• Blogs

    October 23, 2014

    Johnny Iuzzini's Sugar Rush Aims to Make You a Better Baker

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back Thu ... More >>

  • Blogs

    July 30, 2014

    Why the Hemingway Daiquiri Is a Timeless Summer Classic

    Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round. Today's call comes by way of Nico Szymanski of THE LCL: Bar & Kitchen (212 East 42nd Street; 212-405-4399)

  • Blogs

    April 30, 2014

    How Marc Forgione's Cookbook Will Make You a Better Cook

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>

  • Blogs

    March 11, 2014

    St. Patrick's Day Dinner Solved in Cathal Armstrong's My Irish Table

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>

  • Blogs

    February 18, 2014

    Lessons in Eating Well From Simca's Cuisine Still Resound 40 Years Later

    Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back eve ... More >>

  • Blogs

    January 10, 2014

    Warm up With Hot Cocktails at Loreley (or Make Them at Home)

    While the holiday season has come and gone, the bitter cold, it seems, is here to stay. To stave off the chilly nights and the inevitable sniffles that will accompany this wacky weather, there's nothing better than a boozy tea-like dram to sooth your throat and mind.

  • Dining

    December 25, 2013
  • Blogs

    December 3, 2013

    Nahmias et Fils's Traditional Moroccan Brandy: A Taste of an Old Jewish Tradition

    Not many people who are familiar with mahia, but those who are rave of its flavor and medicinal qualities. Mahia literally means "water of life," a direct translation of "eau de vie" -- the French term for colorless fruit brandies, of which mahia is one. Mahia is a traditional Moroccan Jewish spirit ... More >>

  • Blogs

    November 7, 2013

    Take Your Warming Cues from the Scandinavians: Drink Glögg

    As we really settle into the cold months (accept it; winter is almost here), we begin to look for ways to stay warm. Break out the electric blankets and fuzzy slippers, the cups of hot chocolate, and the pots of tea -- avoiding the bitter frost should be your focus. This year, consider trying some ... More >>

  • Blogs

    October 18, 2013

    The Windsor's Honey Sriracha Wings Win at Wingfest (RECIPE)

    Food and sports go hand in hand. But if you're a local football fan, this season has been exceptionally hard to watch. While the Jets hover around mediocrity, the Giants have yet to win a single game. Yet each and every week, fans descend upon the sports bars of this fine city to cheer on New York-- ... More >>

  • Blogs

    November 9, 2012

    Chocolate Blizzard? Tis Just About the Season: Some Cold Weather Treats

    Dark Chocolate and Peppermint Popcorn from Popcorn, Indiana Blockbuster movies, cooking for the holidays, and snow sports signify winter months, but the coldest season of the year wouldn't be complete without festive goodies to sweeten your seasonal hobbies.

  • Blogs

    October 3, 2012

    How to Make the Lemony Shrimp Salad from LuLu & Me

    Here's a recipe from LuLu & Me, a charming neighborhood restaurant in Flatiron with a focus on seasonal ingredients. This simple shrimp salad works magic with produce straight from the Union Square Greenmarket. [See More Recipes: Tasty Tailgate Treats | Grilled Cheese Sandwich From The Delicatessen ... More >>

  • Blogs

    September 27, 2012

    Tasty Tailgate Treats: Ceviche and Crab Dip

    With football season underway, Jets and Giants fans don't agree on much. From the sidelines, however, chef Aaron Sanchez, of Food Network's Heat Seekers and Chopped, has created two tasty tailgate dishes for Gang Green and G-Men devotees to devour, regardless of touchdowns or team turmoil. Jets fans ... More >>

  • Blogs

    September 14, 2012

    How To Make Apple Strudel From The Russian Tea Room

    [See More Recipes: Grouper Santiagero From Havana Central | San Felipe Tacos From Rosa Mexicano | Chocolate-Rosewater Creme Brulee From the Baking Bean] Rosh Hashanah is coming up on Sunday and to celebrate, we have a Jewish holiday dessert from Chef Marc Taxiera off the Russian Tea Room's holiday ... More >>

  • Blogs

    September 6, 2012

    How To Make Grouper Santiagero From Havana Central

    [See More Recipes: San Felipe Tacos From Rosa Mexicano | Chocolate-Rosewater Creme Brulee From the Baking Bean] Today we're featuring a grouper from Havana Central. The selling price of this dish is $22.50, but no worries -- the restaurant has kindly provided us the recipe to make at home. It's a f ... More >>

