Mushroom and Goat Cheese Crostini
byLate summer is a great time for a party. The weather is warm and sunny, and the food coming up from the ground is…
Recipes
Beyond the Five Boroughs: The Foods of Asturias and Cantabria, Spain
byFabada Asturiana: a hearty and smokey white bean stew This is the seventh installment of our Beyond the Five Boroughs series on Northern Spain….
Restaurante Arzak Part III: A Conversation with Juan Mari and Elena Arzak
bySource: Arzak As part of our journey through the Basque Country, we had the pleasure of visiting the world renowned Restaurante Arzak, a three-Michelin starred…
Urban Gardening: Will the Veggies Live?
byMy little garden includes basil, thyme, oregano, cabbage, and eggplant. Like many Brooklynites and other humans, I have big ideas about having a little…
Fresh Mozzarella from Federico Spatola Latticini
byA fresh ball of mozzarella from Federico Spatola Latticini Recently, New York Food Journal had the opportunity to sample some fresh mozzarella from Federico Spatola…
Salmon “Cobb” Salad
byIn the heat of summer, my mother would always prepare a nice salmon “Cobb” salad for us to enjoy at the kitchen table; one…
Smoky Baba Ghanoush
byBaba ghanoush, the smoky, eggplant cousin of hummus, is perfect for your outdoor BBQs this summer. While not as quick to make as its…
Restaurante Arzak Part II: The Tasting Menu
byAs part of our journey through the Basque Country, we had the pleasure of visiting the world renowned Restaurante Arzak, a three-Michelin starred restaurant in San…
Restaurante Arzak Part 1: A Personal Tour
byAs part of our journey through the Basque Country, we had the pleasure of visiting the world renowned Restaurante Arzak, a three-Michelin starred restaurant…
Scrambled Eggs with Ramps
byRamps are finally here in fully bloom. The cross between garlic and onion with garlicky green leaves, bulbs, and stems always remind me that…