Nuts and Edible Seeds

Boqueria Chef Marc Vidal on This Weekend's Calçotada Festival

Marc Vidal, chef of the growing Boqueria empire that launched in Flatiron in 2006, takes hold of a green shoot, pinches the bottom of the attached white bulb and, as if peeling off long underwear after a cold winter day, slips off the charred skin of a what looks like a green onion. He holds up the ... More >>

Thanksgiving: Eat Out, Ye Pilgrims!

Aside from family, friends, and being thankful, Thanksgiving is all about the food. While mom's home cooking may be preferred, if it isn't, there are dozens of places to dine during the holiday.

Where to Celebrate Bittersweet Chocolate and Almond Day

Today is National Bittersweet Chocolate and Almonds Day, because why wouldn't such a glorious marriage between sweet and salty have an entire day dedicated to it? As the irony gods have it, it's also National Stress Awareness Day (seriously). Someone out there really just wants you to take all your ... More >>

Get Your Pumpkin Burger At Burger King... In Japan

Pumpkin is all the rage these days and Burger King is taking advantage of that. As usual, this product cannot be found in the United States. It will be sold in Japan. The pumpkin-shaped burger will feature two slices of kabocha (a Japanese pumpkin), bacon, lettuce, a beef patty, and a creamy nut sa ... More >>

How To Make Pumpkin Pancakes From Chef Julio Genao

Chef Julio Genao is the executive chef at Casa Nonna, an upscale Italian eatery in Midtown. Though he's typically whipping up Italian specialties, he does have a couple of seasonal ones up his sleeves. Pumpkin is all the rage today and Genao has tapped into that with a pumpkin pancake recipe with ... More >>

Recipe: Beet Gazpacho from Mymoon Restaurant

[See More Recipes: Sweet Tea Done Right | Halloumi Cheese | Wonton Soup] Check out this delicious beet gazpacho recipe from Mymoon. Based in Brooklyn, Mymoom is a Spanish tapas joint with a Mediterranean vibe. Their beet gazpacho with shrimp goes for $12 at the restaurant.

La Vara: Thanks, Spanish Inquisition

Try a delicious history lesson in Cobble Hill

Mas (la grillade): The Will to Grill

Galen Zamarra plays with fire in the West Village

Daniel Boulud Goes Cruising

All aboard as the noted chef circles the Mediterranean

Make Sushi Samba's Heirloom Tomato and Seaweed Salad, Like Chef Fernando Navas

Sushi Samba's Heirloom Tomato and Seaweed Salad​Wondering what to do with those heirlooms tomatoes you picked up at the farmers' market? Sushi Samba's executive chef, Fernando Navas, has a suggestion that involves doing, well, very little to them. He shares the recipe for his Heirloom Tomato a ... More >>

Stellina Is Open, And Here's the Menu

Rebecca Marx​After a short delay, Stellina opened this morning for business. Staff at the bakery, located at 95 Allen Street next door to its sister restaurant Sorella, were just getting set up when we stopped by earlier. Nothing was available for take-out, but they gave us a menu, and given w ... More >>

Make Benoit's Seasonal Local Vegetable Cookpot with Fresh Black Truffle, Courtesy of Chef Philippe Bertineau

Benoit's Seasonal Local Vegetable Cookpot with Fresh Black Truffle​For those who bemoan the scarcity of fresh produce at the farmer's market during the bleak months of a New York winter, don't forget that in France black winter truffle season is in full swing. Benoit is offering the illustriou ... More >>

Recipe Exclusive: Make Back Forty's One-Pot Pozole Verde, Available Throughout December

Back Forty's Pozole​Back Forty's One-Pot Dinner Series debuted last month and is slated to run through March. The idea was to feature one, soul (and body)-warming meal each cold-weather month, like Brazilian feijoada or Cajun gumbo. But November's Pozole Verde was popular with patrons that the ... More >>

Fat Pants Friday: Shandaken Bake's Trail Bar

​ A couple of weeks ago, we got our first taste of Shandaken Bake, a Catskills-area baking company that recently began selling its wares at the New Amsterdam Market. Having already written about the abundant virtues of its maple-parsnip bread, we're today turning our attention to those of its ... More >>

Kin Shop Is Now Serving Lunch

Photo courtesy of Kin ShopKin Shop's egg noodles in maitake mushroom broth with poached duck egg.​Since it opened in mid-October, Harold Dieterle's Kin Shop has been enjoying some pretty strong informal reviews from Yelpers, Chowhounders, and Serious Eaters alike. As of today, the modern Thai ... More >>

The Best Thing I Ate Yesterday

Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Chan ... More >>

Make Spice Market's Ginger Butternut Squash Soup with Allspice and Soy Milk Cream

Spice Market's Ginger Butternut Squash Soup​Spice Market launched its new fall menu at the beginning of the month, featuring the mother of all seasonal soups: Butternut Squash. Of course, true to the restaurant's name, executive chef Anthony Ricco adds a little kick to his version of the dish. ... More >>

Omak 'Honey Nut' at Brighton Bazaar in Brighton Beach

​Brighton Beach food stores abound with great gifts for your foodie friends, often available nowhere else. A case in point is Omak's "Honey Nut," a big jar of honey prettily lined with nuts, including almonds, hazelnuts, pistachios, walnuts, peanuts, and coconut chunks. There are also more cr ... More >>

