Subject:

Main Dish Recipes

  • Blogs

    March 15, 2013

    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 >>

  • Dining

    March 13, 2013
  • Blogs

    March 7, 2013

    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 >>

  • Blogs

    March 3, 2013

    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 >>

  • Dining

    February 13, 2013

    Nordic Express at Aamanns-Copenhagen

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

  • Blogs

    February 1, 2013

    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 >>

  • Dining

    January 30, 2013
  • Blogs

    January 21, 2013

    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 >>

  • Blogs

    January 11, 2013

    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 >>

  • Dining

    December 26, 2012

    It's Blighty Brooklyn at Dear Bushwick

    Jessica Wilson cooks a spot of English for Bushwick

  • Blogs

    October 18, 2012

    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 >>

  • Dining

    October 17, 2012

    Sel et Gras: Frenching the West Village

    Is Napoleon dynamite in a new wine bar?

  • Blogs

    September 28, 2012

    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 >>

  • Blogs

    September 27, 2012

    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 >>

  • Blogs

    September 21, 2012

    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 >>

  • Dining

    September 19, 2012

    Chiapas, NYC at Casa Enrique

    The city gets some long overdue regional Mexican fare

  • Blogs

    September 6, 2012

    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 >>

  • Blogs

    September 4, 2012

    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 >>

  • Blogs

    September 4, 2012

    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 >>

  • Dining

    August 15, 2012

    Ootoya: Yo, Tokyo!

    A Japanese mega-chain invades our fair city

  • Dining

    August 1, 2012

    Hillside: Just the Two of Us

    Vinegar Hill House gets a neighbor

  • Film

    August 1, 2012
  • Blogs

    July 25, 2012

    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.

  • Blogs

    July 18, 2012

    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.

  • Blogs

    July 16, 2012

    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 >>

  • Blogs

    June 14, 2012

    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 >>

  • Dining

    June 6, 2012

    Boukiés: Greek Unorthodox

    An East 2nd Street space stays in the Euro zone

  • Blogs

    June 6, 2012

    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 >>

  • Blogs

    June 4, 2012

    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 >>

  • Blogs

    June 1, 2012

    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 >>

  • Dining

    May 30, 2012
  • Blogs

    May 23, 2012

    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 >>

  • Blogs

    May 21, 2012

    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 >>

  • Blogs

    May 21, 2012

    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 >>

  • Blogs

    May 8, 2012

    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.

  • Blogs

    April 26, 2012

    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 >>

  • Blogs

    April 23, 2012

    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 >>

  • Dining

    April 11, 2012

    Zero Otto Nove: Rabbit, Run!

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

  • Blogs

    April 4, 2012

    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 >>

  • Blogs

    March 21, 2012

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

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

  • Blogs

    March 14, 2012

    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 >>

  • Blogs

    March 14, 2012

    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 >>

  • Blogs

    March 7, 2012

    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 >>

  • Dining

    February 29, 2012

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

    The East Village gets two new Vietnamese spots

  • 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 >>

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