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…
Seafood
Dim Sum at East Harbor Seafood Palace
by“This is not your first time,” said the older man sitting to my right. “You know what to order.” We were at East Harbor…
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…
Beyond the Five Boroughs – Basque Country Part 1: Hondarribia, Saint Jean-de-Luz and Espelette
byCod Pintxo at Gran Sol; Mixed Seafood Grill at Abarka Jatetxea; Smoked Salmon Salad at La Ruelle; Axoa at Aintzina This is the second installment of our…
Almond – Bridgehampton
byGoat Cheese Ravioli with Onions Five Ways and Red Pepper Sauce Perched on a prime corner in Bridgehampton, where the turnpike meets the highway,…
Toloache
byGuacamole Rojo with Avocado, Tomato, Red Onion, Chipotle and Queso Fresco It doesn’t look like much from the outside, and a couple years ago…
Grilled Soft Shell Crabs
bySpring time is great for cooking lighter versions of traditional winter recipes and for sautéing ramps. But perhaps my favorite part about spring cooking is…
Aquagrill
byIt amazes me that Aquagrill, the now 15-year old Soho seafood restaurant, continues to turn out some of the best seafood and shellfish in…