In the interest of full disclosure, I’ll admit that I’m often wary of hot food bars – there’s all the people, the open air food, the fact that everything looks great but there’s a 90% chance it doesn’t taste that way – let’s face it, the buffet is always a

There are goddamn sandwiches everywhere in NYC.  Each bodega has their own interpretation of what a sandwich is.  My bodega seems to think a sandwich is slimy meat with shredded lettuce that dissolves into rusty water, and I’m pretty sure the bodega across the street uses the deli cabinet to hide drugs.

NYC is the city of a thousand and one restaurants – if you’re in the mood for a certain dish, there’s probably someplace that’ll make it for you. Yet, sometimes, you need something so specific that you’re left scratching your head and wondering, “Where the hell can I get that?!”

Ayada has in its recipes what’s made wise men wise, foodies addicted to flavor, and probably what will cause my first ulcer. This place is so incredible it is literally mind-blowing. The shrimp papaya salad ($7.00) ordered spicier than Thai spicy will change your opinion on what can be experienced

Athom opened in the Bushwick / Bed-Stuy neighborhood about three years ago. It was the first spot in that neighborhood to have things like paninis, fresh baked croissants, good espresso and ingredients like roasted red peppers, caramelized onions, brie, etc. I must tell you, as a resident of that neighborhood

Anyone reading this already knows that eggs are a broke-ass’s best friend. Two of those yolky wonders will run you about $.30, keep you full for hours, and are one of the few foods that are almost perfect just the way they are (Just like you! Awwww). Heck, even renowned

Within a week of moving to New York, I was dead-broke (I had a little credit but not much).  My new friendly coworkers wanted to go out drinking, so I cunningly persuaded them to trek all the way to Brooklyn to my new favorite bar, The Levee.  Upon entering they

I recently realized candied bacon is pretty much the cleavage of the food world. It’s incredibly easy to do and even just a little goes a long way (rimshot!). But seriously folks, I am actually a little embarrassed to call this a recipe because it’s such a simple way to