Three Bean Chili with Espelette Pepper
byThinking back on my time in the French Basque Country, I was most inspired by the axoa, a traditional ground veal dish from the…
American
Corn and Tomato Salad with Fresh Mozzarella
byFor me, late summer in the New York area is all about corn and tomatoes. Sweet and crisp, they go beautifully together in a…
Flatbush Farm
byA corn cake with fresh corn and a plump poached duck egg at Flatbush Farm As food movements go, the “farm to table” movement…
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…
Almond – Bridgehampton
byGoat Cheese Ravioli with Onions Five Ways and Red Pepper Sauce Perched on a prime corner in Bridgehampton, where the turnpike meets the highway,…
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…
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…