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Cuisine Of New York City
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods. The city's New York Restaurant Week started in 1992 and has spread around the world due to the discounted prices that such a deal offers. In New York there are over 12,000 bodegas, delis, and groceries, and many among them are open 24 hours a day, 7 days a week. Food identified with New York Food associated with or popularized in New York * Hot dogs – served with sauerkraut, sweet relish, onion sauce, or mustard. * Manhattan clam chowder * New York-style cheesecake * New York-style pizza * New York-style bagel * New York-style pastrami * Corned beef * Baked pretzels * New York-style Italian ice * Knish * Eggs Benedict * Chopped cheese * Lobster Newberg * Waldorf salad * Doughnuts * Delmonico steak * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pretzel
A pretzel ( ; from or , ) is a type of baking, baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types. Salt#Edible salt, Salt is the most common seasoning, or topping, for pretzels, complementing the sodium carbonate, washing soda or sodium hydroxide, lye lye roll, treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard (condiment), mustard, cheeses, sugar, chocolate, cinnamon, glaze (cooking technique), sweet glazing, seeds, and nut (fruit), nuts. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Matzah Balls
Matzah balls or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or schmaltz, chicken fat. Known as knaidel in Yiddish ( pl., singular ; with numerous other transliterations), they resemble a matzah meal version of Knödel, bread dumplings popular throughout Central European cuisine, Central European and East European cuisine. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. However, they are not eaten during Passover by those who observe gebrochts, a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink. Transliterations of knaidel Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Challah Bread Six Braid 1
Challah or hallah ( ; , ; 'c'''hallot'', 'c'''halloth'' or 'c'''hallos'', ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, meaning "loaf". Similar (usually braided) breads with mainly the same ingredients including brioche, kalach, kozunak, panettone, pulla, tsoureki, vánočka are found across European cuisines. Name and origins The term in Biblical Hebrew meant a kind of loaf or cake. The targum is (pl. , var. ) which also means loaf. The word derives from the root (), which means "pierced." According to , ''challah'' was a sort of bread with a central hole, designed to hang over a post. In Rabbinic terminology, ''challah'' of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bacon, Egg And Cheese Sandwich
A bacon, egg, and cheese sandwich (BEC) is a breakfast sandwich made with bacon, eggs (most often fried or scrambled), cheese and bread. It is popular in the United States and Canada. Description A bacon, egg, and cheese sandwich is a sandwich made with bacon, eggs (usually fried or scrambled), cheese, and bread, which may be buttered and toasted. The sandwich, usually eaten for breakfast is popular in the United States and Canada. It is particularly culturally significant in New York City, where it is typically served on a Bulkie roll. It is sometimes abbreviated as BEC in the U.S. Variations Many similar sandwiches exist, substituting alternative meat products for the bacon, or using different varieties of cheese or bread. A typical sandwich with these ingredients has about 20 grams of fat and of food energy Food energy is chemical energy that animals and humans derive from food to sustain their metabolism and muscular activity. Most animals derive most of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Black And White Cookie
Black-and-white cookies, half-and-half cookies, and half-moon cookies are round cookies iced or frosted in two colors, with one half vanilla and the other chocolate. They are found in the Northeastern United States and Florida. Black-and-white cookies are flat, have fondant or sometimes royal icing on a dense cake base, and are common in the New York metropolitan area. Half-moon cookies are slightly dome-shaped (convex), have Icing (food), frosting on a fluffy angel cake base, and are common in Central New York and Boston, Massachusetts. The Amerikaner is a similar cookie in List of German desserts, German baking. History Designs with contrasting light and dark parts were popular at the beginning of the 20th century, including on baked goods and desserts. Cookies with cake bases also became popular at the time. Culinary historian Stephen Schmidt sees black-and-whites and half-moons as straightforward convergences of the two trends, and compares them to Teacake#United States, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Delmonico Steak
Delmonico steak () is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City New York, often called New York City (NYC), is the most populous city in the United States, located at the southern tip of New York State on one of the world's largest natural harbors. The city comprises five boroughs, each coextensive w ... during the mid-19th century. The term applies to the cut, not its preparation. In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak. It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned. A Delmonico steak is often considered to be cut from the first 3" of the chuck eye. In practice, various other cuts of steak are called Delmonico, with regional variation in the United States. It may simply be any thick-cut steak. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Doughnut
A doughnut or donut () is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Waldorf Salad
A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish. History Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The Waldorf-Astoria's maître d'hôtel, Oscar Tschirky, developed or inspired many of the hotel's signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in ''The Cook Book'' by "Oscar of the Waldorf". The original recipe was just apples, celery, and mayonnaise. It did not contain nuts, but they had been added by the time the recipe appeared in ''The Rector Cook Book'' in 1928. An American guest demanding a Waldorf salad featu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lobster Newberg
__NOTOC__ Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, with a secret ingredient found to be Cayenne pepper. A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade. He was said to have demonstrated the dish at Delmonico's Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant's menu as ''Lobster à la Wenberg'' and it soon became very popular. The legend says that an argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was rendered in anagram as ''Lobster à la Newberg'' or ''Lobster Newberg''. However, as culinary historian Jan Whitaker has written, lobster Newberg is merely the addition of lobst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
