Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010.
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 bobotie. The New York Barbecue Summit New York''s Best Barbecue Robert Pearson''s Stick to Your Ribs The King of Jerk Deli Spoken Here In Search of New York Steak? Ask Anywhere but New York Where''s the Beef? FESTIVALS Street fairs, feasts, and festivals: When and where they happen. Celebrate the year with a smorgasbord of ethnic foods. THE BIRDS Fragrant chickens, roasted, fried, and barbecued. Cambodian chicken salad, chicken has, and chicken Kiev. Five ways to stuff a turkey. Poultry fricassees, grills, and stews. To Roast a Fine Bird To Buy a Good Bird Where''s the Bird To Stuff a Fine Bird Liz Smith''s Fried Chicken Vernon: The King of Jerk Norah''s Fried Chicken Schmaltz and Gribeness The Curator of Country Captain Church Suppers Eileen Says Everything is Peking Duckie FROM RIVER, SEA, AND THE FULTON MARKET New York''s seafood favorites: Pan roasts and stews, stuffed lobster and a unique lobster club sandwich, scallop pie and shrimp with feta, plus shad roe, fillet of sole, tuna Rockefeller, and red snapper hash. A Day Dawns at Fulton Fernando Lara, Marine Muralist Shadding on the Hudson A TRIP DOWN MENU LANE New Yorkers on the town. A look at where they ate and what they ordered, from early tavern and pushcart days to Delmonico''s, Luchows, and the current hot spots. A LITTLE SOMETHING SWEET Desserts . la New York include chocolate cakes, carrot cakes, and six fabulous cheesecakes. Fudgy Brownies, mammoth cookies, mile-high pies, Mexican flan, dense bread pudding, and crSme brulSe. Ebinger''s Blackout Cake To Buy Fine Chocolates A Fine and Fancy Cake On Top of Carrot Cake Hill New York Cheesecake Some Very Good Bakeries Fox''s U-Bet Chocolate Flavored Syrup MAIL ORDER BIBLIOGRAPHY CREDITS INDEX