Lauren ShockeyNorth End Grill puts out a fine lemon meringue pieToday is National Pie Day, woot woot. While Fork in the Road believes that this holiday should really coincide with the other Pi Day (March 14), any day that celebrates the bounty of baked, filled pastries is still pretty damn a ... More >>
Robert SietsemaShake Shack's Chicago-style hot dog Mark L. Asks: I've been craving a Chicago-style hot dog. Who makes the best one in New York? Dear Mark: Having spent several years living in Chicago, I can appreciate your love of the Chicago-style hot dog, which differs from the classic Ne ... More >>
A new spot evokes the Jewish resort hotels of the past
Yuhi FujinagaFilled with savory ham, chicken, beef, veal, or vegetables -- and often made creamy with a healthy helping of bechamel -- croquetas have long been a popular plate, whether served on the Iberian peninsula or as far away as Indonesia. At Bar Basque (839 6th Avenue), Chef Yuhi Fuj ... More >>
KjundstormA few slivers of this will set you back a couple of paychecks.A few months ago we brought news of the white truffle occupation of Manhattan. Well, now white's on the decline and black truffles are making their way into your macaroni and cheese. Only this time, everyone seems to be jumpi ... More >>
We promise you they're not from the canal
Andy Ciordia/FlickrExpect fish, fish, fish, and more fish. Christmas is a-coming, and while the kiddies might be all excited about Santa Claus's visit, the more food-focused will be looking forward to the Feast of the Seven Fishes, one of the most gluttonous culinary traditions of the season. ... More >>
A five-borough tour of winter warm-up meals
Parm isn't the only spiffy newcomer to offer gigantic, tasty Italian subs. Zito's Sandwich Shoppe opened early this fall in Park Slope, serving up a menu of 13 different sandwiches like chicken parm, eight-hour slow-cooked pork bracciole, potato and egg, and panelle, plus sides like olives, arancini ... More >>
20th Century Fox via Grub StreetI recognize most of the characters, but who's the bald guy? The end-times for Foodism are near, my friends. This Sunday, Marge Simpson turns into a food blogger, as reported in an extensive Grub Street interview with Simpsons executive producer Matt Selman. To ... More >>
Lou MannaSD26 gets a fungus. Smell that earthy, funky aroma? It's white truffle season once again. Last year Josh Capon's white-truffle-laden burger at B&B was a huge hit, and it's back on the menu this year. The flavor bomb features robiola cheese, truffle oil, and a hand-shaved pile of whi ... More >>
Giulio Adriani's Forcella is undeniably hot right now. The big draw? Its ingenious montanara, a pizza that's deep-fried and then baked in the restaurant's 1,000-degree oven. Adriani honed his skills in Napoli, then made a name for himself at the West Village's Olio Pizza e Piu before opening his cur ... More >>
Smooth sailing.For all his lack of finesse and subtlety, either when it comes to dressing, coiffing himself, or simply addressing his many fans, it appears that Guy Fieri very smoothly pulled one over all of us at this weekend's NYC Wine & Food Festival.
Bear's head mushrooms look more like polar bears than brown or black bears. With all the rain and general dampness, It's been the best year in memory for hunting wild mushrooms upstate and in the fungus-friendly areas of New England. Not only are the varieties more profuse, but the specime ... More >>
Hello! My name is Bob, and I'm a chocoholic.
