Subject:

Fruits and Vegetables

  • Blogs

    August 27, 2009

    Cookbook Tester: Hudson Valley Mediterranean by Laura Pensiero

    Watermelon fennel salad with bluefish dijonnaise​ Hudson Valley Mediterranean is written by Laura Pensiero, the chef/owner of Gigi Trattoria in Rhinebeck, NY, and Gigi Market in Red Hook (not Brooklyn), NY. Pensiero presents the Hudson Valley as the "Napa of the East," and the book's recipes, ... More >>

  • Blogs

    August 24, 2009

    Revisit: The General Greene

    ​ A few blocks east of Ft. Greene Park, the General Greene and its ice cream cart are a prominent fixture of the DeKalb dining scene. The General Greene came out of the paddock at a trot last August, then vaguely disappointed everyone with interesting-sounding food that was often poorly execu ... More >>

  • Blogs

    August 18, 2009

    At the Greenmarket: Tomatoes, Pimientos de Padron

    Incredibly sweet, low-acid cherry tomatoes from Norwich Meadows Farm​ Despite the tomato blight, the juicy fruits are plentiful at the Union Square Greenmarket right now, and not all of them will cost you your first-born child. Quality New Jersey beefsteaks and brandywines are go ... More >>

  • Blogs

    August 14, 2009

    Recipe Improv: Goat, Prunes, and Smoked Paprika With Craftbar's Lauren Hirschberg

    Give this man some goat​Welcome to Recipe Improv, in which Fork in the Road throws three disparate ingredients at a chef to see what he or she can come up with. (Check out the full series here.) This week's contestant is Lauren Hirschberg, chef de cuisine at Craftbar. Hirschberg has worked hi ... More >>

  • Blogs

    August 10, 2009

    Recipe: Make Jawn Chasteen's Summer Tomato Salad

    ​Tomato blight may be our own faults, as Dan Barber put forth in today's Times op-ed. But, according to Jawn Chasteen, the executive chef at The Sea Grill, the severe early blight has also allowed us to more fully appreciate just how precious the juicy fruits are. "The current blight has brou ... More >>

  • Blogs

    August 6, 2009

    Vegetarian Delights of NYC: Bharwaan Mushroom at Bhatti Indian Grill

    ​These stuffed mushrooms ("bharwaan" means "stuffed") from Bhatti Indian Grill have more going for them that the butter-sodden Western version of the dish. Cooked over a very hot open fire, the fat mushrooms get soft and caramelized around the edges. The caps are stuffed with a thin smear of f ... More >>

  • Blogs

    August 4, 2009

    Long Green Eggplants Cause an Uproar

    ​ Looking more like Indian snake squashes (or pods from another planet!) than eggplants, these veggies created a stir at the Friday Union Square farmers market. Eggplants are slow-growing, often taking three months from seed to mature fruit. So, the heyday of the eggplant season tends to be A ... More >>

  • Blogs

    July 28, 2009

    Recipe: Twilight Summer Gazpacho

    ​ Caution: This delightful soup can only be eaten by the water at sunset. (Click to illuminate) Hop on your bike and ride furiously to the nearest farmers market. You have just enough time to make Fork in the Road's summer twilight gazpacho before the sun sets--and nothing goes better with th ... More >>

  • Blogs

    July 24, 2009

    Oh, Lord: Gwyneth Paltrow Roasts a Chicken

    It's fine that Gwyneth Paltrow likes to roast a chicken--who doesn't like a nice roast chicken with potatoes? It's fine that she says she's de-boning it when she's really just butterflying it, that she only uses Maldon sea salt, that she uses the word "gorge" for "gorgeous." But honestly, Gwyneth, ... More >>

  • Blogs

    July 23, 2009

    Cookbook Tester: The Iraqi Cookbook by Lamees Ibrahim

    Iraqi zucchini and eggplant stew Our Man Sietsema has recently written about Iraqi food (and two weeks ago reviewed the first "out" Iraqi restaurant in the city)--good reminders that the country has a rich culinary tradition, and has much more going on than constant strife. Just two months ago, In ... More >>

  • Blogs

    July 14, 2009

    Cookbook Tester: Quick and Easy Korean Cooking

    Left: Sauteed eggplant; Right: Spicy buckwheat noodles topped with boolgogi Quality, accessible, authentic Korean cookbooks are hard to come by. Ably filling that gap is Cecilia Hae-Jin Lee's Quick and Easy Korean Cooking, which just came out in March. It's filled with more than 70 recipes, most o ... More >>

