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Tzatziki with olives and a spearmint garnish, served as meze. Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini. [15] Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley. [16]
New York–style pepperoni pizza, displaying its characteristic thin foldable crust. New York–style pizza is traditionally hand-tossed, [7] consisting in its basic form of a light layer of tomato sauce [4] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings, if desired, are placed over the cheese. [7]
Chopped cheese: New York City: Also known as "a chop cheese", [4] is a type of sandwich originating from New York City. It is made on a grill with ground beef, onions, and topped by melted cheese and served with lettuce, tomatoes, and condiments on a hero roll. [4] Chow mein sandwich: New England
Purists will tell you that a New York Pastrami Sandwich is simple: pastrami, bread, and mustard. A true NY Pastrami Sandwich lets pastrami be the star of the sandwich.
Chopped cheese: United States (New York, NY [14]) Made on a grill with ground beef, onions, and topped by melted cheese and served with lettuce, tomatoes, and condiments on a hero roll. [14] Choripán: South America, Argentina: Grilled chorizo, usually served on a crusty roll with salsa-type condiments, such as pebre, salsa criolla, or chimichurri.
A star New York chef whose cheesy garlic bread was good enough for Yankee Stadium is coming to ... Petroni’s three-cheese sesame-semolina garlic bread with 8-hour marinara sauce is inspired by ...
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced), is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
On the Town in New York, from 1776 to the Present. Scribner. ISBN 0-6841-3375-X. Hauck-Lawson, Annie; Deutsch, Jonathan, eds. (2010). Gastropolis: Food & New York City. New York: Columbia University Press. ISBN 978-0-231-13652-5. Sietsema, Robert. "10 Iconic Foods of New York City, and Where To Find Them Archived 2015-06-09 at the Wayback Machine."
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