NIBBLES AND NOSHES Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels. MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.
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LOOKING FOR THE HEART OF THE CITY NIBBLES, NOSHES, AND APPETIZING Meal Starters, coffee breaks, street food-New York's best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares. Noshing with Lou Singer Nosh Stops A Taste of the Tropics On Being a Hostess with the Leastest Lox, Stock, and Bagels To Catch a Proper Nova Smart Cocktails by the Borough and Beyond Many-Faced Quiche Stone Fence The Caviarteria and What It Knows New York's Artisan Springs SOUPS FOR SIPPING, SLURPING, SUPPER New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque, green minestrone, white bean soup, and snert. Chicken Soup: A New York Panacea Matzoh Bowl I The Soup Man of 55th Street Manhattan Clam Chowder TO BAKE AN HONEST LOAF Breads with crust and breads with heft. Fresh muffins, bagels, babka, beer bread, roti, parantha, and focaccia. The Brick Oven Brotherhood Where to Buy a Good Loaf Stalking the Perfect Pizza Pie Pizza Stops To Make a Soft Prezel A Bagel Is a Bagel . . . FOOD WALKS Food on foot. Tours of New York's ethnic neighborhoods and food markets. Where to stop and why. THE GREENING OF NEW YORK New York cooks offer up Southern-style and Chinese-style greens, Caribbean callaloo, Marrakesh carrots, and artichokes with a Turkish twist. Plus baked beans, potato chips, and potato latkes. And salads. And pickles. The Greening of New York New York's Greenmarkets Produce Paradise Mrs. Beausojour's Short Guide to Caribbean Vegetables Lexicon of Asian Vegetables Mickeys and Chips For Those Who Don't Know David "The Latke King," There Is Some Hope. Vegetable Wisdom Brighton Beach Memories The Caesar Salad Song and Caesar Salad Translation New York in a Pickle Wildman Looks for Dinner The Smart Cook Using Infused and Syrup-Flavored Oils A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY New York has always been a happening food town. From the first coffee-houses in the 1600s to soda fountains in the 1800s to hot dogs, cafeterias, Chiclets, Tootsie Rolls, and cheesecake, New Yorkers have made their mark. NEW YORK NOODLES Spaghetti, linguine, penne, orzo-pastas dried and fresh with their sauces. Plus pierogis, wontons, polenta, grits, tabbouleh, and risotto. Pasta Plus Dumplings, Noodles, and Grains The Red Sea Mrs. Romana Raffetto of Houston Street Just a Few New York Noodles Bumper Crops in Bensonhurst Arthur Avenue Nights Salvatore ("Mr. Wab") Medici of East Harlem National Spaghetti Carbonara Day Fresh Noodles Dueling Dumplings THE MEAT OF THE MATTER Great Steaks, brisket, casseroles, cutlets, stews, and chops. Unbelievable barbecue, meatloaf every way, and a hamburger like no other. Plus shish kebab, leg of lamb, couscous, and South African
