What's Selling at New York's New Markets

Anarchy in a jar.

Adzuki Bean Porridge (Zensai)

A Japanese dessert of adzuki beans and mochi.

Toasted Mochi in Seaweed (Norimaki Mochi)

Mochi sprinkled with soy sauce and wrapped in seaweed.

Toasted Mochi in Soybean Flour (Kinako Mochi)

Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal.

Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce.

New Species of Cracker Discovered!

This week’s mission: ritzy granola and crunchy focaccia sticks.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic.

Cubanesque Sandwich

Travel to Havana with this simple take on a Cuban pressed sandwich.

Pickled Ramps

A different kind of pickle, made from wild leeks.

Marinated Mango and Jicama Salad

Tossed with lime juice, mint, and cayenne for a sweet, spicy, refreshing salad.

Talking CHOW: NYC Restaurants

Two feisty New York magazine food editors argue and whine about the city’s restaurant scene.

10 Food Feuds

Is there nothing original in food anymore?

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

The Fake Gatsby

A guide to New York City speakeasies.