Jerusalem Meatballs: Lamb & Pine Nut or Turkey & Zucchini
byThe fantastic Jerusalem cookbook is now over 5 years old but we keep finding ourselves turning to it again and again. Maybe it’s due to our…
Meat
Vermouth-Braised Short Ribs with Herbs and Pickled Shallots
byBrisket has been the meat of choice for family holidays in my household, as is the case at many of yours I’m sure. With…
Middle Eastern Stuffed Eggplants with Lamb and Pine Nuts
byWe continue our exploration of the Jerusalem cookbook, Atlantic Avenue’s Middle Eastern shops, and, of course, the eggplant, with this fantastic recipe for stuffed…
Porterhouse in a Fine Dining Setting at Angus Club Steakhouse
byA meal at Angus Club: thick-cut poterhouse steak, hash browns, mashed potatoes, creamed spinach, and peas & onions. “So do you just drop a…
Bison Chili
byA few good friends of ours started BisonBison, purveyors of top quality grass fed American bison meat. Bison is leaner and gamier than beef,…
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…
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…
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…