As far as food towns go, New York is its own five-borough universe, with plenty of stories that rarely make it through the pinhole light of a page view. But there's a lot you can do in a minute.
'1 minute meal' on Serious Eats
Since 2002, Bronx-based Buddhist monk Thich Thien Chi has been a spiritual guide to Vietnamese Buddhists from throughout the tri-state area. He's also turned his temple, the Chieu Kien Buddhist Center, into one of the city's most interesting dining halls, working for hours every weekend to serve free vegetarian meals along with his Sunday service.
When Theresa Wong experienced a Chinese tea ceremony for the first time, she hadn't considered "the difference between drinking tea and tasting tea." Five years later, the former insurance saleswomanguides customers through tastings at a small gourmet tea shop for a living.
When our man Ed publicly mourned the loss of Sal Malanga in 2009, he noted that the man's plain New York slice was "so good that they didn't have to deliver." Three years later, Sal's grandson Lou has broken that rule. He's not entirely happy about it, but the mechanic-turned-pizzaiolo is doing what's necessary to carry on the legacy of Sal and Carmine's.
A look at a chocolate maker that still does things the old fashioned way.
The perfect muffin is a treat worth pursuing, and in this episode of 1 Minute Meal, Blue Sky Bakery's founder Erik Goetze puts into words what his bakers try to deliver in every tray.
Anyone who's been to Queens-based Mexican food truck Tortas Neza knows that it stands at the intersection of fútbol and good food. This episode of 1 Minute Meal is a tribute to that overlap, and to the moment of celebration when your oversized, painstakingly assembled sandwich hits the counter, informing you that those dinner plans will have to be postponed.
Marcos Lainez and his family have run the city's best pupusa business (and just announced Vendy-finalist) for decades. Serving 18 variants of the Salvadoran staple, El Olomega personifies the Red Hook Ball Fields Vendors—a family forged in food at the edge of a soccer field.
Parked on a nondescript street in the South Bronx, the trailer comes alive on Fridays, serving Puerto Rican dishes through the weekend and closing on Sunday evening. The owner and cook, known to the neighborhood as "Piraña," is immensely warm-hearted. Working during the week as a building superintendent, he uses his part-time business (and full-time sound system) to make the corner of Wales and 152nd Street a place to relax, to party, and to gather around good food.
When we, as diners, talk about how delicious a plate of street food can be, it's easy to lose sight of just how tenuous the career of a street vendor—especially an immigrant street vendor—is. For this brief moment, the Arepa Lady reminded me that for those who come to America to make a new and better life for themselves, cooking (even saintly cooking of national infamy) isn't necessarily the life they have in mind.
Taking place several times throughout the warm-weather season, the Indonesian Bazaar brings home cooks ;together for a community event that serves up New York's best Indonesian food.
In the Queens neighborhood of Corona Heights, the first warm day of the year is synonymous with an ice from The Lemon Ice King. In this episode of 1 Minute Meal, co-owner and store manager Vincent Barbaccia recounts the feeling of that day, and why this ice stand has only become more precious to New York since over the past 69 years.
This episode of 1 Minute Meal follows The Baoery on a single day of its pop-up life, telling the story through video and time-lapse photography. If you're interested in baoing down with the chefs, you can help them celebrate The Baoery's 1st anniversary this Sunday, June 13, at Williamsburg's Nha Toi.
Khachapuri, an umbrella term for a variety of cheese breads, is something of a national pastime in Georgia—and in South Brooklyn. On this episode of 1 Minute Meal we get a peek at what's coming out of the ovens at Georgian Food, a.k.a. Brick Oven Bread.
Several sandwiches at David's Brisket House have made the pages of Serious Eats, but there's a lot more to this place than brisket three ways. The deli, originally owned by Jewish immigrants from Yemen and Russia, was passed down to a Muslim partner (also from Yemen) during the 1980s. Now it's keeping up the deli tradition—in Bed-Stuy—in a fashion that's quintessentially New York.