Rebecca Marx Because this is the very last Fat Pants Friday installment I'll ever write (not counting, of course, this morning's regurgitation of my all-time favorites), I spent a fair amount of time trying to decide how to best consume my last professionally-mandated serving of simple carboh ... More >>
Lauren ShockeyCalling all chocoholicsIf you're going to spend $10 on a chocolate bar, it had better be a damn good one. Or so you'd hope. But what do you do when the market becomes flooded with overpriced chocolate bars? How can you know how to best blow your weekly paycheck on cacao? Wel ... More >>
photo by Michael TulipanLe Comptoir's French Toast Crème Brûlée Don't you love having dessert for breakfast? At Le Comptoir, in Williamsburg, chef-owner Sebastien Chamaret has been serving his French Toast Crème Brûlée since he opened the restaurant last year. He shares his recipe for t ... More >>
The rustic loaves at Balthazar are cradled in a birch branch. As Pablo Neruda says: "The best poet is the man who delivers our daily bread: the local baker." And indeed he was right. Little gives as much pleasure as a freshly baked loaf, and here are the 10 that please us most. Note that th ... More >>
Lauren ShockeyFight night!!! When coming up with this week's Battle of the Dishes, we thought, let's take this battle beyond the same old taste-taste and make it a bona fide battle. As in, let's FIGHT. It was Breaking Bread Week here at Fork in the Road, so obviously what better tool for jo ... More >>
Kesté PizzeriaBuon giorno, midtown.Save for the closure of Motorino's Williamsburg location, it's been a quiet summer on the Neapolitan pizza front. But no longer: this fall, Kesté owner Roberto Caporuscio will partner with Antonio Starita, the owner of Naples' 110-year-old Pizz ... More >>
We trek on out to two Nepalese cafés in Queens' Little Himalayas
William Brinson Back in 2002, there weren't a lot of places for New Yorkers to score good barbecue. That's when restaurateur Danny Meyer tapped chef Kenny Callaghan to helm the kitchen at Blue Smoke. Since then, a barbecue renaissance has blossomed in the city, with top-notch pitmasters smoki ... More >>
One jailer at Rikers Island gave new meaning to the term jail bait when he suggested that the jail could have served spoiled meat to the prisoners. On July 11, 65,000 pounds of rotten meats were discovered in two malfunctioning freezer trailers on Rikers Island after one supervisor complained ... More >>
Pan-Roasted Trout, with all the fixins'The new chef at Café Colette (79 Berry Street, Brooklyn) in Williamsburg has been busy since taking the job. Charles Brassard, formerly of August and Little Giant, implemented a new menu inspired by his many trips to the Greenmarket. He shares the recip ... More >>
Liz Gutman, co-founder of Liddabit Sweets, fishes around in her new infernal contraption. Founded in 2009 by Liz Gutman and Jen King, Brooklyn's Liddabit Sweets brought the local and sustainable ethos to candymaking. It also brought us habit forming, individually wrapped sea-salt caramels. A ... More >>
BluePrintCleanseBut is it tastier than vodka? Maybe because it's full-on bikini season, it seems like everyone is doing a juice cleanse. But what does a juice cleanse really do? And why not simply eat a bunch of carrots rather than carrot juice? Are juice cleanses just socially acceptable ... More >>
2nd Avenue DeliTwo years after Upper East Siders started drooling in anticipation of massive caloric intake, the 2nd Avenue Deli is finally close to opening its doors on First Avenue.
Following in the steps of purveyors from Duane Reade to Stumptown, Prime Meats is now selling growlers. The restaurant writes in with the news that you can now purchase its PM Pilsner at Prime Meats Delikat-Essen & Provisions, right alongside the Faicco's sausage and homemade malolactic ferme ... More >>
Craft's Strawberry-Pistachio Clafoutis with Lavender Ice CreamMake the most of your summer strawberries with this refreshing take on clafoutis that incorporates strawberries and pistachios instead of the traditional cherries, courtesy of Craft's pastry chef, Jenny McCoy. "Clafoutis is one o ... More >>
Start with a Weber -- or that old wreck of an enclosed barbecue in the background will do just fine, too. 1. Use a Weber, or some other enclosed barbecue with a removable lid. This will allow you to both grill and smoke.
Photo courtesy Takashi Inoue Beefy love: Takashi Inoue and Saheem Ali Mixing business and pleasure is a challenge for most people, but it wasn't for Takashi Inoue and Saheem Ali, who are both partners and business partners, running the West Village Japanese temple to all things beef, Takashi ... More >>
Keith Wagstaff It appears another pizzaiolo has thrown his pizza peel into the ring--in the vicinity of Motorino, Roberta's and Paulie Gee's, no less. So, what makes Giulio Adriani think that his Neapolitan pies can make a splash in the saturated New York pizza scene? For one, he has some ser ... More >>
"The Chicago-style hot dog," Zeph Courtney says, "is a classic piece of American food culture. It's a very, very specific thing. There's one way to do it right, and every other way is wrong." "And we're going to do it right," adds Liz Schroeter Courtney.
