New York Fall 2008 Restaurant Preview
Showing my UWS bias here: West Branch, Kefi, Shake Shack and Fatty Crab (which is next to West Branch actually). Venturing out of the neighborhood, The John Dory.
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Young & Hungry: Tortas in Morningside Heights
My parents made the same remark when I moved to the UWS for graduate school. They've been eating those words now for four years and counting.
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
I had a bad experience with one when I was like 6. Haven't had one since.
Cook the Book: 'A16 Food + Wine'
A 2002 Riesling from Esk Valley, a New Zealand vineyard. Dry, crisp and refreshing with the most articulate notes of lime, peaches and pineapple I have ever experienced. Perfect on a spring or summer day.
Cook the Book: 'Chocolate Epiphany'
It's very simple. 72% Scharffen-Berger. Pure, unadultered, dark-chocolate bliss.
Cook the Book: 'The Food Life'
I loves me some Fairway. Except on Sunday afternoons. Do not go then.
Whole Foods is fantastic but, along with Zabar's, I've learned only to buy certain things there: namely, things I cannot find elsewhere. The antipasto bar at the one in Columbus Circle is amazing. I'm a Barney Greengrass man when it comes to my smoked fish.
New York's Best Gelato Maker Weighs in on the Strawberry and Vanilla Ice Cream Controversies
Otto's Olive Oil gelato is deliriously wonderful. It's worth going to Otto just for that and the Sardinian Iced Tea.
Everything's Peachy in Georgia Right Now
Can any Serious Eater give a primer on some of these varieties? This Yankee, regrettably, wouldn't know a Lane Luck from a Candy Mac or a Fireprince from a White Lady.
Cook the Book: Grill Every Day
Red, white and blue cobbler (but it always turns out bluish-purple!): raspberries, rainier cherries and blueberries with a biscuit crust.
Responses to Comments by VoraciousMatt
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
@BergenCountyWarren: Table Talk still exists. I see them at my local Market Basket all the time. In all their mini pie tin glory. The last ones I purchased were stale though. :(
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
My dad called them "chemical pies". Take a look at the ingredient list... :(
America's Heroes, Grinders, Subs, and More
If you're ever in Seattle, don't miss out on Tubs Subs: http://www.tubssubs.com/
Young & Hungry: Tortas in Morningside Heights
Thanks Jenn, glad to hear it. I've walked past Rack & Soul, but when I perused the prices it didn't look so cheap - how much did the BBQ set you back? Please let me know if you'd ever like some company on your excursions up here, I definitely qualify as Y&H!
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
@delilah I was scrolling to the bottom to say just that! I stay Uptown, and my boyfriend has a serious thing for the Hubig's chocolate. They're okay occasionally, but they generally make me cringe. I love the fruit ones though, especially apple and lemon. Silly Hostess, pies are from Hubig's!
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
That cutaway photo is horrifying. The "pie" is all pastry and hardly any filling. I can't even comment on the "two-pie" travesty.
The Hostess pies of old weren't made of flaky pastry, it was a hard shell with glaze. And the filling was generous and very good - chocolate and blackberry were my favorites. I seem to remember a pineapple pie too. As many of these things I ate as a child, it's a wonder I remained skinny as a twig.
Hostess Fruit Pie, One Less Thing For Me to Eat Before I Die
Looks like Hostess and Drake's have merged. Drake's had been owned by Borden's for many years but that's the world of corporate mergers. Worse than the players being traded in MLB!
The Hostess product I really miss is Hostess O's donuts. Unlike regular jelly donuts, Hostess O's were shaped like regular donuts, and the jelly went all the way around, inside the ring. And they had a very nice raspberry jelly, too. I haven't seen them since I left California in 1992. Are they still around anywhere?
The best individual fruit pies were made by Table Talk in Massachusetts but they went out of business in the 1980s. They were round and in little pie tins and were like regular pies, only individually sized.
America's Heroes, Grinders, Subs, and More
I'm 37, have lived my whole life in Connecticut, and am adding my support to the fact that grinders are available both hot and cold. You can get cold cold-cut grinders or hot grinders like chicken parm, meatball, or sausage and peppers. Cheese choices are either just provolone or provolone and American. Lettuce and tomato are usually options, as are oil and vinegar. Roasted peppers are pretty standard, too.
America's Heroes, Grinders, Subs, and More
Dressed poboys do not typically include mustard or onions. The lettuce must be shredded and in my opinion, soft butter on the bread prior to mayo. One famous bread producer is Leidenheimer bakery.
Cook the Book: 'A16 Food + Wine'
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ilovewine
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