Hey, will you look at that? Two more big snowstorms are likely to hit New York hard in the coming days, which means takeout food is a must. (Do your delivery guys a solid and stay off Seamless if there's a foot of snow on the ground.) Instead, prepare tonight by picking up some easily re-heatable restaurant-quality dishes. They'll taste just as good, if not better, at home given the way this winter is going, order extra in case you get snowed in until spring.
The Dish: Kimchi pozole, a sweet and sour pork-belly soup, which is filled with hominy and house-made kimchi. The flavor is strong enough to jolt you out of a snow-induced nap.
Mighty Quinn's Barbecue
The Dish: This place is known for its meats, but its excellent, pecan-studded sweet-potato casserole heats up easily. Spring for the large and enjoy your leftovers for days.
The Dish: Grab a drink at the bar, then order knish fondue for two or four. It's basically soft potato croquettes drizzled in creamy cheese sauce.
Cull & Pistol
The Dish: Ask nicely, and you can get the makings of the Chelsea Market restaurant's Connecticut lobster roll packaged separately (to prevent sogginess). It comes with warm lobster salad, drawn butter, Kewpie mayo, and lemon plus a top-split bun and fries.
Blue Ribbon Sushi Izakaya
The Dish: Blue Ribbon serves its fried chicken wings with wasabi honey and a spicy chili sauce and you definitely want to ask for extra wasabi honey. Toss in the restaurant's massive vegetable fried rice ($19), with sweet-potato and eggplant: It can last you a week.
The Dish: The fall-apart tenderness of Craft's braised-beef short ribs lends itself to reheating. Even better? The restaurant will happily advise customers on which dishes travel best to-go, and will actually undercook certain items (like the roasted duck) to account for carryover cooking during next-day reheating.
The Dish: At the recently reopened Greek Upper West Side staple, sheep's milk dumplings are tossed with tomato, crunchy pine nuts, spicy lamb sausage, spinach, and fresh feta. Perfect for your microwave.
The Dish: What's better on a cold day than mac and cheese? The version served at Jacob's Pickles comes with shiitake and portabella mushrooms. Toss in a side of cheese grits for an extra $5.
Xi'An Famous Foods
The Dish: Though Xi'an warns against the dangers of takeout food tastes best when fresh from the kitchen the restaurant's cold buckwheat noodles with cilantro and cucumbers taste pretty much the same the next day.
Pok Pok Phat Thai
The Dish: Try the Phat Thai Muu Sap, made with ground pork, tamarind, fish sauce, palm sugar, bean sprouts, and a bit of fresh-ground chili powder.
The Dish: Turkey makes for great leftovers, of course. Parm roasts its meat in garlic, honey, and herbs, and serves it with gravy on a semolina roll.
The Dish: Biscuits are the ultimate anytime food, and you can pop them in the oven tomorrow for some extra crunch. Grab a few spreads while you're at it.
The Dish: At this new sandwich shop in midtown, "the Butt" includes pork braised for eight hours in cider, broccoli rabe, pepper jelly, dijon mustard, and sharp cheddar on a ciabatta roll.
Nourish Kitchen + Table
The Dish: Today at Marissa Lipperts popular takeaway shop, the chefs have whipped up a roasted squash galette with whipped ricotta, sage, and a rye crust. Pop it in the toaster for a quick breakfast or lunch tomorrow.
Cost: $6 per slice
The Dish: Pick up a freshly made loaf of Rosemary's excellent foccacia (sprinkled with rosemary, of course, and sea salt) and some assorted salumi (prosciutto di Parma, mortadella, lardo, and more). Boom: Sandwiches for days.
Cost: $5 for the foccacia; $25 for salumi misti