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Requiem for an Egg Cream: In Search of a New York Classic

Serious Eats Max Falkowitz 44 comments

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. More

The Palestinian Summer Feast: Salads, Flatbreads, and a Big Pot of Lamb

Serious Eats Anne Noyes Saini & Mark Rinaldi 8 comments

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. More

The Best Ice Cream, Gelato, and Soft Serve in NYC

Serious Eats Max Falkowitz 29 comments

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. More

The Best French Bakeries in NYC

Serious Eats Niko Triantafillou 14 comments

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. More

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

Serious Eats Max Falkowitz 49 comments

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. More

Footlong Lobster Rolls Near the Bronx Zoo: A Trip to City Island

Serious Eats Allison Robicelli 10 comments

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. More

Where to Drink Outdoors in New York City, 2014 Edition

Serious Eats The Serious Eats Team 6 comments

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. More

Win a Scholarship to the International Culinary Center's Craft of Food Writing Course in NYC

Serious Eats The Serious Eats Team Closed

Win free tuition to Alan Richman's six-session evening course on food writing at the International Culinary Center in New York. More

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

Serious Eats Ed Levine 14 comments

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. More

Meet the Italian Ice Cream Sandwich: Brioche Con Gelato

Serious Eats Max Falkowitz 22 comments

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. More

Contra's Jeremiah Stone's Favorite French Food in New York

Serious Eats Bao Ong 2 comments

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. More

Russ & Rye: [Re]Building the Jewish Bakery Tradition

Serious Eats Andrew Coe 10 comments

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. More

How to Cook Ribs for 12,000 People: 2 Days at the Big Apple Barbecue Block Party

Serious Eats Joshua Bousel 5 comments

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. More

What's the Difference Between Pastrami and Montreal Smoked Meat?

Serious Eats Ben Jay 9 comments

In the Jewish deli world, pastrami is king. Except for where it's not. Head north to Canada and you'll find a product called smoked meat. It looks like pastrami, is made similarly to pastrami, and tastes not unlike pastrami. But don't think they're the same thing. More

Where to Eat Outdoors in NYC, 2014 Edition

Serious Eats Rabi Abonour 3 comments

It's been a punishing winter, but now that the weather's reliably warm it's time to get outside. This city has plenty of outdoor dining—so much so, in fact, that it can be hard to know where to go. To help you out, we've rounded up some of our favorite restaurants, from cheap to blow-out, that satisfy on both food and outdoor atmosphere. More

How Ivan Orkin is Changing New York's Ramen Cuisine

Serious Eats J. Kenji López-Alt 26 comments

With the opening of his flagship restaurant on the Lower East Side, Ivan Orkin brings a wacky touch to New York's somewhat staid ramen scene. Beyond the lighter, less fatty ramen broths (a refreshing change-up from the New York standard), he now has menu items like fried tofu with Coney Island chili sauce and roast pork onigiri topped with tomato. Orkin's new restaurant shows the potential for ramen to join the broader category of American cuisine. More

Summer Grilling the Cypriot Way

Serious Eats Anne Noyes Saini & Mark Rinaldi 15 comments

On this small island in the eastern Mediterranean, cooking moves outside in the warm weather to wood-fired clay ovens and charcoal grills. We stepped into Zenon Taverna, one of New York's few Cypriot restaurants, to see how it all happens. More

How Katz's Deli Makes Their Perfect Pastrami

Serious Eats Laura Togut 47 comments

New York's Katz's Deli is nothing less than a keeper of the Jewish culinary flame, thanks in no small part to their homemade pastrami. Ever wonder just how they do it? So have we, which is why we set out to find out. More

The Ultimate Guide to Buying Italian Ingredients on Arthur Avenue

Serious Eats Chris E. Crowley 13 comments

The best way to do Arthur Avenue in the Bronx is to stick to the markets, and from sausage to cheese to pasta to olive oil, we have recommendations for your whole Italian shopping list. More

Where to Get the Best Canelé in NYC

Serious Eats Niko Triantafillou 29 comments

Up until recently, a good canelé was hard to find in New York City. And although there are more bakeries selling them than ever before, some guidance is in order. Here you'll find our recommendations for the best in the city. More

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