01/22/14 3:43pm

When I was lad there was no such thing as a “polar vortex,” we called it winter—and reveled in it. Decades of relatively mild winters have spoiled me and many other New Yorkers. As a public service to help you thaw out from Winter Storm Janus, C+M presents a bone-warming roster of some of our favorite soups in Queens from Long Island City to Flushing, and points in between.

YUNNANPORKRICESOUP

1. Yunnan rice noodle soup with pork at Crazy Crab
Find this lovely bowl at New York City’s only crab shack/Burmese/Yunnanese  spot. Warm up with tender chunks of pork and a spicy broth enlivened by a fresh squeeze of lime. It’s a taste of Southwestern China by way of Flushing. Not a bad deal at all, for $8.99.  Crazy Crab 888,40-42 College Point Blvd, Flushing 718-353-8188

MUTONKOTSU

2. Tonkotsu 2.0 at Mu Ramen
When the sun goes down and it’s brick cold out, head to over to Bricktown Bagels, which turns into Long Island City’s only ramen-ya. Joshua Smookler’s Tonkotsu 2.0 ($15) is made from six different types of pork bones, including shanks that cook for more than 20 hours. Topped with a slick of mayu (black garlic oil) and wobbly bits of tontoro (pork jowl), the soup is rich and complex. Best of all it has plenty of marrow thanks to all those shanks. Mu Ramen, 51-06 Vernon Blvd., Long Island City, Tues-Sat 6:30 p.m.-10:00 p.m. (more…)

06/12/13 10:41am
A sumptuous whole hog Bar-B-Q sandwich from Ed Mitchell.

A sumptuous whole hog Bar-B-Q sandwich from Ed Mitchell.

The 11th Big Apple Barbecue Block Party filled Madison Square Park with smoke, meat,and revelry this past weekend as pitmasters from all over the country gathered to show us Yankees how it’s done. Back when I first started attending the annual smokefest Danny Meyer spoke at a panel and said something to the effect of  “One day barbecue will be a dining option. The same way people say,  ‘Let’s go eat Chinese, or Mexican, or Italian.’”  This carnivore is proud to say that day is most certainly here. After all there are four barbecue joints in Queens alone. (more…)

06/04/13 10:33am
Disks of crunchy fried taro make for a nice starter.

Disks of crunchy fried taro make for a nice starter.

My recent Thai fried chicken skin mitzvah has made curious about Sripraphai. Ever since the Woodside eatery hit the big time, I’ve avoided it like the plague. (Actually that’s not quite true, about once a month I check out the prepared foods and desserts near the front counter. That’s how I knew about the fried chicken skin.) I liked it better when it was barely one stark fluorescent-lit storefront wide and there was no wait for a table on a Friday night. So the other day I decided to have lunch there with a buddy. As we perused the encyclopedic menu, I told my pal how the old bill of fare used to be a loose-leaf binder complete with photos.

I was going to get a fiery jungle curry and a papaya salad like I used to back in the day. Instead I went with something a bit mellower. For a starter I had the fried shredded taro ($7.00), circular tangles of tuber with a peanut dipping sauce and sweet chili sauce. They were pleasantly crunchy and fun to eat. (more…)