Porchetta

This past year was (almost) all about porchetta, eggs on rolls, and porchetta-and-eggs on rolls.

They’ll fortify you until the spring thaw.

Sara Jenkins will start serving $10 bowls of the Burmese noodle soup called kaukswe at her East Village sandwich shop.

Simply pick up the phone.

Two other New York City-based chefs have signed on.

From a fried-chicken bánh mì to a lamb-sausage gyro.

The first thing you think when you take a bite: What took so long?

Mission Chinese Food, Parm, and Mimi's Hummus at your door.

The awards ceremony goes down on September 7 in Industry City.

The best new cuisine, restaurant, and more.

New Italian Pantry is the first in a series of "ingredient-driven" cooking apps.

Evan Funke and Nutella Both Have Food Trucks in Los Angeles, but Not Together.

"I don't consider going out to eat to be my job or anything, it's just what I love to do. It's my fancy sneakers, my nice shirt. I don't buy that stuff, I do the dinner out."

"Sitting on a milk crate in the back of an ice cream truck bouncing up First Avenue is not an easy way to eat a lobster roll."

And possibly even a Lebanese restaurant!

Don't expect seasonal, painstakingly authentic Italian cuisine.

"I grew up being totally obsessed with going to Maine and getting a lobster roll. Everything you eat when you're a kid, you get very picky about it when you're older. It's got to be exactly the way you remember it."

Also in this week's magazine: Local goat cheese at the Greenmarket, and Sara Jenkins's latest restaurant.

732 deviled eggs served, a couple sucking face, and some restaurant intel.