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Blogs
February 29, 2012
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.
Blogs
February 28, 2012
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 >>
Dining
February 22, 2012
Caffè Storico: The Museum of Fine Dining
Venice lends some savor to the New-York Historical Society
Blogs
January 14, 2012
Year of the Takeout: Day 13
OMG. Mushroom Egg Foo Young and Roast Pork with Pepper and Tomato from New Kam Lai (708 Amsterdam Avenue, 212-749-8990)
Blogs
January 2, 2012
Make Chef Matthew Tropeano's Split Pea Soup
More, peas! Split pea soup -- a splendid mix of sweet, plump, vegetal bobbles with savory pork -- has been consumed since at least ancient Athens. The recipe remains beloved by many to this day, as it easily adapts to regional palates and the tastes of a particular era. Chef Matthew Tropeano ... More >>
Blogs
December 29, 2011
Bigoli's Agnolotti Are Little Pockets of Veal-y Delight
Earlier this winter, Alessandro Stratta, a chef who's had a good amount of success in Las Vegas, opened Bigoli (140 West 13th Street, 212-647-1001), his first New York City restaurant, located in the brownstone formerly occupied by Gonzo. The food at Bigoli is more casual than what Stratta was doing ... More >>
Blogs
December 27, 2011
Don't Try This At Home: 5 Grossest Holiday Recipes
Jeff Tidwell / FlickrShe may be pretty funny, but her cheeseball recipe is not.So it seems that this extended holiday weekend has, finally, wound down. And between all of those holiday meals, you must be exhausted from cooking. So don't worry. These are some recipes that won't make you want to bu ... More >>
Blogs
December 19, 2011
Make Chef Yuhi Fujinaga's Wild Mushroom Croquetas
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 >>
Blogs
December 12, 2011
Make Rocco DiSpirito's Chicken Noodle Soup
Laine DossChef Rocco DiSpirito's new food truck, called "Now Eat This" after his series of recipe books, has recently started serving New Yorkers nutritious comfort food. DiSpirito says his way of prepping favorites such as meatballs, enchiladas, jambalaya, and brownies shows that good-for-yo ... More >>
Blogs
December 2, 2011
Our 10 Best Upper East Side Restaurants
When you think of hot neighborhoods for dining, the Upper East Side probably isn't the first to come to mind. In fact, it's probably toward the bottom of your mental list. But a crop of new eateries over the past couple of years has resulted in some new -- not to mention exciting -- culinary blood. ... More >>
Dining
November 30, 2011
The Indian Clove Plays Its Drums of Heaven
South Asian fare from many regions wows Staten Island
Blogs
November 28, 2011
Make PizzArte's Pasta alla Genovese, Like Chef Pasquale Cozzolino
What better way to recover from the caloriefest that was Thanksgiving than with a hearty bowl of pasta? (OK, there are probably plenty of better ways, but why not keep the carboloading going just a little bit longer?) Chef Pasquale Cozzolino of PizzArte shares the recipe for his Pasta alla Genovese. ... More >>
Blogs
November 23, 2011
The Real Thanksgiving: The 10 Best Native American Harvest Dishes
In 1620, a group of religious extremists set sail from Plymouth, England, on a ship called the Mayflower. The pilgrims basically wanted to set up a theocracy in the New World, and found a couple of British investors to foot the bill. So off they went, hoping that their slice of paradise -- pretty mu ... More >>
Blogs
November 14, 2011
Make Dickson's Farmstand Meats' Sage Sausage Stuffing, Like Chef David Schuttenberg
Stuff this.They say the turkey is the star of Thanksgiving, but anyone who knows anything knows it's the stuffing that gets everyone's motor running. Send your guests into overdrive this year with this Sage Sausage Stuffing recipe from Dickson's Farmstand Meats chef David Schuttenberg. "Grow ... More >>
Blogs
October 31, 2011
Make Bread & Tulips's Lamb Burger
Lamb for lunch.Bread & Tulips opened this summer and recently launched lunch service, including the $25 "Perfect Lunch," which includes a glass of wine, salad and choice of pizza. It's a good deal, but owner Riccardo Dardha can't help but push his burger when asked. It comes with grilled onio ... More >>
Blogs
October 26, 2011
Now in Chinatown Markets: Butterfish and Purple Yams
Look for fish with bright eyes and glinting silvery sides. If you're a pescatarian locavore, you're probably already familiar with butterfish. Not to be confused with escolar -- which is also sometimes evasively called butterfish, or white tuna -- the true butterfish are completely wholeso ... More >>
Dining
October 19, 2011
Beecher's Handmade Cheese: Some Cheddar in Your Martini?
The curd-ish people get a homeland in the Flatiron district
Blogs
October 10, 2011
It's Columbus Day: Italian Up Your Prawns, Like Chef Aaron Fitterman at Eighty Four on Seventh
Eighty Four on Seventh recently announced a new dinner menu and launched its first bar menu. Chef Aaron Fitterman shares a recipe from the appetizer section this Columbus Day. Pancetta-Wrapped Blue Prawns offer a little Italian twist on this classic starter. "This simple appetizer showcases the lux ... More >>
Blogs
October 10, 2011
South Carolina Barbecue: A Few Thoughts
Like the sign says, Dukes Bar-B-Q in Walterboro, South Carolina. The pig on the front lawn isn't real, but the people are. In two trips to South Carolina in the last decade, I've spent much of my time crisscrossing the state and looking at the barbecue there. Yes, sometimes just looking at it.
