NY Is A Burger Town

 New Yrkers are lucky. Visitors to the great city are lucky. Why? it's a burger city. There are so many different kinds and variations of this American classic in New York and it's boroughs.

The New York Times Wednesday Food section  put together a compiliation  of the best burger joints in New York today. Editor Nikita Richardson led the group consisting of Becky Highes,Ryan Sutton,Mahira Rivers and Luke Fortney.They went all over the boroughs and tasted some of the best patties. They found nineteen top choices that would make any burger lover weep. One of the best cheeseburgers is in Gramercy Park. Joe Juniors gives an  open faced one dripping with American cheese.There is also fried onion burger at Hamburger America It's served with passable fries and an frosty Arnold Palmer (a blend of iced tea and lemonade) For those who love a good organic burger there is the grain fed one at the Lower East Side's Eel BarChef Aaron Crowder uses meat fromhe flanl and the front leg to create a juicy, flavorful patty.Fans  f special sauce should grab the burger at Bar Americano.It;sa tasty mixture of brisket chuck and short rib and smothered in The best of cheeses Grueyere. There is also Bou  Jiamoat Famous Food which has a burger made out of pork belly.There is also the original Hamburg steak at Cafe O Te in Brooklyn. There is also the Pakistan influenced one at BK Jani's in trendy Williamsburg.

Burgers can come in other meats and even forms. Try Mommy Pai's chicken burger created by Ann Redding who was born in Thailand. She loved Mc Donal'ds as a child and her sandwich s an homage to them.It has Thai influences too with sour mustard greens.There is also the lamb burger at the Gramercy Parkl L'Express.It is a nine ounce patty spiced with Moroccan flavors, cumin, coriander and cinnamon.Pf course there are sausage and fish patties too. Try the bratwurst burger at Wekstatt.This is a brat inspired pork patty topped with Gouda cheese and bacon onion jam. To make it more German it[s served on a pretzel bun there is also chorizo frita at Frita Batidos. They also offer vegan and beef patties too. Fish can be turned into a tasty round.Win Son Bakery offers a shrimp burger made from seasoned shrimp paste and served on a milk bun,Mariscos  E; Submarino has their version and served with Muenster cheese.Tuna is also versatile and Greenpoint Fish and Lobster Company turned it into a smash burger served with special sauce and cheddar.

New York City is a burger city. Try any of these tasty patties for  great lunch or dinner. They're the best of the best.

A Night Put With A Good Drink

 Nothing says holiday time than dressing up and heading out for a good drink. This is the time to put on sequins and silk, suit and cocktail dress. There are several bars throughout the most Christmas-sy city of all- New York. Enjoy a good sip and good conversation.

Food section editor Nikits Richardson compiled this must visit list for today'sNew York Times Wednesday Food Section. December's night and especially weekends were made for going out Here any fan of mixed drinks can hot borough hangouts and brasseries for a delicious glass of something heady. The island of Manhattan has always been a sophisticated one and a martini symbolizes this. Try the house one at Bemelmans Bar at the famed Carlyle Hotel.They even have an entire menu page dedicated to all sorts of variation,If the classic is too tame , then try their espresso one or their JFK (!!!) one.  There is also  the cocktail onion variation called the Gibson at Dear Irving at the always classy Gramercy Park. For the truly exotic there is the saffron flavored Martini Our Way at Le Veau D'Or.It comes with a  sidecar of vermouth and Vichy water. For a classic James Bond experience sip the undiluted Dukes Martini at the American branch of  Dukes in the Hotel Chelsea.Whether gin or vodka is ordered, the bottle comes in cases in ice.

The  holidays call for classic drinks as well. Try the Negroni that marriage of gin, Campari and sweet vermouth at BarPisselino in the West Village. The bar, reminiscent of what you would see in Milan or Turin, offers this mix of Prosecco, Aperol and soda water. Drinkers can also indulge in the American classic, the old fashioned at the interestingly named Death And Company, one of the world's most top rated cocktail bars. For an after dinner drink try the Irish coffee at Water Streets The Dead Rabbit, the Irish bar chain.Of course Brooklyn has its; share of trendy drinks and bars too. Definitely get the Cranberry juice spiked Cosmopolitan at Long Island Bar in the Cobble Hill section of the borough. Thrusting for something unusual? Then stop at another Brooklyn Bar,  the Grand Army for the Hard Start. This is a bracing mix of two bitter Italian amari or bitter herbal drinks.Fernet Branca and Fernet Menta.

These drinks are the perfect festive sip for the holidays. Head to the city to enjoy them. Dress up and go wild with a tasty cocktail.