Make Eduard Frauneder and Wolfgang Ban's Mixed Wild Spring Greens From Seasonal

Seasonal's Mixed Wild Spring Green Salad.​As spring morphs into summer, the mania over fresh, local produce is about to relax a little. For a few brief months, we'll get comfortable with our good, not mealy tomatoes and sweet berries until the cold returns and, with it, the shock of rather bar ... More >>

Tamarind Tribeca Upscales the Tandoor

Tabla and Devi get a little company

Make Patti Jackson's Cavatelli with Broccoli Rabe and Toasted Almonds from I Trulli

Cavatelli with Broccoli Rabe and Toasted Almonds, from I Trulli​The latest happy-hour craze is aperitivo: a civilized couple of hours at the end of the workday during which you can sip a glass of wine and nibble a snack. At I Trulli, in Murray Hill, guests are served a small platter of cured m ... More >>

Whole Foods Sells Bad Nuts; Drew Nieporent's Lazy Sunday

​Whole Foods CEO John Mackey talks about his supermarket chain returning its roots: health food. He's pulling things like the chocolate fountain and many indulgent foods, and adding more features like salad bars with oil-free dressing. [AP] Meanwhile, Whole Foods is recalling several products ... More >>

Season's Eatings: Street Cart Chestnuts

​ The sole reason to put oneself in the path of the rapacious hordes of tourists who stampede through Midtown during the holiday season can be found in a brown paper bag and is not a fifth of gin.

The Early Word: Vegan Cheese and Truffles at Cocoa V

​ Cocoa V bills itself as the city's first vegan chocolate and wine bar. The brainchild of Pamela Blackwell, who owns three locations of Blossom, a vegan restaurant and cafe, it opened two weeks ago on a stretch of Ninth Avenue populated by upscale housewares boutiques and decidedly non-vegan ... More >>

Recipe: Make Antonio Prontelli's Venison Stew With Chestnuts and Dried Apricots & Mascarpone Polenta

Chef Antonio Prontelli gets his game on.​Seems like everyone is getting into game these days. It's wild, lean, and full of flavor. But cooking it isn't exactly a no-brainer -- the risk of ending up with a tough hunk of meat is high. Chef Antonio Prontelli of Rock Center Cafe avoids this proble ... More >>

Tiki Experiments at Home

A Painkiller​ Tiki cocktails, when made with freshly squeezed juices, homemade syrups, and quality rums, are completely delicious--complex, stiff, and flavorful. But, with the exception of the now-closed bar at Elettaria, these classic cocktails, most invented in the '30s and '40s, have been n ... More >>

Recipe: Make David Suarez's Panzanella de Calabaza con Hongos (Chopped Bread Salad with Pumpkin and Mushrooms)

​Halloween may have come and gone, but that doesn't mean it's time to start hanging Christmas decoration just yet. The Pan de Muerto is a traditional Day of the Dead recipe, ritually made every year in the weeks leading up to All Saints' Day and All Souls' Day on the first and second of Novem ... More >>

Strange Snacks of the World: Baby Coconuts

​ ​Nothing like eating a handful of crunchy baby coconuts for a snack. Known as coquitos in their native Chile, baby coconuts are the immature fruit of Jubaea chilensis, a palm tree that favors temperate climates, can grow to a height of 50 to 80 feet, and can live 100 years. The baby ... More >>

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 >>

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 >>

Scratchbread Just as Good as You Heard

Matthew J. Tilden's Scratchbread was featured in New York magazine this week, the story written by the Robs. Tilden borrows the brick oven at Toby's Public House (a very good pizza spot) on Mondays, when the restaurant is closed, and after 11 p.m. on the other days to bake his focaccia, sticky bun ... More >>

Darbar Grill's Chicken Korma

Chef Simon Gomes of Darbar Grill shares his recipe for easy, satisfying Chicken Korma. The latest Darbar Grill outpost opened on E 55th Street late last year. Ingredients: 1 lb chicken breast or thigh (boneless), cut into small pieces 2 large chopped onions 1 tsp red chili powder 1 tsp turmeric p ... More >>

Another Food Scare: Now it's Pistachios

More fodder for those who believe the FDA needs a total overhaul--another food recall! This time, it's pistachios. The recall involves one million pounds of the nuts, possibly contaminated with salmonella, produced by Setton Pistachios in California. The FDA recommends avoiding all pistachios and pi ... More >>

Trail Mix That Tastes Good

Usually, trail mix is just an excuse to pick the chocolate chips out of a bag of nuts. But these trail mixes, from Sahale Snacks, are delicious. There are six different varieties, of which my favorites are Ksar--pistachios, dried figs, sunflower seeds and harissa--and Sing Buri--cashews, dried pine ... More >>

A Fall Recipe from James, Brooklynite of the Moment

Recipe Improv: Chef Chris Cheung

Recipe Improv: Chef Harold Moore on the Hot Seat

The Great Cornflake Chivda Taste-Off

Most Creative Peanut Butter Sandwich

Live from Thanksgiving HQ: Spiced Nuts

It's a Good One: Good Old Grape Jelly

Anne Burrell Does Lunch

Mother's Day Round-up

A Sandwich to Cure Your Hangover

International Ice Cream

Introducing Kulfi, India's favorite popsicle

The Great Unknown

Strong motion: tracking Richard Stern's seismic fictions and world-cramming ambition

Sesame Sweet

Allergy news bad for sesame lovers

From Guerrero

In Harlem, Mole Makes the Meal

Kasbah Rocks