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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 FujinagaFilled 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
AlfamaOn 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 SalataIf 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 KoiAll 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 SaladThe 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
MinimalistPhotography101.com/flickrHappy 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 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
June 6, 2011
Make Hooni Kim's Brisket Bulgogi Sliders, from Danji
Danji's Brisket Bulgogi SliderForget 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 OctopusIs 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 TomatoesScott 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 >>
Blogs
May 9, 2011
Make Marc Forgione's BBQ Baked Oysters (And Eat Them Outside!)
Marc Forgione's BBQ Baked OystersSpring is in full swing, which at Marc Forgione, means that it's time to head back outdoors. The porch has opened just in time for the spring menu to launch. Of course, the chef's signature BBQ Baked Oysters are always available, but they're especially great t ... More >>
Blogs
May 2, 2011
Make Sushi Samba's Trio of Sorbets, Like Pastry Chef Michelle Duran
Sorvete à la Sushi SambaMichelle Duran, who joined the Sushi Samba empire late last year, is putting her fingerprint on the dessert menu with this trio of Japanese-accented sorbets... or sorvete, in Portuguese. The three flavors include wasabi and green apple, sake with red shiso, and pisco ... More >>
Blogs
April 25, 2011
Make Hemant Mathur's Three Roots Chaat, from Tulsi
Three Roots Chaat at TulsiChaat refers to a plate of savory snacks that typically includes a mixture of potato pieces (aloo chaat) and various chutneys. At Tulsi, the Nouveau Indian Hemant Mathur opened earlier this year, the chef's version is kicked up with a spicy tomatillo sauce. He shares ... More >>
Blogs
April 11, 2011
Make Haru's 'Summer' Spring Roll, Like Chef Alex Aratake
Haru's 'summer' spring rollsHaru's new spring bento boxes feature a sashimi salad, Not Your Mama's Chirashi, broiled yuzu-marinated Spanish mackerel, and one 'summer' spring roll, made with shrimp, mesclun, light summer vegetables, and angel hair noodles marinated in spicy tomato soy. Chef Al ... More >>
Blogs
April 4, 2011
Make Rockography's Deep-Fried PB&J, Like Ted Cipollone
Rockography's PB&JThe new rock-themed restaurant Rockography (504 Sixth Avenue) screams 'extreme.' Menu items include the Bad-Ass Veggie Burger, the F.U. Burger (topped with fried tomato, onion rings, maple bacon, pickles, fried egg, and Velveeta sauce), and Yo' Momma's Meatloaf. In your face ... More >>
Blogs
March 28, 2011
Make Guillaume Thivet's Salt Cod Fritters with Caper Aioli, from Cadaqués
Michael TulipanCadaqués's Croquetas de BacalaoIf you've been meaning to check out the new Williamsburg tapas bar, Cadaqués (188 Grand Street, Brooklyn, 718-218-7776), now's the time. The restaurant will be donating 30 percent of all sales during its monthly paella night tomorrow, March 29, ... More >>
Blogs
March 21, 2011
Make Eric Hara's Lobster Deviled Eggs from Pier 9
Vanessa TierneyPier 9's Lobster Deviled EggsEric Hara's Pier 9 is now open with a menu of seafood-heavy takes on American classics and a wine list comprising bottles sourced from coastal fishing villages. See a theme? He shares the recipe for his Lobster Deviled Eggs for you to try at home. ... More >>
Blogs
March 14, 2011
Make A Razor, A Shiny Knife's Pernod Absinthe Roasted Duck by Daniel Castaño
Pernod Absinthe Roasted DuckEver since the Green Fairy was re-legalized in 2007, absinthe cocktails have started cropping up everywhere. But the spirit is not just for imbibing. Cooking with absinthe can add kick to your food and is sure to drive your tastebuds absolutely mad (with delight). ... More >>
Blogs
March 7, 2011
Make Asellina's Stuffed Cerignola Olives, Like Chef Marco Porceddu
Asellina's Stuffed Cerignola OlivesWhy put plain old olives out at your next party when instead you can dress them up and have them be a focal point of the snacks table. At Asellina, cerignola olives are stuffed with chicken, dipped in flour, and deep-fried to crispy perfection. Chef Marco Po ... More >>
Blogs
February 14, 2011
Make Colicchio & Sons's Red Velvet Cake, Like Stephen Collucci
