New York has no shortage of good desserts, but how many would you call essential? What are the sweets you need to know to see how we do dessert in this town? A few months ago, we asked ourselves that question. Then we got to tasting.
The Latest in New York
Building a restaurant around Carolina-style whole hog is just bad business sense: the high food cost means slim profits. So here's how I'm making my restaurant a financially viable one.
It took months to find a retail space for my barbecue restaurant in New York City, but when it comes to real estate, there's a big difference between finding something and being able to call it yours.
Rockaway isn't just clean, spacious, and conveniently located—the wealth of food options alone make it our top day-trip choice over Coney Island, Jones Beach, or any far-flung Long Island shore. From tacos and ceviche to burgers and brisket, see our favorite beachside bites after the jump!
Brooklyn's SCRATCHbread isn't like any other bakery in the city. Time after time, its ovens have produced many of New York's most original loaves—breads with utterly original flavors layered with serious technique. Here's how they do it.
Korean food has had a hard time breaking into greater American dining culture, but these days, it's only getting bigger and bigger.
The Arrogant Swine, my barbecue restaurant to be, needed a home. But New York's real estate market was less than cooperative.
It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
When Hasan Diab arrived in the U.S. more than a decade ago, it wasn't hard to find familiar street foods from back home: falafel, pita and even shawarma. But the fresh, spice-rich Palestinian home cooking he took for granted growing up in the Galilee was a rare treat here, usually available only in the homes of friends and family.
Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here.
In the last few years New York has experienced an explosion in the number of French-style bakeries--here's our list of the very best of them along with some suggestion on their best offerings.
What's the most cost-effective way to get cream cheese on your bagel? We visited six of the city's top bagel shops and crunched the numbers to find out.
When kids enter the picture, your food bucket list has to change. There is no Eleven Madison Park, no waiting on line for fancy-pants brunch. Nose-to-tail is out and farm-to-table is pushing it. Hell, sometimes there is no table. Which is where City Island's seafood shacks come in.
Rooftop bars, low-key gardens, people-watching patios—whatever your inclination (and whatever your drink), we've got you covered in Brooklyn, Manhattan, and Queens.
Win free tuition to Alan Richman's six-session evening course on food writing at the International Culinary Center in New York.
When great chefs ask you to be their guinea pigs you have to say yes. That's why we headed over to one of New York's top restaurants, Del Posto, to see what chef Mark Ladner would do with an eight-course vegan tasting menu.
Brioche con gelato is simply a brioche bun stuffed with a fat smear of ice cream. But in Sicily or Rome you may as well call it breakfast during the sweltering summer months.
Jeremiah Stone of New York's Contra came to love French food late in life, but when he moved to the country to cook there in 2010, he fell hard. Now in New York he has to look harder for good baguettes and croissants, but he still has some go-to spots for his French fix.
For the last four decades, the narrative of Jewish bakeries in America hasn't been a positive one. It consists mainly of bakers retiring, stores closing, and the link between Eastern Europe's great bread-baking traditions and us eroding by the day. But that's starting to change.
I've covered the Big Apple Barbecue Block Party for four years now, always as a civilian eating his way through the entire barbecue line up. But this year it was time to step on the other side of the smoker and see what it's like to cook for one of New York's largest food events. So I embedded myself with a crew that's been more than kind to me over the years: 17th Street Barbecue.