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Three former Morimoto chefs set out to create a vegetarian ramen that rivals their pork version. CHOW.com Contributing Editor Pervaiz Shallwani reports. Three former Morimoto chefs set out to create a vegetarian ramen that rivals their pork version. CHOW.com Contributing Editor Pervaiz Shallwani reports.« less

Thick-cut French toast with apples, pecans, and maple syrup is the star of Anella’s weekend brunch menu. CHOW.com Contributing Editor Liza de Guia filed the following report. Thick-cut French toast with apples, pecans, and maple syrup is the star of Anella’s weekend brunch menu. CHOW.com Contributing Editor Liza de Guia filed the following report.« less

Chef Justin Smillie gives rabbit the fried chicken treatment at Il Buco Alimentari & Vineria. CHOW.com Contributing Editor Pervaiz Shallwani reports. Chef Justin Smillie gives rabbit the fried chicken treatment at Il Buco Alimentari & Vineria. CHOW.com Contributing Editor Pervaiz Shallwani reports.« less

On any given day at Boubouki, a Greek Food stand in the Essex Street Market, there are only eight slices of olive oil pear cake. To get one, you’d better arrive when the stand opens at 10am because th more » On any given day at Boubouki, a Greek Food stand in the Essex Street Market, there are only eight slices of olive oil pear cake. To get one, you’d better arrive when the stand opens at 10am because this silky, layered cake sells out fast.« less

At La Vara in Brooklyn, Spanish food scholars Alex Raij and Eder Montero create tapas inspired by a 700-year stretch of history when it’s believed Moors, Jews, and Christians lived in harmony in Spain more » At La Vara in Brooklyn, Spanish food scholars Alex Raij and Eder Montero create tapas inspired by a 700-year stretch of history when it’s believed Moors, Jews, and Christians lived in harmony in Spain. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on July 31, 2012.« less

At Amy Ruth's in Harlem, fried chicken and waffles is the chef's specialty, inspired by memories of Sunday suppers growing up on a farm down South. CHOW.com Contributing Editor Liza de Guia filed this more » At Amy Ruth's in Harlem, fried chicken and waffles is the chef's specialty, inspired by memories of Sunday suppers growing up on a farm down South. CHOW.com Contributing Editor Liza de Guia filed this report.« less

At Bar Corvo, a team of longtime restaurant pioneers has taken dining in Crown Heights to another level with twists on rustic Italian fare. CHOW.com Contributing Editor Pervaiz Shallwani filed this re more » At Bar Corvo, a team of longtime restaurant pioneers has taken dining in Crown Heights to another level with twists on rustic Italian fare. CHOW.com Contributing Editor Pervaiz Shallwani filed this report.« less

Natural Tofu Restaurant in Queens uses 20 pounds of beef bones everyday to make homemade broth for their Soondooboo, a boiling mini-cauldron of spicy, silky soft tofu stew. CHOW.com Contributing Edito more » Natural Tofu Restaurant in Queens uses 20 pounds of beef bones everyday to make homemade broth for their Soondooboo, a boiling mini-cauldron of spicy, silky soft tofu stew. CHOW.com Contributing Editor, Liza deGuia, filed this report.« less

Rated by Chowhounds as one of the city’s best Thai restaurants, Thailand’s Center Point stands out for its crispy papaya salad, Chef Annie’s deep-fried take on a classic. CHOW.com Contributing Editor ... more » Rated by Chowhounds as one of the city’s best Thai restaurants, Thailand’s Center Point stands out for its crispy papaya salad, Chef Annie’s deep-fried take on a classic. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report.« less

Covered in Kewpie mayo and fried chickpeas, the steak tartare at the Roebling Tea Room in Brooklyn resembles a really great, deconstructed roast beef sandwich. CHOW.com Contributing Editor Liza de Gui more » Covered in Kewpie mayo and fried chickpeas, the steak tartare at the Roebling Tea Room in Brooklyn resembles a really great, deconstructed roast beef sandwich. CHOW.com Contributing Editor Liza de Guia filed the following report.« less