Red Velvet Cake doesn't have to be crimson.OK, so maybe this one's obvious. But who can resist a recipe for red velvet cake on any day, much less the Day of Love? Colicchio & Sons pastry chef Stephen Collucci shares the recipe for his red velvet cake, but says it needn't be just for tonight. ... More >>
Blogs
February 7, 2011
Make Suvir Saran's Savory Indian Crepes with Tomato-Shallot Chutney, Available This Valentine's at Devi
Ben FinkSavory Indian Crepes with Tomato-Shallot ChutneySuvir Saran, the New Delhi-born executive chef and partner at Devi, is hosting a Valentine's brunch this coming weekend. The $25 prix fixe include two courses and a cocktail. Or you can always stay in with your honey and try to replicate ... More >>
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
January 24, 2011
Make Marcus Samuelsson's Spicy Mexican Chili, from Red Rooster Harlem
Red Rooster's answer to chili (and chilly).It's cold outside. Damn cold. Experts say one of the best remedies for this weather is a steaming bowl of hearty, meaty chili. And by experts we mean Marcus Samuelsson of Red Rooster Harlem. He shares the recipe for his Spicy Mexican Chili and urges ... More >>
Blogs
January 11, 2011
Make Carmine Club Café's Spaghetti Squash with Bonito Flakes and Chili, Like Chef Joe Vigorito
Spaghetti Squash with Bonito Flakes and ChiliWho says you need spaghetti in your favorite spaghetti dish? Chef Joe Vigorito of the newly opened Carmine Club Café shares the recipe for his take on spaghetti aglio e olio, sans the pasta. "One of my favorite dishes to eat is spaghetti aglio e ... More >>
Blogs
December 20, 2010
Make Patsy's Struffoli This Christmas
Strufoli at Patsy's.Patsy's is serving its traditional Feast of the Seven Fishes this holiday season. It consists of calamari or baccala salad, linguine with frutti di mare sauce, and a choice of shrimp scampi, stuffed calamari, shrimp fra diavolo, or tilapia livornese. For dessert, as usu ... More >>
Blogs
December 9, 2010
Make Nikki Cascone's Sweet Potato Latkes with Lime Crème Fraiche, from Octavia's Porch
Sam HorineSweet Potato LatkesIt's the last day of Hanukkah, but that doesn't mean it's the last day to enjoy satisfying snacks like potato latkes. There really is no season for these savory potato pancakes. Nikki Cascone, who just opened her new "global Jewish" restaurant, Octavia's Porch, sh ... 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
November 29, 2010
Make Casa Lever's Risotto alla Milanese con Ossobuco, Like Chef Mario Danieli
Risotto alla Milanese con Ossobuco Casa Lever in the Lever House building opened about a year ago, a venture of the Sant Ambroeus restaurant group. There's modern art on the walls and traditional Milanese-inspired dishes on the menu. Executive chef Mario Danieli shares the recipe for one of h ... More >>
Blogs
November 23, 2010
Make Lyon's Choux de Bruxelles (Brussels Sprouts Hash) Like Chef Chris Leahy
proofofthepuddingBacon in your brussels sprouts.As the big T-Day approaches, turkey and stuffing recipes abound. But let's not forget the humble sides that make the meal great. If you're one for topping yams with marshmallows, you might also not be too averse to adding bacon to your brussels ... More >>
Blogs
November 16, 2010
Make Haru's Chicken Udon Soup by Chef Norihiko Aratake
Just like mama used to make.Forget getting a flu shot this season (unless you're elderly or a baby). Instead, dose yourself with chicken noodle soup. It's Jewish penicillin -- or in this case Japanese. Chef Norihiko Aratake of Haru shares his recipe for Chicken Udon Soup, a restorative recip ... More >>
Blogs
November 8, 2010
Make Nathan Foot's Headcheese, from Northern Spy Food Co.
Delicate sensibility? Just call it "pork terrine."It's a dish some people are afraid to order -- much less make themselves. And yet, if you want to impress your foodie friends, headcheese is a sure slam dunk. Hey, what recipe calling for a pig head wouldn't be? Just ask author and self-procla ... More >>
Blogs
November 1, 2010
Make the Original SoupMan's Seafood Bisque (Sort of)
Soup for you!Al Yeganeh, a/k/a the Original SoupMan, a/k/a the Soup Nazi, reopened his landmark soup shop at 259A West 55th Street this past summer after taking a few years off to parlay his success into a frozen-foods franchise. Yeganeh, of course, owes much of said success to a character he ... More >>
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