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Jun 6, 2022 · 1. The Kati Roll Company. Restaurants. Indian. Midtown East. Technically, The Kati Roll Company is a restaurant, but the Calcuttan casual fare served here certainly qualifies as street food...
- NYC Food Trucks
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- Tacos El Bronco. In a city full of $5 tacos, Tacos El Bronco is a bargain at $3 a pop. However don’t assume the low price tag means a dip in quality; the veal head, tongue and tripe are all cooked to a tender, juicy consistency.
- Adel’s Famous Halal Food. Full disclosure: you’ll likely be waiting in line for more than an hour try to Adel’s Famous Halal Food. Even then I never debated taking it off the list, it’s just that good.
- Bodega Truck. Those in tune with the happenings of the internet are likely familiar with the famous bodega chopped cheese. It’s a hamburger patty, cheese, onion, peppers and seasoning all chopped and scrambled together, served on a hoagie.
- Cheong Fun Cart. Chinatown is home to countless tempting street food options, but Cheong Fun Cart manages to stand head and shoulder above the rest. The cart is run by a sweet lady who makes tantalizing rice noodle rolls.
New York Street Food - Yahoo Recipe Search
Food52Mastiha is a unique spice in the Greek pantry, a natural resin from the pistacia lentiscus tree (var. Chia) that is harvested only on the Eastern Aegean island of Chios. It is traditionally used in holiday breads and sweets, but in recent years mastiha has inspired chefs to create new dishes year-round—both savory and sweet. Its mysterious aroma is intensely herbal, evergreen. The depth of flavor and exotic nature of the spice make it a perfect pairing for chocolate. Once I made these brownies using mastiha, I realized I'd never make them any other way, and despite the generally "adult" appeal of this unusual ingredient, this sophisticated recipe is now the only brownie my little boy wants to eat. Notes: You can purchase mastiha tears, powder, essence, or prepared foods featuring this ingredient online from: MastihaShop at http://www.mastihashopny.com/ (or at their retail store on Orchard Street, if you are in New York City). If you have purchased the raw crystals known as “tears,” you can make your own powder. Simply measure a teaspoon of the tears (they should be small or medium-size) into a mortar and add a bit of granulated sugar (1/4 to 1/2 teaspoon) from the recipe before pulverizing with a pestle. The sugar will prevent the resin from becoming too sticky. It also helps to freeze the tears ahead of time; the more frozen the tears, the more easily you’ll turn them to powder.EatingWellThis crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel--see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)Food NetworkIf you’ve been to New York City, you’ve definitely come across food carts selling “chicken over rice.” These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.Food52When I moved to Brooklyn at 18, I was full of ambition and very, very short on cash. I quickly discovered my friendly neighborhood bodega—unlike anything that existed in the suburbs of Kansas City, MO, where I grew up. It’s where I learned that in New York, “coffee, regular” meant cream and two sugars, and it’s where I figured out that cream cheese and tomato on a toasted everything bagel is the best breakfast in the world. Always in search of the perfect roommate situation, I moved frequently, but I’ll never forget Ibrahim at the bodega near Sixth Avenue and West 4th Street, near my first Manhattan apartment. That bodega is long gone, but it’s impossible to think of my time in the West Village without remembering Ibrahim smiling at me every day from behind that counter. He’d always put extra turkey on my sandwich, and would even let me run a tab to hold me over until my next shift at the Village Underground. In the days and weeks following the terrorist attacks on September 11, 2001, when I didn’t really want to leave my block, that bodega is where I bought everything—toiletries, cleaning supplies, and all of my groceries. This cheesy casserole with tomatoes is inspired by my bodega days—every ingredient can be purchased at a bodega*—and except for the baking dish, it can all be prepared in one pot. For this recipe, you’ll shop the bodega’s dry and canned goods, grab a head of garlic if you can (and if not, garlic powder is fine), then head to the deli counter for some sliced onion and cheese (Boar’s Head Vermont Cheddar melts beautifully into a sauce). NOTE: If your bodega doesn’t have breadcrumbs, try day-old bread or a day-old roll from the deli counter and pulse it in a food processor. And if you can’t find diced tomatoes, try stewed tomatoes, or even a tomato sauce (it will just add a little extra flavor). If your bodega doesn’t have a deli counter, but you can find a block of cheddar cheese, you can use ¾-pound to a pound in this casserole. *While I no longer live in New York, I did FaceTime with a friend to confirm that all of these ingredients were available at his Hell’s Kitchen bodega.Food and WineIn my opinion, cod is highly underrated and overlooked. Often relegated to being fried and served with chips doused in malt vinegar (which is perfectly fine and delicious), this flaky