These "pumpkin" rice dumplings don't have much real pumpkin flavor, but they're great little desserts stuffed with molten black sesame paste, a fitting end to a meal of dumplings at this tiny basement stall.
On Fridays and Saturdays, Hot Kitchen's hot pot tables are in high enough demand that you may want to make a reservation. Weeknights are easier to score. Here's a look at what you can expect.
We tried not to write about Noodle Village once again, but hey, sometimes you have to give Chinatown's best wonton soup slinger its due. But this time we're not talking about wontons or soup, but rather noodles with a sweet meat sauce poetically called Pork in Hot Spicy Sauce Lo Mein.
The food at Kokum represents a "culinary tour through the southern coast of India," inspired, among others, by the cuisines of Andhra Pradesh, Tamil Nadu, Karnataka, and—especially rare in New York—seafood-heavy Kerala. New York's Indian cuisine still skews towards the rich (heavy in unskilled hands) cooking of the country's northern regions, which makes the purely southern Kokum one of Manhattan's most distinctive Indian restaurants. A meal there is a journey well worth taking, even if the food doesn't always succeed.
This cinnamon bun thinks it's a croissant.
Japanese import Ootoya specializes in teishoku, set meals of meat or fish with sides like rice and steamed egg custards, but you need to start your meal somewhere, and the Homemade Tofu Salad with Special Bonito Flakes ($12) is a fine way to do so.
When we last saw chef Peter Beck, he was developing the menu at Benares near Times Square, where the casual restaurant hit upscale notes with a mixed seafood stew and some refined takes on chaat. He's now at Pippali, a Murray Hill Indian spot that runs in a similar vein. That includes a particularly fancy version of a Maharashtran street snack, a sandwich best shared as a starter.
If you're a fan of Union Square Greenmarket vendor Tamarack Hollow Farm's pasture-raised bacon and organic produce, now's the time to lend a helping hand. The farm is raising money to move to higher ground, out of a flood plain that's seen three major and costly floods in the last three years.
Nubbins —the meaty odds and ends leftover from larger cuts —aren't just a good deal —they're an improvement on the original product.
Fung Tu is crossing seasonal American cooking with traditional Chinese cuisine. We're reserving judgment until the restaurant builds up its sea legs, but the menu has some intriguing interpretations of Chinese food to offer.
When it comes to eating with family, you want a place that's reliable, reasonably affordable, and low on hassle. There's plenty to worry about before a big holiday. Where to eat dinner on the nights before or after shouldn't be one of them. To that end, here are some solid restaurant options good for eating out with the folks.
Sometimes you gotta have your coconut chicken soups or char kway teow or crackly oyster omelet, and when the craving strikes, Curry Leaves is there for you. But the real star of a meal there is the vegetables.
We're fielding any and all of your NYC restaurant questions. Email firstname.lastname@example.org with the subject line Ask the Critic to submit!
Sorriso Pork Store is an Italian deli in Astoria with a reputation for good sandwiches, great deli products, and some of the friendliest counter staff you'll find anywhere. It deserves that rep on all fronts.
Here are ten of my favorite recipes for ice cream in sweater weather, a mix of creamy ice creams, punchy sherbets, and sorbets that preserve the full fresh flavor of the fruit that goes into them. Serve them as palate cleansers before dessert, scooped onto your favorite cake, or just treat them as your daily allotment of Vitamin C.
The French pastries at Cannelle Patisserie in Jackson Heights aren't all created equal. The Choux pastries are excellent, the short pastry is generally commendable, the croissants skippable. Somewhere between those first two categories, just below the beautiful St. Honoré cream puff and right above their elegant pear tart, is this Gateau Breton.
Vegetarian Dim Sum House specializes in fake meat, which might be an instant turn-off for some, but fine seitan and tofu cookery is a tradition that stretches back centuries in China, and with the right chef and the right dish, it really can be a beautiful thing. For a centerpiece dish you'll have to order off menu for a platter of mock beef in brown sauce baked inside a whole kabocha squash.
Odessa's bar closed this summer but their diner is alive and kicking. Their eastern European food is by and large weak—bland pierogi, limp potato pancakes, unremarkable kielbasa—but their Blintzes ($7) are clear winners.
As you start plotting out your Hanukkah menus and thinking about what you're serving besides brisket and latkes, as you eye that latke-essential matzo meal in the corner of your pantry, I want you to consider making matzo balls as well. And while you're at it, get creative with them. Here are three ways to do so.
The texture of Coco's shaved ice is brutally coarse—much more like an American snow cone—but it nails the proper flavor, which is more than you can say for plenty other Malaysian shaved ice in the city.
The open patio seating and brunch-friendly vibe of Cafe Mogador make it a perennially popular St. Marks restaurant, but for me there's one real pull: the tagines.
Ricotta gelato is a blank canvas for added flavors and a friend to any pie. Plus it's a no-cook recipe that can go from raw ingredients to freshly churned ice cream in under 45 minutes.
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...