Beyond the Five Boroughs: The Foods of Barcelona
byGambas al Ajillo at Taller de Tapas; Chorizo Sandwiches at Ciudad Condal; Pintxos at Sagardi; Smoked Salmon at Qu Qu This is the first…
Recipes
Gazpacho Andaluz
byIn the late summer, my thoughts always turn to gazpacho. Cool and refreshing on a warm summer’s day, it makes excellent use of tomatoes…
Stuffed Zucchini Blossoms with Ricotta and Basil
bySummer time in New York means farmers markets overflowing with beautiful fresh produce. Few vegetables are more attractive than zucchini blossoms, with their vibrant…
Beyond the Five Boroughs: The Foods of Detroit
bySt. Louis Ribs at Slows; Ceviche Tostada at Taqueria Lupitas; Crepe at Good Girls Go to Paris; Shawarma at Al-Ameer Detroit is a fascinating…
Rigatoni alla Vodka
byRigatoni alla vodka is one of those Italian-American classics that always pleases a crowd. It also happens to be easy to prepare and, like…
An Almost Niçoise Salad
byAs we move into late spring and summer, my salad intake increases precipitously. I don’t mean side salads, I mean salads that are meals. This almost…
Grilled Soft Shell Crabs
bySpring time is great for cooking lighter versions of traditional winter recipes and for sautéing ramps. But perhaps my favorite part about spring cooking is…
Beyond the Five Boroughs: The Foods of Chicago
byGiordano’s Pizza, Chicago-Style Hot Dog at Al’s Beef, Spanakopita at Artopolis and Mapo Tofu at Lao Sze Chuan This is the first part of our Beyond…
Simple Sautéed Ramps
byRamps are wild spring leeks, available in the Northeast for only the spring months after which they flower and lose their pungency. Unlike most vegetables,…
Vegetarian Chili with Tofu
bySpring is finally here and with the return of fresh produce and vegetables to our city’s farmers markets, now’s a good time to modify…