• Blogs

    April 25, 2011

    Make Hemant Mathur's Three Roots Chaat, from Tulsi

    Three Roots Chaat at Tulsi​Chaat 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 rolls​Haru'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&J​The 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 Bacalao​If 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 Eggs​Eric 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 Duck​Ever 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 Olives​Why 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 Chutney​Suvir 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 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 >>

  • 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 Chili​Who 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 Latkes​It'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 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 >>

  • 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 >>

  • Blogs

    October 26, 2010

    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 >>

  • Blogs

    October 18, 2010

    Make Spina's A 'Mpepata e Cozze (Neapolitan Mussels)

    Mussels, Neapolitan style.​With all the breakfast pizza around these days, it was just a matter of time before someone came up with breakfast pasta. Spina just launched weekend brunch service, featuring its signature ravioli with egg yolk and ricotta di bufala, as well as baked eggs and guanci ... More >>

  • Blogs

    October 4, 2010

    Make Nikki Cascone's Blintzes with Seasonal Fruit Topping

    Blintzes, just like Nikki makes.​A couple of weeks ago, we checked in with Nikki Cascone, who earlier this year closed down her restaurant, 24 Prince, and is already gearing up to open her new "global Jewish" place, Octavia's Porch, on Avenue B. This week, the Top Chef alum shares one of her f ... More >>

  • Blogs

    September 27, 2010

    Make Rocco Sacramone's Egglant Tortino, from Trattoria L'incontro

    Trattoria L'incontro's Eggplant Tortino​The Cuisine of Queens & Beyond Food and Wine Gala was held last week, hosted by Top Chef alum Andrea Beaman and Rocco Sacramone of Trattoria L'incontro. In case you missed it or just need a little something to tempt you into visiting the Borough of Queen ... More >>

  • Blogs

    September 13, 2010

    Make Patricio Sandoval's Tacos de Camarón, from Mercadito

    Mercadito's Tacos de Camarón​The mini-chain that is Mercadito is celebrating Mexican Independence Day this Wednesday, September 15, with food specials and mariachi at all three locations. The Avenue B branch will feature a $35 family-style tasting menu, Mercadito Cantina is offering Picadillo ... More >>

  • Blogs

    August 16, 2010

    Make Bryan Calvert of James's Corn Soup with Heirloom Grape Tomatoes and Grilled Shrimp

    Corn soup, works hot or cold.​James in Brooklyn is battling the summer heat with its Summer Supper menu, a $30 three-course prix-fixe available nightly from 5:30-7 p.m. through Labor Day. Chef Bryan Calvert hopes to tempt you into visiting with his recipe for Corn Soup with Heirloom Grape Toma ... More >>

  • Blogs

    August 9, 2010

    Make Marcus Jernmark's Crayfish Skagen, From Aquavit

    So, that's what Crayfish Skagen is.​Aquavit is celebrating its annual Crayfish Festival starting today. To get you excited for the event, executive chef Marcus Jernmark shares his recipe for something called Crayfish Skagen, essentially a crayfish salad you'll want to smear all over toasted br ... More >>

  • Blogs

    July 26, 2010

    Make Nick Korbee's Mushroom Salad, from Smith & Mills

    Nick Korbee's Mushroom Salad​Last week, Vegetarian Delights of NYC enjoyed the warm and cold Mushroom Salad at Smith & Mills. This week, chef Nick Korbee shares the recipe for it so you can make it at home. "This new incantation of the mushroom salad at Smith and Mills is a balancing act," sa ... More >>

  • Blogs

    July 19, 2010

    Make Katy Sparks' Heirloom Bean Salad with Ventresca Tuna from Radish

    Start soaking these babies two days before you're ready to eat.​Bedford Avenue's new gourmet grocery, Radish, has been a welcome addition to the artisanal food mecca that is Williamsburg. Owners Amy Marks and Laura Migliozzi managed to bring in Katy Sparks (whom you may remember as having left ... More >>

  • Blogs

    July 12, 2010

    Make Sean Brock's Molecular Shrimp and Grits, From the Guest Chef Menu at Aldea

    Jason MillerShrimp and grits gone molecular.​George Mendes's Aldea has earned praise not only for what he does in the kitchen, but also for when he steps out of the limelight and lets a visiting chef take over his space. The latest special guest in the guest chef series at the restaurant is Se ... More >>

  • Blogs

    June 28, 2010

    Make Scott Conant's Roasted Beet Ravioli with Smoked Ricotta & Poppy Seed from Scarpetta

    Roasted Beet Ravioli with smoked ricotta and poppy seed​Faustina may be Scott Conant's new baby, but he hasn't forgotten about Scarpetta and neither should you. It was the restaurant that made us all believe in the simple pleasures of tomato and basil, not to mention in the skill and talent of ... More >>

  • Blogs

    June 14, 2010

    Make The Mark's Cheeseburger with Truffle Mayonnaise, Off the Late-Night Menu

    The Mark's late-night cheeseburger.​Jean-Georges Vongerichten has been busy this year with two major restaurant openings in the space of several weeks. The Mark Restaurant, in the hotel of the same name, has just introduced its late-night menu, complete with dressed up bar snacks like the Mark ... 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 >>

