Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
Try the fava-bean crostini from our 100 Best list: You realize why everyone wants to imitate Avec. And just how inimitable Avec is.
Try the Macau pork belly from our 100 Best list: Chef Wu Ming's made us care about pork belly again, accomplished by crisping the skin like candy and cooking the flesh into silky submission.
Try the frozen cucumber mousse from our 100 Best list: Executive pastry chef Bryce Caron turns a humble cucumber into this creamsicle-like dessert, which is unexpectedly rich & surprisingly refreshing
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Pot stickers are fine; better to go with the Thai curry-chicken rice bowl with its yellow curry. Or just stick with the bao, steamed buns stuffed with fillings such as slightly spicy kung pao chicken. Read more.
