Pasta with Ramps, Pea Shoots, and Poached Eggs
byAn early sign that Spring is here is the arrival of pea shoots in New York’s farmers markets. The delicate greens have such a…
Pasta
The Foods of Tulum Mexico Part I: The Italian Restaurants
byI recently embarked on a relaxing and flavorful vacation to Tulum in Mexico. Here is the first entry in our Beyond the Five Boroughs feature on Tulum, featuring two of its surprisingly authentic Italian restaurants. Later posts explore beach front dining; fine dining; Hartwood, Tulum’s best restaurant, and traditional Mexican street food.
Runner & Stone: A Cafe and Boulangerie in Gowanus
byFresh stradette pasta with lobster, corn, butter, and herbs Continuing our exploration of the burgeoning Gowanus restaurant scene, we next visited Runner & Stone,…
Basil Pesto
byWhen I was a kid, the end of summer was always bittersweet. Camp was ending, and soon the excitement of color war would be…
Pasta with Arugula, Onions and Eggs
byOur trip to Italy reminded me that pasta dishes don’t have to be complicated, and they don’t always have to have “sauce.” For me,…
A Taste: Fusilli with Octopus and Bone Marrow at Marea
byWe are pleased to announce a new feature at New York Food Journal. “A Taste” will present single dishes from New York’s food world…
Pasta with Tomatoes, Ricotta and Fresh Herbs
byMy absolute favorite dish in the late summer is a simple pasta made with juicy tomatoes, fresh herbs and light, creamy ricotta. It takes…
Pasta with Spring Vegetables
bySpring time greets us with glorious vegetables, many of them green in color and all of them delicious. They include asparagus, which is suddenly…
Ravioli with Garlic and White Wine
byI recently came back from another successful outing to Astoria’s superb Greek and Italian markets, where I picked up some fresh ravioli from Cassinelli Food Products (stay tuned for…
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…