Serious Eats - seriouseats.com

Don't forget the cold tendon, and the Chinese celery with smoked tofu. Oh, and the sesame noodles. I love 'em extra spicy, which kicks up the numbing, citrusy Szechuan peppercorn quotient to a crazy degree while still keeping the flavors in perfect balance.

I'd advise against straying far from the Sichuan stuff on the menu. Their Chinese-American dishes are average at best and their wonton soup seems deliberately awful: the good wontons are overcooked to mush and the broth tastes a little like dishwater. It's as though they so resent making wonton soup that they want to spite anyone who asks for it. I love it the way I love cold pizza and Funyuns, but I can't really recommend it except as kitsch.

What? One?

Today, I suppose it's Cevabdzinica Stari Most (Old Bridge) in Astoria.

The stir fried chicken with roasted chili and green chili is another fantastic dish amongst the many that have already been listed here. My co-workers and I have ordered from them so much now that the delivery guy says hello to me whenever I see him on the street (which is more often than you would think).

The mini poppy hamantaschen at Moishe's Bake Shop (the one on 2nd ave bet. 6th and 7th) are really great. Very traditional approach, but done well.

You're right, hatless; the singular is hamantasch.

Issac's hamantaschen are made with a light, buttery pastry dough.
i think that's the trick to moist yummy hamentashen that have just the tiniest bit of crunch: buttery pastry dough. hamentashen usually bake longer than a traditional cookie, and all the butter in the dough helps keep it moist, instead of drying out and getting heavy like cookie dough can.

and if the filling looks at all florescent? don't eat it!

I dig Zaro's version of Hammentaschen, they have both lil' and large, and aren't too sweet. They also use good jam, but have been skimping on it the last couple of years. My favorite is the raspberry.. (I know, I know..)