Classic and Contemporary Takes on 11 Favorites of the New York Kitchen
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New York Larder

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Traditional: The Pickle Guys' Sour Pickles

Photo: Bobby Doherty/New York Magazine

The city’s Ur-pickle, barrel-brined and fully soured, made by a former Guss’ man who runs the last remaining picklery on Essex Street.

The Pickle Guys, 49 Essex St., nr. Grand St.; 212-656-9739; $6.75 for a quart.

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Newfangled: Brooklyn Brine's Hop Pickles

Photo: Bobby Doherty/New York Magazine

Dogfish Head 60-minute IPA plus hop oil give these cukes their irresistibly funky flavor.

Brooklyn Brine, 574 President St., nr. Fourth Ave., Gowanus; 347-223-4345; $10 for a 16-ounce jar.

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Traditional: Tomato Sauce

Photo: Bobby Doherty/New York Magazine

Rao’s Homemade marinara sauce. You may never get to eat there, but you can slosh Rao’s piquant sauce over your spaghetti anytime.

At Whole Foods, various locations; $10 for 32 ounces.

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Newfanged: Tomato Relish

Photo: Bobby Doherty/New York Magazine

Available in sweet or hot styles since 1925.

Salumeria Biellese, 376–378 Eighth Ave., at 29th St.; 212-736-7376; $18.50 per pound.

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Traditional: Salumeria Biellese’s Soppressata

Photo: Bobby Doherty/New York Magazine

Available in sweet or hot styles since 1925.

Salumeria Biellese, 376–378 Eighth Ave., at 29th St.; 212-736-7376; $18.50 per pound.

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Newfangled: The Meat Hook’s Bacon-Cheeseburger Sausage.

Photo: Bobby Doherty/New York Magazine

Everything that’s wrong with trashy hipster hybrid food, and everything that’s right.

The Meat Hook, 100 Frost St., at Meeker Ave., Williamsburg; 718-349-5032; $15 a pound.

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Traditional: Fage Greek Yogurt With Honey

Photo: Bobby Doherty/New York Magazine

The progenitor of the thick, tangy, strained yogurt trend; no less a connoisseur than Monsieur Eric Ripert is a fan.

At Whole Foods, various locations; $1.59 for 5.3 ounces.

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Newfangled: White Moustache Yogurt With Dates

Photo: Bobby Doherty/New York Magazine

The best new yogurt on the market is made by a former attorney and her luxuriously mustachioed Iranian-born father.

At Foragers City Grocer, 300 W. 22nd St., at Eighth Ave.; 212-243-8888; $6.49 for eight ounces.

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Traditional: Cured Salmon

Photo: Bobby Doherty/New York Magazine

Russ & Daughters’s belly lox. Joel Russ sold this salt-cured salmon from a pushcart as far back as 1907.

179 E. Houston St., nr. Orchard St.; 212-475-4880; $36 a pound.

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Newfangled: Smoked Salmon

Photo: Bobby Doherty/New York Magazine

Shelsky’s house-cured Szechuan kung pao salmon. Picking up where pastrami-smoked salmon left off.

Shelsky’s, 141 Court St., nr. Atlantic Ave., Cobble Hill; 718-855-8817; $12 a pound.

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Traditional: Orwasher’s New York Rye

Photo: Bobby Doherty/New York Magazine

This is the good, faintly sour, Jewish-style caraway rye once considered a given at New York delis.

Orwasher's, 308 E. 78th St., nr. Second Ave.; 212-288-6569; $4.25.

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Newfangled: Tørst’s Rye Loaf

Photo: Bobby Doherty/New York Magazine

Dark and dense and fully cloaked in flaxseeds—it’s rye the New Nordic way.

Tørst’s, 615 Manhattan Ave., nr. Nassau Ave., Greenpoint; 718-389-6034; $10.

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Traditional: A. Bauer’s Mustard

Photo: Bobby Doherty/New York Magazine

The Ridgewood-born mustard won gold at the 1931 International Fancy Food Exposition in Paris, and is still earning raves.

At Bklyn Larder, 228 Flatbush Ave., nr. Bergen St., Park Slope; 718-783-1250; $3 for eight ounces.

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Newfangled: Jojo’s Sriracha Ravenswood Petite Sirah Chile Sauce

Photo: Bobby Doherty/New York Magazine

Small-batch hot sauce infused with Sonoma wine—the thinking man’s Sriracha.

At the Ploughman, 438 Seventh Ave., nr. 15th St., Park Slope; 718-369-7595; $15 for 6.4 ounces.

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Traditional: Li-Lac Chocolates’s French Mint Bars

Photo: Bobby Doherty/New York Magazine

Buy one Bergdorf-lavender box for your host, two for yourself.

Li-Lac Chocolates, 40 Eighth Ave., at Jane St.; 212-924-2280; $22 for an eight-ounce box.

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Newfangled: Raaka’s Maple & Nibs Bar

Photo: Bobby Doherty/New York Magazine

Unroasted, organic single-origin Bolivian beans sweetened with New Hampshire maple sugar—practically health food.

Raaka, 64 Seabring St., nr. Van Brunt St., Red Hook; 855-255-3354; $8 for 1.8 ounces.

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Traditional: Manhattan Special Espresso Coffee Soda  

Photo: Bobby Doherty/New York Magazine

They weren’t known as hipsters back then, but Brooklynites have been quaffing this caffeine-amped, cane-sugared, Williamsburg-made rocket fuel since 1895.

At Caputo’s Fine Foods, 460 Court St., nr. 3rd Pl., Carroll Gardens; 718-855-8852; $1.75 for a ten-ounce bottle.

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Newfangled: Salad for President + Morris Kitchen’s Shiso-Jalapeño Cocktail Syrup

Photo: Bobby Doherty/New York Magazine

Savor the local terroir: The veggies were grown on MoMA PS1’s roof.

At saladforpresident.com; $13 for eight ounces.

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Traditional: Raffetto’s Cheese Ravioli

Photo: Bobby Doherty/New York Magazine

Happily, the recipe hasn’t changed since Caruso sang at the Met.

Raffetto's, 144 W. Houston St., nr. Macdougal St.; 212-777-1261; $4 for a one-pound box.

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Newfangled: Sfoglini’s Everything-Bagel Fusilli

Photo: Bobby Doherty/New York Magazine

Jewish appetizing meets artisanal pasta-making.

At By Brooklyn, 261 Smith St., nr. Degraw St., Cobble Hill; 718-643-0606; $8 a pound.

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Traditional: Casa della Mozzarella’s Mozzarella

Photo: Bobby Doherty/New York Magazine

Sweet and fragrant and always startlingly fresh.

Casa Della Mozzarella, 604 E. 187th St., nr. Arthur Ave., Belmont; 718-364-3867; $9 a pound.

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Newfangled: Caputo Bros. Creamery Cagliata

Photo: Bobby Doherty/New York Magazine

Remarkably flavorful DIY mozzarella from cultured curds, or cagliata.

At Saxelby Cheesemongers, 120 Essex St., at Delancey St.; 212-228-8204; $24 a pound.

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