  • Blogs

    June 29, 2009

    At the Greenmarket--Berries Galore

    Berry season is in full swing at the Greenmarket right now. Practically every farmer's stand is overflowing with blueberries, blackberries, raspberries, and strawberries, not to mention our favorite berries of all, cherries, which can be found in three varieties: beautiful yellow and blush Raniers, ... More >>

  • Blogs

    June 11, 2009

    Cookbook Tester--Marcus Samuelsson's New American Table

    Samuelsson's vegetable soup Last week, we brought you a recipe from Marcus Samuelsson's first book, The Soul of a New Cuisine. Samuelsson, of Aquavit, has a new cookbook coming out this October called New American Table. The new book is quite different from the first, which focused on the flavors ... More >>

  • Blogs

    June 3, 2009

    Cookbook Tester--Marcus Samuelsson's The Soul of a New Cuisine

    Malata Aquavit's Marcus Samuelsson has a new cookbook coming out this October, called the The New American Table. After a flip-through, it looks like the recipes are more home-cook-friendly than those in his last book, The Soul of a New Cuisine. That's the book we're cooking from today--a fat, beau ... More >>

  • Blogs

    June 3, 2009

    The Early Word--Bklyn Larder

    Rapini and ricotta sandwich Andrew Feinberg and Francine Stephens, the owners of the cultish pizza place Franny's, have opened a new specialty foods and sandwich shop, Bklyn Larder. I stopped in yesterday, on opening day. The shelves are stocked with a rather twee selection of goods--sherry vine ... More >>

  • Blogs

    June 2, 2009

    Things We Hate--Green Bell Peppers

    Why do green bell peppers even exist? They are simply unripe red bell peppers, inferior in every way to their ripened brethren. Green bell peppers are bitter and thin, and hard to choke down. Red bell peppers, on the other hand, are sweet and plush, and when cooked, turn lush and silky. How many t ... More >>

  • Blogs

    May 20, 2009

    Sriracha, Spotted Everywhere

    While eating with my in-laws at a stodgy fish restaurant in suburban Massachusetts, I asked the waiter for Sriracha, almost just to see what he would say. But he nodded knowingly, and brought out a dish of the red, garlicky hot sauce. That's when you know that Sriracha has hit the mainstream. That, ... More >>

  • Blogs

    May 7, 2009

    Indian Mangoes Back in Stores

    Every year about this time Indian mangoes appear in Queens South Asian grocery stores, including Patel Bros., and cause quite a stir. They're smaller, greener, sweeter, darker-fleshed, and creamier than the Mexican and Central American mangoes--which often have a red coloration--that you might ... More >>

  • Blogs

    April 17, 2009

    Flash in the Pan--Nicoise-ish Salad

    Flash in the Pan: quick, easy but not-dumbed down recipes. Finally, finally it feels like spring--time to eat something refreshing and bright tasting. This dish has many of the elements of Nicoise salad, with the addition of chickpeas, so let's call it Nicoise-ish. Nicoise-ish Salad Yield: 2 s ... More >>

  • Blogs

    April 8, 2009

    Circo's Recipe for Inzimino Di Calamari

    Just as promised in our weekly dining newsletter, we bring you Chef Benny Bartolotta's recipe for Inzimino Di Calamari, one of Osteria del Circo's featured $6 Tuscan tapas available on the bar menu. Yield: 4 servings

  • Blogs

    March 18, 2009

    Lamb à la Blanc

    Bar Blanc's newish executive chef Sebastiaan Zijp shares the recipe for his Braised Lamb Shoulder Pappardelle with Shiitake Mushrooms, 24-Hour Tomatoes, Black Olives, and Basil. For the braised lamb: 2 lbs of lamb shoulder 1 large carrot, quartered 1 large onion, quartered 1/2 head garlic, split ... More >>

  • Blogs

    March 16, 2009

    Oil Change

    Getting bored with the ol' EVOO? Lately, we've been sauteeing, pan searing and drizzling with avocado oil instead. It's the vegetable oil with the highest smoke point - around 520 degrees F - so you can turn on the heat without getting smoked out of the kitchen. Because it's made of avocados, it bo ... More >>

  • Blogs

    March 12, 2009

    Sripraphai at Home

    The plastic tubs of various spice pastes for sale in the Sripraphai refrigerator are always especially alluring--potions that might allow me to produce Sripraphai-like brilliance in my own kitchen. The other day I went by and grabbed two of them: num-prek-ta-dang, and a tamarind sauce (both $4). Th ... More >>

