Posts Tagged ‘New York’

By Jane and Michael Stern Originally Published 2009 Gourmet Magazine One essential characteristic of any worthy hamburger is democracy of spirit—it should be accessible to all and not cost an arm and a leg. That’s why our list of the nation’s best burgers doesn’t include the foie-gras-filled one at DB Bistro Moderne, in New York … Continue reading 20 Burgers to Eat Before it’s Too Late

By Jane and Michael Stern Originally Published 2006 Gourmet Magazine We’ve never met a cooked potato we didn’t like. Baked with butter, salt-boiled, fire-roasted, puréed with cream, au gratin, dauphinois, frittered, and french fried—all are surefire transformations of the homely starch into supertuber. But shallow-fried on a grill or in a skillet is the pinnacle of … Continue reading Monster Hash

By Jane and Michael Stern Originally Published 2005 Gourmet Magazine CHICAGO Street food is often considered déclassé, but not in the Windy City. In fact, it is so cherished there that restaurants are designed for it. These brash canteens have no tables, just waist-high counters where you stand and unwrap your meal, then eat leaning … Continue reading Street Food

By Jane and Michael Stern Originally Published 2004 Gourmet Magazine EVEN CORNELL STUDENTS with scant aptitude for languages quickly become fluent in the idiom of hot truck. Spoken mostly late at night, it is a short-order patois used to describe the sandwiches served from the side of a delivery van that is parked at the … Continue reading On A Honor Roll

By Jane and Michael Stern Originally Published 2003 Gourmet Magazine The eel never had so staunch an admirer as Ray Turner. As a child, Turner would go with his father to catch eels on the Delaware River. “The codgers around here will tell you that their grandfathers used to do it,” he says. “It’s an … Continue reading The Eel Deal

By Jane and Michael Stern Originally Published 2003 Gourmet Magazine In 1949, a professor of poultry science at Cornell set up a food stand at the New York State Fair, in Syracuse, and changed the region’s culinary horizons forever. Dr. Robert Baker’s barbecued chicken, with its tomato-free, vinegar-based sauce enriched with eggs, was so popular … Continue reading Poultry in Motion

By Jane and Michael Stern Originally Published 2001 Gourmet Magazine No introduction is necessary. These are America’s ten best hot dog joints By JANE and MICHAEL STERN  1 Walter’s is a pagoda-shaped roadside stand that has been serving incomparable hot dogs since 1919. A frank of beef, pork, and veal (made exclusively for Walter’s) is … Continue reading Top Dogs

By Jane and Michael Stern Originally Published 1999 Gourmet Magazine Even if you have eaten the great roast beef sandwiches served at Al’s #1 Italian Beef in Chicago, Mother’s in New Orleans, and Philippe the Original in Los Angeles, you cannot say you have had the best roast beef sandwich in America until you have … Continue reading Buffalo New York

By Jane and Michael Stern Originally Published 1998 Gourmet Magazine Steamy hot, soft and supple, perfumed by spice and smoke, pastrami is the most voluptuous of delicatessen meats. You might find a counterman who will cut it lean if you insist, but that’s as much a crime against taste buds as carrot sticks instead of … Continue reading Pastrami Palaces