (and the basis for the food served at Kajitsu) has been a purely vegan cuisine from its outset. There are no wizard-like attempts to transform vegetables into meat-like products, no culinary mimicry, rather It's a cuisine that celebrates vegetables in all of their diverse glory. Kajitsu practices this tradition exceptionally well. More

This sandwich popped out on the lunchtime menu at Brucie in Cobble Hill. Fried scallops? We don't eat enough of those on a sandwich. More

View Slideshow

We didn't purposely move into our offices in the Chinatown/Little Italy neighborhood last year to be closer to Torrisi Italian Specialties, but it sure worked in our favor. Torrisi's little sib Parm opened next door last November by the same two classically trained Italian-American chefs Rich Torrisi and Mario Carbone, who are elevating comfort-foody dishes with sophisticated cooking techniques (does anyone in Little Italy use a CVap oven to make pork chop pizzaiola?). They've got a whole selection of nightly specials, from Italian Thanksgiving on Thursdays to Chinese on Sundays. Check 'em all out. More

At the Upper East Side location of Shake Shack, the featured frozen custard topping this month is brown sugar-roasted pineapple. It's as good as it sounds, the sweet and deep flavor of brown sugar completely infused into chopped pineapple. More

All over the Serious Eats sites, we've been chatting with all our lovely columnists, helping you get to know the folks behind the articles you read every day. Here's Donny Tsang, who takes "Behind the Scenes" photos at bakeries, dim sum parlors, food trucks, and more. More

At the recently opened La Churreria in Nolita, the $6 combo buys five churros and a warming cup of thick, glossy hot chocolate. More