A sweet alternative to brunch
Here is what they look like just out of the freezer case. [See More Market Watch: Mountain Sweet Berry Farm Sells Tristar Strawberry Sorbet | Wild Bush Blueberries] Categorized taxonomically as Boletus edulis, porcinis are one of the world's most flavorful mushrooms. They're indispensible to the ... More >>
Anonymous asks: How do I get into food writing? I've wanted to be a food journalist since graduating from college. Dear Anonymous: It's a very tough market for food writers, as you know, with some universities barfing out large volumes of grads with MAs and MFAs in "Food Writing" and "Food Studies" ... More >>
If you want a hot dog, why don't you just eat a hot dog? [See More Annals of Absurdity: Rats for Dinner: Don't Worry, They're Gourmet | Open A Watermelon Using Rubber Bands] Nobody, it seems, is happy with how things taste or what they look like anymore. Here are two cases in point. From Herr's - ... More >>
The East Village gets a classic French fish bar
The Wisconsin-based Cornucopia Institute is one of the country's leading preservers of the organic flame - a think-tank and advocacy group that benefits the small, family-owned farms that were once in the vanguard of the organic movement. Of course, big agribusiness has long since infiltrated (some ... More >>
Is it getting hard to keep track of bad news from the American meat industry? A brief guide from Pro Publica explains the subtle differences between pink slime, white slime and good old fashioned mechanical meat recovery. It also explains where to find (avoid?) the meats and how they'll be labeled.
The picture-perfect beef on weck sandwich at Mile End Sandwich. It's something of a black eye that New Yorker City dwellers have never quite figured out how to make a beef on weck sandwich until now. Mainly because it's a particular specialty of our sister metropolis of Buffalo, New York -- both c ... More >>
How much would you be willing to pay for the world's best cheese? As part of an auction held in Milwaukee to raise money for cheese producers, an Illinois company, Hoogwegt US Inc., paid $8,400 for a 24-pound wheel of Dutch cheese, according to the AP (via Bloomberg).
On the left, the Canadian-bacon-and-pineapple slice; on the right, the standard cheese slice. Note how the cheese pulls up from the tip in a dense indigestible mass. A gastronomic miracle occurred today when Ray's Famous Pizza reopened at the corner of Sixth Avenue and West 11th Street in Greenwic ... More >>
Spring for some one-hand sammy classics
Queens now tastes a little like Kansas City
Dedicating a sandwich on your menu to a celebrity is usually a good idea, as long as you don't go about it like a complete idiot. The name of the dish will be instantly memorable and who doesn't want to eat a sandwich that reminds you of Woody Allen or Salma Hayek? But, as we found out over the week ... More >>
At least, at $22.22 the Tebow sandwich is a comparative bargain. Bring two friends -- one a vegetarian -- and subdivide it. (The vegetarian gets the top part.) Consider it a Judaic repudiation of Christianity, or maybe a revenge exacted by real New Yorkers on all those tourists who sashay into Kat ... More >>
New York, get ready, Tebow's in town and you're going to hear about every move he makes. First up: Tebow sees a show! Though we're not sure if he needs any lessons on how to be popular, Tim Tebow went to see the Broadway musical Wicked in New York last night, according to the New York Daily News. Do ... More >>
New York is the city that never sleeps and never stops eating, no matter what hour of the day -- or night as the case may be. While it's true that a lot of the foods consumed after midnight are of the drunk pizza variety, the city boasts many 24-hour restaurants that serve some damn fine fare. Her ... More >>
How much are you willing to pay for a thick, juicy steak? That's the question the bosses at New York City's steakhouses have been turning over as they debate whether to raise the prices of their meats.
Jim Lahey revolutionized home bread making with the simple, no-knead technique he perfected at the Sullivan Street Bakery. He then turned his attention to pizza, dishing up inventive pies at Chelsea pizzeria Co. And now you can make Jim's pizza at home. He's got a new cookbook out called My Pizza ... More >>
Peeling back the top of a sandwich from a Mexican bodega can sometimes cause momentary confusion. "Where's the pickled jalapeno? What's this green stuff?" is all too common a refrain. Here we clear up the difference between the two most popular Mexican sandwiches, the cemita and the torta, and where ... More >>
The epic roast brisket on a club roll, gravy on the side, $12 After scaring many by being closed for three months, David's Brisket House in downtown Bedford-Stuyvesant has reopened, and the reason for closing is instantly apparent.
The Centers for Disease Control and Prevention recently published a study with stats that might give raw-milk supporters pause. The CDC report states that the rate of disease outbreaks caused by raw milk and products related to it is 150 times greater than outbreaks linked to pasteurized milk.
Lauri Rantala/FlickrThe Bhut Jolokia, whose status as the king of hot peppers has just been challengedThe Trinidad Moruga Scorpion has been named the hottest pepper on the planet by New Mexico State University's Chile Pepper Institute, according to the Associated Press.
Ultra-creamy New York cheesecake may be the world's richest dessert. Hotbed of culinary fusion, NYC is not only a repository of cuisines from around the globe, but the place where many important dishes originated, if not by pure invention, then as uniquely compelling adaptations of things t ... More >>
A classic kind of American restaurant goes upscale in New York 2012
Alexia NaderCured meat is serious business Il Buco Alimentari e Vineria just received three stars from Times critic Pete Wells, who said that the cured meats served there are "among the finest salumi in the country." But the restaurant has gotten more mixed reviews from the carnivores on Yelp ... More >>
Williamsburg's taciturn Mast Brothers know just what I'm talking about. This time of year always presents a dilemma for straight boys and gay girls: how to celebrate Valentine's Day -- the only holiday focused on carnal love and desire -- with your significant other? Taking her out to dinner is t ... More >>
The catfish sandwich at Taste of Seafood (#10 in our countdown) is abundant, cheap, and delectable, especially smeared with tartar and jerk sauces. For those who think Omega-3 fatty acids mean longevity, fish is the new meat. For the rest of us, seafood is a just another delightful option ... More >>
More good news on the sweets front: Dorie and Josh Greenspan's CookieBar is returning for a pop-up at Mizu Salon just in time for Valentine's Day! All who missed out on the last batch of World Peace Cookies and Jammers now can get the ideal sweet treat for their loved ones (better than a Russell St ... More >>
Stephbond / FlickrWhen it's cold outside, go for some warm cocoaChocoholics, rejoice: The happiest time of the year is almost here! Sure, February might be a crap time of year for some people, namely those with Seasonal Affective Disorder and all single people around the 14th, but for cocoa l ... More >>
David's overstuffed brisket sandwich (with gravy) was legendary. One of the city's best and most unique delis has apparently gone down for the count. On Friday I went to David's Brisket House for my usual bimonthly roast beef brisket sandwich on rye with gravy (a notably delicious mess) an ... More >>
Lauren ShockeyThe Laura pizza, the must-order pieFor this week's review, I headed out to Boerum Hill to visit Sottocasa, a new Neapolitan pizza place from Kesté alum Luca Arrigoni. I had stumbled upon the spot somewhat by chance early in December, and quickly fell for the sausage pizza and c ... More >>
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 >>