Browse by Tags

• Advertising and Marketing
• Austria
• Brooklyn (NYC)
• Cheese
• Chicken
• Chick-fil-A
• Cookies
• Cooking and Cookbooks
• Cuba
• Delicatessens
• Diet and Nutrition
• DOGMATIC GOURMET SAUSAGE SYSTEMS
• East Village (NYC)
• Eggplants
• Fast Food Industry
• Food
• Ham
• McDonald's Corp|MCD|NYSE
• Meat
• New York City
• NEW YORK HOT DOG & COFFEE
• Park Slope (NYC)
• Pasta
• Pastries
• Porchetta
• Pork
• Pumpkins
• Recipes
• Restaurants
• Reviews
• Sausages
• Soups
• Vegetarianism
• West Village (NYC)

• $25 and Under: The Sandwich Run, Downtown

  It’s worth taking an entire lunch hour to venture downtown to three new places with some of the best things since, and on, sliced bread. Read More... Posted Oct 28 2008, 05:50 PM by NYT > Dining & Wine Filed under: Restaurants, East Village (NYC), Sandwiches, Porchetta, NEW YORK HOT DOG & COFFEE, DOGMATIC GOURMET SAUSAGE SYSTEMS

• Food Stuff: The Sausage Cart That Grew

  Brad Blum has a talent for unusual ideas. After he became the vice chairman of Darden Restaurants, which runs the Olive Garden chain, he decided to take coals to Newcastle and open an Olive Garden in Tuscany. Read More... Posted Oct 07 2008, 03:35 PM by NYT > Dining & Wine Filed under: Meat, Sandwiches, Sausages

• Recipes for Health: Grilled Eggplant Panini

  A panini grill is an easy way to prepare eggplant slices, whether or not you use them in a grilled sandwich. Read More... Posted Sep 03 2008, 07:09 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Sandwiches, Eggplants

• $25 and Under: Chicken in Global Attire

  Several shops in Brooklyn serve the sandwiches of fried chicken cutlet on baguette that Israelis, and many Jewish New Yorkers, call schnitzel. Read More... Posted Aug 19 2008, 07:49 PM by NYT > Dining & Wine Filed under: Brooklyn (NYC), Fast Food Industry, Sandwiches, Chicken

• $25 and Under: Lunch With a Vegetarian Imperative

  Answers to the question: Where do I take a vegetarian for lunch? Read More... Posted Jul 22 2008, 08:04 PM by NYT > Dining & Wine Filed under: Reviews, Restaurants, Brooklyn (NYC), Vegetarianism, Sandwiches, West Village (NYC), Park Slope (NYC)

• Feed Me: Croque-Monsieur, a Perfect Companion for Drinks

  Croque-monsieur, which once seemed a lazy way to dispense with stale bread and not too much ham and cheese, actually goes great with drinks. Read More... Posted Jun 24 2008, 07:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Cheese, Sandwiches, Ham

• $25 and Under: Roast Turkey With a Salsa Beat

  Sophie’s Cuban Cuisine may not be authentic (its owners are Peruvian), but authenticity can be overrated. Read More... Posted Jun 11 2008, 10:05 AM by NYT > Dining & Wine Filed under: Restaurants, Pork, Sandwiches, Cuba

• Food Stuff: Pumpkin Seeds Step in as Pesto

  New to the American market are pumpkin seed pestos from Austria, the country that has already given us pumpkin seed oil for flavorful drizzling. Read More... Posted Jun 10 2008, 09:09 PM by NYT > Dining & Wine Filed under: Pasta, Sandwiches, Austria, Pumpkins

• Advertising: Which Came First, or Does It Even Matter?

  McDonald’s has just introduced a Southern Style Chicken Sandwich — one that looks suspiciously like the signature sandwich of the Chick-fil-A chain. Read More... Posted May 22 2008, 08:54 AM by NYT > Dining & Wine Filed under: Advertising and Marketing, Fast Food Industry, Sandwiches, Chicken, McDonald's Corp|MCD|NYSE, Chick-fil-A

• Food Stuff: French Cookies, in Vivid Hues

  Bold macaroons at the Macaron Cafe, in the garment district. Read More... Posted May 20 2008, 09:26 PM by NYT > Dining & Wine Filed under: Food, Cookies, Sandwiches, Pastries

• $25 and Under: Quick and Tasty, but Hold the Ambiance

  Cheap, quick and utterly delicious food in the East Village, at Punjab and the Polish G. I. Delicatessen. Read More... Posted May 13 2008, 09:31 PM by NYT > Dining & Wine Filed under: Restaurants, Soups, East Village (NYC), Sandwiches, Delicatessens

• The Next Best Things in Sliced Bread

  Seven challengers take on the mighty meatball parm and the elegant B.L.T. to become New York’s next best sandwich. Read More... Posted Apr 29 2008, 09:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Restaurants, New York City, Fast Food Industry, Sandwiches