Dining
September 28, 2011
Ellabess Is Better Than Room Service, But . . .
Nolita gets a hotel restaurant with promise—and problems
Blogs
September 15, 2011
Eduard Frauneder and Wolfgang Ban on Oktoberfest, Austrian Food, and Tag-Teaming in the Kitchen
Photo courtesy Eduard Frauneder and Wolfgang Ban Time to drink some beer, ja!We've got beer on the brain, and not just because Brooklyn Pour is coming up. No, we're getting excited for Oktoberfest, which begins this coming Saturday and which will last through early October. In the sausage-a ... More >>
Blogs
August 16, 2011
M. Wells' Baked Eggs in Tomato Stew Taste Better Than Controversy
Rebecca Marx Although Alan Richman's account of his horrendous experience at M. Wells has left a sour taste in our mouth, we're still able to savor the memory of the baked eggs in tomato stew we ate there last week.
Blogs
July 8, 2011
Our 10 Best Vietnamese Restaurants
Lauren ShockeyBun cha Ha Noi at Pho BangAlas, New York City isn't one of the great Vietnamese culinary capitals of the world. Which is too bad, because at least in our minds, Vietnamese cuisine is one of the best on the globe. But you can still find some decent Viet grub. You just have to ... More >>
Dining
July 6, 2011
The Dutch Takes an American Road Trip in SoHo
Andrew Carmellini lets you visit Mt. Rabbit Pot Pie
Blogs
May 27, 2011
For Memorial Day, Grilling Tips From People Who Know a Thing or Two About Meat
andrewmalone/FlickrLet the games begin.Memorial Day weekend is finally almost upon us, which means that America gets to use patriotism as an excuse to grill vast quantities of animal parts. As this signals the official start of the grilling season, we figured it would be a good time to ask so ... More >>
Blogs
May 23, 2011
Make Bell Book & Candle's Patty Melt Burger, Like Chef-Owner John Mooney
Bell Book & Candle's Patty Melt BurgerWith Memorial Day so near, we were hoping to break out the grill sooner than later. But with such a relentlessly rain-filled forecast, we might have to settle for flipping the season's first burger in a pan instead. Whatever the weather, why not lay your ... More >>
Blogs
May 16, 2011
Make Scarpetta's Black Cod with Caramelized Fennel and Concentrated Tomatoes, Like Scott Conant
Scarpetta's Black Cod with Caramelized Fennel and Concentrated TomatoesScott Conant's Scarpetta just celebrated its third anniversary with a special menu that ran all last week. In case you missed it, the chef shares the recipe for his signature Black Cod with Caramelized Fennel and Concentra ... More >>
Blogs
May 13, 2011
Our 10 Best NYC Restaurants For Pre-Theater Prix-Fixe
Lauren ShockeyBright lights, big city. But where to eat?The Village Voice's Obie Awards are on Monday, celebrating the best Off-Broadway and Off-Off-Broadway theater. So what better time to take in a variety of shows and performances? Yet the Theater District can be confusing culinary wate ... More >>
Blogs
May 9, 2011
Make Marc Forgione's BBQ Baked Oysters (And Eat Them Outside!)
Marc Forgione's BBQ Baked OystersSpring is in full swing, which at Marc Forgione, means that it's time to head back outdoors. The porch has opened just in time for the spring menu to launch. Of course, the chef's signature BBQ Baked Oysters are always available, but they're especially great t ... More >>
Blogs
May 6, 2011
Mom Knows Best! NYC Chefs Reveal Their Favorite Recipes Learned From Mom
Simply put, Mom is the original badass in the kitchen. Who slaved over the stove nightly to get dinner on the table? Mom. Who packed daily lunches for you picky eaters every day in the seventh grade? Mom. Who makes the best chicken soup around? Mom. Moms everywhere deserve a toast, bu ... More >>
Dining
April 27, 2011
La Silhouette Jumps in la Time Machine
A West '50s restaurant dials it back a few decades
Blogs
April 15, 2011
Battle of the Dishes: Kennedy Fried Chicken vs. Crown Fried Chicken
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 ...
