Grilled Whole Fish with Lemon, Garlic, and Herbs
byWith warm weather finally here, it’s time to fire up the grill. My favorite thing to throw on the grill this year is a…
Fish
For the Perfect New York Breakfast, Homemade Gravlax
bySmoked salmon is part of the quintessential New York breakfast. We love fresh nova or “lox” on a bagel with a good schmear and all the…
Exploring French Basque Cuisine in Saint-Jean-de-Luz
byInspired by David’s trip through Northern Spain, we recently returned from an exploration of the Spanish and French Basque Country. Here’s the first post,…
Za’atar-Crusted Salmon with Tzatziki
byA trip to the Middle Eastern stores on Brooklyn’s Atlantic Avenue yielded a large bag of za’atar, a traditional spice blend of thyme, sesame…
Garam Masala-Crusted Cod with South-Indian Vegetables
byIn another guest post, my wife Melissa writes about a new favorite dish. We watch a lot of food television at home. Sometimes I…
Forty Years Later, Shinbashi Still Serves Great Sushi
byIt is hard to imagine New York without sushi, but when Shinbashi first opened its doors in 1974, it was one of the very…
Casual Greek Fare at Faros in Park Slope
byAfroditi salad with figs, dried cranberries, and fried halloumi cheese at Faros in Park Slope. There are few great restaurants in Park Slope. Happily,…
A Taste: Yellowfin Tuna Ribbons at Jean-Georges
byJean-Georges, the flagship restaurant of master chef Jean-Georges Vongerichten, is the ultimate fine dining experience. The atmosphere is elegant and sophisticated, with white tablecloths,…
Beyond the Five Boroughs: The Foods of Galicia, Spain
byPolbo a Feira, Galicia’s signature dish of octopus with extra virgin olive oil and smoked paprika This is the eighth and final installment of…
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…