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Mutton With Kick, and More at Hunan’s Restaurant

Hunanese food can educate you about what salty really is. The food in Hunan province is known in China for being super salty. Still, if you steer clear of the eggplant and ground pork with pickled vegetables at Hunan’s Restaurant, you’ll probably be fine, READ MORE

Giovanni’s Gnocchi Champion

If nothing else, you’ve got to admire Giovanni’s for standing up for gnocchi. Not that it’s gotten a bad rap, exactly; it’s just that the Florentine dish is often overlooked in our pasta- and pizza-focused world, say the folks at Giovanni. Hence, the menu READ MORE

Schroeder’s

The kind of heavy, old-school German food that Schroeder’s specializes in is not something you would want to eat every day, but sometimes your soul needs Schweine Hoxen and goose liver pate. For those times, you are advised to report to Schroeder’s. *K READ MORE

Sweet and Spicy: Caribbean Heat in Amityville, L.I.

Amityville’s Sweet and Spicy nails the robust flavors of the Caribbean in homey dishes like oxtail, curry goat, dumplings, and kingfish escovitch, all good to great, says Wanda_Gorgonzola. If they’re serving coconut shrimp, go for it. ... READ MORE

Lucky Creation

Lucky Creation is a Buddhist vegetarian place with a good vibe for people who are into food. Everyone checks out other tables’ orders as they arrive to see what looks good, says fine wino. Braised bean curd with assorted vegetables hot pot is good–the READ MORE

Around New York, Pig’s Feet High and Low

Brasserie LCB J.J. Rachou, successor to the storied La Cote Basque, stuffs pig’s feet with foie gras and apple and serves them in cider jus. guttergourmet has just one word for them: heaven. ... READ MORE

Best Spaeztle-Making Tools

Spaetzle, the small German dumplings, are made by dropping bits of egg dough directly into boiling water. There are several methods for making spaetzle, ranging from quickly cutting the dough off a wooden board with a knife to pushing it through a colande READ MORE

Kabocha Squash

Kabocha is a winter squash with a dense, sweet flesh. Unlike other winter squashes, its peel is edible. You can remove some or all of the peel, but you don’t need to, as once the squash is cooked, the peel is tender enough to eat. Here are a few great READ MORE

The Apple of Your Eye

Honeycrisp apples are a cross between a Macoun and a Honey Gold. They’re advertised as “explosively crisp” and they are! Oysterspearls enthuses: “So juicy that you have to bend over as if you’re eating a ri READ MORE

Anchovy Paste in a Tube

Anchovy paste is a great alternative to cans of anchovies, or those packed in salt. You can squeeze out just a smidge, and the rest will keep a long time (at least 6 months in the fridge). A little will enhance and deepen the flavor of sauces, and stews READ MORE