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Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff

Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff

Tired of mustard and mayo on a sandwich? This pesto gives a really nice punch to a salami and cheddar. I’ve also tried it on pizza, pastas, and steamed vegetables, tossed it with baked tofu, and spooned it in tacos. I even put it on scrambled eggs. As a secret flavor weapon, it’s on point. READ MORE

At Má Pêche, a Feast Borne on Carts

At Má Pêche, a Feast Borne on Carts

There's just no standing still at Má Pêche, which recently dropped its playful, personal Kappo tasting dinners and deployed a fleet of carts that hawk small plates around the dining room. Think dim sum service—or, maybe a more likely inspiration, the upmarket meals on wheels at San Francisco's State Bird Provisions. READ MORE

Make Your Own Free-Form Herb Crackers

Make Your Own Free-Form Herb Crackers

I have a confession to make: I spend a lot of time on the King Arthur Flour blog. I’ve found some fantastic recipes there; this one for Gourmet Soda Crackers, by PJ Hamel, was a springboard for the recipe here, Free-Form Herb Crackers, and for Nacho Cheese Crackers. I designed the herb crackers to serve with cheese; the nacho cheese crackers were the result of a fantasy about merging Cheez-Its with jalapeño rings—sort of a high-low thing. Here’s part one, the classy crackers: READ MORE

From West Africa with Love in the Bronx

In a borough rich in African cooking, Patina stands out. "You'll find more carefully and lovingly prepared food here," NewYorkNewHaven reports on Chowhound (and he would know, having covered the Bronx beat for Serious Eats). READ MORE

Noodle Village: Consistent Cantonese for a Chinatown in Flux

Veteran Chinatown watcher Lau has seen the signs, and they aren't encouraging. Beset by rising rents, aggressive development, and a dwindling population of old-timers, Manhattan's historic Chinatown "seems to be starting to die," he laments on Chowhound—and one telling symptom is a gradual decline in its restaurants. Yet the old neighborhood's still far from flatlining. One sign of life is the strong Hong Kong–style cooking at Noodle Village. READ MORE

Diner Fare Goes Uptown at a Chelsea Landmark

Some old New York diners never die. If they aren't carted off to uncertain fates in parts north or south, they're reinvented like Chelsea's Empire Diner—more than once, if they're lucky. This gleaming moderne landmark was most recently revived in January by Amanda Freitag, whose cooking had earned Chowhound props long before she started chopping upstart alpha chefs on TV's Food Network. READ MORE

Mountain Bird Takes Wing in Harlem

A charming little bistro called Mountain Bird flew under the radar for a time after opening last fall on an unlikely block of 145th Street. It's since attracted some notice, and Chowhounds are on to Chef Kenichi Tajima's refined cooking and poultry-centered menu, which ranges freely from cockscomb to gizzard to leg. READ MORE

Caviar and Nova on a Roll, Nordic Style

Long before the New Nordic thing, which introduced New Yorkers to conifers and hay smoke, there was Good World, which fed a changing Lower East Side into the wee hours with gravlax, Swedish meatballs, and other drink-friendly Scandinavian chow. READ MORE

Bobby Flay Has More Lives Than a Cat: NY Early Report on Gato

For a guy who usually has things going his way, TV chef Bobby Flay's taken his share of throwdowns in the death sport known as Manhattan real estate. Last summer, facing a whopping rent increase, he closed his flagship Mesa Grill after 22 years. But the blow that struck hardest may have been the loss of his Spanish restaurant Bolo, which fell victim to developers in 2008. At two-week-old Gato—his first New York City opening in nearly a decade—Flay revisits Spain but also ventures into neighboring lands, promising bold flavors with citrus, garlic, olive oil, and other Mediterranean staples front and center. READ MORE

In a World of Pork Ramen, Takashi Makes a Case for Beef

Takashi earned its Chowhound cred by going big with beef, so it makes sense that when this Japanese barbecue house started making ramen in December, it chose to feature steer instead of the customary pig. Served by reservation only after midnight on Fridays and Saturdays, it stars a deep, rich beef broth that takes 24 hours to brew, as well as unique toppings of crunchy, mineral-y beef intestine and tender, long-braised beef belly that beats any pork chashu that valcfield's tried. The soup comes in the original flavor or "Grandma's Spicy" version with chile paste. READ MORE