Summer is in session at Smorgasburg, and with the increased crowds come a new set of obstacles to overcome. Chiefly, adjusting the menu to accommodate the heat, something that Noah immediately realized he'd need to do. Beginning vendors need to consider how their menu items will be received over the course of a season, not just the first few weeks of spring.
Iced oatmeal cookies from Cooking Classy are a treat from the past. Chewy oatmeal cookies are drizzled with a powdered sugar icing in haphazard pattern to yield something both nostalgic and homemade. Each bite will bring back memories of after school snacks and play dates. Show More Summary
Tarte tatin is an upside down tart that is typically made with apples. Using peaches instead of apples in this classic French dessert is a great change of pace and makes this tart perfect for the summer. I used a mixture of white and yellow peaches, so you can use either type when you make...
Galettes are open faced tarts that are terrific for showcasing fresh summer fruits, and the Almond Apricot Galette from Confessions of a Bright Eyed Baker. To make the tart, a buttery pie crust is filled with a rich almond filling and topped off with lots of fresh apricots. A little bit of almond extract in...
Balsamic vinaigrette is is a versatile salad dressing that goes beyond lettuce leaves. You can drizzle balsamic vinaigrette over pasta salad, a dip for bread, or a sauce for grilled vegetables. Once you have mastered this technique, you can add other flavorings like fruit preserves, fresh herbs, or honey.
Before you say you hate tofu let me tell you about these bursting-with-flavor burgers. The great thing about tofu is that it's a blank slate as it takes on virtually any flavor you introduce to it. This Japanese-style vegan burger is...Show More Summary
Peanut and tofu noodles are an Asian inspired meatless meal. Whole wheat spaghetti is tossed in a creamy peanut butter sauce that is flavored with soy sauce, rice vinegar, chili garlic sauce, and brown sugar. A variety of veggies and cubes are crispy tofu are added to the noodles. Show More Summary
What our editors are reading: deliberately imperfect sliced turkey, cute animal-shaped breads, the science of sea urchins, and more!
The signature tart at Macrina Bakery in Seattle is a take on lemon chess piet—but it's at least twice as deep.
I've been on a Greek yogurt sauce kick recently. It's something that I tend to slip into when the summer comes and I'm looking for something that's cooling, easy to make, and darn tasty to boot. That it goes on just about anything—as...Show More Summary
In the last few summers, New York's greenmarkets have exploded in popularity. And in addition to the farms selling fresh produce, a number of excellent bakeries have become regular attendees. One fast-growing spot to check out is Las Delicias.
Artichokes are delicious when cooked on the grill. This recipe for lemon grilled artichokes from Goody Girl Red is simple and full of flavor. Grilled artichoke can accompany any meal, especially alongside chicken, fish, or even a quinoa...Show More Summary
This luxurious omelette is topped with a delicious caviar substitute that is sustainable, high in nutritional value, and far less expensive than traditional caviar (learn more about it here). This duck egg omelette recipe is so decadent...Show More Summary
When diners arrive at Paul Qui's long awaited formal restaurant, simply named qui, they are first escorted to the bar, where bar manager Michael Simon and his team shake up pre-dinner beverages that can also be sipped on the restaurant's spacious patio. Show More Summary
To be honest, you can order anything on Birrieria Zaragoza's condensed menu and leave in a stunned stupor. But on a recent visit with Joe, I was introduced to an item not currently listed on the menu: Birria en Barro. What was Zaragoza holding back from me?
Birria—Mexican goat stew—is a rare treat in New York City, a blip on our culinary radar worth hunting down. So when we spotted the dish ($10, weekends only) on the menu at Real Azteca, whose heaping enchiladas michoacanas we featured on Bronx Eats two weeks ago, we knew we would have to investigate. Show More Summary
Say hello to Jimmy Coponi. He's the youngest pizza obsessive we've ever interviewed, but don't be fooled by his age. The 17-year-old fanatic is all about hyper-traditional Neapolitan pies and it's pretty damn clear that he's got the chops to back it up.
The scallion pancakes at Legend are some of the best I've had of late, though they come with an opinion about what scallion pancakes should be.
A few softly blistered cherry tomatoes roasted with bacon and thyme make the ideal accompaniment to this savory rarebit. If you're looking for a more filling meal, try topping the rarebit with a runny fried egg, and, as always, serve this light lunch with a cold pint of whatever beer you use to make the dish.
Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most.