  • Blogs

    August 22, 2012

    How To Make Chocolate-Rosewater Creme Brulee From the Baking Bean

    [See More Recipes: The Cocky Rooster: A Sriracha Beer | Spiced Crab Salad From Junoon] Clarice Lam is the owner of the Baking Bean, an online pastry business that delivers desserts to locations across NYC. She previously worked at Spice Market as a pastry assistant and later clinched the title of e ... More >>

  • Blogs

    August 14, 2012

    How To Make Spiced Crab Salad From Junoon

    [See More Recipes: Scallop Aguachile From Gran Electrica | Boozy Sparkling Watermelon Punch from the Smith] Today, we have a recipe for a spiced crab salad from Junoon, an upscale Indian restaurant in Flatiron. Headed by executive chef Vikas Khanna (who also happens to be a super hot chef), the fan ... More >>

  • Blogs

    August 13, 2012

    Mike Bloomberg, Health Cop: Where's The War On Wheaties?

    Mayor Mike Bloomberg has declared war on sodium, baby formula, sugar and, most recently, soda. But if Hizzoner is so concerned with your health, where's the war on Wheaties?Wheat is actually pretty horrible in terms of its ability to turn people into unhealthy fatsos. And unlike soda, it apparently ... More >>

  • Blogs

    July 31, 2012

    How to Make the Whipped Green Eggs from Paprika

    [See More Recipes: Pickled Watermelon Rind | Swordfish Tacos With Salsa Fresca] Here's a recipe for whipped green eggs, a brunch dish at Paprika in the East Village. For those dying to use up the basil and herbs in your pantry, this is a good fit. The eggs can be served with many different accompan ... More >>

  • Blogs

    July 18, 2012

    Recipe: STK Burger from STK OUT

    [See More Recipes: Sweet Tea Done Right | Halloumi Cheese | Wonton Soup] This week, executive chef Adriano Ricco of STK Midtown and STK OUT shares with us his recipe for STK Style burger -- truffle sauce and all.

  • Blogs

    June 6, 2012

    Recipe: Tagliatelle con Molecche Picatta

    All throughout June, Chef Kenny Tufo at Casa Nonna is celebrating the Italian region of Campagnia, home of Naples and the Amalfi Coast, with a special four course menu highlighting the dishes and fresh ingredients of the area. He provided us the recipe for tagliatelle con molecche picatta, a fresh ... More >>

  • Blogs

    June 1, 2012

    Weekend Recipe: Sri Lankan Crab Curry

    Skiz Fernando is a musician, journalist, and cook who spent a year in Sri Lanka studying regional cooking for his book Rice and Curry, Sri Lankan Home Cooking. It's a refreshingly low-key collection of stories and recipes, and it includes this one for fiery crab curry that I am particularly looking ... More >>

  • Blogs

    May 21, 2012

    Recipe: Oaxacan-Style Tamales from Almond

    Today we bring to you a recipe from Almond, an American bistro in the Flatiron district. One of the restaurant's bussers named Antony actually acquired the recipe from his grandmother who comes from Tulcingo del Valle, Puebla. She made these tamales at her neighborhood and church gatherings. The t ... More >>

  • Blogs

    May 16, 2012

    Recipe: Brown Butter Financiers from Sarah Simmons

    Culinary salon and supper club City Grit continues this week with dinners by chef Sarah Simmons. But for those who can't make it, she has shared with us her recipe for brown butter financiers. 1/2 cup butter, unsalted 1 1/3 cup confectioner's sugar 1/2 cup almond flour 1/3 cup cake flour 1/2 tea ... More >>

  • Blogs

    May 8, 2012

    Recipe: Mango Glazed Salmon from Havana Central

    Havana Central's executive chef Stanley Licairac shares with us his recipe for mango glazed salmon. The restaurant features Cuban-inspired fare and has three locations throughout the city. Here's the recipe.

  • Blogs

    May 1, 2012

    Happy National Barbecue Month Steak Recipe

    May is National Barbecue Month, and though it's an unofficial holiday that no one really knows about, we here at Fork in the Road don't complain when it comes to food-centric holidays. So gather round your grills and steaks for a early summertime potluck. To celebrate, chef Max Hardy has given us a ... More >>

  • Blogs

    March 28, 2012

    Make Jemiko Solomnishvili's Buttermilk Pancakes with Bittersweet Chocolate

    A pizza parlor probably isn't the first place you'd pick for a weekend brunch spot, but the guys at the Upper East Side location of Numero 28 Pizzeria are going to try to convince you otherwise. Earlier this month, they started brunch service with their signature pizzas; a morning pie with mozzarell ... More >>

