Made from long grain rice, milk, vanilla and several secret ingredients, the pudding is rich, creamy and smooth. It’s sweet without being cloying, and thick without being heavy. Read more.
If ice cream can be called intense, then that’s the best description for Salted Crack Caramel from Ample Hills in Prospect Heights. Read more.
Thais know how to turn meat into salad, and Ayada’s beef larb is a perfect example. Read more.
Try the “mouth watering chicken." Bone-in chicken is poached & chilled, arriving in a bowl slicked with neon-colored chili-and-sesame oil. It somehow manages to be refreshing & incendiary all at once. Read more.
The yo-yo gets a sugary makeover at Caracas. Sweet plantains are fried in a cinnamon-spiked plantain batter, then they’re stuffed slightly chewy, fresh cheese and served with honey dipping sauce. Read more.
The yo-yo gets a sugary makeover at Caracas. Sweet plantains are fried in a cinnamon-spiked plantain batter, then they’re stuffed slightly chewy, fresh cheese and served with honey dipping sauce. Read more.
The yo-yo gets a sugary makeover at Caracas. Sweet plantains are fried in a cinnamon-spiked plantain batter, then they’re stuffed slightly chewy, fresh cheese and served with honey dipping sauce. Read more.
If you’re looking for something quick and easy to eat while trying to catch the bus, try the meat burek, curry-flavored ground lamb wrapped in phyllo dough then deep-fried until golden. Read more.
The cholado isn’t just good—it’s exceptional. The usual mix is accompanied by real passion fruit puree. Loaded with fresh chunks of banana, pineapple, papaya, melon and apple. Read more.
Try the veggie combo plate. On any given day you might receive a monstrous container overflowing with sautéed spinach, mujadarra, a green salad, warm pita, pickled vegetables and dolma. Read more.
The Lassi Pop is made from a blend of all-natural, probiotic Indian yogurt with digestive herbs, spices and fruit. These rich and creamy pops make for a delightful afternoon snack on a hot day. Read more.
The tomato and pepper-sauced shrimp pastelillo is available Saturday only; beef, chicken, and cheese, a mere one buck each, are the standards. Get ‘em while they’re hot. Read more.
Peppa’s jerk chicken is best known for its lovely, crisp skin, but be sure to soak your entire order in their wonderful jerk sauce. Read more.
The saltfish and cabbage, served hot from the steam table atop fluffy rice and peas flavored with coconut milk, is worth the haul to Canarsie. Read more.
If you’ve never had taro-flavored ice cream before, this is the place to try it. Made with fresh taro and taro-flavored powder, it tastes like vanilla and sweet potato—subtly starchy and floral. Read more.
The term “face melting” is tossed around a lot, but few dishes embody the description quite like Szechuan Gourmet’s hot and sour cellophane noodles. Read more.
Get your fix in the form of $2 bags of spice-dusted crab claws. The stuffed bag of claws borders on being a controlled substance. Buy some beers and a cup at the bodega, you’ll never want to leave. Read more.
The fontina cheesecake is an unexpected highlight—a pleasantly sharp and savory scoop of creamy cheesecake sitting atop a bed of cereal crumbles and drizzled with a blackberry-and-wheat-beer sauce. Read more.
The okra roll has a light, satisfying crunch. Tossed whole on the tawa, it's tangy, spicy and subtly sweet, with a distinctly smoky edge. The paratha is delicate and dotted with char marks. Read more.
Get the Torta Chivas—a.k.a. “the best breakfast sandwich ever.” It’s a towering stack of 3 eggs, chorizo, avocado, lettuce, tomato and mild cheese, sandwiched in a fluffy roll & finished on the grill. Read more.
For the lamb döner kebab, the staff will slice moist lamb meat off the spit, then pile on shreds of lettuce and cabbage. The massive sandwich is finished with a drizzle of cacik and hot sauce. Read more.
This joint’s been there forever, and looks it—but they know what you want: shrimp tacos. Each taco contains plump shrimp encased in a crunchy panko batter and dressed with cabbage, cilantro and salsa. Read more.
This is a real NY slice. It’s thin, greasy and a bit burnt. The dusty lip has swipes of char, and the smooth, slightly fruity sauce stands out under a blanket of gooey cheese. Read more.
Try the Black Sesame Seaweed ice cream. It balances the deeply roasted notes of black sesame with a particularly milky ice cream, while bits of dried seaweed pops with unexpected umami. Read more.
