Just like CheoGaJip, South Korean Kyedong Chicken also just one New York City shop in Flushing. Unlike CheoGaJip, there are no unusual pizzas on premises. Instead, this fried chicken specialist gives second billing to another animal altogether: the pig. Pig's feet, pork belly and blood sausage round out many of the combo meals. More

It's no secret that New York epicures have a love affair with the pig, especially the fatty, decadent cuts such as the jowl, rind and belly. It's certainly en vogue for pork belly to occupy a prominent place on menus, from trendy eateries to fine dining. But I'd like to let you in on a secret that's too good to keep to myself. There's a restaurant called Tong Samgyeop Gui in Flushing—just a 20 minute hop, skip, and a jump on the LIRR—that serves some of the finest pork belly in New York. More

While bibimbap and bulgogi have yet to be adopted with the same fervor as pad thai or banh mi, Korean fried chicken has managed to capture a borough-spanning audience. More

Gamjatang (pork neck and potato stew) is a natural remedy and peacemaker if there ever were one. Unfortunately, this dish is a rarity in Manhattan Koreatown, and one must travel to Flushing to get a true taste. And the gamjatang at Geo Si Gi is as good as any. More

Today, Mexican bakeries across Queens are full of boxes, stacked high, of all different sizes, marked with the words rosca de reyes. January 6th is Three Kings Day, and many different cultures celebrate with the traditional kings cake. La Rosca de Reyes is the Mexican version and it is, aside from being traditional, quite delicious. More

Here's a look back at some of my favorite bites of the year in Queens. From chaat to falafel, pupusas to pandebono, there's good eats in every corner of the borough. More

Tortitas de queso—they're no relation to the torta, or sandwich, that you may know and love. Tortitas are little fritters that can be made from cheese, potato, dried shrimp, shredded chicken or beef: basically any leftover hanging around the house that's mixed with rice or egg, formed into patties, fried, and then simmered in a rich salsa. More

Tender pork ribs, the meat nearly falling off the bone, swimming in a spicy tomatillo salsa, complemented by the slightly sour, fresh, green flavor of purslane. It's the kind of dish a grandmother would make—simple, hearty, and comforting. More

"Chicken like you've never had before" is a bold claim considering that Kyochon makes up one-third of the fried chicken trinity that's concentrated in a tight, one-block radius in K-Town. Diners can choose among Mad For Chicken, the former Bon Chon, the new Bon Chon and Kyochon, the chain that's often credited with creating the popular double-fried, sauce-lacquered style in 1991. More

I have not been let down by these tamales; they're consistently delicious, and without question the best I have found in Queens. And at $1.00 each, a bargain. More