Whether you're sticking to the tourist mainstays of midtown or venturing to the far corners of the city, this master guide has everything you need for your New York trip.
A Thanksgiving without dairy and eggs means you miss out on buttery mashed potatoes and custardy pumpkin pie. But skipping out on cream doesn't mean skimping on the comforting, carby dishes Thanksgiving is best for. Actually, it means you get to focus on bolder flavors brimming with spice and explore a spectrum of textures wider than the usual seven kinds of creamy.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
Of all the dishes to hit the Thanksgiving table, none are more polarizing than pecan pie. Some people, like me, love that treacly, gooey filling. Others, not so much. Fortunately we have recipes for each of you.
A great one turns heads. You think you know what pumpkin tastes like until you roast one and make your own purée. You start asking: where's that bomb of familiar, bland spices to cover up canned pumpkin's equally bland, ruddy flavor? But which version will you go for—something classic or a little newfangled?
New York is one great noodle town, but my new favorite bowl comes from a forward-thinking restaurant hugging the eastern border of Chinatown, where some excellent noodles take inspiration from an unlikely source: linguine with clam sauce.
Welcome to Astoria, home of the city's greatest Greek food and shawarma. It's where neighborhood sausage shops and Italian delis are still part of daily life, and where cafes line the streets with games of backgammon and strong mint tea, or tiny cups of even stronger coffee with flaky phyllo pastries. Here's how to eat it all.
Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.
Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: this is the ice cream cake to end all ice cream cakes.
Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.
I'm gonna come out and say it: crisp is better than pie. With more fruit, less work, and more flavor and texture in the buttery-carby layer of good stuff, your choice of fall dessert is an easy one. Here's how it's done.
When travelers to New York ask me where to eat, I send them to Flushing. When locals ask me about a new restaurant I'm excited about, the answer's often there. But let's say you have just one day to take a whirlwind tour of the neighborhood. What do you need to try?
Indian food in New York keeps getting better and better. Need proof? Look to its snacks. Meet chaat, the compulsively delicious South Asian carb salad that represents some of the best of what New York's Indian restaurants have to offer.
At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
I'm having tea with Helen You in her palatial new restaurant, where we're about to cook my favorite dumplings in the world. There may be other kitchens on earth making fat boiled dumplings stuffed with lamb and summer squash, but none make them like Helen's.
Sometimes the happiest cooking is also the easiest, and in the case of beans, taking the easy route can produce something damn delicious.
What does a food editor look for when you pitch an article? What's the etiquette for following up? Those answers and more after the jump.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."
It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here.
Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream.
What's the most cost-effective way to get cream cheese on your bagel? We visited six of the city's top bagel shops and crunched the numbers to find out.
Come summertime, nothing brightens up yogurt like fruit, and frozen yogurt takes well to all kinds. From mango to strawberry to raspberry and Campari, here are five ways to up your frozen yogurt game.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...