- March 12, 2012
- Best Combination Plate
Leave it to Julie E. Farias, a Mexican-American chef who’s worked in the kitchens of Andrew Carmellini and Daniel Boulud, to rescue the undersung relic.
- March 12, 2012
- Best Suckling Pig
The house �porcella� is slow-roasted for almost half a day, and glazed with a sherry reduction.
- March 12, 2012
- Doing the Earl Proud
Stars of the sandwich scene.
- March 12, 2012
- Best Bar Snack
Chickpeas are fried until they achieve the perfect puffy-crisp texture and tossed liberally with garam masala, cayenne, and salt.
- March 12, 2012
- Best Pork Belly
Pelaccio’s chefs cure their heritage-pork belly in a mix of palm sugar, coriander, Thai chiles, and salt, smoke it over hardwood, then braise it to melting, candied softness.
- March 12, 2012
- Best Chicken
Succulent, crispy, sweet, and compulsively delicious.
- March 12, 2012
- Best Hot Dog
The pair of tube steaks is inspired by the Greek diners, a.k.a. Coney Islands, found in and around Detroit.
- March 5, 2012
- Dean’s Wife Maya
A Soho mom-and-pop reimagines gefilte fish, breakfast shakshuka, and other tokens of the Jewish-food diaspora.
- March 5, 2012
- Radicchio
The crisp and bitter radicchio, first cultivated in the Veneto region of Italy, can play the lead too.
- February 20, 2012
- Reintroducing the Reuben
A forgotten classic steps into the haute-sandwich spotlight.