Subject:

Foods

  • Blogs

    February 26, 2013

    Owsley, LSD King and Grateful Dead Soundman, Was a Foodie

    Owsley "Bear" Stanley was the self-taught master chemist who produced much of the acid used to popularize the psychedelic chemical in California in the mid-60s, which was partly chronicled in Tom Wolfe's The Electric Kool-Aid Acid Test (1968). His LSD made the scene in other acid-fueled events of th ... More >>

  • Blogs

    February 20, 2013

    Hoboken's Roast Beef Battle

    Fiore Deli's Italian roast beef hero, including cross-sectional view One of the stunning achievements of Italian-American cooking is the invention of the hero sandwich. Whether stuffed with cold cuts or cutlets, with cheese or without, served warm or at room temperature, dressed with tomato sauce ... More >>

  • Dining

    February 13, 2013

    Nordic Express at Aamanns-Copenhagen

    The city's only Danish restaurant offers less than a complete dinner

  • Blogs

    February 7, 2013

    Battle of the Cheesy, Heart-Shaped Boxes of Chocolate

    Doesn't the box in the middle look like the mask from Scream? But which one is the best buy? Let's say you like someone, but not enough to get him a $100 box of chocolates from La Maison du Chocolat. Or maybe you only hooked up with her once, and not satisfactorily, either. Or perhaps you're too l ... More >>

  • Dining

    January 30, 2013
  • Blogs

    January 4, 2013

    UWS Street Cart Offers Cut-Rate Hot Pastrami Sandwiches

    You read it right -- pastrami sandwiches for only $2.50 each. A street cart parked at the southeast corner of 72nd Street and Broadway, the crossroads of the Upper West Side, has started outflanking area delis by offering a hot pastrami sandwich at the incredible price of $2.50. Typical pastrami s ... More >>

  • Blogs

    January 2, 2013

    Swine: The 5 Best Things To Eat There

    Looking like it was wrested from the English countryside, this West Village Tudor house is now home to Swine. A few months ago, the old Rubyfruit space was transformed into Swine. A pork-centric place? Well, not really. The menu is mainly based on small dishes, charcuterie, and bar snacks, but the ... More >>

  • Blogs

    December 26, 2012

    Mighty Quinn's: New East Village Barbecue

    A few good slices of brisket, creamy cole slaw, and bread roll will set you back $8.50 -- a pretty good deal where barbecue is concerned. Last Thursday a new barbecue opened in the East Village. One might assume that it would be awful. Au Contraire, it's pretty good. Replacing Dutch bistro Vandaag ... More >>

  • Blogs

    December 21, 2012

    Q&A: Michael Lomonaco of Center Bar on Steak Tips and Christmas Specials

    Michael Lomonaco is passionate about his beef. He has to be: He's the chef of Porter House, an Upper West Side steakhouse serving up beef since 2006. The New York veteran chef also recently opened Center Bar, located in the open atrium adjacent from Porter House. With only 52 seats, the bar boasts a ... More >>

  • Blogs

    December 21, 2012

    Will I Die an Eggnog Virgin?!

    I'm an eggnog virgin. And I really can't give a reason as to why I've gone so long without as much as a sip of this silky, sweet holiday beverage. It's not the thought of consuming raw eggs that brings on my hesitation -- because I'd be happy to gnaw on a cookie dough log. Raised as a Jewish New Y ... More >>

  • Blogs

    December 11, 2012

    David's New Bay Ridge Brisket House

    David's smallest brisket sandwich, at $7, is enough for nearly any appetite. Bed-Stuy mainstay David's Brisket House is one of Brooklyn's most unusual restaurants. It was founded in the '70s as a Jewish deli, slinging exemplary pastrami, corned beef, and roasted beef brisket. Nearly 30 years later ... More >>

  • Blogs

    December 11, 2012

    Seafood Fraud on the Loose, Especially in NYC

    Dining at even expensive seafood restaurants won't guarantee that you'll get the fish you ordered. Red Snapper? Could be tilapia. A study released today by Oceana revealed that seafood fraud is rampant, especially in New York City.

