Vinegar Hill House gets a neighbor
[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.
[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.
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 >>
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 >>
An East 2nd Street space stays in the Euro zone
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 >>
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 >>
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 >>
Take First Avenue to Hanoi
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 >>
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 >>
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 >>
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.
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, 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 >>
A Salerno-style spot does both Belmont and the Flatiron district
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 >>
Chicken with Mushrooms from (Renew) New Hardee (130 Wilson Avenue, Bushwick, 718-417-9344)
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 >>
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 >>
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 >>
The East Village gets two new Vietnamese spots
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.
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 >>
Venice lends some savor to the New-York Historical Society
OMG. Mushroom Egg Foo Young and Roast Pork with Pepper and Tomato from New Kam Lai (708 Amsterdam Avenue, 212-749-8990)
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 >>
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 >>
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 >>
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 >>
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 >>
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 >>
South Asian fare from many regions wows Staten Island
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 >>
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 >>
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 >>
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 >>
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 >>
The curd-ish people get a homeland in the Flatiron district
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 >>
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.
Nolita gets a hotel restaurant with promise—and problems
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 >>
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.
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 >>
Andrew Carmellini lets you visit Mt. Rabbit Pot Pie
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 >>
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 >>