Classic and Contemporary Takes on 11 Favorites of the New York Kitchen
14 of 22
Back to the Intro

New York Larder

1 of 22

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.

2 of 22

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.

3 of 22

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.

4 of 22

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.

5 of 22

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.

6 of 22

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.

7 of 22

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.

8 of 22

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.

9 of 22

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.

10 of 22

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.

11 of 22

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.

12 of 22

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.

13 of 22

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.

14 of 22

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.

15 of 22

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.

16 of 22

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.

17 of 22

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.

18 of 22

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.

19 of 22

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.

20 of 22

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.

21 of 22

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.

22 of 22

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.

SPONSORED MESSAGE

Recent Openings

Recent Closings

Latest News from Grub Street

Grub Street’s Restaurant Power Rankings

It’s our weekly ranking of the city’s most important restaurants.

25 Places to Grab a Warming Seasonal Drink This Winter

Get blitzed with Blitzen.

25 Places to Grab a Warming Seasonal Drink This Winter

Get blitzed with Blitzen.

2018 Was the Year of the Slice

No more pretenders to the pizza throne.

Maile Carpenter Always Chooses Sparkling Water

“It’s like drinking a party, instead of just keeping yourself alive.”

10 Things to Do This Weekend

Alaska in space, a Coming to America party, and hot toddies.

10 Dining Trends We’re Tired Of

The year was filled with excellent new restaurants; it was also filled with some truly irritating gimmicks.

What’s the Deal With the World’s First ‘Lab-Grown’ Steak?

An Israeli company says it’s two years away from bringing a lab-grown steak to market, which is really good news for the environment.

The Best Cookbooks of 2018

Including another Ina Garten hit; instant classics from the world’s best restaurants; and deep dives into Persian, Korean, and Southern cuisine.

It’s Time to Stop Calling Foods ‘Crack’

A Detroit gastropub chain is nixing the term from its menu, and others should follow.