  • Blogs

    December 11, 2012

    Hanukkah Face-Off: Ashkenazi Dish #4

    Hanukkah is a time for enjoying Jewish culinary traditions with family and friends, and to that end we present a daily competition between Ashkenazi and Sephardic food, going up around sunset on the first seven days of Hanukkah - and presenting a wrap-up as the sun goes down on the eighth day. Whose ... More >>

  • Blogs

    November 27, 2012

    Mile End Deli: Social Media Flare Sours Smoked Meat's Return

    It took Mile End Sandwich almost a month to get smoked meat back on their menu after Hurricane Sandy destroyed the Red Hook commissary. But after raising the sandwich price from $12 to $14, a heated discourse between owner Noah Bernamoff and unhappy patrons hit Twitter and Facebook.

  • Dining

    November 14, 2012

    Go Green at Sabor a Mexico Taqueria

    No, not eco. Green sauce, folks.

  • Blogs

    November 14, 2012

    A Thanksgiving Song That's Even Worse Than "Friday"!

    Remember "Friday," the Rebecca Black song/video that paralyzed America with its banal images of tweens bopping in cars and singing stupid lyrics? Well, a young songstress named Nicole Westbrook can trump that--courtesy of the same writer/producer! And she can't be bothered with a mere Friday for h ... More >>

  • Blogs

    November 9, 2012

    Chocolate Blizzard? Tis Just About the Season: Some Cold Weather Treats

    Dark Chocolate and Peppermint Popcorn from Popcorn, Indiana Blockbuster movies, cooking for the holidays, and snow sports signify winter months, but the coldest season of the year wouldn't be complete without festive goodies to sweeten your seasonal hobbies.

  • Blogs

    November 7, 2012

    Where to Celebrate Bittersweet Chocolate and Almond Day

    Today is National Bittersweet Chocolate and Almonds Day, because why wouldn't such a glorious marriage between sweet and salty have an entire day dedicated to it? As the irony gods have it, it's also National Stress Awareness Day (seriously). Someone out there really just wants you to take all your ... More >>

  • Voice Choices

    November 7, 2012

    CHOCOHOLICS ANONYMOUS

    The NY Chocolate Show Returns

  • Blogs

    November 6, 2012

    Parisian Pastrami?

    Bar Boulud's pastrami sandwich with "gaufrette chips" -- hmmm, looks like potato chips to us. Fork in the Road is always excited when new forms of pastrami -- the Crown Prince of cured meats -- spring up. We were thrilled a couple of years back at the appearance of the meat's more rustic Canadian ... More >>

  • Blogs

    October 29, 2012

    Single-Minded Treats

    It it's not broken, don't fix it - and if the shop specialty is drawing a following, there's no need for more munchies just to fill a menu. From sweets to sandwiches, there are a plethora of places that feature one distinctive dish or snack to satisfy diners with specific cravings.

  • Blogs

    October 26, 2012

    Our Most Hated Halloween Candy

    Trick or--wait, what? You only have Mike & Ike's? No thanks. Oh to be young and have your candy options controlled by those oddball neighbors. We know, it was a drag. But grown-up Halloween means never having to eat anymore off-brand Good and Plentys. So we've taken a Fork in the Road poll to find ... More >>

  • Blogs

    October 19, 2012

    Get Your Pumpkin Burger At Burger King... In Japan

    Pumpkin is all the rage these days and Burger King is taking advantage of that. As usual, this product cannot be found in the United States. It will be sold in Japan. The pumpkin-shaped burger will feature two slices of kabocha (a Japanese pumpkin), bacon, lettuce, a beef patty, and a creamy nut sa ... More >>

  • Blogs

    October 15, 2012

    New York's Pizza Rival

    The Calabresa pie at Pizza Krozz Stand on nearly any thoroughfare in Buenos Aires and you're never far from a pizzeria. Cross a street at random and find yourself dodging scooters delivering hot pies, while delivery boys on foot hoist flat boxes overhead to navigate crowds swarming the streets. On ... More >>

  • Blogs

    September 28, 2012

    A Hot Chocolate to Drink Every Day

    Dish #19, a simple hot chocolate that's lovely on a rainy day (or any day) Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: What Is NYC's Spiciest Dish ... More >>

  • Blogs

    September 28, 2012

    Are Organic and Biodynamic Wines Worth It?

