Main Dish Recipes

The 10 Best French Fries in New York City, 2013 Edition

Chicken, Oreos, and even butter, are all fried standards by now, but what beats classic French fries? Crisp, sprinkled with salt and pepper, and dunked in ketchup (or mayonnaise), fries are irresistible, cheap and perfect for sharing, and can be topped with just about anything. Our 10 best picks hig ... More >>

The Good, the Bad, and the Tartare at Manzanilla; Pay to Pray at Cathedral

Spring is (finally) in the air and the warm weather seems to be lightening our moods as well as our wardrobes. Did the rising temperatures have the same effect on our critics? Tejal Rao has mixed feelings about Manzanilla in Gramercy, while Robert Sietsema writes a rave for Cathedral in Flatbush. R ... More >>

Cata's Rustic Spanish Flavors Are Spot-on

Excellent tapas on Bowery

5 Ramens to Love, Plus Tribeca's Secret Ramen

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 >>

At Lotus Blue, Tribeca Makes Room for the Food of China's Far-off Yunnan Province

Even noodles get the blues

BrisketTown Is Serving Lunch and The General's Got Doughnuts

ISA in Williamsburg is now open for lunch from noon to 4 p.m. The Mediterranean restaurant has turned some of their dinner entree options into smaller dishes divided into snacks, pizzas, soups, and salads. Some items, like the Tuscan kale Caesar salad garnished with sourdough croutons, are available ... More >>

What To Do With a Wild Pheasant

Here's what the wild pheasant looked like after I yanked it from the freezer this morning. State laws prohibit restaurants from serving real wild game, and all the avians and other animals that masquerade as such are usually just "farm-raised game." Oxymoronic, isn't it? As such, that wild boar r ... More >>

Nordic Express at Aamanns-Copenhagen

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

10 Best Restaurants for Vegetarian Food in New York (Even if You're Not a Vegetarian!), 2013 Edition

There are plenty of vegetarian-friendly restaurants in New York. Some deal in chewy gluten strips and meat facsimiles, others turn out raw foods and seed pastes, but there are plenty of places where you don't need to be a devotee to enjoy the food. Go for a meatless meal at these restaurants for a ... More >>

BBQ NYC: New 'cue, from the East Village to Gowanus

What New York's Chefs Eat and Drink to Fight the Flu

We've been offered a lot of fairly obvious flu-fighting tips lately, like avoiding close contact with sick people and washing our hands. But what to eat and drink? Chefs fight off the flu with some interesting homemade concoctions, featuring guest appearances from ingredients like cachaça, raw eg ... More >>

Resolution Diet Be Damned: The "Butter Burger" at Prune

We're almost two weeks into January, and for those of you still dieting, we offer our congratulations--reluctantly. It can't be easy to live in a food city such as New York and spend your days and nights chugging down BluePrint Cleanse cashew drinks and eating raw kale chips. So bravo, we guess. Now ... More >>

It's Blighty Brooklyn at Dear Bushwick

Jessica Wilson cooks a spot of English for Bushwick

How To Make BBQ Chicken Wings From Virgil's

With baseball playoffs and the NFL season in full-swing, it's the time for game day food. Today we have for you a recipe for BBQ chicken wings courtesy of Virgil's Real Barbecue. The recipe yields 15 chicken wings. [See More Recipes: Pumpkin Pancakes From Chef Julio Genao | Lemony Shrimp Salad Fro ... More >>

Sel et Gras: Frenching the West Village

Is Napoleon dynamite in a new wine bar?

Say Hello To Pig and Khao, Prospect

The restaurant veterans behind Fatty Crew Hospitality Group have partnered with Bravo's Top Chef contestant Leah Cohen to open Pig and Khao. It's Southeast Asian cuisine and the shared plates menu will pay homage to traditional Southeast Asian fare, such as pork and rice, infused with Thai and Filip ... More >>

Tasty Tailgate Treats: Ceviche and Crab Dip

With football season underway, Jets and Giants fans don't agree on much. From the sidelines, however, chef Aaron Sanchez, of Food Network's Heat Seekers and Chopped, has created two tasty tailgate dishes for Gang Green and G-Men devotees to devour, regardless of touchdowns or team turmoil. Jets fans ... More >>