  • Blogs

    May 24, 2010

    Make Adam Perry Lang's Beef Back Ribs, From BBQ 25

    Adam Perry Lang's Beef Back Ribs.​More than half of the recipes in Adam Perry Lang's latest cookbook, BBQ 25: The World's Most Flavorful Now Made Foolproof, are "quick cook" meals because, as he writes in the book's introduction, "sometimes all you want is instant gratification." He shares his ... More >>

  • Blogs

    May 10, 2010

    Make Joey Campanaro's Cucumber and Radish Pickles from Kenmare

    Joey Campanaro doesn't mind being in a pickle.​Joey Campanaro has promised grown-up, Mediterranean-inflected fare at the newly opened Kenmare. But that doesn't mean he can't have fun with his vegetables. The chef shares his recipe for Cucumber and Radish Pickles because, as he says, "Who doesn ... More >>

  • Blogs

    April 19, 2010

    Spice Market's Chicken Satay with Lime Dipping Sauce

    Spice Market's Chicken Satay with Lime Dipping Sauce​As the weather warms (and cools and warms again... damn you, spring, you tease!) diners are heading outdoors for dinners al fresco and fun, summery fare. Spice Market opened its outdoor dining section a couple of weeks ago, and Jean-Georges ... More >>

  • Blogs

    April 12, 2010

    Make Brian Ellis' Potato Waffle Benedict from The Smith

    The Smith's Potato Waffle Benedict​As the weather warms, brunchers are re-emerging from hibernation with a hankering for that meal that isn't quite breakfast and isn't quite lunch. At The Smith, Executive Chef Brian Ellis' take on traditional Eggs Benedict involves potato waffles and a creamy ... More >>

  • Blogs

    April 5, 2010

    Make Chris Santos' Potato & Goat Cheese Pierogies from The Stanton Social

    Chris Santos' Potato & Goat Cheese Pierogies​ When he's not making appearances on Food Network's Chopped or styling food for movies like No Reservations, you can find Chris Santos turning out amped-up street food at The Stanton Social. His Potato & Goat Cheese Pierogies have been on the menu ... More >>

  • Blogs

    March 29, 2010

    For Passover, Some Gefilte Fish, Out of the Jar and Into the Steamer

    Smoked whitefish gefilte fish. Not filthy fish.​ On the Passover Seder table, there are few foods more reviled than gefilte fish. Burdened with the nickname "filthy fish" and typically sourced from glass jars where it's suspended in a viscous, gelatinous sludge, it's been likened to SPAM, ca ... More >>

  • Blogs

    March 29, 2010

    Make Mama's Cornbread and Pork Stuffing for Brunch

    Mama's Cornbread and Pork Stuffing​Mama's Food Shop has long been known for its exceptional (and exceptionally priced) fried chicken, roasted pork shoulder, and bacon-wrapped meatloaf, all served alongside such generous sides as mac 'n' cheese, braised kale, and sweet potatoes with molasses. L ... More >>

  • Blogs

    March 22, 2010

    Make Bradford McDonald's Caramelized Diver Scallops with Apple, Verbena & Chanterelles from Crabtree's Kittle House

    Caramelized Diver scallops with apple, verbena, and chanterelles from Crabtree's Kittle House​There's a lot of talk about farm to table these days. Chef Bradford McDonald, who once worked at Per Se and last year left the bright lights of Manhattan for the sleepy town of Chappaqua, practices wh ... More >>

  • Blogs

    March 15, 2010

    Make Terrence Gallivan's Pizza Bianca from August's Brunch Menu

    Terrence Gallivan's Pizza Bianca at August​You may be wishy-washy about brunch, but there certainly are no misgivings about your feelings for pizza. Chef Terrence Gallivan of August in the West Village has embraced his restaurant's popularity among the brunch crowd, but gives away his fondness ... More >>

  • Blogs

    March 15, 2010

    Noruz and the Feasts of Iranian New Year

    Jennifer MartineAsh-e-reshteh​ Long after most of us are done with the holiday season, in Iran they're busy celebrating the New Year, Persian-style. Around the spring equinox, March 20 this year, marks Noruz (also spelled Norooz or Now-Ruz) and the time to cleanse body, mind, and property of l ... More >>

  • Blogs

    February 22, 2010

    Make Michael Ferraro's Margarita Mac from Macbar

    Chef Michael Ferraro's Margarita Mac​Comfort food shows no sign of slowing down in New York, and nothing epitomizes the trend more than an entire restaurant dedicated to mac and cheese. (In fact, our fair city boasts two such establishments.) Macbar, the all-yellow carb-peddling annex to Deli ... More >>

  • Blogs

    February 16, 2010

    Make George Mendes' Arroz de Pato

    arroz​In weather such as this, there are few cravings as strong as those for carbs and meat. The Arroz de Pato (duck rice) is the most popular dish at Aldea, the restaurant George Mendes opened last summer as an ode to Iberian cooking. Preparing the dish is no quick task, but the results are w ... More >>

  • Blogs

    February 16, 2010

    Maine Shrimp in the Kitchen

    Maine seafood risotto​The best way to celebrate Valentine's Day on Sunday was to head over to Marlow and Daughters, where a pickup truck parked on the curb dispensed frozen bags of Maine sweet shrimp, and also sold scallops, lobsters, and crabs. The shrimp shares are a part of Port Clyde Fresh ... More >>

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