Times Ledger heads to the Little Tibet restaurant in Jackson Heights to get a taste of one of the latest emerging cuisines in Queens – Himalayan food.
A series of restaurant reviews by Queens Latino for the past few months reflect a boom of new culinary offerings – including Brazilian, Bolivian and Andean fusion – in the borough.
In two stories, World Journal reports on Chinese food vendors in Flushing – their mixed reaction to the news that the City Council might double the number of permits, and what businesses and residents in Flushing say about the smoke and garbage food vendors create.
“Sour Sweet Bitter Spicy,” a new exhibition at the Museum of Chinese in America, looks at the intertwining of Chinese food and identity in the U.S., reports SinoVision.
The Riverdale Press heads to An Beal Bocht Cafe to find out what makes it a traditional Irish pub.
Mott Haven Herald profiles Pitusa Bakery and the Ecuadorean family whose close relationship with staff and customers has kept the store running despite the fast food chains moving in.
Small Manhattan restaurant Selena Rosa Mexicana reached an agreement with the Rosa Mexicano conglomerate, which sued for naming rights and put 40 jobs in jeopardy, El Diario/La Prensa reports.
Mehmet Akkurt wanted to bring genuine baklava from the Antep region of Turkey to the U.S., so he imported all the ingredients, and brought a pastry chef here, to make the famous Turkish dessert.
West New York will celebrate this Sunday its 6th Pupusa Festival, whose benefits will be used to help Salvadorian children, Reporte Hispano reports.
A food festival in Queens brings together the disparate cultures and languages of Indonesia.
The New York City African Food Festival will include a competition to see which country makes the best jollof, reports Brooklyn Paper.
El Diario/La Prensa reports on the Salvadoran communities on Long Island and in Yonkers as they celebrate their national day.
Libin Zheng of Viiza, known for Taiwanese-style pizza rolls and light bulb beverages, speaks to World Journal about how his generation of immigrants differs from his parents’ when it comes to running businesses.
Chef Xarles Thomson tells El Diario/La Prensa how to prepare one of the classic dishes of Chifa (Peruvian-Chinese) cuisine.
The aroma and taste of the land of coffee has an enclave in Union City, New Jersey, reports El Diario/La Prensa.