No. 9: Ma po tofu from Mission Chinese Food (154 Orchard Street, 212-529-8800) Mission Chinese boasts a number of wacky hits, but we order the ma po tofu every time we sit down.
It's been over a year since Fork ranked the best bowls of ramen in New York, and plenty of new ramenyas have opened up in the city since then. In fact, we can hardly keep up with the ramen news, what with Yuji Haraguchi graduating from Smorgasburg, and Ivan Orkin working on opening a place on the Lo ... More >>
I generally hate train eaters, the finger lickers and the smackers with their overly fragrant saucy sandwiches. But sometimes the day is moving faster than I am, and the only way to catch up is to squeeze a few at-home tasks into the morning commute -- like breakfast. On Nostrand Avenue in Lefferts ... More >>
If you ever accidentally ordered a chicken empanada from the pink and yellow house at Smorgasburg, you surely won't be doing it again. However, you might walk away newly pinned with a colorful anti-empanada button and a hefty Bolivian pastry called a salteña, stuffed with your choice of richly mari ... More >>
I have a real soft spot for the oddities of modern fusion, or whatever you want to call it. For those hybrids built in the name of deliciousness. When a chef puts things together in a non-traditional way because it makes sense to her, because it might taste awesome, I like to cheer her on. Maybe it ... More >>
Chicken With Almond Ding from Zhong Hua (23 West 100th Street, 212-932-3377)
A country star critics can love, with Obama-era tendencies Music Row can tolerate
Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>