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Dining
May 23, 2012
La Vara: Thanks, Spanish Inquisition
Try a delicious history lesson in Cobble Hill
Dining
November 30, 2011
Mas (la grillade): The Will to Grill
Galen Zamarra plays with fire in the West Village
Dining
August 3, 2011
Daniel Boulud Goes Cruising
All aboard as the noted chef circles the Mediterranean
Blogs
August 1, 2011
Make Sushi Samba's Heirloom Tomato and Seaweed Salad, Like Chef Fernando Navas
Sushi Samba's Heirloom Tomato and Seaweed SaladWondering 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 >>
Blogs
July 5, 2011
Make Jenny McCoy's Strawberry-Pistachio Clafoutis with Lavender Ice Cream, from Craft
Craft's Strawberry-Pistachio Clafoutis with Lavender Ice CreamMake the most of your summer strawberries with this refreshing take on clafoutis that incorporates strawberries and pistachios instead of the traditional cherries, courtesy of Craft's pastry chef, Jenny McCoy. "Clafoutis is one o ... More >>
Blogs
March 14, 2011
Stellina Is Open, And Here's the Menu
Rebecca MarxAfter 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 >>
Blogs
February 14, 2011
No. 8: Bean Curd Skin Noodles at Golden Palace
What a strange looking dish! What did you say those noodles are made out of? Noodles can be made out of nearly anything: wheat, rice, corn, chestnuts, mung beans, chick peas, potatoes -- the list goes on and on. But some of my favorite noodles lately have been made out of tofu.
Blogs
January 31, 2011
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 TruffleFor 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 >>
Blogs
December 6, 2010
Recipe Exclusive: Make Back Forty's One-Pot Pozole Verde, Available Throughout December
Back Forty's PozoleBack 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 >>
Blogs
December 3, 2010
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 >>
Blogs
November 15, 2010
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 >>
Blogs
November 5, 2010
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 >>
Blogs
October 26, 2010
Make Spice Market's Ginger Butternut Squash Soup with Allspice and Soy Milk Cream
Spice Market's Ginger Butternut Squash SoupSpice 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 >>
Voice Choices
August 4, 2010
Jon Shain & Bill Newton
Spice Market's Ginger Butternut Squash SoupSpice 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 >>
Blogs
July 27, 2010
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 >>
Blogs
June 7, 2010
Make Daniel Holzman's Lamb Meatballs, Mediterranean Style from The Meatball Shop
Meatball madness.Robert Sietsema raved about the house specialty at The Meatball Shop on the Lower East Side, declaring the only thing better than the beefy orbs to be the lamb special. Executive chef and co-owner Daniel Holzman shares his recipe for Lamb Meatballs, Mediterranean Style, which ... More >>
Blogs
June 1, 2010
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 >>
Dining
June 1, 2010
Tamarind Tribeca Upscales the Tandoor
Tabla and Devi get a little company
Blogs
March 1, 2010
Make Patti Jackson's Cavatelli with Broccoli Rabe and Toasted Almonds from I Trulli
Cavatelli with Broccoli Rabe and Toasted Almonds, from I TrulliThe 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 >>
Blogs
December 21, 2009
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 >>
Blogs
December 14, 2009
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.
Blogs
December 11, 2009
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 >>
Blogs
December 8, 2009
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 >>
Blogs
November 9, 2009
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 >>
Blogs
November 2, 2009
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 >>
Blogs
October 14, 2009
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 >>
Blogs
August 14, 2009
Recipe Improv: Goat, Prunes, and Smoked Paprika With Craftbar's Lauren Hirschberg
Give this man some goatWelcome 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
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
July 8, 2009
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 >>
Blogs
April 1, 2009
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 >>
Blogs
March 31, 2009
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 >>
Blogs
February 17, 2009
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 >>
Blogs
November 12, 2008
A Fall Recipe from James, Brooklynite of the Moment
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 >>
Blogs
September 9, 2008
Cooking with Stephanie Izard
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 >>
Blogs
July 24, 2008
Recipe Improv: Chef Chris Cheung
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 >>
Blogs
June 20, 2008
Recipe Improv: Chef Harold Moore on the Hot Seat
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 >>
Blogs
March 27, 2008
The Great Cornflake Chivda Taste-Off
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 >>
Blogs
March 20, 2008
Most Creative Peanut Butter Sandwich
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 >>
Blogs
November 20, 2007
Live from Thanksgiving HQ: Spiced Nuts
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 >>
Blogs
October 30, 2007
It's a Good One: Good Old Grape Jelly
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 >>
Blogs
September 7, 2007
Anne Burrell Does Lunch
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 >>
Blogs
June 15, 2007
Pillows and Booze Come to Pratt
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 >>
Blogs
April 30, 2007
Mother's Day Round-up
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 >>
Blogs
April 13, 2007
A Sandwich to Cure Your Hangover
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 >>
NYC Life
July 18, 2006
International Ice Cream
Introducing Kulfi, India's favorite popsicle
Books
September 20, 2005
The Great Unknown
Strong motion: tracking Richard Stern's seismic fictions and world-cramming ambition
NYC Life
August 2, 2005
Sesame Sweet
Allergy news bad for sesame lovers
Dining
January 21, 2003
From Guerrero
In Harlem, Mole Makes the Meal
Dining
July 18, 2000
Kasbah Rocks
In Harlem, Mole Makes the Meal
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