new york

Take a Taste of Dragon’s Breath

by Good. Food. Stories. Contributor January 26, 2012

“I felt like I was searching for contraband and not organic food. Then located in a nondescript part of Chinatown—up a staircase, behind a heavy door and down a long corridor—the only thing missing was the secret knock.”

20 comments [Read the whole good food story...]

Joining the Cult of the Wok

by Danielle Oteri January 19, 2012

“Best used over high heat, the wok’s surface will change over time. Vegetables will be crisp and meat will sear quickly with little time to absorb the oil. The more you use your wok, the better your food will taste, and the easier it will become as the layers of flavor form a natural nonstick surface. The heat of the seasoned wok itself imparts a flavor to your food called ‘wok hay,’ which translates most closely to ‘breath of a wok.’ “

7 comments [Read the whole good food story...]

Perfect Your Pie at Pizza a Casa

by Danielle Oteri December 22, 2011

“His quest for the perfect homemade pizza took root while he was exiled in Chicago, the land of deep-dish pizza. He missed the crispy Neapolitan-inspired New York/New Jersey pies he grew up with, and so began years of experimentation to achieve pizza perfection in a home oven.”

3 comments [Read the whole good food story...]

Do the Food Truck Hop

by Caitlin Thornton September 29, 2011

“Part scavenger hunt, part massive Thanksgiving-size meal, and just an amazing excuse to explore the city, on a food truck hop you start at one spot for your appetizer, head to another for your main course, and top it off with a dessert at a final truck. For maximum results, it’s imperative to implement a bar hop and get some drinks along the way.”

3 comments [Read the whole good food story...]

Diner Utopia

by Danielle Oteri September 22, 2011

“A diner like Utopia (or a coffee shop, as pre-Starbucks generations call them) is as local as it comes in an ever-changing city like New York. It is neither a relic nor a reinvention. It’s about the eating, not the food, the comfort, not the ambience.”

5 comments [Read the whole good food story...]

The Bar Cart: A Pickled Surfer at Ditch Plains

by Casey Barber September 19, 2011

“It’s pickle brine, the sugar- and turmeric-infused neon juice from bread and butter slices, that Ditch Plains mixes with whiskey to make a cocktail called The Pickled Surfer. Citrus comes to the rescue once again, with a squeeze of lime juice that cuts both the sweetness and the burn for a truly mellow finish to each sip.”