How To Make Fatty 'Cue Pork Ribs From Fatty 'Cue

Anthony Masters, chef de cuisine of Fatty 'Cue shares the recipe for his pork ribs with Indonesian long pepper, fish sauce, and palm sugar. It goes for $14 at the restaurant. [See More Recipes: Apple Strudel From The Russian Tea Room | Grouper Santiagero From Havana Central | San Felipe Tacos From ... More >>

Chiapas, NYC at Casa Enrique

The city gets some long overdue regional Mexican fare

How To Make Grouper Santiagero From Havana Central

[See More Recipes: San Felipe Tacos From Rosa Mexicano | Chocolate-Rosewater Creme Brulee From the Baking Bean] Today we're featuring a grouper from Havana Central. The selling price of this dish is $22.50, but no worries -- the restaurant has kindly provided us the recipe to make at home. It's a f ... More >>

Revisiting John Brown Smokehouse

A luscious assortment of barbecue from the relocated John Brown is Dish #43 in our countdown. Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: Hot Bo ... More >>

The World's Largest Burger Weighs a Whopping 2,014 Pounds

We've featured the world's most expensive burger before, but what's in the world's largest? A Minnesota casino cooked up a 2,014-pound, 10-foot-diameter bacon cheeseburger that contained 60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles, and 40 pounds of che ... More >>

Ootoya: Yo, Tokyo!

A Japanese mega-chain invades our fair city

Hillside: Just the Two of Us

Vinegar Hill House gets a neighbor

Sushi: The Global Catch

How to Make Swordfish Tacos With Salsa Fresca from Maslow 6 Wine Bar

[See More Recipes: STK Burger | Homemade Smoothies] This week, chef Nickolas Kipper of Maslow 6 Wine Bar shares his recipe for swordfish tacos with salsa fresca. Kipper, who moved to New York from Kansas City, MO in 2010, cooked at Bouley and Tenpenny.

Recipe: STK Burger from STK OUT

[See More Recipes: Sweet Tea Done Right | Halloumi Cheese | Wonton Soup] This week, executive chef Adriano Ricco of STK Midtown and STK OUT shares with us his recipe for STK Style burger -- truffle sauce and all.

Benoit's Cheeseburger with Fries, Dish #93

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: Ezme with Homemade Pitas at Hazar, Dish #94 | Chivito completo at Tabare, #95 | Caesar-Style Escarole a ... More >>

Weirdest Food Truck Ever? The Distinction Belongs to SF

NYC has certainly got lots of unusual food trucks, peddling predictable sorts of fusion and just plain odd combinations of ingredients. We've got a couple that merge Korean and Mexican, while another mixes Mexican and barbecue. We have even have one that offers pulled pork atop a Belgian waffle. But ... More >>

Boukiés: Greek Unorthodox

An East 2nd Street space stays in the Euro zone

Recipe: Tagliatelle con Molecche Picatta

All throughout June, Chef Kenny Tufo at Casa Nonna is celebrating the Italian region of Campagnia, home of Naples and the Amalfi Coast, with a special four course menu highlighting the dishes and fresh ingredients of the area. He provided us the recipe for tagliatelle con molecche picatta, a fresh ... More >>

How to Cook Fish Perfectly

Last week, I reviewed Prima and mentioned what the restaurant does especially well, which is cooking fish so the skin is crisp and the meat just barely cooked through. It's a simple, beautiful thing. My first kitchen job was assisting the fish cook at a fine dining restaurant, making the seafood s ... More >>

Weekend Recipe: Sri Lankan Crab Curry

Skiz Fernando is a musician, journalist, and cook who spent a year in Sri Lanka studying regional cooking for his book Rice and Curry, Sri Lankan Home Cooking. It's a refreshingly low-key collection of stories and recipes, and it includes this one for fiery crab curry that I am particularly looking ... More >>

Is Sao Mai Our Best Vietnamese Restaurant?

