Garlic Marinated Roasted Peppers
byMy father used to make a big to-do out of roasting peppers. First he would cut the peppers into quarters and roast them in…
Recipes
Pasta with Mushrooms and Marsala
byPasta and mushrooms are two of my favorite foods, and cooking them together makes for one of my staple weeknight meals. I pair them…
A New Way to Grill Steaks – In the Oven
byThere are many ways to cook great steaks and proper technique can make a big difference. If you have a grill pan, try this…
Thai Coconut Milk Soup – Tom Kha Gai
byDashi and miso soup are staple Japanese soups. Phở is one of the traditional Vietnamese soups. Cardamom infused lentil soup makes for a classic Indian soup….
Miso Soup and Dashi
byWhen my wife figured out that she could make miso soup at home, I think she must have made it twice a week for…
Chef John Besh’s Restaurant August and Lüke
byFrom top left pâté de campagne, grilled sheepshead, & deconstructed affogato at Restaurant August; Grilled drum at Lüke This is the final part of New…
Butter Paneer – Paneer Makhani
byPaneer Makhani is without a doubt one of my favorite dishes to make at home. It is good enough to make for company and…
Vietnamese Summer Rolls – Gỏi Cuốn
bySummer’s not here yet but if it’s warm enough to wear shorts (it was 75 degrees on Friday) it’s warm enough for Vietnamese Summer…
New Orleans Cajun and Creole Food
byCajun and Creole dishes at Ignatius Eatery; from top left: Seafood Gumbo, Jambalaya, Crawfish Étouffée, Shrimp Creole This is the second part of New York Food…
Stir-Fried Shanghai Noodles
byAs we have said before, one of the great things about cooking in New York City is the availability of fresh and authentic ingredients…