During the month of November,
Momofuku Milk Bar dives off into rather savory territory with their Thanksgiving croissant. Each bite contains the most delicious parts of the traditional American meal, sealed inside warm, stuffing-flavored flaky dough.
Continue reading »
And while it might sound ridiculous to have chocolate early in the morning, you'll kick yourself later if you don't pick up
Oriol Balaguer Chocolate Pods ($2.50 each) as an afternoon sweet.
Continue reading »
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: South Korea Locations worldwide: China,...
Continue reading »
We've embarked on a citywide search for the best croissants to be had in New York, and after a few dozen, we're looking to you for suggestions. Who makes your favorite croissants in the city?...
Continue reading »
[Photo: Kathy YL Chan] I am sucker for nontraditional twists on the everyday croissant, so it makes sense that I fell for Bouchon Bakery's Raspberry-Almond Croissant. Where to begin? With the interior layer of seed-speckled raspberry jam tucked between...
Continue reading »
[Photo: Kathy YL Chan] At Panya in the East Village, there are croissants, chocolate croissants, and then a banana stuffed chocolate croissant. A banana is halved once crosswise, once lengthwise, and then tucked neatly between a sprinkle of semi-sweet...
Continue reading »
All the polls! Next up in the Serious Eats New York People's Choice Awards: the croissant. There are limp ones on every street cart; there are tasty ones at plenty of patisseries. But the perfect croissant is a rare, rare...
Continue reading »
[Photograph: Kathy YL Chan] Petrossian's croissants are quickly moving up my list of favorite croissants in New York City. The plain croissants are wonderful, but later in the morning I often crave something a notch sweeter and a bit...
Continue reading »
"Going to a pastry course always makes me wish I had paid more attention in chemistry class." [Photos: Chichi Wang] Croissant Recipe Here's the recipe (with illustrations) for Karen Bornarth's and Roger Gural's croissants. Croissants may be a time-consuming endeavor,...
Continue reading »
Note: This Sugar Rush dispatch comes to us from Dani of The Average Cook. A corporate girl by day and Latin ballroom instructor by night, she also makes room for croissants. Dani is a regular at The Flakey Tart, where...
Continue reading »