  • Blogs

    March 3, 2009

    JoeDoe Delivering Conflicted Jews

    Newish East Village restaurant JoeDoe (45 East 1st Street) is now offering delivery (how convenient that Mother Nature provided such heavy snowfall for the occasion). The limited delivery menu is available from 5pm to 11pm nightly. It features five preciously named sandwiches, like the Conflicted Je ... More >>

  • Blogs

    February 25, 2009

    Recipe: Chef Ji Cha's Bibimbap

    New York chef Ji Cha grew up in her father's theater-district Korean restaurant and always knew she wanted to be a chef. She recently appeared on the current season of Hell's Kitchen, and was one of the most talented members of the woman's team, before an injury forced her to leave the show. Today, ... More >>

  • Blogs

    February 24, 2009

    What They Ate: The Obamas' First State Dinner

    While much of America was watching this years' Oscars, with its awkward montages and musical numbers, on Sunday night, the Obamas were, of course, hosting their first state dinner for the country's governors and their spouses. A staff of ten, including White House executive chef Cristeta Comerford, ... More >>

  • Blogs

    February 24, 2009

    Tapas Recipe: Esqueixada

    This recipe for Esqueixada--salt cod with onion, tomato, peppers, and olives--was one of my favorites from Chef Sixto Alonso's tapas class at the International Culinary Center. Like many tapas dishes, it's pretty simple, relying on a relatively small number of well-sourced ingredients combined with ... More >>

  • Blogs

    February 24, 2009

    Good Things: Canned Fish, Beet Kimchi

    Two snacks that I have eaten lately and loved: This is wild-caught, Portuguese mackerel (skinless, boneless) packed in a zesty Portuguese piri-piri sauce. When you lift up the fillets, you see a couple of red chiles floating in there, as well as carrot, cucumber and clove. This is for fishy fish lov ... More >>

  • Blogs

    February 23, 2009

    Flash in the Pan: Harissa Salmon, Chickpea Mash

    Flash in the pan: a new feature with extra simple, original recipes.Harissa, the North African chile paste, is one of the best things to have around the kitchen when you need to make a quick, tasty dinner. Rub harissa under chicken skin, put a dollop in mashed sweet potatoes, or spread it on a gril ... More >>

  • Blogs

    February 20, 2009

    Cookbook Tester: Floyd Cardoz's Shrimp Gumbo

    An unusual gumbo: Toasty, rich and spicyFloyd Cardoz, the exec chef at Tabla, was recently named a James Beard semi-finalist in the Best Chef: New York City category. I love Tabla, but eating from Cardoz's cookbook, One Spice Two Spice, a lot easier on the wallet--although you've got to do the work ... More >>

  • Blogs

    February 9, 2009

    Recipe Improv: Chicken Liver, Paprika and Kale

    Today, we're playing recipe improv with German-born chef Martin Brock. Brock launched his New York career under Gray Kunz at Café Grey, and he is now the executive chef at Atria, the recently opened re-invention of Grayz. The improv ingredients: Chicken liver, smoked paprika, kaleUsing our improv i ... More >>

  • Blogs

    January 30, 2009

    Weekend Special: Recipe for the World's Greatest Veggie Burgers

    If there's one thing vegetarians still crave from the world of meat, it's hamburgers. But the frozen patties they pull from supermarket freezer cases are the palest of imitations - rubbery hockey pucks of textured vegetable protein (TVP) laced with rancid-tasting onion powder and mystery fats. Unles ... More >>

  • Blogs

    January 27, 2009

    Recession Recipes: Hot, Cheap, Easy Soup

    On a cold night, you just want something hot, cheap and easy. Like soup. Being low on cash doesn't mean you have to eat packaged ramen every night--this Spicy Chickpea-Chorizo Soup is deeply flavorful, especially good for chile and garlic lovers. Each serving costs about $4, more or less depending ... More >>

  • Dining

    January 7, 2009

    Hearty Krishna Cuisine in Jersey City

    New vegetarian restaurant hits Jersey City's Newark Avenue

  • Blogs

    December 9, 2008
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    December 2, 2008
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    November 24, 2008
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    November 19, 2008
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    November 14, 2008
  • Dining

    October 29, 2008

    A New Crop of Dosas

    Staten Island gets its first South Indian spot

  • Blogs

    October 16, 2008
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    October 14, 2008
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    September 24, 2008
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    September 17, 2008
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    September 15, 2008
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    September 2, 2008
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    August 29, 2008
  • Dining

    August 27, 2008

    Allioli, Allioli Everywhere at Macondo

    Latin street food gets dressed up for the LES

  • Blogs

    August 25, 2008
  • Dining

    August 19, 2008

    Taco Trucks in Sunset Park

    Street food al fresco on Fourth and Fifth Avenues

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