Rao Release the Cronut!
It peels away in layers, but it's shaped like a doughnut. It tastes of sweet yeast, butter, and rose petals, but it's light and airy inside like a well-cooked croissant. What the hell is it? Dominique Ansel's new cream-filled "croissant-donut," or cronut ($5).
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Via Häagen-Dazs, Wikimedia Spot the difference
Having carved out its formidable niche in the gourmet ice-cream category with such flavors as dulce de leche and bananas foster, Häagen-Dazs has announced that it's expanding its realm and continent-hopping for its newest release, drawing inspiration from across the Atlantic for seven flavors of gelato, including black cherry amaretto, cappuccino, dark chocolate chip, limoncello, sea salt caramel, stracciatella (basically chocolate flake in vanilla ice cream) and vanilla bean. Sort-of-Italian-sounding names aside, these flavors match up, more or less, to varieties already in the ice cream line.
So aside from a play for more freezer space, what gives?
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Goodman
Maury Rubin, owner of City Bakery and Birdbath, grew up eating coconut macaroons--the ultimate Passover dessert--from a Manischewitz can. Years later, he introduced a more refined version at his baked goods empire in Lower Manhattan. The huge, pyramid-shaped monsters are browned on each corner to create three triangles of shredded coconut that meet at the top in a rounded point.
Stuchin A wall of cookies at the Beurre & Sel pop-up.
"Josh, get the phone -- it's your father." As she speaks, Dorie Greenspan swiftly passes off her iPhone to the long-haired hipster hovering over their shared display case at the Upper East Side salon Mizu. This week marks the fourth annual Valentine's pop-up for Beurre & Sel, the cookie company helmed by the dessert-world darling and her son (their flagship location resides within the Essex Street Market). In food-obsessed circles, the pastry whiz receives equal praise for her playfully charming persona and her beloved treats.
For a moment, Greenspan crouches beneath the counter -- an area only slightly larger than one of her petite sablés -- before she appears again, armed with a canister of coffee-cardamom buttons. While radically different in taste, each variety of Beurre & Sel cookie is meticulously and uniformly constructed (thanks to an expertly wielded rolling pin and cookie cutter) and packed in tidy, translucent cases. "We're really a family business," she says. "Back to the cookies -- will you try this." It's not so much a question as it is a command to start chewing.
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Dominique Chatterjee Melty chocolate chips are the best part of this s'mores cookie.
When it's cold outside, what can be as comforting and delicious as a soft, warm cookie fresh from the oven? Filled with melted chocolate chips and smelling of butter and cinnamon, it sounds like one of the best ways to warm up. It would seem, then, that Insomnia Cookies has struck gold with its concept: serving and delivering 12 varieties of warm cookies (and chocolate chip brownies) until 3 a.m. from five locations in Manhattan.
By now, everyone's heard of Roberta's Pizza in Bushwick. Even the Clintons stopped by for a bite last September. The pizzas, made in a wood-burning oven, feature delectable toppings like house-made pork sausage, herbs grown in the restaurant's rooftop garden, and quality cheeses like tallegio and crucolo on a crust that's both pillowy and crispy. The desserts at Roberta's, on the other hand, are hit and miss.
Candiss Koenitzer Tastes like it looks -- messy
Rao Robot love
You already know about the beignet-like puffs at Dumont's little doughnut counter in Williamsburg (I like the ones tossed about in ginger-spiked sugar), and the excellent, warm cake rings at 606 R&D in Prospect Heights.
The Doughnuttery, a month-old shop in Chelsea Market, is also set up with a doughnut robot -- a small, countertop fryer that sends dough bobbing along in hot oil, flipping it over halfway through, and tossing it out when it's done. Honestly, I find the whole thing a bit mesmerizing, especially when the doughnuts are good.
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Trick or -- wait, what? You only have Mike & Ikes? No, thanks.
Oh, to be young and have your candy options controlled by those oddball neighbors. We know, it was a drag. But grown-up Halloween means never having to eat anymore off-brand Good and Plentys. So we've taken a Fork in the Road poll to find out everyone's most hated Halloween candy.
Check out our answers below and tell us your least favorite choices in the comments.
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My fondness for fried dough aside, I love this old-school design from new independent print shop, All You Can Eat Press -- a Brooklyn-based, food-loving company run by Yuki Matsuo, Jim Datz, and Naomi Reis.
Their first print is a fold-out doughnut map of Matsuo's picks from 35 great spots in New York, including some Fork in the Road favorites from Peter Pan and Falai, and spotlighting others like the Korean rice flour doughnuts at Koryodang Bakery.
A few more images below:
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Dish #28 is way better than a Pop Tart
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team.
Husband and wife team TJ and Vera Obias opened their Park Slope bakery about a month ago. Both chefs have plenty of experience in high end pastry kitchens, but at Du Jour Bakery they're running a neighborhood joint with a low-key, friendly vibe and reasonable prices to boot.
The best of their sweet and savory pastries are playful riffs on American classics. Here are three to try:
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