Dining
April 13, 2011
Mable's Smokehouse—We Meat Again
Williamsburg gets itself another good barbecue joint
Blogs
March 28, 2011
Make Guillaume Thivet's Salt Cod Fritters with Caper Aioli, from Cadaqués
Michael TulipanCadaqués's Croquetas de BacalaoIf you've been meaning to check out the new Williamsburg tapas bar, Cadaqués (188 Grand Street, Brooklyn, 718-218-7776), now's the time. The restaurant will be donating 30 percent of all sales during its monthly paella night tomorrow, March 29, ... More >>
Blogs
March 14, 2011
Make A Razor, A Shiny Knife's Pernod Absinthe Roasted Duck by Daniel Castaño
Pernod Absinthe Roasted DuckEver since the Green Fairy was re-legalized in 2007, absinthe cocktails have started cropping up everywhere. But the spirit is not just for imbibing. Cooking with absinthe can add kick to your food and is sure to drive your tastebuds absolutely mad (with delight). ... More >>
Dining
March 9, 2011
Heartbreak in the East Village Imports Some Alsatian Gustation Elation
Ingrid Roettele returns with a new restaurant
Dining
March 2, 2011
Graffit and the Cubist Foodist
Jesús Núñez brings his avant-garde Spanish cuisine to the Upper West Side
Blogs
March 2, 2011
Where Was I Eating? Nom Wah Tea Parlor (Plus the Inside Scoop on the New Menu!)
Lauren ShockeyPan Fried Noodles with Superior SauceMaybe the red and white checkered tablecloths gave it all away. The pictured dish of pan-fried noodles with superior sauce was, indeed, from Nom Wah Tea Parlor at 13 Doyers Street (212-962-6047), which Amprost guessed correctly. Congratula ... More >>
Blogs
February 22, 2011
Make Brasserie's Le Baeckeoffe d'Alsace by Chef Luc Dimnet
Good pot.What a tease. Temperatures hit balmy spring levels last week but, alas, it wasn't meant to last. It's still February and the season of hearty one-pot meals continues. Keep the cold at bay with Brasserie's Le Baeckoeoffe d'Alsace, a meaty communal Alsatian dish that pairs wonderfully ... More >>
Blogs
February 17, 2011
Battle of the Oyster Pan Roast: The John Dory Oyster Bar vs. The Grand Central Oyster Bar
Lauren ShockeyThe John Dory Oyster Bar's Pan RoastAh, the oyster pan roast, a timeless dish of decadence in which oysters swim in a pool of cream sauce. Equal parts deliciousness and heart attack in a bowl. April Bloomfield's version of the dish has been reprised at The John Dory 2.0 (havin ... More >>
Dining
February 16, 2011
Edi & the Wolf Invites You to Waltz on In
Austria annexes a little bit of Avenue C
Dining
February 16, 2011
Red Rooster—the Swede Smell of Success
Superchef Marcus Samuelsson moves into his new uptown digs
Blogs
February 13, 2011
No. 7: Bean Curd in Green Scallion Sauce at Hunan House
Cubed soft tofu bathed in green sauce -- what could be more elemental? Who doesn't like tofu? Vegans love it. Carnivores love it. The creaminess is incomparable, and it serves as a splendid earth-friendly source of protein, too.
Blogs
January 21, 2011
Our 10 Best Tofu Dishes in NYC
Rebecca MarxNo. 7 Sub's General Tso's tofu. The end product of coagulated, molded soy milk, tofu is one of America's most beleaguered foods, ridiculed for its wobbly texture and inherently bland flavor. And that's a shame, because the favorite whipping boy of the vegetarian/vegan world has a ... More >>
Dining
January 12, 2011
FishTag's Mussel Men of the Upper West Side
Ryan Skeen joins Michael Psilakis to cook up some water creatures
Blogs
December 27, 2010
Make Kittichai's Chicken and Coconut Wrapped in Egg Nets, Like Ty Bellingham
Ty Bellingham, Executive Chef at Kittichai - Chicken & coconut wrapped in an egg net from Hanna Astrom on Vimeo. Give your New Year's Eve party a kick in the pants with these tasty little treats from Kittichai's new chef, Ty Bellingham. They're a little bit sweet, a little bit savory, with a touch ... More >>
Dining
December 15, 2010
Jeffrey's Grocery Serves Up Lamb Shank and Toilet Paper
Gabriel Stulman offers you a seat at his high-end general store
Blogs
December 6, 2010
Recipe Exclusive: Make Back Forty's One-Pot Pozole Verde, Available Throughout December
Back Forty's PozoleBack Forty's One-Pot Dinner Series debuted last month and is slated to run through March. The idea was to feature one, soul (and body)-warming meal each cold-weather month, like Brazilian feijoada or Cajun gumbo. But November's Pozole Verde was popular with patrons that the ... More >>
Blogs
December 2, 2010
Top Chef: "I'm Reliving This Nightmare"
Bravo After far, far too brief a hiatus, Top Chef returned last night, with a merry band of All-Stars in tow. "All-Stars," of course, is very convenient shorthand for "prior contestants suffering from various degrees of bitterness, self-delusion, and a disproportionate need for vengeance." Ev ... More >>
Blogs
November 29, 2010
Make Casa Lever's Risotto alla Milanese con Ossobuco, Like Chef Mario Danieli
Risotto alla Milanese con Ossobuco Casa Lever in the Lever House building opened about a year ago, a venture of the Sant Ambroeus restaurant group. There's modern art on the walls and traditional Milanese-inspired dishes on the menu. Executive chef Mario Danieli shares the recipe for one of h ... More >>
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