Portuguese Clam Roast
Classic summer clam roasts are often associated with the salt water-kissed shores of New England, but did you know that the dish was largely influenced by immigrant, Portuguese fisherman? No wonder it’s so often augmented by hunks of linguica sausage or chorizo! That’s why we’ve upped the Spanish quotient even further with our recipe, by adding in tender salt cod, a squirt of piri piri (Portuguese hot sauce), and a smattering of aromatic smoked paprika…
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Grilled Red, White and Blueberry Cobbler
A Fourth of July celebration spent at home invariably involves the grill. So why not keep it burning, long after you’ve polished off your stash of hot dogs, hamburgers and steaks? Believe it or not, this highly patriotic, Red White and Blueberry dessert can actually be baked right over the coals. So forget about overheating your house by turning on the oven, and spend the entire holiday happily tending the barbecue in your (or someone else’s) backyard…
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Q & A with Beautique’s Chef Craig Hopson
Red wine and chocolate tend to play a starring role in most Valentine’s Day celebrations, and not just because they’re so totally yummy. It’s because they’re both believed to be edible aphrodisiacs — red wine contains resveratrol (which helps boost blood flow), and chocolate is full of seratonin, a brain chemical involved in sexual arousal…
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Q & A with The Gorbals’ Ilan Hall
Since even runners up use “Top Chef” as a springboard to open restaurants and launch careers in various media, it’s a surprise that season two winner, Ilan Hall, has stayed under the radar for so long. Not that he hasn’t been busy; he owns the popular, eclectic The Gorbals in L.A., is currently working on opening its Brooklyn outpost in June, and hosts another exciting culinary competition (watch out, Padma!) called “Knife Fight” on Esquire…
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Q & A with Rosette’s Executive Chef Nick Curtin
At the recently opened Rosette on the Lower East Side, Nick Curtin is fully committed to making approachable, craveable fare at a truly accessible price point. “There are a few basic ideals that we’re trying to adhere to at Rosette, like ‘flavor is king,’ Curtin says. “Our other mantra is technique over technology. We’re not about water baths and gels and things like that. We want to make food perfect the old fashioned way.”
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Mother’s Day Crab and Asparagus Quiche
It’s Mother’s Day on Sunday, and if you haven’t made your restaurant reservations yet, it’s not too late to do something thoughtful for Mom. And what could be sweeter than baking up a delectable brunch dish yourself…
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Q & A with Momofuku Milk Bar’s Christina Tosi
It takes more to become a James Beard award winner (and one of the nation’s best known pastry chefs), than just pedestrian red velvet cupcakes and ho-hum chocolate chips. In fact, well before Dominique Ansel’s Cronut had taken New York by storm, Momofuku Milk Bar’s Christina Tosi had already introduced her own series of game-changing sweets to the culinary canon, like Cereal Milk, Compost Cookies and Crack Pie…
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Perfect for Passover Matzoh Lasagna
It can be difficult to get jazzed about eating a unleavened diet for all eight nights of Passover, centered around the dry, brittle crackers known as matzoh. That’s where this recipe for Matzoh Lasagna comes in, which cleverly transforms the somewhat flavorless flatbread into the perfect noodle substitute for one of our favorite Italian dishes!
