I'm looking for bars in Brooklyn that serves cheap, authentic tacos. Any favorite spots? Thank you!
I want to get into cooking with offal but am having a hard time finding trustworthy grocery stores or butchers to buy.
The chicken hearts I bought from a grocery store in Chinatown (can't remember which but it was close to the Grand BD stop) turned out to be moldy and Fleisher's in Brooklyn doesn't sell chicken hearts (though they have livers).
Can anyone point me in the right direction? I am looking for any kind of hearts and offal in general. I live in Fort Greene so anything in Brooklyn or Manhattan is convenient.
Food from Laos is a rare find in the U.S., which is one of the reasons chef Jeannie Ongkeo secret Lao dinner menu, the only example of homestyle Lao cuisine in New York, is so popular with Southeast Asian food fans. We spent a night cooking with her; here's the cuisine through her eyes.
After sampling countless sweets from dozens of bakeries, we've found the best buns, egg tarts, and cakes that Manhattan's Chinatown has to offer.
What's it like to work in the Cook's Illustrated test kitchens? We talked to Senior Editor Daniel Souza about how he got the job, how the CI team tests recipes, and what kitchen tools he can't live without.
The Do or Dine chef and new Food Network star took us on a tour of his neighborhood to show off the spots that do Bed-Stuy proud.
Chef Nick Subic of King Noodle shares his Bushwick favorites from slices to breakfast and his favorite dive bar.
Pork cracklings are one of those foods I can't keep in the house, along with potato chips and cereal. Here's another way to eat them: stewed in sauce.
Note: There's another intern in our midst! Chichi Wang has already impressed us with the first installment of her Serious Eats series, The Nasty Bits, and we're expecting a whole lot more. Say hello to Chichi! Name: Chichi Wang Location: New York City Occupation: I eat, I write, I repeat. To make money and get health insurance, I work for a corporation I'd rather not discuss. URL: chalkboardfridge.blogspot.com Guilty pleasures? I don't think there's such a thing. In moderation, all pleasures are by nature good for one's well-being. That being said, I have a huge weakness for fried dough in large quantities--beignets, Chinese cruellers, sopapillas--if it's fried and contains flour, I'm there. Describe your perfect meal. Pounds of live Dungeness...
[Photograph: Chichi Wang] Adapted from The Best Chili Ever by J. Kenji Alt-Lopez. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly...
Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.
"I can't be the only one who grew up with this meal." [Photographs: Nick Kindelsperger] Call it what you will: creamed chipped beef, "Stew On a Shingle," or some other variation of S.O.S. It's all the same and no matter...
Jiaozi, pierogi, ravioli. Nearly every culture offers up its own take on the dumpling. Luckily, here in New York City, it's possible to try as many globe-trotting variations as your heart desires. We've made a list 26 different dumplings worth seeking out.
Restaurants on St. Marks Place come and go, but most share one thing in common: they're all about affordable eating. From Japanese hot dogs to chocolate pudding to great sliders, there's no shortage of cheap eats on this one street alone. To help you get the best bang for your buck, here's our guide to the best eating on (or just off) St. Marks between Cooper Square and Tompkins Square Park.
What makes Vietnamese food special? After an eating tour with Intrepid Travel, it's the fresh herbs and stinky fish sauce that I cannot un-smell. These fragrant elements play an important role in just about every dish in the Vietnamese cuisine canon.
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
This is basically an awesome, tropical crème brûlée that's reminiscent of a pina colada, in tart form.
There are a million international varieties of shaved ice, but Taiwanese-style holds a special place in my heart. While some have fruit toppings, you'll traditionally find sweetened beans, jellies, taro root, and related goodies, tied together with a generous drizzle of brown sugar syrup, and if you're lucky, a hit of oh-so-sweet condensed milk. No wonder I was determined to find New York City's perfect bowl. I pared the list down to 11 spots in Manhattan and Flushing—and found the best shaved ice in New York.
Canto-pop stylin's, chicken crack, and Homer Simpson (the patron saint of takoyaki). Heading to dinner in Chinatown, I spied a paunchy Homer statue holding up a sign for takoyaki. Though unsuccessful in coaxing my boyfriend onto Homer's lap, I...
I've come to crave sour beers like one does the endorphin rush from a hot sauce bottle adorned with skulls and crossbones. So I gathered a group of beer pros together to try out nearly 50 different recently released sour beers. Here are the 20 best bottles we tried.
Is there such a thing as a bad time for a biscuit? We don't think so. So explore their sweet side with these 10 easy recipes.
Far from the French Quarter, in the outer boroughs of New York City, you'll find a coffee shop slinging a different twist on the classic chicory-coffee combination. We crashed the party at Brooklyn's Sweetleaf outpost to get some step-by-step tips on this drink from barista Nikita Flavius-Gottschalk.
The Lower East Side has no shortage of booze-spongey food open late on the cheap. But some bites are better than others, worth a special trip no matter the hour. From hero sandwiches and corner slices to meatballs and steamed crab legs, here are 15 ways to eat well after after dark on the LES.
Cutting a tattooed figure as a judge on "Chopped" and in the neighborhood restaurants he owns and cooks in (last year's Beauty & Essex and the celebrity-studded Stanton Social), Chris Santos is something of a Lower East Side legend. When he's not running two busy kitchens, he's rocking out in the neighborhood, grabbing late night gyros to fuel an '80s dance party or scarfing down tacos at the Essex Street Market. Read on for Chris's greatest hits of the LES.
A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.
This Seoul-based chain is founded by comedian, MC, and former professional wrestler Kang Ho Dong, which may lead you to believe that Kang Ho Dong Baekjeong is something of a gag. But on my visit that couldn't be further from the case.
Until recently, the only way to enjoy owner Denisse "Lina" Chavez's cooking was to eat your picadata while leaning against the narrow store's shelves. Now she has opened up a full restaurant in the former pint-sized Mexicocina space next door. At first glance, the restaurant reads like an basic taqueria, with a menu that mostly lists antojitos and seating for about ten. But take a second look and you'll see that Carnitas El Atoradero is where you go to order the food you never get at your local taqueria. This is the home-style cooking, way beyond the taco, that New York needs.