Pylos, serving modern, upscale Greek cuisine at more-than-fair prices, is a vegetarian's haven.
The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
Luna Rossa is an old-school, no-frills, comfy Italian restaurant: there aren't any innovative dishes to be found, but who needs innovative when the classics are done this well?
Bok choy tastes great raw, like a milder, juicier cousin to raw cabbage. It's excellent combined with the clean, milky flavor of tofu, and a smooth carrot-ginger dressing that ties the two together nicely.
Cafe China is one of the city's better options for updated Sichuan food, as we discovered when we visited last year. In that review, we focused mainly on the restaurant's excellent meat dishes; here we see that the vegetarian dishes are just as good.
After a long, gray winter, signs of spring are finally popping up in New York City, and in restaurants across town, pastry chefs are unveiling lighter, fresher dessert menus. At Beauty & Essex, chef Chris Santos's clubby pawn shop-cum-lounge on Essex Street on the Lower East Side, pastry chef Jaime Sudberg is serving up flavors like lemon and blueberry in four new seasonal desserts.
It's that time of year again, folks: Cinco de Mayo is here. Many of us associate this day with tequila and cheap Mexican beer—and there's absolutely nothing wrong with that—but there comes a point when you've got to put down the bottle and sober up with some spicy eats and then, as a finale, some Latin-inflected desserts. From sugar covered wedding cookies to a beautiful coconut tres leche cake, here are 10 options for your holiday table.
There are some New York restaurants that stand the test of time: places that, no matter what trends storm the city—and then, inevitably, retreat—make excellent food, and stay true to their style no matter what the times dictate. Chennai Garden, the vegetarian Indian restaurant on Manhattan's Curry Hill, is one of those spots.
Here's the thing about baked pasta dishes: they can be unnecessarily heavy. Here's a lighter alternative baked with tomatoes, plenty of tender dark greens, and some creamy feta cheese.
It feels rarer and rarer to find an undiscovered gem in Williamsburg, but Nha Toi is one of those diamonds-in-the-rough.
In a case of rapid New York City restaurant turnover, the space that once was Aliseo Osteria Del Borgo, the Italian spot on Vanderbilt Avenue in Prospect Heights, is now La Mujer Gala, a tapas and small plates restaurant that leans more heavily on true, Spanish-style tapas than on the generic small (but typically expensive) plates offered all over town these days. Though a meal here has some pleasures, the menu needs some work.
When I think "fresh produce", my mind doesn't ordinarily leap to "midtown Manhattan" and certainly not to "Port Authority." Or at least it didn't used to. But now that I've discovered Stile's Farmers Market, a tucked-away wonderland of fresh, dirt-cheap produce, my mental map of New York food has changed.
This Vietnamese-inspired rice noodle salad combines cabbage, tofu and peanuts with a hot-sour-salty-sweet dressing of fish sauce, lime juice, garlic and sugar.
The beloved cafe's Austrian menu is more vegetarian-friendly than ever after a recent expansion.
This Curry Row newcomer offers a slew of tasty, reasonably priced vegetarian and vegan dishes.
This recipe is a great example of a rich, comforting vegetarian dish. Sure, it's loaded with healthy cabbage and its dark green cousin, kale. But it's also topped with cheese and butter. Vegetarian? Yes. Meager? Certainly not.
Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in.
Clinton Hill Pickles traces its lineage back to the 1900s and the Lower East Side's immigrant pickle scene. Its new owner has taken it to her home in Clinton Hill, but the cukes are still all brine-pickled and the tradition is just as strong.
L'Artusi's desserts draw inspiration from Italy, but you won't find any straightforward biscotti or tiramisu here. Rather, pastry chef Sarah Ewald deploys Italian ingredients in limited, but forceful, ways, stirring a slip of vin santo into olive oil cake, sprinkling crushed amaretti cookies over sticky toffee pudding, and flavoring a tart, puckery granita with limoncello.
Leske's is a bakery with a history. Opened in 1961, the bakery's German owners catered to the tastes of their mostly Scandinavian Bay Ridge neighbors by offering traditional Nordic-style pastries such as kringler, bear claws, and kanelbullar. After closing in 2011, Leske's was bought by new owners who reopened the Bay Ridge location and, most recently, opened a second shop on Fifth Avenue in Park Slope. We stopped by the new location to try pastries old and new.
This vegetable soup is full of flavor from the many vegetables used to make it, and is given a kick with hot chili oil, bright lemon zest, and nutty Parmesan cheese.
Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa.
In 1932, Ninth Avenue in Manhattan was something of an outdoor food mall, populated by butchers, fruit and vegetable stands, sweets shops and bakeries. Esposito's Pork Shop, at the corner of Ninth and 38th, has been a bustling neighborhood institution since it opened that year, and today is run by a third generation of Espositos.
NBC's quirky Tina Fey-penned sitcom "30 Rock" may have ended last week, but its lovable title character will live on in a freezer case near you. We got a chance to try the new flavor.
For a restaurant committed to seasonality, winter can be tough. To keep things interesting, Market Table is offering three new seasonally-appropriate desserts: an orange blossom French toast topped with ricotta gelato from nearby Il Laboratorio del Gelato; a light Indian cornmeal pudding flavored with warming spices and topped with vanilla cream and kumquat confit; and a pear and almond galette, filled with almonds and butter-roasted Bosc pears and topped with a vivid red pinwheel of wine-poached pears.
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