When I moved to New York in 2001, there were three breweries total, and the only places to get "good" beer were Belgian restaurants or German beer halls. That was a long time ago, though. Today, the five boroughs have nearly 30 breweries, and many of them are good. Several are undeniably world-class. Except, perhaps, for DC, New York has arguably the best distribution of any place in America, too.
One of Chinese cooking's greatest champions in America is a white, Jewish, Brooklyn-born hippie teenager, and the restaurateur behind RedFarm and Decoy in the West Village and Upper West Side. Here's Ed Schoenfeld's personal history of how New York's Chinese cuisine became what it is today.
In a city where a single cupcake can set you back five dollars, it's more important than ever to remember a basic point: Dessert doesn't have to be expensive to be good.
Vegetable-rich, grill-friendly, gently-spiced-yet-full-flavored Turkish food has never built a rep in New York like Italian, Greek, or even Levantine cuisines. But once you taste the extra depth and creaminess in a bowl of yogurty cacık, there's no going back to tzatziki. Here's where to go for the good stuff.
It's no reach to call Jackson Heights, and its neighbor Elmhurst, one of the most fascinating food destinations in the city. But it's also one of the most misunderstood.
Anyone can make pancakes, but what does it take to make great ones? You need a point of view, and you have to experiment enough to leave your imprimatur on the griddle while keeping them recognizable as pancakes. When someone has a paradigm in their head and achieves it—that is pancake greatness.
The humble eclair has been a fixture of New York bakeries for over 30 years. But recently the city's best French bakeries have been giving it a big makeover.
Last year I fell deeply in love with the cemitas sold from the taco trucks on Roosevelt Avenue in Queens, New York. Then I traveled to Puebla, Mexico, their source, and discovered that the sandwich I loved was an imposter. This is the story of how I learned to love both (recipes included).
Cemitas are a type of Mexcian sandwich that originally hails from the State of Puebla, but they've taken on a life of their own in New York City. This recipe creates a cemita sandwich as served in the restaurants and taco trucks of New York, in particular along Roosevelt Avenue in Jackson Heights. These are gently warmed sandwiches served on a griddled sesame bun with taco-meat fillings of your choice, avocado, lettuce, tomato, chipotles, refried beans, mayo, and queso Oaxaca, a Mexican string cheese, that's hand-shredded into hairlike strands. Papalo, a floral Mexican herb, adds its own special flavor. This is a cemita con todo—with the works.
Unlike in Mexico (not to mention LA, San Francisco, and Chicago), New York lacks a quality tortilla industry. The corn isn't the same. The nixtamalization process, which breaks down the gluey hemicellulose in corn, is different here, and the common practice in Mexico of using a natural alkaline called tequesquite, isn't a thing here. But New York has an upside: great sandwich bread.
If you live in New York, you've probably visited Brooklyn Brewery. But the outer boroughs have lots of fantastic new and lesser-known breweries, too—spots that'll get you excited about today's beer scene. Here are seven impressive breweries to add to your next beer crawl, plus tips on what to drink when you arrive.
Much has changed since our first babka survey of New York five years ago, and there are more ambitious contenders for the Best Babka crown than ever before. Here are our votes on the best.
The pantry of Dennise Chavez's Carnitas El Atoradero puts the rest of New York's Mexican kitchens to shame. While the city is home to the largest concentration of Poblanos outside Puebla, it's still difficult to find fresh, quality chilies, herbs, and spices. Here are just a few of the ingredients that go into her jawdropping moles and Pueblan dishes.
"People used to say, 'the streets in New York are paved in gold,'" Laura Silver said to me over the phone. "No they're not. They're paved in knishes." Born in Brooklyn and bred in Queens, Silver is the world's leading authority on the knish, and she knows just how vital it is to Jews'—and New Yorkers'—culinary heritage, even if everyone else forgets about the poor thing.
Beecher's Cheese in Seattle and New York makes their signature Flagship, a Cheddar-Alpine hybrid, in full view of customers in their stores. Here's how it's done.