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…
Italian
Rubirosa
byA large antipasto platter on Rubirosa’s family-style dining menu The finale of the Sopranos put it best, with Phil Leotardo’s henchman overhearing a guide…
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…
Pasta with Mushrooms and Marsala
byPasta and mushrooms are two of my favorite foods, and cooking them together makes for one of my staple weeknight meals. I pair them…
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…
New Orleans Street Foods, Snacks, & Sandwiches: Po’ Boys, Oysters, Muffulettas, Beignets, Pralines
byFrom top left, Muffuletta at Central Grocery, Ferdi Special at Mother’s, Oysters at Felix’s, Beignets at Café Beignet Here at New York Food Journal, we’re…
Boulud Sud
byDaurade a la Plancha with Romesco Sauce and Arugula A meal at Boulud Sud, the latest offering from legendary chef Daniel Boulud, is like…
Ravioli with Brown Butter and Sage
byMike’s review of Frankies Spuntino inspired me to make some ravioli with brown butter and sage. This is my go-to preparation when I have…
Frankies Spuntino 457
byFrankies Sputino 457 is the most casual of the growing empire of restaurants owned by the Franks (Castronovo and Falcinelli). Yet it is more…
Homemade Tomato Sauce
byTomato sauce from a jar is one of the great frauds worked on the American people. You can make your own in less than…