For an Amateur Baker, Impress a Crowd with Popovers
byWhile we have, of course, many fantastic recipes here on New York Food Journal, our baking options have been limited. So we decided to…
Recipes
Corned Beef
byEvery good Thanksgiving dinner consists of turkey, stuffing, cranberry sauce, and something else–and it is the “something else” that defines a family tradition. At…
Southern Chinese Sour & Hot Soup
byFor 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
byThe 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…
Sichuan Kung Pao Chicken with Peanuts
byAs our readers know, we at New York Food Journal are especially fond of Sichuan cuisine, with its big flavors and fiery heat delivered…
Grilled Whole Fish with Lemon, Garlic, and Herbs
byWith warm weather finally here, it’s time to fire up the grill. My favorite thing to throw on the grill this year is a…
For the Perfect New York Breakfast, Homemade Gravlax
bySmoked 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
byWe 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…
Mushroom Pintxos – Pintxos de Txampis
byAfter 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…
Poached Eggs with Roasted Pepper Sauce
byHere at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during our…