French Onion Soup
byEven though this winter’s been mild (damn La Niña!), I’ve decided to make one soup every week. This week, French Onion Soup, the classic…
February, 2012
Whole Foods Comes to Brooklyn
byAfter eight years of wrangling, Whole Foods won approval earlier today to build its first store in Brooklyn. The location–on a 4.2 acre site…
Ravioli with Brown Butter and Sage
byMike’s review of Frankies Spuntino inspired me to make some ravioli with brown butter and sage. This is my go-to preparation when I have…
Frankies Spuntino 457
byFrankies Sputino 457 is the most casual of the growing empire of restaurants owned by the Franks (Castronovo and Falcinelli). Yet it is more…
Χυλοπίτικά με Κοτόπουλο — Greek “Hilopites” pasta with chicken
byOne of the great things about New York is the ability to find excellent authentic ingredients from virtually any culture. On a recent trip…
Reviewing NY Times Review: Shake Shack
byIn this feature we will review select New York Times restaurant reviews. This week: Shake Shack. I had high hopes for the relatively new…
Phở
byA warm, steaming bowl of phở is the perfect comfort food on a winter’s day. Complex, aromatic broth ladled over a tangle of rice…
Homemade Tomato Sauce
byTomato sauce from a jar is one of the great frauds worked on the American people. You can make your own in less than…
Aquagrill
byIt amazes me that Aquagrill, the now 15-year old Soho seafood restaurant, continues to turn out some of the best seafood and shellfish in…
Beet Salad with Goat Cheese, Toasted Walnuts, and Parsley
byI’ve always been a big fan of roasted beets but have never liked the notoriously wan store-bought variety. It turns out it’s incredibly easy…