Johnny Iuzzini's Sugar Rush Aims to Make You a Better Baker

Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back Thursdays for a new book.

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking By Johnny Iuzzini, with Wes Martin, 350 pages, Clarkson Potter, $40.

Johnny Iuzzini is kind of a big deal in the pastry world. The Culinary Institute of America grad has spent time in the kitchen with some of the country's most renowned chefs (Daniel Boulud, François Payard, and Jean-Georges Vongerichten, to name a few). In 2006, he was awarded "Pastry Chef of the Year" by the James Beard Foundation, and he has been recognized as one of the "10 Most Influential Pastry Chefs in America" by Forbes, named "Best New Pastry Chef" by New York magazine, and called one of the "Top 10 Pastry Chefs in America" for two consecutive years by Pastry Arts and Design.

More »

Saxon + Parole's Burger, One of Our 100 Favorite Dishes

Saxon + Parole via Facebook
Dish no. 4: The burger from Saxon + Parole (316 Bowery)

More »

Here Is the Jim Gaffigan Food Map of America

Categories: Books, Culture

Click for a larger version!
In his new book, Food: A Love Story (Crown Archtype, $26), New York-based stand-up comic Jim Gaffigan attempts to break down the geography of American food based on his travels around the country. With the permission of the publisher, we've republished the map here, along with his explanation from the book, which came out Tuesday.

More »

At Hasidic Gottlieb's Restaurant, Start With the Challah, End With Noodle Kugel

A man enjoying his soup

"This young man needs some pickles and bread!" one server called out to the other.

It was just after dark and I was sitting at Gottlieb's Restaurant (352 Roebling Street, 718-384-6612). Hasidic men and women were ordering takeout from the deli counter, and a long-bearded employee was slicing turkey and freshly streamed pastrami. The table next to me was full of the type of patron you might find in any Brooklyn coffee shop on a Wednesday afternoon, except they were all wearing kippahs (yarmulkes) and speaking in Yiddish. It was strange and wonderful and exciting.

More »

Gansevoort Market Puts Pizza, Tacos, and Lobster Rolls Under One Roof

All photos by Adam Robb
Oysters, shrimp, and lobster rolls, from Ed's Lobster Bar, where a liquor license is forthcoming

With Chelsea Market approaching capacity, outer-borough fixtures and Smorgasburg vendors seeking their places in the High Line's shadow have had to look elsewhere. Enter Gansevoort Market (52 Gansevoort Street; 212-242-1701), which opened last week in an 8,000-square-foot warehouse once home to a 19th-century trading post, on a street now better known for Bubby's and The Griffin.

More »

Plated Rolls Out a Food Truck

Categories: Coming Soon

Courtesy Plated
Two years ago, Josh Hix and Nick Taranto were working long hours in post-business-school jobs, which forced them to order most of their meals on Seamless. "We felt disgusting about the food in our lives," Taranto says. "We knew there had to be a better way to get food that we felt good about." They took inventory of the delivery business, which then included nascent ventures like Birch Box and Warby Parker, and put together plans for Plated, a company that delivers all ingredients for a healthy meal that an orderer, using an enclosed recipe, could cook at home.

Since then, Plated has grown by leaps and bounds and amassed a customer base that extends across the nation. Now the company is unveiling a new way for customers to get their hands on a meal, even if they don't place an order -- Plated just rolled out a food truck.

More »

Mexican Restaurant El Tenampa Is a Dive Bar That Serves a Great Hangover Cure

Categories: ¡Oye! Comida

Forget the ambitious newcomers occupying the rabid media for a moment. The spectrum of Mexican eateries that our city has on offer is a panoply that gets even more diverse when you head to the lower tier. Here, there are bodegas that act as taquerias. There are grocery stores that morph into lounges when the sun goes down. There are carts that generate street-level salons. And there are restaurants where the dining room functions as a dive bar. At Mexican Restaurant Tenampa (9614 Roosevelt Avenue, Queens; 718-335-7359), located in Corona, buckets of Victoria outnumber the place settings, and the waitresses function as bouncers, cutting off young men when they've had enough.

More »

Recipe: How to Make a Classic Fitzgerald

Categories: Good Call

Courtesy Flickr/Fernando Medrano
The fitzgerald is a sweet cocktail even a winemaker would be caught in public drinking.

Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.

Today's call comes by way of Conor McCormack, winemaker at Brooklyn Winery (213 North 8th Street, Brooklyn; 347-763-1506)

More »

Boqueria UES's Fideuà Negra, One of Our 100 Favorite Dishes

Dish no. 5: Fideuá negra from Boqueria UES (1460 Second Avenue, 212-343-2227)

More »

Women and Men Unwind, Spend Money at the New Aldo Sohm Wine Bar

Categories: Unscrewed

Tired Irish pubs, cougar lounges, generic happy-hour venues, and big restaurant bars have dominated the midtown drinking landscape for ages. Oenophiles, desperate to avoid insipid $9 pinot grigio and cabernet sauvignon specials foisted on locust-like swarms of undiscerning suit-clad co-workers, could only hope to snag one of precious few seats at slender Morrell's Wine Bar near Rockefeller Center to satisfy a Loire Valley chenin craving.

Relief comes by way of Aldo Sohm Wine Bar (151 West 51st Street, 212-554-1143). Here, eponymous Austrian Aldo Sohm, the longtime wine director at Le Bernardin, has, with the aid of Chef Eric Ripert, given the corporate and commuter community an elegant space to sip and snack.

More »