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Q & A with Sotto 13’s Executive Chef Ed Cotton
If you’re a Top Chef obsessive, it’s hard to chat with finalist Ed Cotton without eventually working the conversation around to his Season 7 flirtation with fellow cheftestant Tiffany, or if he still thinks that Alex stole his pea puree. But if you’ve been following his career since the show, it also seems a bit silly to dwell on his T.V stint for too long, because the unassuming, nose-to-the-grindstone chef is anything but a wannabe celebrity…
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Q & A with Chef About Town Ryan Skeen
Ryan Skeen’s reputation tends to precede him. While his talent has never been disputed, he’s publically ping-ponged between six different restaurants (including V, Resto, Irving Mill, Allen & Delancey, Fish Tag and Pera Soho), in just as many years. Which would make a particularly juicy but of industry gossip if the stories about his crash-and-burn departures from each were entirely true…
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Q & A with French Louie’s Executive Chef Ryan Angulo
Chef Ryan Angulo and owner Doug Crowell already happened upon a winning formula with their popular Brooklyn bistro, Buttermilk Channel. While essentially a New American restaurant, there’s still a good deal of French influence and execution involved. That’s why they elected to flip the script only slightly with their long anticipated (five years!) follow up project, French Louie, with a boîte that’s yes, largely French, but with a smidge of American flavor and flair…
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Wild Mushroom Stew
Stew is a generally a great go-to for home cooks during winter —simply throw bits of meat from the freezer and odds and ends from the fridge into an oversized pot, and forget about them for hours at a time. But the best thing about this stew is that it will actually appeal to vegetarians (and non-vegetarians!) alike, made with a hearty mix of cultivated and wild mushrooms, chewy ribbons of kale, and nutty brown rice or barley.
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Q & A with The Clam’s Mike Price
Mike Price is giving Clams their day so to speak. Price and co-owner Joey Campanaro just recently opened New York’s very first, clam-centric eatery in the West Village. But don’t even think about calling The Clam — a shellfish-centric restaurant recently opened by Market Table’s Mike Price & Joey Campanaro — a seafood shack. In theory, it may seem to have a lot in common with West Village neighbors, like Pearl Oyster Bar and Mary’s Fish Camp, but Price insists the only unifying factor between the three is a love of seafood…
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Baked Butternut Squash Arancini
What’s not to love about the addictive Italian bar snack, Arancini? Literally translated to “little oranges,” the crispy, golden rice balls boast a melting exterior of creamy Arborio or leftover Risotto, often studded with savory ingredients like Prosciutto, Peas or Cheese.
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Q & A with Peter Sherman of BarBacon
Red wine and chocolate tend to play a starring role in most Valentine’s Day celebrations, and not just because they’re so totally yummy. It’s because they’re both believed to be edible aphrodisiacs — red wine contains resveratrol (which helps boost blood flow), and chocolate is full of seratonin, a brain chemical involved in sexual arousal…
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Cheesy Cherry Lambic Fondue
It’s New York Beer Week, which gives us a fantastic excuse to ingest suds as often as possible over the next seven days. And what better way to incorporate them than in a fantastically gooey and decadent cheese fondue? But we’re not talking about your standard cheddar and ale combo. We’re taking a cue from the traditional Swiss recipe, flavored with white wine and kirsch (cherry brandy), by swapping in cherry lambic, a fruity, Belgian-style beer!
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Q & A with Rotisserie Georgette’s Georgette Farkas
Red wine and chocolate tend to play a starring role in most Valentine’s Day celebrations, and not just because they’re so totally yummy. It’s because they’re both believed to be edible aphrodisiacs — red wine contains resveratrol (which helps boost blood flow), and chocolate is full of seratonin, a brain chemical involved in sexual arousal…
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“Go for the Gold” Russian Beet Borscht
We’re all about rooting for the home team during the Olympics, but something about the celebrations in Sochi really have us craving Russian food. And what could be a better antidote to the endless string of NY snowstorms than a bright red bowl of steaming Beet Borscht?
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Q & A with Luksus’ Chef Daniel Burns
You may not immediately recognize the name Daniel Burns, but the soft-spoken chef is more than ok with that. Besides, when you have a resume that includes Senior Chef de Partie at The Fat Duck in England (which earned its third Michelin star during his time there), René Redzepi’s lauded Danish restaurant, Noma (he actually created and ran the pastry program), and three years as Head of Research and Development for Momofuku’s test kitchen, there’s not really much else to prove…
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Chocolate Red Wine Torte
Red wine and chocolate tend to play a starring role in most Valentine’s Day celebrations, and not just because they’re so totally yummy. It’s because they’re both believed to be edible aphrodisiacs — red wine contains resveratrol (which helps boost blood flow), and chocolate is full of seratonin, a brain chemical involved in sexual arousal…
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