Lunar New Year Long Life Noodles
We never really need an excuse to eat noodles, because, well, they’re just delicious. But did you know that during the Chinese New Year they’re particularly lucky as well? Long noodles represent a long life, so do yourself a favor and make a batch of our delicious Pasta Stir-Fry this holiday, flavored with Rice Wine and Hoisin, studded with tender Pork, and finished with leafy greens like Chinese Broccoli or Bok Choy (which also portend a long life for parents, and symbolize health and wealth!)
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Gingerbread Whoopie Pies with Peppermint Cream
As soon as Thanksgiving is over, we seem to automatically turn our attention away from fall flavors like pumpkin and apples in favor of Christmassy ingredients, such as gingerbread and peppermint. And we can’t think of a better sweet to kick off the holiday season with than these aromatic, slightly spicy Whoopie Pies; pillowy gingerbread cookies cradling a cloud of luscious peppermint cream!
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Festive “Feast of the Seven Fishes” Stew
Looking forward to making a Feast of Seven Fishes spread at home this year, but not quite as excited about the prospect of making seven actual dishes? Well, this delectable stew is a one pot wonder. Just add as many fish as you wish to a fragrant stock of wine, saffron, fennel and orange peel, and you’ll be able to spend a lot more time “waiting” for the birth of baby Jesus with friends and family, instead of hunched over a hot stove!
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Caramel Apple Donuts
We’re not going to lie. Making donuts from scratch (especially donuts as fabulous as these) takes a decent amount of effort. But we promise that it’s so entirely worth it! Especially since a batch of our decadent, salted caramel-filled sweets will last you for all eight days of Hanukkah… although if you have a sweet tooth as powerful as ours, you might just find yourself doubling up on the recipe.
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Sweet Potato Tater Tots with Cranberry Applesauce
Creating dishes for Thanksgivikkuh is kind of like an edible puzzle… how do you truly marry the flavors of each holiday (Hanukkah and Thanksgiving) and still end up with something that you’d actually want to eat? Well, we think these appealingly orange Tater Tots really fit the bill. They make for an ultimate appetizer or side dish for Thanksgivikkuh, yes, but honestly, we can imagine enjoying these crispy little nuggets year-round!
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Powered-Up Goji Berry Bars
Why spend upwards of $2.50 a pop on preservative-laden, store-bought power bars? Made with nutrient-rich almonds and apricots, heart-healthy oats and chewy goji berries (a proven “super food”), our homemade energy bars will get you through a marathon, a work-out session, or your regular midday slump!
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Cider-Brined Pork Roast with Sauteed Apples
We love drinking cider in the fall, but it doesn’t mean that’s the only way to enjoy it. The intensely fruity beverage is also ideal for cooking with, whether added to doughnut or muffin batter, used as a syrup for pancakes or a glaze for butternut squash, or even as a marinade and braising liquid for ham, lamb, chicken, beef or succulent roasted pork!
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“Maple’s” Mark Cocktail
Sugar is a standard ingredient in cocktails. But now that it’s fall, why not swap out the white stuff for the more nuanced sweetness of maple syrup? It lends body, aroma, and an appealing amber color to almost any drink, along with autumnal flavors like caramel, wood smoke and spice. We’ve highlighted those delightful qualities even further in this indulgent cocktail recipe, with a dash of Vermont Maple Liquor (ask your local store to get it in stock), a hint of nutty Frangelico, and a healthy pour of toasty Maker’s Mark!
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Florentine Grape Focaccia
If you’re fortunate enough to have found a cluster or two of brilliantly purple Concord grapes at the local greenmarket, congratulations! Take a cue from the Italians and celebrate with the Florentine specialty known as Shiacciata all’uva, or Grape Focaccia. Made exclusively during harvest season, the not-too-sweet dough serves as the perfect showcase for glorious, juicy, fresh off the vine Concord grapes!
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Preserved Sweet Corn Relish
As much as we hate to admit it, there are only a few precious days of corn and heirloom tomatoes left before greenmarket tables officially fill up with apples, pumpkins and butternut squash. But thanks to the magic of pickling and preserving, you can turn your final summer haul into a treat you can enjoy all year long.
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Grab-and-Go Pear and Oatmeal Breakfast Bars
It’s much easier to grab a junky Pop Tart (or skip a meal entirely) when you’ve overslept, missed your train, and are running dangerously late for that 8am meeting. But in barely more than half an hour, you can whip up enough nutritious and filling Fruit Bars to get you through two whole weeks (they happen to freeze really well).
