Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
Flushing's Canton Gourmet serves fried chicken and fried rice that, bite for bite, is one of the tastiest meals in the neighborhood.
Italian import L'Albero dei Gelati may best be known for its ice cream, but it's really a full-service cheese and sweets shop, and if you're getting some of their excellent gelato, an order of cake shouldn't come too far behind.
Taverna Kyclades is the easier-to-get-into Rao's of Astoria's Greek restaurant scene. You'll find some good grilled fish there, but the real draw is the clubby community that leads to two hour waits for a table on peak nights. Fortunately, if you're looking for good traditional Greek, Kyclades is far from your only option.
I've been thinking—what should sprinkles taste like? And how can we make them taste that way?
When the Cleveland opened in Cleveland Place in Soho last year, it didn't set out to reinvent the wheel. Its latest chef, Max Sussman, keeps that mission intact, but with some exciting ambitions. That means there's trout roe in your cabbage salad and a whole eggplant as a main course. Those and more must-order dishes after the jump.
This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.)
If you had a regional food exchange with someone, what made-in-NYC things would you send them? And what would you want in return?
Sometimes the simplest deli sandwiches are the best. The trick? Stick to what that deli does best. At Leo's Latticini in Corona, one of the neighborhood's last bastions of Italian American food culture, that means great fresh mozzarella.
Brooklyn favorite Battersby has been drawing long waits since it opened two years ago. Here are some more spots for good eating in the neigborhood—or good drinking while you wait out your table.
Forest Hills, the sleepy Queens neighborhood where I grew up, isn't considered a must-eat food destination. But what it lacks in a flashy restaurant scene it makes up for with some great businesses that have stood the test of time. There's certainly enough in the neighborhood to warrant a day of eating around; here's where you should go.
The endangered New York black and white cookie has a new champion.
All good things come at a price, and for Il Buco Alimenti e Vineria, that means potential for a long wait at dinner. Where should you go if you can't wait out your meal? The neighborhood is full of Italian alternatives.
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
Growing up, I always thought coffee cake was named as such because you needed a swig of milky coffee to choke its dry crumbs down. Had I tried Sugar Sweet Sunshine's version earlier, perhaps I would have thought otherwise.
As the weather starts to warm there should be one thing on your mind: Italian ices.
My Astoria, Queens apartment, which I've called home for nearly four years, is not what I'd call my dream house. The floor has a pretty severe slant and some hideous gray carpet. Hot water comes and goes, and I could do without the '70s accents (hello, linoleum!) and crumbling molding. But it's home sweet home nonetheless, and when I get to cooking, it's all good, because I love my kitchen.
For the uninitiated traveler, finding the best of what Spain's tapas bars have to offer takes some doing. Not so at Seville's popular Bodeguita Romero, where everyone knows you get the pringa.
All'onda in Union Square feels more grown up than most of its surroundings and more lively and spry than its established fine dining neighbors. The Italy-with-dabs-of-Asia menu has some next-level moments of radiance here—but what they add up to is still up in the air.
Greenpoint's Ovenly takes a typical sandy, buttery shortbread cookie and ups the bitterness with ground coffee beans and nuggets of burnt sugar.
We visit the farms and cellars where some of Spain's most famous famous (and expensive) ham is made.
If you've been looking for an actually credible burrito in New York, we can safely say you've now found one.
You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone?
17 years after opening, Balthazar hasn't changed much—not its food, scene, or crowds. So where should you go when a visit is stymied by a long wait? Take a look around you—there's plenty of good food close by.
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...