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Tacombi’s Cinco de Mayo Chilaquiles

Posted on May 3, 2013 in Recipes

Since Cinco de Mayo falls on a Sunday this year, it only makes sense to kick off your celebrations with brunch. And there are plenty of places in the city to indulge in hearty, Mexican breakfast dishes, like Migas, Huevos Rancheros, or Chilaquiles Verdes. We especially love Tacombi’s tasty Chilaquiles; a pile of homemade tortilla chips topped with salsa verde, crèma fresca, pickled onions, and two sunny side up eggs.

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“Ramp up the Volume” Pesto with Seared Sea Scallops

Posted on Apr 24, 2013 in Recipes

Did you claw your way to the front of a farmers market stand, in order to get your hands on one of the season’s first bushels of ramps? Perhaps even foraged them yourself, on a hike through the woods upstate? Either way… congratulations! You’re currently in possession of spring’s most coveted veggie, wild young leeks with a garlic-like aroma and pronounced onion flavor. But how the heck do you use them?

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“Rites of Spring” Strawberry Rhubarb Cocktail

Posted on Apr 19, 2013 in Recipes

Let’s be honest. Sometimes, a good strong cocktail is the only thing that can get you through the winter. Not that we’re abandoning the liquor cabinet now that it’s spring. Light spirits pair particularly well with warm-weather ingredients – we combined tangy rhubarb and sparkling wine for the ultimate spring cooler, perfect for a leisurely weekend brunch, as an aperitif before dinner, or for sipping while watching the sun set from your stoop, patio, fire escape or rooftop!

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Middle Eastern Lamb & Green Bean Tagine

Posted on Apr 2, 2013 in Recipes

When we think of Easter time, two must-have dishes spring to mind, Lamb and Green Bean Casserole. And while Easter is officially over, we’re inspired to combine the two together this spring for an unusual, but no less delicious entrée – a Moroccan-inspired Lamb and Green Bean Tajine. We’ve adapted our recipe to cook in an everyday pot, but if you happen to own a Tajine (or feel like purchasing one as they’re very attractive), by all means, use it!

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Italian Chicken Brodo with Matzoh Meatballs

Posted on Mar 21, 2013 in Recipes

Even if the matzoh balls were from a box mix, and the broth came from a can, nothing will ever compare to your Bubby’s Matzoh Ball Soup. That’s why we’re not even attempting to compete. Our Italian-inspired Chicken Brodo with Matzoh Meatballs is an entirely untraditional spin on the Passover favorite, but would be more than welcome on any modern Seder table.

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Luck of the Irish Soda Bread Muffins

Posted on Mar 15, 2013 in Recipes

A dry and tasteless Irish soda bread can be just as unappealing as a sickly sweet Christmas fruitcake. Which is why we make our version with cake flour (which has lower levels of gluten than bread, wheat, or white flour,) and take special care not to knead or overwork our dough, so the soda bread doesn’t get tough. There’s also butter and oil for moisture (not a given in all soda bread recipes,) and sweet raisins, savory fennel seeds, and crunchy walnuts for interest and flavor. Oh, and did we mention that this soda bread is made in cute little individualized muffin cups?

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Boozy Beef and Beer Stew

Posted on Mar 1, 2013 in Recipes

There are plenty of recipes that call for wine, but especially during winter (and more particularly, Beer Week!) we’re all about experimenting with ale. Honestly, nothing adds depth to a dish quite as effectively as a quality bottle of beer. It’s the secret weapon in our hearty, rib sticking stew… the malt and hops deliciously accentuating its deep beef flavor and heady spice.

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“Hold the Alcohol” Pear and Rosemary Fizz

Posted on Feb 21, 2013 in Recipes

Savory elements like Rosemary and Ginger play a central role in this drink, which also incorporates yet another 2013 cocktail trend. It’s entirely alcohol free. Not that you can’t sneak a shot of Bourbon or jigger of Sherry in there if you want (especially since the fortified wine happens to be trending too!) But sometimes it’s nice to indulge in a cocktail that’s still entirely grown-up tasting, without being intoxicating. So next time you’re looking to raise a toast (without actually ending up toasted yourself,) make up a pitcher of these celebratory Pear and Rosemary Fizzes!

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Dark Chocolate Champagne Truffles

Posted on Feb 13, 2013 in Recipes

Candle light. Romantic poems. Your significant other doing the dishes for once in his or her life. They all go a long way to fan the flames of passion on Valentine’s Day… but nothing stirs the soul quite as effectively as fizzy champagne, accompanied by lots and lots of sinfully rich chocolate.

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Sexy Steamed Mussels with Citrus & Prosecco

Posted on Feb 6, 2013 in Recipes

It’s a funny thing about mussels. They’re delicious, healthy, easy to prepare and cheap (generally five dollars a pound, which is pretty damn good for shellfish!). But people rarely think to make them at home. Sure, they’ll order them out… who hasn’t had a good Zuppa de Mussels served with hunks of crusty Italian bread or a bowl of tender mollusks steamed in beer and sided with a pile of crusty fries? We’ve seen them dotting saffron rice in Spanish Paella, served A la Plancha (most recently at Willow Road in Chelsea), and done up Southeast Asian style, loaded with Lime, Chili, Coconut Milk and Kaffir leaves.

