|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||4582|
|Posts / Week:||30.8|
|Archived Since:||August 13, 2010|
It's that point in the year when I'm starving for fresh produce. Right now, that means peas. While I have a serious affection for mushy peas (I'll spare the reasoning), I looked instead for other ways of highlighting the vegetable. Here, I've made them into a colorful purée seasoned with mint and topped with savory lamb sausage, served alongside some warm pita.
On a trip to New York city, veteran Austin bartender Scranton Twohey visited 27 bars in 4 days, and after returning, he lamented the lack of creativity in Austin's cocktail scene. Twohey softly opened Whisler's in the old Rabbit Lounge on East 6th in mid-May, and allowed the word to spread organically.
Canlis consistently gets all kinds of accolades. This year, in fact, chef Jason Franey was a Beard nominee for Best Chef: Northwest. But here's a lesser-known fact: Canlis' Baruch Ellsworth was just a nominee for Food & Wine magazine's Best Pastry Chef award. So desserts here are as fantastic as the rest of the food. Here are three especially worth a try.
Moudardara might be named after smallpox, but this Arab dish is a tasty and simple vegetarian option at Old Jerusalem.
he croissants were small but very good. Using criteria from the SENY best croissant in New York competition they stood up well with good crust structure and plenty of buttery layers without being soggy.
A sweeter version of its more savory sister, salted caramel risotto from Bakeless Sweets straddles the line between toasted and burnt with a dark caramel sauce swaddling toothsome grains of rice.
There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness...Show More Summary
This sandwich shows up looking like it's about to drive you to prom. Tidy, clean-cut, with nary a dribble of beefy, fatty goodness on its collar, it even wears a corsage of lettuce and tomatoes.
Maple-laced chicken and waffles, Old Bay-dusted tater tots, boozy macarons and more at the third annual Philly Vendys.
The display case at Paradox Pastry is extremely inviting, with mini pies (buttermilk and lemon meringue when I was there), scones, muffins, and a serious looking Virginia Peanut Butter Mousse Torte. I wanted something relatively light to hold me over until brunch, so I went to the selection of (actually not small at all) cookies. Show More Summary
The Fourth recently opened in Union Square from the team behind neighborhood favorites Tocqueville and 15 East.
This is a great combination pack to purchase for the Dad who's considering becoming a Scotch enthusiast. The gentle Speyside flavor profile of Glenrothes' whisky is malty and mild, and makes a welcome introduction for those just getting started with Scotch.
Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. Show More Summary
When you pick up most internationally focused cookbooks these days, you'll usually find a slew of foreign ingredients, cooking techniques, and flavors. Much of the focus is on teaching brand new skills and ideas to broaden the scope of American home kitchens. Show More Summary
The Big Apple Barbecue Block Party may be a little settled into its ways, with the same pit masters coming back year after year, but this year proved that, even after 11 years, it's still one of the top barbecue events across the country. The streets of New York paved in pork, after the jump.
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.
Though there isn't a way to know what every coffee on earth will taste like just by knowing where it's from, there are some predictions that can be made based on a coffee's growing region. What do coffees around the world taste like? Here's our guide.
Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese.
Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme.
Every summer, chefs and home cooks alike (not to mention certain food blogs) go ga-ga when those deeply colored, strangely shaped heirloom tomatoes come in to season in the city's Greenmarkets. I want to love them, too, really...but I just can't.