white fish doesn’t get the attention it deserves. It’s buttery, unassuming, and incredibly versatile, which, as I enter my fourth year full-time in Hudson, New York, has made it all the more appealing.When I lived in Brooklyn, I had access to everything food-wise imaginable. Oysters on a Tuesday night with some bread, butter, and wine? Sure! Beautifully marbled meat from our fantastic butcher The Meat Hook, accompanied by vegetables I snatched up at the Union Square Farmers Market? Yes, please! Delicate, fresh noodles from the artisan pasta shop across the street? Why not? Any craving I had could be fulfilled on my commute from midtown. These days I get to work by walking to my office (it’s next to my bedroom) and dinner is more often than not about using what I’ve got on hand, which in some ways can be more fun. I love a challenge.I’m very lucky to live surrounded by the incredible farmland of the Hudson Valley. I know who grows my vegetables and where my dairy, eggs, and meat come from—and I wouldn’t have it any other way. I also belong to a farm share, which inspires me to look for joy and inspiration in whatever happens to be in my bi-monthly box, even if it is beets ... again.Similarly, the fish I prepare is also determined by what’s readily available, and in this case, cod has gone into regular rotation. Other fish come and go at my local fishmonger’s shop, but I can always count on cod (especially Alaskan cod, which is sustainably caught). In this dish, cod is quickly cooked in a skillet then given the elegant upgrade it deserves: Leeks take a quick bath in a broth composed of white wine and chicken broth; snap peas get the briefest of simmers so they maintain their fresh texture. Butter is swirled in at the end to slightly thicken up the sauce as well as some lemon juice for brightness.I’d pair this dish with a wine that’s equally as dignified, such as a Chablis, which is located in northwest Burgundy and known for having good minerality from the limestone in the soil. Domaine Bersan produces a very nice one. Served all together you’ve got quite a refined meal. And while yes, you could also make this dish with sea bass or halibut, for the love of cod, why would you?Food52My dad used to play football at Austin High School—it’s practically a requirement down in Texas. While he loved playing, he hated that he had to work after practice and games. He and my uncle used to work at this Mexican restaurant, El Patio, on the Drag (Guadalupe Street, near the University of Texas campus). They sold very typical Tex-Mex food—chile con queso, guacamole, salsa and chips, crispy tacos and enchiladas. I went to UT and would eat at El Patio pretty regularly, almost always Those enchiladas were amazing. Even after I moved to New York, when I would come home to visit, my mom and dad and my uncle Joe would meet us at the restaurant. And even after 50 years, they still stayed in touch with everyone that worked there. Now, El Patio is gone now but my dad still knows how to make their famous enchiladas. When I went back to visit him a few weeks ago, he showed me how so that I could make them for you.Sep 25, 2018 · 1 of 9. CNN —. New York may be a paradise of Zagat-rated, Michelin-starred restaurants, but some of its best food can be found on the streets. Hundreds of mobile eateries hawking gourmet...
- Krisanne Fordham
May 8, 2024 · From classic American eats to flavors from around the globe, New York street food offers something for everyone. In this guide, we'll walk you through some of the most popular spots for street food in the city, including Wu's Wonton King, Katz's Delicatessen, and Dhamaka.
- D.G. Sciortino
- The Bodega Truck. The only thing that says NYC besides a hot slice, is a chopped cheese. Bronx-born Jermey Batista brings them out of bodega and into the streets with The Bodega Truck.
- Makina Cafe. Eden Egziabher left her war-torn home behind to create a space where Eritreans and Ethiopians could peacefully co-exist. Makina Cafe infuses both cultures' flavors in its "Habesha" cuisine, a word that removes delineation between the two tribes.
- NY Dosas. This one-man dosa show is run by Thiru Kumar, AKA "The Dosa Man." You'll find the NY Dosas cart at West 4th Street and Sullivan Street in Washington Square Park South where Kumar has been serving his vegan and gluten-free rice and lentil-filled South Indian crepes since 2002.
- Red Hook Lobster Pound. The Red Hook Lobster Pound offers a taste of Maine right in New York City. Husband and wife duo Ralph Gorham and Susan Povich opened their first location in 2009 and now have several including appearances at markets like Smorgasburg.
Feb 2, 2024 · 2. February 2024. 159 ratings. New York City is a melting pot and is influenced by many cultures. You can find a lot of that influence in some of the street food here in NYC. Food trucks and food carts are everywhere and they’re convenient because they’re mobile and is accessible.
Aug 22, 2022 · 1 Hot Dogs. 1.1 Sabrett Hot Dogs. 2 Pizza. 3 Tacos. 3.1 Los Tacos No.1. 4 Halal. 4.1 The Halal Guys and Royal Grill Halal Food. 5 More Meals on the Go. 5.1 Divine Flavored Food Truck. 5.2 Jerk Shack Caribbean. 5.3 Calexico. 5.4 NY Dosas. 5.5 Uncle Gussy. 5.6 Makina Ethiopian Food. 6 Sweet Street Food. 6.1 Nuts 4 Nuts. 6.2 Wafels and Dinges.