America;s Stockpile

 Tariffs affect the American people  among with the countries that sell us their goods. Many are stockpiling, anticipating that tt\heir favorites will be costing much more in the months ahead. Is this the right thing to do? Possibly.

Editor of the New York Times Food section Nikita Richardson sent out a question to New York TImes readers about what they would be stocking up on.Some of the results are in today's New York Times Wednesday Food section. More than two hundred and fifty readers responded from a question that started with an anecdote from a Cooking editor. A relative had bought four bottles of Cognac in anticipation of tariffs on imported good.It's not just fancy liqueurs that are being horded.Common foodstuffs are too.A coffee lover, Mary Corbett of San Diego California wnr out and bout sixteen(!) pounds of coffee at Costco.It was due to Columbia and other South American countries. She likes looking at it as ti makes her feel safe.It is a wise choice . Coffee consumption was at an all time high last year in 2024. Another component of a good cup is also under attack - oat milk - which comes from Canada. Barista Josh Orter of Brooklyn's Minor Figues has been sticking up on it.

Of course with this silly trade war with Canada, maple syrup will also be affected.Syrup lovers have also stocked up. Luckily because of its' high sugar content,. maple syrup in glass bottles can last for years. Freezing an opened container of maple syrup can also extend its' shelf life.Olive oil is another foreign product both home and commercial chefs need. Most come from Italy but there are brands being imported from Spain and Greece.Two readers offered suggestions. Denise Adams of East Northport ,New York suggests buying and saving.She has  five bottles on reserve while reader Marsha Gelt in Oakland California recommends buying it in smaller bottles. You get more out of it than form the larger ones because olive oil can only last at best three weeks after being opened. A good idea is buying it from Aldo and Lidl where its a few dollars cheaper than in full priced grocery stores. Home chefs are also stocking up on avocados and pantry goods. Mexican goods such as avocados also face a twenty-five per cent tariff.Many ,like Rebecca Lawton of Fort Worth Texas are buying them now , rock hard and letting them ripen.  are stocking up on dried goods like oarmeal and imported canned goods. These can last for years .

Unfortunately the tariff war will go o  for the next four year - maybe even longer. Does i pay to stockpile while the prices go up. The answer is yes, because who knows what will happen during this presidential term.

A Quick Masterclass In Cooking

 ANyone can be a good home chef. It just takes practice and recipes that hone and expand skills. Luckily there's np need t watch You Tube videos or get books. There's an easier way.
 

It come from senior staff editor and regular contributor Nikita Richardson who wrote the guide for yesterday's New York Times Food section. This is a must keep, especially for those who feel they need some help.I love the recipes.Some are basic like the French toast recipe (made with out the usual dash of cinnamon and vanilla) and the cheesy scrambled eggs.This is a flavorful scrambled eggs made with butter for body and flavor and shredded cheese like Montery Jack or Cheddar mixed in.It's served on plain toast, but it would be great on it's own , scooped up with a croissant or brioche.This could also make a great lunch with another of Ms. Richardson's recipes- roasted mixed vegetables. These are a wide mix of everything from cherry tomatoes  to broccoli florets to mushrooms. They're roasted with olive oil and fresh or dried thyme. There is a garlicky Greek yogurt sauce you can serve with them. If you're using thicker veggies like cauliflower and sweet potatoes  cur into three and half inch chunks and add an extra tablespoon of oil and a bit more salt for flavoring.

The other dishes are out of the ordinary and perfect for dinner and dinner parties. Try Ms Richardson's chicken with potatoes and oregano. This is roasting lemon and chicken thighs together on a sheet pan. Yukon Gold potatoes are also added  along with a good sprinkling of oregano. The juice is squeezed over the meat and potatoes. Once cooked it can be served with  more lemon wedges along with more salt and oregano. For a really fun dinner. This is a simple cheese one that can be filled with  Mexican cheese, cheddar or Montery Jack Serve it with the guacamole recipe. Again this is an easy make, made fiery with the addition of white onions and jalapenos. On the tamer side there is broiled salmon with mustard and lemon. Again this is a sheet pan meal of broiled salmon seasoned with  sea salt and pepper, then brushed with oil and mustard .It's served with a squeeze of lemon juice. vegetarians will love Ms Richardson's Vegetable Tofu Curry.This is a sauce pan meal The tofu, green beans and peas are cooked in coconut cream and seasoned with curry powder.Serve it over basmati rice.

This guide has the perfect recipes for easy but delicious dishes. You can try your hand at breakfast ones or ones for a hot lunch or dinner. They're all good for honing cooking skills.