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.
Where do you go for a neighborhood full of great Turkish food? South Paterson, NJ, home to a host of stand-out bakeries, restaurants, and markets. Here's an afternoon tour for your first visit.
Hometown Barbecue feels like a well-loved, terribly-kept secret, serving some excellent smoked meat in a massive space on the Red Hook waterfront.
Astoria's Koliba specializes in oversized plates of comfort food. Chief among them: spaetzle with sauerkraut and bacon.
When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why.
Brooklyn ice cream shop, bakery, specialty goods store, and general emporium of twee L'Albero dei Gelati makes pricey but delicious ice cream and sorbet. So it shouldn't come as too great a surprise that their vegan-friendly dairy-free gelato is some of the best New York has to offer.
The East Village's borscht belt takes all comers, old foreigners next to fresh new faces, forming one of the city's most democratic public spaces. And come icy winters, their bowls of chicken soup and plates of potato dumplings satisfy like nothing else. Here's a roster of the old timers that are still standing, with field notes on what to order.
Emmett's, a three-month-old South Village tavern, has everything a local pub could need. There's a cozy room, a surprisingly good wine and beer list, and tastefully eclectic decor that skirts TGI Friday's kitsch. It has two problems: food that is not very good and a long queue of prospective diners who think that it is.
With a menu that's equally suited to cheap, casual meals and big celebratory experiences, Talde's kept a crowd of regulars and newcomers lining up at the door since it opened two years ago. Should you arrive only to find a two hour wait for a table, Park Slope has you covered.
Of all the Burmese specialties at Flushing's Crazy Crab, this salad of shredded young ginger and fried crunchy bits is the most compelling.
30 years after Yuengling ended production of their ice cream, they've brought it back to supermarket shelves. We gave 6 of the flavors a try.
We'll have more about All'Onda, the upscale self-described "modern Venetian" restaurant soon, but first the essentials: get the magical smoked uni bucatini, but don't skip the crudo either.
How do super-spicy, ultra-sour Takis taste to their competitor made by Doritos? We put the brands to the test.
A decade after opening, the crowds still line up for David Chang's Momofuku Noodle Bar. Stuck with a long wait and need an easy-to-get-into, low-key alternatives nearby? Here are some recommendations.
There's a small but noteworthy class of Flushing-based restaurants that have successfully expanded across the East River into Manhattan.
Hunan Manor specializes in the spicy cooking of east-central China with a focus on all manner of smoked, dried, and pickled meats and vegetables. Less than a five minute walk from Grand Central Terminal, it's a restaurant worth missing your Metro North connection for.
If you had any doubt that Xi'an Famous Foods is the Shake Shack of New York's Chinese food scene, let this remove all doubt: the company sends word that they just signed a lease on the Upper East Side at 328 East 78th Street and aim to open for business this summer.
It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck.
For the past few weeks, Bon Appetit has been deep diving into what makes Andrew Tarlow's Brooklyn restaurant group tick.
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...