Take First Avenue to Hanoi

Make Marc Murphy's Pork Loin-Stuffed Suckling Pig

The McKittrick Hotel, the former home of performance art production Sleep No More, will play home to a new dramatic on June 3rd. Hosted by Underground Eats, this spectacle will be an homage to the 1939 World's Fair, "theatricality to the tune of a Dali-inspired madhouse." Chef Marc Murphy has been ... More >>

F. Scott Fitzgerald's Impossible Turkey Cocktail

For weary food writers already thinking about how to tackle their annual Thanksgiving stories, Fitzgerald's list of 13 ridiculous ways to use leftover turkey will be especially dark and hilarious: 1. Turkey Cocktail: To one large turkey add one gallon of vermouth and a demijohn of angostura bitters ... More >>

Recipe: Oaxacan-Style Tamales from Almond

Today we bring to you a recipe from Almond, an American bistro in the Flatiron district. One of the restaurant's bussers named Antony actually acquired the recipe from his grandmother who comes from Tulcingo del Valle, Puebla. She made these tamales at her neighborhood and church gatherings. The t ... More >>

Recipe: Mango Glazed Salmon from Havana Central

Havana Central's executive chef Stanley Licairac shares with us his recipe for mango glazed salmon. The restaurant features Cuban-inspired fare and has three locations throughout the city. Here's the recipe.

Kansas City's Oddball Burgers, and Why They're So Good

The burger at Winstead's (rather grandly called a "steakburger"), celebrated by Calvin Trillin in American Fried As burgers have become a mainstay of New York City bistros, bars, and snack shops, area chefs have come to define them in a restricted way: the patty must be thick and juicy and made wi ... More >>

Yuji Ramen's Seafood Mazemen Ramen

Yuji Ramen, a pop-up noodle shop nestled in a back corner of Williamsburg's Kinfolk Studios, will most likely become your favorite ramen joint come summer. Its specialty dishes feature a style of brothless ramen called mazemen, which is catching on in Tokyo but is still uncommon here. In Yuji Ramen' ... More >>

Zero Otto Nove: Rabbit, Run!

A Salerno-style spot does both Belmont and the Flatiron district

Brooklyn Wok Shop: 5 Best Things To Eat There [Updated With the 5 Worst]

Roast pork over rice with bok choy and a fried egg This week Counter Culture slides into Brooklyn Wok Shop, where a mainly Cantonese menu is offered at an elevated price in a room decorated with soup bowls. The review isn't too kind to the spot, but nevertheless several good dishes are identified. ... More >>

Year of the Takeout Day 80: (Renew) New Hardee

Chicken with Mushrooms from (Renew) New Hardee (130 Wilson Avenue, Bushwick, 718-417-9344)

Make Bistro Truck's Moroccan Chicken Almond Pastilla

If any country understands the appeal of combining sweet and savory , it's Morocco. They flavor their roasted meats with cinnamon and wash them down with sweet mint tea. A contender for Morocco's national dish, pastilla combines sweet and savory like none other. Traditionally made with squab, the he ... More >>

5 Unexpected Dishes to Try at North End Grill

For this week's review, I headed down to Battery Park City to check out North End Grill, one of three eateries Danny Meyer has erected in the neighborhood in the past year. Floyd Cardoz, formerly the chef at Tabla, is running the kitchen, dishing up a menu of American classics, many of which have un ... More >>

Make Harold Dieterle's Miang of Peekytoe Crab

​Harold Dieterle, the Season 1 winner of Top Chef and owner of two successful New York restaurants with a third on the way, is a badass chef. His first venture, Perilla, is a Greenwich Village stalwart that's been dishing out duck meatballs for years. At nearby Kin Shop, he's doing Thai food with ... More >>

Sao Mai and Xe May Sandwich Shop: Finally, Your Banh Mi Tacos

The East Village gets two new Vietnamese spots

Diner Slang and Lunch Counter Lingo: The Answers

Yesterday, Fork in the Road put up a quiz, asking you to match up expressions that represented hash house lingo of the 19th century, and diner slang of the 20th, with the names of the dishes that engendered them. Now here are the match-ups.

Diner Slang and Lunch Counter Lingo: A Quiz

Invented dialect spoken here... New York City is famous for several schools of what might be called waiter's lingo, or lunch counter slang. In the 19th century hash houses of the city - where a nickel bought a full meal that often included a plate of beans - a steak might be called "slaughter in t ... More >>

Caffè Storico: The Museum of Fine Dining

Venice lends some savor to the New-York Historical Society