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…
Cheese
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….
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…
Stuffed Piquillo Peppers with Walnuts and Goat Cheese
byOur trip to San Sebastian inspired us to host a party featuring pintxos, the Basque Country’s iconic small plate creations speared through with toothpicks….
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…
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…
Spasso
byOrecchiete with Shrimp, Crab, Bottarga and White Wine Sometimes the simplest things in life are the most delicious. That is how I feel at…
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…
Mexican Tortilla Soup
byI went on a number of family vacations to Mexico growing up, and have developed a fondness for the local cuisine ever since. I’ve always loved…
French Onion Soup
byEven though this winter’s been mild (damn La Niña!), I’ve decided to make one soup every week. This week, French Onion Soup, the classic…