    Last week I attended a panel about biodynamic and organic agriculture and its influence on the wine industry. Roger Cohen's recent op-ed in the New York Times was a hot topic -- the one in which he enthusiastically (and myopically) applauded a study by Stanford University that concluded organic food ... More >>

  • Blogs

    September 28, 2012

    Because Bulldogs Can't Find Truffles in Tompkins Square Park

    Since he found no luck truffle-hunting with a bulldog in Tompkins Square Park (obviously), Frank Prisinzano planned a do-over in Piedmont -- with a trained truffle hound. Prisinzano, the restaurateur and meatball-slinging chef behind the downtown Italian restaurants Frank, Lil' Frankie's, Supper, ... More >>

  • Blogs

    September 10, 2012

    Where To Eat in Washington, DC

    This is how your seven-course meal begins at Little Serow, with pig skin, fish dip, and a giant basket of local herbs and crudite. Most New Yorkers find themselves in DC from time to time for business reasons, to visit friends, or as patriotic sightseers. Thus it was I found myself in the nation's ... More >>

  • Blogs

    September 7, 2012

    10 Best Sandwiches in New York

    [See More 10 Bests: Draft-Beer Bars | Best NY Burgers, 2012] Great sandwiches can be humble, flashy, delicate, gut-busting. What they have in common is that they're built with care and made to carry. It's a tough sandwich competition in New York, but from patty melts and lobster rolls to meatball p ... More >>

  • Voice Choices

    August 22, 2012

    Get The Scoop

    A sweet alternative to brunch

  • Blogs

    August 3, 2012

    Cooking With Frozen Porcinis From Buon Italia

    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 >>

  • Blogs

    August 3, 2012

    How Do I Become a Food Writer?

    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 >>

  • Blogs

    July 31, 2012

    Unhappy With the Shape of Your Hamburger? Or the Taste of Your Hot Dog?

    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 >>

  • Dining

    May 30, 2012

    Prima: Nice to Sea You

    The East Village gets a classic French fish bar

  • Blogs

    May 18, 2012

    Is Your Definition of Organic the Same as the USDA's? Cornucopia Institute Declares an Organic Watergate

    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 >>

  • Blogs

    May 7, 2012

    A Handy, Disgusting Guide to Pink Slime and Other Mechanically Processed Meats

    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.

  • Blogs

    April 30, 2012

    OMG! Beef on Weck at Mile End Sandwich

    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 >>

  • Blogs

    April 16, 2012

    Gold-Medal Cheese Sells for $8,400 at Wisconsin Auction

    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).

  • Blogs

    April 16, 2012

    Famous Roio's Carries Forth Famous Ray's Legacy

    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 >>

  • Dining

    March 28, 2012

    Spring Guide 2012: Which 'Wich?

    Spring for some one-hand sammy classics

  • Dining

    March 28, 2012

    John Brown Smokehouse: Long Island City Gets a Great Barbecue

    Queens now tastes a little like Kansas City

  • Blogs

    March 26, 2012

    Case Study: Celebrity Sandwich Dedications

    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 >>

  • Blogs

    March 26, 2012

    Carnegie Deli's Tebow Sandwich Sucks! Probably on Purpose

    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 >>

  • Blogs

    March 25, 2012

    Tim Tebow In New York: Sees Broadway Musical, Gets Carnegie Deli Sandwich Named After Him

    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 >>

  • Blogs

    March 16, 2012

    Our 10 Best Late Night Eats in New York City

    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 >>

  • Blogs

    March 12, 2012

    Is $50 the New Price Point for Steak in the City?

    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.

  • Blogs

    March 8, 2012

    Co. Chef Jim Lahey on Homemade Pizza and Infecting Himself with Hookworms

    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 >>

  • Blogs

    March 1, 2012

    Cemita Versus Torta: Your Mexican Sandwich Primer

    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 >>

  • Blogs

    February 27, 2012

    David's Brisket Returns After Hiatus

    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.

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