Posted by Carrie Vasios, February 6, 2012 at 11:30 AM
In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
[Photograph: Robyn Lee]
The Pan Con Lechon ($8.90) from Coppelia is a sandwich for pig lovers. A layer of shredded roasted pork is topped by crackling pieces of chicharrón, adding crunch and a second dose of pork. The fatty roasted meat gets a kick with the second bite from the garlicky mojo sauce. Pieces of pickled onion impart an acidic tang and the baguette was particularly fresh.
Coppelia
207 West 14th Street, New York NY 10011 (map) 212-858-5001
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Posted by Carey Jones, January 30, 2012 at 2:00 PM
Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
[Photo: Alice Gao]
What is it about roasted beets ($12) and yogurt that works so well together? I find its mouth-coating richness infinitely more appealing than its creamy-tart cousin, goat cheese. Perhaps it's that good, thick yogurt really integrates a salad, pulling its components in and helping everything cling together. Like at this one from L'Artusi, where it picks up crumbles of pistachio and brings them along for the ride. Sharp and lightly dressed watercress rounds out the plate, but really, I'd just be happy swiping beets in yogurt all day.
L'Artusi
228 West 10th Street, New York NY 10014 (map)
212-255-5757
lartusi.com
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Posted by Carey Jones, January 30, 2012 at 11:45 AM
[Photo: Maggie Hoffman]
We were big fans of Jamaican restaurant Miss Lily's when it opened last year, so we expected good things of the adjacent sandwich shop and juice bar Melvin's Juice Box. The sunny, cheery lunch counter serves sandwiches and Caribbean lunch plates, as well as quite a number of juices and smoothies from Melvin Major. His long beard and megawatt smile make him unmissable behind the counter, as he was before when juicing at the organic grocer Lifethyme.
After trying a few of the juices, we can see why. They're pricey, let's be clear—$8-$10—but that's (sadly) the going rate around New York these days at juice-everything-from-scratch spots (which'll always be pricier than Jamba Juice and its ilk). Melvin's creations are dense in flavor and true to taste, not watered-down or sugared-up.
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Posted by Erin Zimmer, January 26, 2012 at 11:15 AM
Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
[Photographs: Alice Gao]
As we've surely all learned by now, applying generous amounts of oil and salt to vegetables is usually always a good call. At Fedora they do plenty of that. Look under the "sides" section ($8 each) for various veggie plates, like this one. Sunchokes, carrots of various rainbow colors, and even tears of romaine lettuce are cooked on the piping hot plancha with glugs of olive oil and butter (why settle for just one fat source?), until they shrink up and release all of their sugars. Roasted almonds are mixed in, adding crunch and their sweet nut oils.
Another side, the French green beans, also gets the oil and salt treatment, along with black bean sauce, so that each thin strand of bean is coated with all those salty, Chinese takeout-reminiscent flavors, along with lemon juice, and some thin, green scallion wisps on top.
Fedora
239 West 4th Street, New York NY 10014 (b/n West 10th and Charles; map); 646-449-9336; fedoranyc.com
About the author: Erin is the national editor of Serious Eats. You can follow her on Twitter: @erin_zimmer
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Posted by Erin Zimmer, January 24, 2012 at 1:45 PM
Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
[Photographs: Alice Gao]
Have you seen the latest Muppets Movie yet? (At least once, I hope?) Then you know the "Are You a Man or a Muppet?" song where Jason Segel's character and his little brother Walter (spoiler: a muppet) sing about their personal identities. "If I'm a Muppet, then I'm a very manly Muppet." That's how I felt about these roasted carrots ($12).
Are you carrots or beef? If you're carrots, then you're very beefy carrots. The carrots, roasted until practically blistered, are coated in an unctuously beefy brown glaze made with marrow, that incomparably rich, scoopable fat-goop tucked into the bones. You almost forget there are carrots in this carrot-headlining dish.
You also have to really like tamarind, which brings a slightly sour stickiness to the glaze. Kaffir lime adds a vibrant splash, reminding you too of Fatty's Southeast Asian flavor profile. It's a heavy, rib-sticking carrot—very beefy carrot (hope you're singing by now)—dish served in a little cast-iron skillet.
Fatty Cue
50 Carmine Street, West Village NY 10014 (map)
212-929-5050
fattycue.com
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Posted by Kathy YL Chan, January 19, 2012 at 3:00 PM
[Photo: Kathy YL Chan]
Banana Pudding Ice Cream? Sign me up. Phin & Phebes is a Brooklyn-based ice cream company, and their Banana Whama ($8.99) is made of fresh banana puree and crushed vanilla wafer cookies. It really does taste like banana pudding in frozen form, only fluffier. I ate half the pint with a spoon and made impromptu ice cream sandwiches with the other half. It's a playful ice cream with intense, unmistakeable flavors; it runs on the sweeter side and is not an ice cream for those expecting sophistication. But who can be serious all the time? Also keep an eye out for the Vietnamese Iced Coffee ice cream—this one's made with a blend of chicory and regular coffee, each spoonful trailing off with a cool finish of cardamom on the tongue.
Murray's Cheese
254 Bleecker Street, New York, NY 10014 (map)
212-243-3289
murrayscheese.com
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Lauren Sloss, January 17, 2012 at 11:15 AM
[Photos: Alice Gao]
In our Daily Veg series, we've been profiling vegetable dishes we love all over the city. But some restaurants do so many vegetable dishes so fantastically that we can't pick just one. So we're inducting them into our "Vegetable Heroes" hall of fame. First up? Buvette.