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Butternut Squash Macaroni and Cheese

Posted on Feb 1, 2013 in Recipes

Whenever we think of comfort food, the very first thing that springs to mind is creamy and melty Macaroni and Cheese. We love it every which way, from the electric orange stovetop stuff that comes out of a box, to refined casseroles of artisanal cheese, hand-cranked pasta and brioche breadcrumbs.

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The Ultimate Roast Chicken

Posted on Jan 25, 2013 in Chef Q&A Recipes, Recipes

If nothing else, every home cook should know how to make the perfect Roast Chicken. It’s inexpensive, soul satisfying, and equally impressive as either the centerpiece of an elegant dinner party, or served to the family for a laidback, weeknight supper. Chefs as noted as Thomas Keller and Lidia Bastianich would both request the humble roast chicken for their last meal on earth. And as we recently illustrated in our article “Food Trends to Watch for in 2013,” family-style, roast chicken dinners have become the pride of some of the best restaurants in the city.

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Spiked Mexican Hot Chocolate

Posted on Jan 7, 2013 in Recipes

This decidedly adult hot chocolate is kicked into high gear by lip-tingling chili peppers, spicy cinnamon, and a shot (or two) of fiery tequila. Being a grown up has never tasted so good!

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Happy New Year Hoppin’ John

Posted on Jan 1, 2013 in Recipes

The traditional southern specialty Hoppin’ John is thought to ensure 12 months filled with prosperity, owing to the inclusion of black-eyed peas (which look like coins) and hearty greens (the color of money). Oh, and it also happens to be seriously delicious. Talk about a double dose of good fortune!

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Christmas Morning Monkey Bread

Posted on Dec 24, 2012 in Recipes

You’ve probably run yourself ragged making cookies, cakes and candies over these last couple of weeks, and we’re willing to bet that you currently have a fridge full of casseroles ready to be warmed, a pot for boiling potatoes already bubbling on the stove, and a giant ham or turkey that needs to hit the oven no later than 9 am.  That’s why no one will blame you if you take a little help from the refrigerated section of the supermarket in order to make this last minute (but totally delicious) sticky-sweet, pecan-studded Monkey Bread.  We recommend it for Christmas morning, but no matter when you serve it we guarantee your family will ask for it again and again. Christmas Morning Monkey Bread Ingredients:  4 12-ounce packages of refrigerated biscuit dough 1 cup white sugar 2 teaspoons ground cinnamon...

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Chocolate Orange Biscotti

Posted on Dec 13, 2012 in Holiday Eats, Recipes

Who doesn’t love baking (and eating) batch after batch of cookies during the holiday season? We particularly enjoy making these crunchy, not too sweet biscotti, perfect for having alongside a cup of coffee or cocoa, or dipping into a glass of rum-spiked eggnog or dessert wine. We know that once you try them, they’ll become a beloved part of your holiday tradition.

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The Best Hanukkah Latkes

Posted on Dec 7, 2012 in Holiday Eats, Recipes

With all of Christmas’s in-your-face spectacle, it can be hard to remember that a somewhat subtler holiday, Hanukah, is right around the corner. The festival of lights begins this Saturday, in fact, an eight-day celebration that includes menorah lighting, dreidel spinning, present giving, and most importantly, lots and lots of fried food. The star of any Hanukah table is undoubtedly the latke, a crispy potato pancake cooked in plenty of hot oil. When the festival of lights rolls around this year, we’re turning to this fail-safe recipe for our own latke enjoyment, and think you should too.

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Not So Traditional Turkey Pho

Posted on Nov 30, 2012 in Recipes

Sandwiches, casseroles and pot pies are great, but why not step up your Thanksgiving leftovers game this year by adding a Vietnamese accent to your standard turkey soup?

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Blueberry Soup Fix

Posted on Aug 24, 2012 in Best Of, Recipes, Summer

What’s more summery than plump, indigo-stained blueberries practically bursting at the seams with sweetness?  Berries of all sorts are the emblematic fruits of summer.  And unlike ice cream, you don’t have to feel guilty about loving them!  Not to bore you with the details, but blueberries have immeasurable health benefits.  They have an extremely low glycemic index, which means they don’t impact our blood sugar levels.  Another plus is that they also have tons of antioxidants, which means they improve memory, not to mention they’re full of fiber.  In other words, snack away! If you’re looking for a quick blueberry fix, there’s plenty of great options, but they won’t last long.  One of our favorites is the Warm Blueberry Crumble at Dressler.  This unspeakably good dessert is served with crème fraiche ice cream and a port wine reduction.  Or...

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Lure's Watermelon Salad With Crumbled Feta & Shisito Peppers

Posted on Jul 26, 2011 in Chef Q&A Recipes, Recipes

Watermelon is a quintessential and one of our favorite summer fruits, so we asked Lure’s Josh Capon for an inspired recipe to share with readers for your next cookout.  Chef Capon adds a unique twist to a classic watermelon salad with shisito peppers, which turns out to be a terrific combination. Watermelon Salad with Crumbled Feta Cheese & Shisito Peppers By Chef Josh Capon  (Lure Fishbar, Burger & Barrel) 

(Serves 4) Ingredients 4 cups, watermelon, cubed 24 whole shisito peppers 2 cups of feta cheese 8 lime wedges 4 tbsp, extra virgin olive oil Preparation Heat the olive oil in a large, heavy cast-iron pan over medium-high heat. Turn the heat up to high and add the peppers in a single layer (cook in more than one batch if needed, but they need to have space to brown). Once you’ve added...

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