  • Blogs

    March 20, 2012

    François Payard's Chocolate Macarons for Macaron Day

    Happy Macaron Day! Maybe our interview with François Payard convinced you that macarons are way cooler than cupcakes. Maybe you just want a light, brightly colored pastry to get you through this Tuesday. Either way, you're in luck: François Payard Bakery is hosting a type of macaron treasure hunt. ... More >>

  • Blogs

    March 14, 2012

    Make Bistro Truck's Moroccan Chicken Almond Pastilla

    If any country understands the appeal of combining sweet and savory , it's Morocco. They flavor their roasted meats with cinnamon and wash them down with sweet mint tea. A contender for Morocco's national dish, pastilla combines sweet and savory like none other. Traditionally made with squab, the he ... More >>

  • Blogs

    February 29, 2012

    Make Marco Canora's Ribollita

    Marco Canora of Hearth makes some of the best winter comfort food in the city. So we were especially pleased to find out how he prepares one of his seasonal specialties, ribollita, a Tuscan staple that Canora has vowed to keep on the restaurant's menu every year from the beginning of fall until the ... More >>

  • Blogs

    February 13, 2012

    Make Flex Donuts Chef Zac Young's Bacon Peanut Caramel Corn

    Valentine's Day is just around the corner, and while most people will be buying a heart-shaped box of chocolates for their loved ones, why not say "I love you" with a more awesome food: bacon. Specifically, Flex Mussels pastry chef (and Top Chef: Just Desserts cheftestant) Zac Young's bacon peanut c ... More >>

  • Blogs

    January 23, 2012

    Make Lauren Hirschberg's Pecorino Risotto Balls

    Balls! ​At Craftbar (900 Broadway, 212-461-4300), chef de cuisine Lauren Hirschberg has introduced a special prix fix menu to celebrate the restaurant's 10-year anniversary, including dishes such as white anchovy bruschetta with leek confit, soft-cooked egg and lemon aïoli, and Pecorino aranc ... More >>

  • Blogs

    December 19, 2011

    Make Chef Yuhi Fujinaga's Wild Mushroom Croquetas

    Yuhi Fujinaga​Filled with savory ham, chicken, beef, veal, or vegetables -- and often made creamy with a healthy helping of bechamel -- croquetas have long been a popular plate, whether served on the Iberian peninsula or as far away as Indonesia. At Bar Basque (839 6th Avenue), Chef Yuhi Fuj ... More >>

  • Blogs

    December 5, 2011

    Make Francisco Rosa's Clams Bulhao Pato

    Alfama​On cold winter days, savory seafood dishes can be as warming and satisfying as soups. Chef Francisco Rosa, of Alfama (214 E. 52nd St.), offers up his recipe for a favorite pescatarian plate -- clams Bulhão Pato. "19th Century Portuguese poet Raimundo António de Bulhão Pato ironicall ... More >>

  • Blogs

    November 28, 2011

    Make PizzArte's Pasta alla Genovese, Like Chef Pasquale Cozzolino

    What better way to recover from the caloriefest that was Thanksgiving than with a hearty bowl of pasta? (OK, there are probably plenty of better ways, but why not keep the carboloading going just a little bit longer?) Chef Pasquale Cozzolino of PizzArte shares the recipe for his Pasta alla Genovese. ... More >>

  • Blogs

    November 21, 2011

    Make Stephanie Izard's Green Bean Casserole

    One day in 1955, Dorcas Reilly -- a well-respected home economist whose parents actually named her that -- tinkered in an industrial food lab. Little did Dorcas know that her experimental blend of two tinny staples -- Campbell's cream of mushroom soup and canned green beans -- would become an Amer ... More >>

  • Blogs

    November 14, 2011

    Make Dickson's Farmstand Meats' Sage Sausage Stuffing, Like Chef David Schuttenberg

    Stuff this.​They say the turkey is the star of Thanksgiving, but anyone who knows anything knows it's the stuffing that gets everyone's motor running. Send your guests into overdrive this year with this Sage Sausage Stuffing recipe from Dickson's Farmstand Meats chef David Schuttenberg. "Grow ... More >>

  • Blogs

    November 7, 2011

    Make Marc Forgione's Maple Whipped Sweet Potatoes

    Do these mashed potatoes.​It's that time of year again. Time to start planning what to serve with your turkey this Thanksgiving. If you're looking to shake things up a little, you might want to try this recipe from Marc Forgione for Maple Whipped Sweet Potatoes. "This has been a fixture on o ... More >>

  • Blogs

    October 24, 2011

    Make Mario Batali's Leg of Lamb in a Clementine Crust, from His New Cookbook, Molto Batali

    Photo courtesy of Molto Batali (ecco 2011).Molto lamb.​ Mario Batali has been busy with his new show, The Chew, but not too busy to release a new cookbook, Molto Batali: Simple Family Dinners from My Home to Yours, out tomorrow. As part of the launch, the man in the orange Crocs will match the ... More >>