When we first visited this charming wine bar and restaurant from Jody Williams, we were struck by how much we loved all of the simple-seeming salads and vegetables, from a Pecorino-laced Savoy cabbage to salsify with red wine and Roquefort. At a time of year when many of us tire of winter's limited produce, Williams shows how leeks, cabbage, and kale can be every bit as exciting as spring and summer's bounty.
Check out some of Buvette's winter offerings here. (Dishes range from $8-12; Buvette's menu rotates often, so not all dishes may be available.)
Buvette
42 Grove Street, New York, NY 10014 (map)
212-255-3590
ilovebuvette.com
About the author: Lauren Sloss is a bicoastal food-lover who splits her time between New York (where she is finishing graduate school) and San Francisco (where she does most other things). Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.
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Posted by Carey Jones, January 13, 2012 at 2:30 PM
Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
[Photo: Alice Gao]
A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab. Kangkong—also known as water convolvulus, also known as water spinach, but come on, isn't that first name the best?—is a green you'll see in East and Southeast Asia, and it's very popular in Malaysia, whence chef Zak Pelaccio draws much of his inspiration. There, as here, it's wok'd up with sambal belacan, a pounded paste of lime, chili, and fermented shrimp paste; Fatty Crab finishes with a splash of rice wine shaoxing.
The resulting greens are powerfully funky and genuinely spicy, enough to leave a burning on the tongue even after a few gulps of water (which is fine with us). They don't skimp on the belacan, which I love. And kangkong are some of my favorite greens to eat (not to mention say the name of). They're long and almost noodle-like, fun to twirl up with chopsticks, even if they get a little messy. It's just part of the fun.
Fatty Crab
643 Hudson Street, New York NY 10014 (map)
212-352-3590
fattycrab.com
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Posted by Kathy YL Chan, January 11, 2012 at 4:00 PM
[Photo: Kathy YL Chan]
After a meal as pure as sushi and sashimi, I often keep dessert just as simple and unadorned as possible. Hence Ushiwakamaru's Grapefruit Jelly ($6), a wobbly, simultaneously bitter and sweet creation tucked inside a halved grapefruit shell. The glossy soft jelly is punctuated with bits of grapefruit meat, a textural play that still keeps the focus on this one, single flavor. If you're craving something richer, look out for the housemade matcha and intensely flavored black sesame ice cream. Other desserts on the menu at Ushiwakamaru include Zenzai composed of matcha jelly, fresh strawberries and azuki beans, and a green tea crepe cake from Lady M.
Ushiwakamaru
136 West Houston Street, New York NY 10012 (map)
212-228-4181
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Zachary Feldman, January 6, 2012 at 1:45 PM
Fatty 'Cue's Trippa Malaysiana [Photos: Zachary Feldman]
As befits an ingredient so texturally challenging and confounding in taste, tripe is generally regarded with particular revulsion from its dissenters. Those for whom the idea of eating stomach can't be stomached rarely consider trying the chewy stuff. It's an initiation offal, like kidneys or eyeballs—something to eat for bragging rights; the exact opposite of creamy, easy-to-love foie gras. But once you get past the idea of it, tripe becomes quite delicious. Almost always braised, its fortifying qualities also make it perfect late-night food for the winter months.
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Posted by Kathy YL Chan, January 2, 2012 at 9:30 AM
View Kathy's West Village Neighborhood Guide in a larger map
Editor's note: In the Serious Eats Neighborhood Guide series, we've asked SE editors and staff to tell us about where they eat in their own neighborhoods. Here's Sugar Rush columnist Kathy YL Chan sharing her go-tos in the West Village.
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Posted by Kathy YL Chan, December 21, 2011 at 3:30 PM
[Photo: Kathy YL Chan]
My single favorite cupcake at Molly's Cupcakes is not quite a cupcake in the traditional sense. Yes, it's outfitted in a classic cupcake liner, with the baked cake batter just rising over the top. But in place of frosting you'll find a crunchy golden sugar top, thin and shattering at the first bite. Inside, the cake is hollowed out and filled with a cool vanilla bean custard that does indeed taste like crème brûlée. It's truly the best of both worlds, moist vanilla cake meeting supple custard—but do be careful when you eat, as the crème brûlée literally oozes out. Raspberries and blueberries complete the picture of this cupcake you ought to eat with a spoon.
Molly's Cupcakes
228 Bleecker Street, New York, NY 10014 (map)
212-414-2253
mollyscupcakes.com
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Kathy YL Chan, December 19, 2011 at 11:15 AM
[Photo: Kathy YL Chan]
We can feast on apple desserts all year round, but they seem especially appropriate during the colder months. From classic tarte tatins to fancier versions found at restaurants, from apple milkshakes to apple butter-laced sundaes, pastry chefs in the city do all sorts of things. Check out ten apple desserts we love this holiday season.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Zachary Feldman, December 16, 2011 at 2:00 PM
Editor's note: Zachary Feldman of "In the Midnight Hour" is back with Midnight Snack—where to satisfy a particular late-night craving. Today? Milk and cookies in the Villages. .
[Photos: Zachary Feldman]
If you're like me, deep down, you know that Santa Claus is real without a shred of doubt in your heart. (It simply makes sense that an immortal yet overweight elderly man would have the back strength to slide down a chimney and deliver presents to all 7 billion of us in a single night.) If you're a naysayer, just know that you're rebuking one of your own—Kris Kringle is a food lover, and his voracious appetite for hours-long nocturnal cookie-and-milk binges proves it. Holiday season is cookie season, and in this city, night owls can take advantage of bakeries offering twilight confections.
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Posted by Kathy YL Chan, December 12, 2011 at 10:30 AM
[Photo: Kathy YL Chan]
The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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