With the opening of the staggeringly good Dominique Ansel Bakery in Soho, one thing is perfectly clear: the best training a pastry chef can have in New York City is to work for Daniel Boulud.
Dominique Ansel Bakery
Both by quality and generous portioning, the pork here ranks among the best of New York's hunks-of-pork-on-bread sandwich set. This is easily a two-lunch sandwich, if you can manage to keep your hands off the second half.
With "elevated" versions of childhood classics everywhere these days, it's no surprise there are plenty of great ice cream sandwiches around. Which ones are really worth your money? We gathered some old friends and our new favorites for the ice cream sandwiches you shouldn't miss.
Long before he ever conceived of the viral dessert of our times, the cronut, Dominque Ansel had planned a series of pastry collaborations with six of his favorite pastry chefs. Up first: Michael Laiskonis and this gorgeous chocolate dessert.
New York isn't short on places to get a scoop, but we've all had that moment when we're standing on the corner wondering where on earth to go. That's why we put together a list of all the places we like to satisfy our craving—from good, everyday ice cream to stand-out spots.
Dominique Ansel isn't resting on his cronut laurels. Here's his newest creation: a molten chocolate souffle baked inside an orange blossom brioche. Details on how it's made, and how to get one, within.
When we think about spiced-up sandwiches, we're not looking for those that blow our faces off with heat. Rather, we're after subtle and smart uses of chilies and hot spices that tickle our tongues and send us back for our bite. Here are 19 of our favorites in New York.
Dominique Ansel's post-Cronut era has been characterized by a number of ingenious, made-to-order desserts, such as the Magic Soufflé and the Fro-smo. That spirit of creativity continues with the Gingerbread Pinecone ($6.25), one of seven new pastries that were introduced over the last week.
2013 has been a great year for sandwiches in New York. We welcomed some new favorites with roast beef, brisket, and several kinds of pork. We uncovered some outstanding tortas in the far reaches of Brooklyn and Queens. We explored the subtleties of what makes a great chicken parm. And we said goodbye to one of the city's finest purveyors of mozzarella. Here are our favorite NYC sandwiches from 2013.
There's something uniquely comforting about a big, hefty sandwich, and New York might have the world's greatest supply. But only a few can be described as super-mega-massively-Dagwood-Bumstead-esque comically large, and fewer still that actually taste good beneath their heft. When such a sandwich comes along, we believe it deserves some recognition.
With all the publicity surrounding Dominique Ansel's latest made-to-order desserts, people may have missed that the bakery just released seven new seasonal pastries. Here are two of my favorites from the new line up.
Up until recently, a good canelé was hard to find in New York City. And although there are more bakeries selling them than ever before, some guidance is in order. Here you'll find our recommendations for the best in the city.
Jeremiah Stone of New York's Contra came to love French food late in life, but when he moved to the country to cook there in 2010, he fell hard. Now in New York he has to look harder for good baguettes and croissants, but he still has some go-to spots for his French fix.
New York has no shortage of good desserts, but how many would you call essential? What are the sweets you need to know to see how we do dessert in this town? A few months ago, we asked ourselves that question. Then we got to tasting.
Tarte tatin was a big restaurant dessert that fell off our collective sweet radar. Now, in New York, it's come back with a vengeance, perhaps better than ever. Here's why it's worth an order all over again.