Twenty years ago, Jim Lahey flung open the doors to the first Sullivan Street Bakery in Soho on a mission to get Americans to eat better bread. His goal hasn't changed much -- "A lot of chefs put mediocre bread on the table," he says -- but the culinary landscape certainly has.
We're starting to think that cronut mania is an Alex Jones-ian false flag attack on America to rob people of their dignity and waistlines (damn you, H&M, I am not an XXL in jeggings). After all, people are getting up before the cock has doodled its doo to wait in lines that wrap around the block for ... More >>
Bouchon Bakery -- The croissant is lighter than most at Thomas Keller's Bouchon Bakery, with an open texture and a slightly sweet aftertaste, you could easily eat two or three of these. 10 Columbus Circle, 3rd Floor, 212-823-9366 Fork in the Road ate loads of croissants in pursuit of the 5 Best ... More >>
Jim Lahey's olive oil cake is sweeter than you might expect, and tastes of vanilla and lemon zest. [See What Else is for Breakfast: Buvette's Eggs Extraordinaire | Freak on Fatah at Bay Ridge's New Yemen Café] It's been over a year since the windows of 236 Ninth were lined with brown paper, and ... More >>
Tuesday, June 5 Crab Boil Back Forty kicks off their annual Chesapeake Crab Boil season, hosting weekly Tuesday dinners through August. Get a pile of spiced blue crabs, potatoes, string beans, and seasonal fruit cobblers for dessert. ($45, reserve in advance). 7th Annual Taste of LIC The celebr ... More >>
Yesterday we spoke with Jim Lahey, innovator of no-knead bread and author of the soon-to-be released book, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. He explained how making pizza at home is actually much easier than you'd expect and also told us about how he's using hookworm ... More >>
See what we've been up to at Fork in the Road this week:
Jim Lahey revolutionized home bread making with the simple, no-knead technique he perfected at the Sullivan Street Bakery. He then turned his attention to pizza, dishing up inventive pies at Chelsea pizzeria Co. And now you can make Jim's pizza at home. He's got a new cookbook out called My Pizza ... More >>
Last night at the Greene Space, Leonard Lopate took a break from hosting his eponymous radio show on WNYC to grill some of New York's biggest locavore icons on the growing popularity of vegetables in restaurant kitchens. If you hadn't noticed, vegetables are hot now as the city recovers from collect ... More >>
WNYCLopate loves locavores.'Tis the silly season for food festivals, and for the second year in a row, WNYC host Leonard Lopate is getting in on the act with Lopate & Locavores, a three-day event that will explore zeitgeisty issues relating to today's food movement.
The rustic loaves at Balthazar are cradled in a birch branch. As Pablo Neruda says: "The best poet is the man who delivers our daily bread: the local baker." And indeed he was right. Little gives as much pleasure as a freshly baked loaf, and here are the 10 that please us most. Note that th ... More >>
Laura Salierno/TxikitoA couple of weeks ago, Heather Carlucci-Rodriguez told us that she'd be resurrecting Lassi at Txikifest, a street fair organized by Txikito's Alex Raij and Eder Montero. Now, Raij has sent us some more details about the event, which will take place on Sunday, May 1.
This week in the Voice, Robert Sietsema revisits Delmonico's and finds its oldest dishes as impressive as ever. Lauren Shockey is jazzed about Mono Mono. Sam Sifton awards one star to The Fat Radish: "The menu at the Fat Radish is British after a fashion, rustic at that, lighter than its promise, o ... More >>
The modern loaf of bread: wholly holey. Earlier today, I traipsed down to Amy's Bread to buy a loaf so I could make myself a sandwich for lunch. I bought an organic white loaf, and hurried home with my purchase.
Not on the menu, but always available, Roberta's guanciale-and-egg pie demonstrates some of the place's strange but effective ideas about pizza. New York has always been the world capital of pizza, ever since the pie-as-we-know-it was invented at Lombardi's bakery sometime before 1905. That ... More >>
Scott Conant of Scarpetta has written an open letter to the city of Toronto introducing himself and inviting the city to his restaurant in Miami. [Huffington Post via Eater] Michael Psilakis's is closing down Gus & Gabriel Gastropub on the Upper West Side, but is planning to reopen it in a n ... More >>
Newlywed Josh Ozersky doles out advice on how to cater a wedding. Simple: just call up all your best chef friends. Jim Lahey of Sullivan Street Bakery can make your bread; Michael White of Alto, Marea, and Convivio can make lasagna; and Michael Psilakis of Kefi can whip up moussaka. [Time] S ... More >>
Ed Cotton, formerly of BLT Market, will be the executive chef at Frederick Lesort's new Tribeca brasserie, Plein Sud, set to open next month. [NY Times] Massimo De Francesca, who was previously at Domaso, just outside D.C., will take over the kitchen at Nios, and is planning such new menu it ... More >>
With only weeks to go until it releases the American food universe's greatest list of all, the James Beard Foundation has put forth into the world another, more gluten-filled list: the "Baker's Dozen," or 13 best baking books.
This week in food blogs... Eat Me Daily discovered that the Windows 7 Whopper isn't an urban legend, but rather a real seven-patty burger in Japan. The Food Section found trick jelly beans that mix sweet and gross flavors, so you could end up with buttered popcorn or rotten egg. The Atlantic Food ... More >>
Mathieu PalombinoBelgian-born chef Mathieu Palombino's culinary roots are in classic French cuisine. He was the chef de cuisine at BLT Fish when the restaurant was awarded a Michelin star, and three stars in the New York Times. But he harbored a secret passion for Neapolitan pizza, and left f ... More >>
This week in the Voice, Robert Sietsema discovers unreconstructed Sichuan fare at Bensonhurst's Bamboo Pavilion, while Sarah DiGregorio visits the oddly addictive Wechsler's Currywurst & Bratwurst. Bruni drops in on Co., awarding it one star for its "fluffy, crunchy, supple, dense" pizza crust, al ... More >>
photo: Daniel S. NeunerThe debate over Jim Lahey's new pizza joint, Co., continues. Our own Sarah DiGregorio reviewed it earlier this month and found things "hit or miss." This week, the Daily News' Danyelle Freeman, Bloomberg's Ryan Sutton, and Frank Bruni (in his Times blog) all gave their thought ... More >>
This weekend Fork in the Road is kicking off a new series focusing on cookbooks and other food-related volumes that have appeared in our in-boxes recently. Ratio: the Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman (New York: Simon & Schuster, 2009), 231 pages, $26, pub date: ... More >>
This week, I review Co., the upscale pizza joint from Jim Lahey of Sullivan Street Bakery. As you would expect from a master baker, the crust is beautiful. It comes out of the 900 degree gas oven dappled with char and small bubbles. But it's not pizza if there's not something on top (even if it's ju ... More >>
Jim Lahey turns to pizza
The Yelps are coming in for the hottest new pizza in town, Jim Lahey's Co. (230 Ninth Avenue), and they're a mixed pie. Three out of seven yelps give the place 4 stars out of 5, but the remaining yelpers have only a star or two for the joint, making for 2.5 stars on average. Much of the negativity r ... More >>
King among bread bakers, Jim Lahey was a co-founder of Sullivan Street Bakery, but, apparently, he always longed to make pizza. You can get an excellent slice of pizza at the bakery, but it comes in big rectangular sheets (potato, mushroom, or the fabled pizza bianca), and is served at roo ... More >>