Zucker Bakery is making Thanksgiving/Hanukkah mash-up doughnuts with flavors like turkey gravy and sweet potato and marshmallow. So are they any good?
Christine Chung hasn't written a post yet.
The host of My Grandmother's Ravioli shares his neighborhood favorites.
With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over.
While the wontons weren't the most exciting part--whole tiny shrimp in a thin wrapper--the crispy fish skin was a revelation: not really fishy as much as salty and crunchy, almost like a fish crouton.
This week on Ask the Critic: Bars to drink at, not just quietly sip expensive cocktails.
Chris Cipollone was lured to Midtown East six years ago when he found himself a rent-stabilized apartment. The food options around him? Not so much. But the chef of the recently-opened Piora in the West Village says the neighborhood is constantly changing. Here are his favorite eats for Midtown East.
When Liddabit Sweets opened their new bricks and mortar store in Chelsea Market three weeks ago they also debuted a few new products, including a Chocolate Chip Toffee Cookie.
When Yuji Haraguchi first started serving his wildly creative ramen omakase at the Whole Foods Bowery back in March, it was supposed to be a two-month stint. Fast-forward to present, and Haraguchi is still going strong in the same tiny kitchen, serving a constantly-changing seven-course, seafood-centric tasting menu to a lucky handful of diners (six, to be exact) five nights a week. Here's a look at what goes on behind the scenes.
Though sushi, tempura, and teriyaki are well known Japanese dishes, one trip through Nishiki Market reveals just how much Japanese cuisine remains unfamiliar in much of the United States. Known as "Kyoto's Kitchen," this vibrant market features 126 vendors along its fifteen-foot-wide walkway, selling everything from dried fish and fresh produce to tea and knives. See some of our favorite sites in the slideshow!
Here's a short list of some of the tricks I find most useful in the kitchen. If you have more tips, please leave them in the comments!
Mayhem & Stout has been operating at food markets and festivals for a while now, but they recently opened a small brick and mortar shop of their own in Murray Hill. Their sandwich menu allows you to mix and match their various braised meats, sauces, and add-ons, such as lamb shoulder with kale and potato chips.
I'm still not entirely sure what rockets a restaurant to popularity; but whatever that Factor X is, Estela has it in spades.
Cafe Boulud's sommelier shares his favorite neighborhood spots in Downtown Brooklyn and beyond.
Although Malaysian food is gaining a growing foothold in New York, Mamak, which launched back in April, is one of the first to bring rendang to the city's street food scene.
Bar Corvo's pasta dishes are excellent vegetarian fare. It's a restaurant that—were it still the late '90s—I'd say was worth crossing the East River for.
The shiny new midtown branch of Ipuddo may be garnering the most recent ramen attention, but it's not the only Japanese import worth talking about. In fact, there are a lot of similarities between the two. Both serve Hakata-style ramen characterized by pork-based tonkotsu broth and thin firm noodles. Also like Ipuddo, you'll get the shouted welcome upon entrance. Unlike Ipuddo, you probably won't have to wait in line for the privilege.
What are our top breakfasts in New York? Bagels, egg and cheese, and pastries right this way.
The West Village is one of New York's more receptive neighborhoods to lingering breakfasts, from busy coffee shops to lazy cafes, no shortage of all-day bistros and a wealth of bakeries. So where do we go to start the day while we're there? That depends on the mood: doughnut or croissant, French scrambled eggs or Cuban heuvos rancheros?
In addition to the typical corn-based Salvadoran griddle cakes, this pupusa star is doing some incredible things with plantains.
We've now interviewed around 100 of New York's most prominent chefs and shakers, and sometimes the depth of our conversation even surprises us. This week we share a collection of the answers to a question we ask outside of what we've printed before: "What has cooking taught you about yourself that you've had to overcome?"
Ten years after opening, A Salt & Battery remains New York's best fish and chip shop.
Try as we might, we don't get to writing about everything we've eaten in this great city. Or maybe we have written about a dish, but it's so good we can't stop thinking about it. You know when you tell your friend that they just have to go to a restaurant and try something? That's this post.
The Flatiron District, named after its iconic wedge-shaped building, is always bustling, especially around lunch. But finding an especially good one in this busy office neighborhood can be more of a challenge than you'd think. With that in mind, we've compiled 14 of our favorite lunches in the area: budget-friendly sandwiches, filling noodle bowls, and some nicer sitdowns.
Chef Lisa Giffen is working on taking Maison Premiere's fish-heavy menu to the next level, adding some rich meat dishes and some fun plays on French flavors. We chatted about how she's adapted from being just another cook to running her own kitchen.