  • Blogs

    October 17, 2011

    Make Ty-Lor Boring's Moroccan Meatball Hero with Mint and Ricotta Salata, from Almond Restaurant

    Moroccan Meatball Hero with Mint and Ricotta Salata​If you haven't yet made it to Mad. Sq. Eats, you have until Friday before the Madison Square Park street-food extravaganza comes to a close. Chef Ty-Lor Boring, of Almond restaurant (12 East 22 Street), who will also compete in the upcoming s ... More >>

  • Blogs

    October 10, 2011

    It's Columbus Day: Italian Up Your Prawns, Like Chef Aaron Fitterman at Eighty Four on Seventh

    Eighty Four on Seventh recently announced a new dinner menu and launched its first bar menu. Chef Aaron Fitterman shares a recipe from the appetizer section this Columbus Day. Pancetta-Wrapped Blue Prawns offer a little Italian twist on this classic starter. "This simple appetizer showcases the lux ... More >>

  • Blogs

    September 12, 2011

    Make Matthew Tropeano's Black Bass and Butter-Poached Lobster, From His New Menu at La Silhouette

    La Silhouette's Black Bass and Butter-Poached Lobster​ When Matthew Tropeano left La Grenouille to run the kitchen at La Silhouette recently, he brought with him several new dishes, including Poached Farm Egg over asparagus and oyster mushrooms; Paté de Campagne; and Poulet Roti Avellino. He ... More >>

  • Blogs

    August 8, 2011

    Make Koi's Edamame Dumplings, Like Chef Nick McCoy (Or Eat Them There and Help East Africa)

    Edamame Dumplings at Koi​All three Koi locations -- in Los Angeles, New York, and Las Vegas -- are hosting a fundraising effort this month to help famine victims in East Africa. Through August 14, half the proceeds from the sale of two new menu items will go toward the U.N. World Food Programm ... More >>

  • Blogs

    July 25, 2011

    Make Jake Klein's Thyme-Roasted Peach Salad, New at Morrell Wine Bar

    Morrell's Thyme-Roasted Peach Salad​The menu at Morrell Wine Bar, near Rockefeller Center, one of Our Man Sietsema's favorite places to get a glass of wine, has gotten a revamp, courtesy of a new chef. Jake Klein, who apprenticed under Masaharu Morimoto and held several positions at Myriad Res ... More >>

  • Blogs

    July 18, 2011

    Make Café Colette's Pan-Roasted Trout, by New Chef Charles Brassard

    Pan-Roasted Trout, with all the fixins'​The new chef at Café Colette (79 Berry Street, Brooklyn) in Williamsburg has been busy since taking the job. Charles Brassard, formerly of August and Little Giant, implemented a new menu inspired by his many trips to the Greenmarket. He shares the recip ... More >>

  • Blogs

    July 11, 2011

    Make Food Fest 365's Blueberry Muffins for Blueberry Muffin Day Blueberry Muffin Day!​Do you know what today is? Yes, it's Monday. And, yes, it's July 11th. But it's also Blueberry Muffin Day. Yesterday was Piña Colada Day (and a good day it was, indeed!). Tomorrow is Pecan Pie Day. And if you're curious what next ... 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 Cream​Make 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

    June 6, 2011

    Make Hooni Kim's Brisket Bulgogi Sliders, from Danji

    Danji's Brisket Bulgogi Slider​Forget Asian tacos. Asian burgers are all the rage these days. Danji's Hooni Kim gets in on the craze with what he calls bulgogi for beginners: the Brisket Bulgogi Slider. He shares the recipe with us here. "The bulgogi slider was my way of introducing the uniqu ... More >>

  • Blogs

    May 31, 2011

    Make Sam Talbot's Slow Cooked Octopus, from Imperial No. Nine

    Sam Talbot's Slow Cooked Octopus​Is it just us or is octopus showing up on everyone's menu these days? We love an eight-legged cephalopod for dinner and are always looking for a great, easy way to prepare it. It doesn't get too much easier than Sam Talbot's recipe for Slow Cooked Octopus, whic ... More >>

  • Blogs

    May 16, 2011

    Make Scarpetta's Black Cod with Caramelized Fennel and Concentrated Tomatoes, Like Scott Conant

    Scarpetta's Black Cod with Caramelized Fennel and Concentrated Tomatoes​Scott Conant's Scarpetta just celebrated its third anniversary with a special menu that ran all last week. In case you missed it, the chef shares the recipe for his signature Black Cod with Caramelized Fennel and Concentra ... More >>

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