Robert SietsemaMemorial Day weekend = meat-eating weekend The long weekend is soon approaching, and frolicking in the cool Hamptons waters and firing up the grill are surely top of mind. Stuck in the city this weekend? Don't despair -- you can still enjoy the pleasures of backyard barbecue ... More >>
The 'M' stands for mum.OK, so maybe we've been ragging on fast-food chains lately. But, as a new SmartMoney roundup reminds us, it's important to stay suspicious of these ubiquitous cheap-food dispensers. The article lists 10 secrets restaurant chains continue to hide from their patrons. And ... More >>
WikipediaWord.Donald Trump has his own vodka, but the best celebrity booze hybrid most certainly is the new Ghost Face Killah spicy beer!
Why is the cheese on my neighborhood slice so awful? In connection with the slashing of Lucali's Mark Iacono, a piece in this week's New York magazine Intelligencer details the connections between mobsters and pizza parlors - cutely configured as a slice of pizza. In a sidebar, the article ... More >>
ELLELadies can type!OMG! Food blogs are the new gospel! According to ELLE, "For readers, food blogs provide fun, fantasy, and a movable feast. For their creators, it's a religion." And even more importantly, "The evolution of the food blog has been one of the major cultural happenings in t ... More >>
Victoria BekiempisFinger- (and thumb-)licking good? Welcome to this week's battle, where two fried-chicken chains -- Kennedy Fried Chicken and Crown Fried Chicken -- give New York the bird. In a good way. First a little history ...
Williamsburg gets itself another good barbecue joint
It looks better than this dog, promisePerhaps discontented with holding records for selling the world's most expensive ice cream sundae and the world's largest hot chocolate, screaming kiddie mecca Serendipity 3 is now permanently dishing up the world's most expensive hot dog. So what do you ... More >>
Rebecca MarxSlice's Radha pizza. Although Manhattan doesn't really suffer from a dearth of slice joints, the options it presents for the carb-craving vegans in our midst are a bit lacking. True, making pizza vegan is as easy as leaving off the cheese, but plain marinara sauce and a scatterin ... More >>
Vanessa TierneyPier 9's Lobster Deviled EggsEric Hara's Pier 9 is now open with a menu of seafood-heavy takes on American classics and a wine list comprising bottles sourced from coastal fishing villages. See a theme? He shares the recipe for his Lobster Deviled Eggs for you to try at home. ... More >>
Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ...
BabePork is longer the other white meat. After a long run promoting swine as one of the fairest of the meats, the National Pork Board has decided to change its slogan to the totally lame "Pork Be Inspired." The Board claims it's because they want to inspire people to eat pork more often, bu ... More >>
Nice tripe.While Jeffrey's has lately been having a hard time of it in the Essex Street Market, Tom Mylan has been getting his kicks across the East River by sneaking offal into everything he can at the Meat Hook. Mylan owns up to this predilection in a ditty he's penned for the Atlantic Food ... More >>
MetromixNoah Bernamoff and his wife, Rae Cohen.Yesterday, Noah Bernamoff spoke with us about his plans for Mile End, the phenomenally successful smoked-meat mecca he opened a little more than a year ago in Boerum Hill. Today, he talks with us about his grandmother's recipes, keeping tradition ... More >>
almostbourdain.blogspot.comThe plain Jane of poultryAnn C. Asks: Where should I go if I only like plain foods and chicken? Dear Ann: Only plain foods and chicken? That is a bit of a challenge, given the often ambitious culinary landscape in New York City. But here are a few places that mig ... More >>
Lauren ShockeyLife is like a box of (V-Day) chocolates?It's almost time for Chocolate Day! We mean Valentine's Day! For this week's Battle of the Dishes, we're comparing heart-shaped boxes of chocolates--Russell Stover and its drugstore rival, Whitman's Sampler. Two classics which beg the ... More >>