Serious Eats - seriouseats.com

Sorriso's sandwiches can be hit-or-miss and they are almost always underdressed. I recommend the Goodfellas if the Focaccia looks fresh, and the California Turkey Club with extra sauce. Also, anything with Spicy Capicolla.

Oh my god! I am in tears! I know there is little comfort for such devastation. Dumpling seemed like such a sweetie; he will be deeply missed by us all!

I work in Long Island City and have been wanting to check out Little Oven for some time. Your article inspired me, so I went today but alas, there was not cherry blossom gateau. The salesgirl told me that I had to preorder, which seemed wrong. I did try their macarons though- yum!

@Adam Kuban
Thanks for the tip. My wife and I enjoyed two double meats w/ cheese last night, and they were glorious. The fries and onion strings were pretty awesome too.

Most of my favorites have already been mentioned but here are a few more to add to the list: Taverna Kyclades for amazingly fresh seafood, Watawa for the best sushi in Astoria, Sal, Kris and Charlie's the Sandwich King for awesome heroes, Little Morocco for an award-winning merguez sausage sandwich, Ornella for the Imbustata....oh, I could just go on and on!!!

I often watch this video of a pug puppy named Sausage Biscuit- he's almost as delicious as his namesake!
http://www.youtube.com/watch?v=Tktn7f2U61I

I lived in Maryland for awhile and I have to agree with PrettyNicola- very strange, and unappetizing photo!

I haven't experienced any noticeable difference in terms of dryness/texture, but I have found that fried turkey has a blander, almost sweet taste. I prefer the herby flavor of roasted turkey.

I find that the Trader Joe's Dijon mustard has a nice, sharp bite to it that I love- Maille and Grey Poupon seem tame and buttery in comparison.

You should go to Tortilleria Nixtamal in Corona, and make sure to get some yummy carnitas!

Actually, your initial info was not too far off. I know Jeffrey Steingarten, in his book, did a taste test of Wagyu beef, rare vs. medium rare, and he said the medium rare won hands down because the fat had been heat juuuuuust enough to make it melt in your mouth and give the meat flavor. If you only sear the meat, the fat won't get to that point...

I just made this last night, and used pickling spices in the braise ( a mix of whole pieces of cinnamon, allspice, pepper, mustard seed, bay leaf, etc.), and it worked perfectly!