For an Amateur Baker, Impress a Crowd with Popovers
While we have, of course, many fantastic recipes here on New York Food Journal, our baking options have been limited. So we decided to…
Southern Chinese Sour & Hot Soup
For a New York home cook, it’s a crime not to make Chinese food, what with all of the Asian ingredients readily available in…
Jerusalem Meatballs: Lamb & Pine Nut or Turkey & Zucchini
The fantastic Jerusalem cookbook is now over 5 years old but we keep finding ourselves turning to it again and again. Maybe it’s due to our…
New York’s Best Fast Casual Restaurant Emerges at VHH Foods in DUMBO
Somehow my favorite new restaurant in New York is not even a full-service restaurant but rather the best example of the growing genre of…
For the Perfect New York Breakfast, Homemade Gravlax
Smoked salmon is part of the quintessential New York breakfast. We love fresh nova or “lox” on a bagel with a good schmear and all the…
Spicy Tuna Ceviche with Cucumbers and Mint
We recently came into a large amount of fresh sushi-grade big eye tuna. I know, life is tough. Our go-to for fresh tuna is…
Asador Etxebarri: Wood-Fired Fine Dining in the Basque Hills
Nearing the end of our exploration of the Spanish and French Basque Country, we journeyed from Rioja, Spain’s nearby wine country, back to the capital of the Spanish Basque region, San Sebastian. On our way, we stopped at Asador Etxebarri, one of the best restaurants in the world.
Mushroom Pintxos – Pintxos de Txampis
After our trip to Rioja, the famous Spanish wine region, we couldn’t stop thinking about all the wine, wood-fired lamb, and delicious pinchos we…
La Rioja II: Pincho Hopping in Logroño and Wood Roasted Lamb in Haro
Taking a slight detour from our exploration of the Spanish and French Basque Country, we journeyed from the French Basque country to Rioja, Spain’s nearby wine country. The first post in this series was on French Basque cuisine in Saint-Jean-de-Luz and the second one covered our exploration of Hondarribia, across the border into Spain; next we explored the French Basque countryside and Pamplona, halfway from there to the Rioja wine region, where we discovered some of Spain’s best wines (and food).
Poached Eggs with Roasted Pepper Sauce
Here at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during our…