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Apple, Honey & Challah Bread Pudding
Eating apples or challah dipped in honey is a common practice during the Jewish holiday of Rosh Hashanah, meant to ensure a sweet and prosperous New Year. Which is perfectly tasty (at least a lot more so than jarred gefilte fish), but also a little boring, no? That’s why we’ve combined those traditional foods into one delicious dessert… a honey drizzled, apple-studded Challah Bread Pudding, guaranteed to get your year off to an extra sweet start!
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Grilled Pork & Fresh Fig Skewers
As much as we enjoy grilling stone fruit, we’re pumped that our favorite late summer treat of all, fresh figs, have just hit farmstands. Not only do they take perfectly to open flame, they’re also the perfect complement to smoky, roasted meats. So make the most of the last big BBQ of the season by grilling up a batch of these juicy Fig and honey mustard-marinated Pork Skewers. They’re bound to be the talk of your upcoming Labor Day party!
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Heirloom Tomato Gazpacho
Sad about summer drawing to a close? If there’s one silver lining to the season’s inevitable end, it’s this — vine-ripe tomatoes are at their glorious, juicy peak. So make the most of intriguing heirloom varieties like smoky Black Pear, smooth Yellow Valencia, meaty Brandywine and tart Green Zebra by combining them in a scrumptious cold Gazpacho, just bursting with summer freshness and flavor!
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No-Cook Zucchini & Pesto Lasagna
Did you know that today is National Lasagna Day? Except considering that it’s over 80 degrees outside, we’re going to have to swap out that standard noodle/meat sauce and melted cheese version for something a whole lot lighter. In fact, we’re not even turning on our ovens at all. This no-cook lasagna is made with layers of thinly sliced Zucchini, bright clouds of Lemon Ricotta, dollops of herbaceous Pistachio Pesto, and wedges of impossibly juicy Heirloom Tomatoes fresh from the farmers market. Now there’s a dish worthy of building a holiday around!
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Red White & Bluefin Tuna with Blinis
We love hamburgers and hot dogs as much as anyone. But why not add a touch of elegance to your Fourth of July bash this year? Topped with white Crème Fraiche, red Salmon Roe, Caviar and Bluefin tuna, these fun-to-eat pancakes are truly celebratory and totally holiday appropriate. All you’ll need is a chilled bottle of champagne and a prime view of the fireworks, and you’ll be ready to ring in the Fourth in high style!
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Father’s Day Steak n’ Scotch Eggs
Serving a Father’s Day dinner of steak and scotch is an easy sell for most dads. But what if you’d rather do brunch? It’s not really considered the manliest meal of the day. That’s what set our wheels turning. Steak and Scotch… Steak and Eggs… Scotch Eggs! What if we took the classic British dish (a hard boiled egg wrapped in sausage meat, coated in breadcrumbs and fried) and swapped in lean, ground sirloin?
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Bulgogi Beef & Spring Asparagus Bibimbap
According to Danji and Hanjan’s chef and owner, Hooni Kim, you can’t really get authentic Korean ingredients in NYC. We’re certain a slew of joints in Koreatown would beg to differ. Either way that doesn’t mean we shouldn’t make the most of what we have and put our own seasonal twist on a Korean classic.
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Fire Up the Grilled Plum & Goat Cheese Pizza
Anyone can throw burgers and dogs on the barbecue and call it a (Memorial) day. But why not take your party to the next level this year, by adding a few flame-grilled pizzas to the holiday menu? We’ve topped our smoky rounds of dough with sweet grilled plums (you can use any sturdy fruit, like peaches or melons), peppery greens, and dollops of tangy goat cheese, but the sky’s the limit once you get the method down. To serve, simply cut your pies into small squares for a tasty starter, or supplement with salad, grilled shrimp, or flame-broiled pork tenderloin as part of the main event!
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Lightened Up Wiener Schnitzel with Tomato & Fennel Salad
Austrian favorites like goulash and spaetzle are perfectly suited for winter weather. But why shouldn’t we be able to enjoy them just as often now that it’s spring? We’re taking a cue from the refined wiener schnitzel at Seåsonal in Midtown, by adding our own, figure-friendly, and more importantly, seasonal twists to the classic dish.
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