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From But Mama Always Put Vodka in Her Sangria! By Julia Reed.
Excellent fish monger in Astoria.
A wonderful fish market on a busy stretch of 31st Street in Astoria.
This recipe is from The Menu Cookbook by America's Test Kitchen. If you get tired of eating salmon, this recipe will make you fall in love all over again.
The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds....
Coffee & Tea
Cheese & Dairy
A main course salad that's perfect for a hot summer supper.
Full-service market with good selections in produce, cheese, bread and bakery, meats and grocery items.
A versatile mousse made with fresh or canned salmon. Makes a luxurious hors d'oeuvre or special lunch.
Organic and locally grown foods as well as ones produced by sustainable methods. Produce, coffee, grain-fed meats, cheese, and fish.
Simple enough for a weeknight; special enough for company.
Quick, flavorful, and an easy partner to salad greens or cocktail sauce.
Fish mongers who bring acutely fresh and season-perfect fish and shellfish to New York's Greenmarkets.
Tuna belly isn't just for sushi.
An excellent fish monger with stores in the Chelsea Market as well as the food corridor of Bleecker Street between Sixth and 7th Avenues.
From Alaska's Copper River, one of the world's best fishes. Look for short supplies, a big price, but extraordinary flavor.
Small chain of high quality grocers, up and down Manhattan's west side.
This easy sauce can become a glaze to transform chicken, steak or seafood into a less ordinary meal.
Tired of cooking salmon the same old ways? Try baking fillets in a hot oven, topped with seasoned and lemony panko crumbs.
Small, wild and fresh, these sweet shrimp are available at the city's best fish mongers. Now through mid-April.
Why eat salted fish when we can have fresh? There's a good reason: flavor.
This easy oven roasted fish is flavored with a rub that uses Asian flavors and served with lemon rice. It's perfect for salmon or another full-flavored fish.
An easy weekday dinner that's a variation on the classic Greek baked orzo.
As Andalusian as it is Moroccan, from The Food of Morocco by Paula Wolfert.
Sweet, small and in season only in the winter.
From Cooking My Way Back Home, by Mitchell Rosenthal.
Quick roasted -- in 7 minutes -- makes this a perfect weeknight supper.
A top quality national grocery chain with a growing commitment to local farmers and competitive prices.
A late spring and early summer treat, these crabs have shed their protective hard shells, making them completely edible, soft shell and all.
A Passover tradition made with fresh and smoked salmon.
A classic pasta made with fresh clams, garlic and a bit of heat.
Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.
Smoked fish direct from the smokehouse that supplies many of New York's best merchants. But only on Friday mornings.
Major caviar merchant for both retail customers and also markets and restaurants.
Beautifully stocked and edited supermarket in Fort Greene, near the Brooklyn Navy Yard. Run by people who love great ingredients.
Full-service market in Brooklyn Heights.
A versatile pantry ingredient, kept in your freezer.
Fish fillets dusted in tangy rye flour makes a crispy and quick week-night dinner.
Paul Greenberg, author of Four Fish: The Future of the Last Wild Food, talks with us about what will happen if we continue to catch, cook, and eat whatever we want.
Paul Greenberg's Four Fish is another reminder of how fragile are our seas and the creatures who live there.
The City Cook has advice and ideas for how to buy, store, and cook fish and shellfish.
The City Cook has advice from experts in Jewish cooking and baking plus recipes and tips for buying traditional and kosher ingrdients.
Excellent fish and shellfish shop in Williamsburg.
Big box shopping for the big city. There are great values but remember that everything is sold in mass quantities so think about storage before you buy.
It's difficult to find a better resource for meat, poultry, game, fish or seafood in the entire city.
Classic dice of raw tuna that's seasoned with salty capers, red onion, and lemon juice.
Inspired by classic crab cakes from Maryland's Eastern Shore.
Part of a Saturday night dinner in Brooklyn: The main course.
A bright and simple sauce gives pan cooked salmon a special kick.
New York City has more than 50 Greenmarkets. Lucky us.
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