For an Amateur Baker, Impress a Crowd with Popovers
byWhile we have, of course, many fantastic recipes here on New York Food Journal, our baking options have been limited. So we decided to…
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Asador Etxebarri: Wood-Fired Fine Dining in the Basque Hills
byNearing the end of our exploration of the Spanish and French Basque Country, we journeyed from Rioja, Spain’s nearby wine country, back to the capital of the Spanish Basque region, San Sebastian. On our way, we stopped at Asador Etxebarri, one of the best restaurants in the world.
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Langkawi – Malaysian and Thai Cuisine in Sunset Park
byIt is no secret that we at New York Food Journal are especially fond of Sunset Park, one of Brooklyn’s most exciting culinary destinations….
New York’s Best Fast Casual Restaurant Emerges at VHH Foods in DUMBO
bySomehow my favorite new restaurant in New York is not even a full-service restaurant but rather the best example of the growing genre of…
Elmhurst & Jackson Heights Food Tour: Noodles, Dumplings & Chingers
byThe mile-long stretch from Elmhurst to Jackson Heights is among the most exciting culinary destinations in New York. As everyone who lives there knows,…
For an Amateur Baker, Impress a Crowd with Popovers
byWhile we have, of course, many fantastic recipes here on New York Food Journal, our baking options have been limited. So we decided to…
Corned Beef
byEvery good Thanksgiving dinner consists of turkey, stuffing, cranberry sauce, and something else–and it is the “something else” that defines a family tradition. At…
Langkawi – Malaysian and Thai Cuisine in Sunset Park
byIt is no secret that we at New York Food Journal are especially fond of Sunset Park, one of Brooklyn’s most exciting culinary destinations….
Southern Chinese Sour & Hot Soup
byFor a New York home cook, it’s a crime not to make Chinese food, what with all of the Asian ingredients readily available in…
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…
New York’s Best Fast Casual Restaurant Emerges at VHH Foods in DUMBO
bySomehow my favorite new restaurant in New York is not even a full-service restaurant but rather the best example of the growing genre of…
Sichuan Kung Pao Chicken with Peanuts
byAs our readers know, we at New York Food Journal are especially fond of Sichuan cuisine, with its big flavors and fiery heat delivered…
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…
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…
Spicy Tuna Ceviche with Cucumbers and Mint
byWe recently came into a large amount of fresh sushi-grade big eye tuna. I know, life is tough. Our go-to for fresh tuna is…
Asador Etxebarri: Wood-Fired Fine Dining in the Basque Hills
byNearing the end of our exploration of the Spanish and French Basque Country, we journeyed from Rioja, Spain’s nearby wine country, back to the capital of the Spanish Basque region, San Sebastian. On our way, we stopped at Asador Etxebarri, one of the best restaurants in the world.
Elmhurst & Jackson Heights Food Tour: Noodles, Dumplings & Chingers
byThe mile-long stretch from Elmhurst to Jackson Heights is among the most exciting culinary destinations in New York. As everyone who lives there knows,…
Mushroom Pintxos – Pintxos de Txampis
byAfter our trip to Rioja, the famous Spanish wine region, we couldn’t stop thinking about all the wine, wood-fired lamb, and delicious pinchos we…
La Rioja II: Pincho Hopping in Logroño and Wood Roasted Lamb in Haro
byTaking a slight detour from our exploration of the Spanish and French Basque Country, we journeyed from the French Basque country to Rioja, Spain’s nearby wine country. The first post in this series was on French Basque cuisine in Saint-Jean-de-Luz and the second one covered our exploration of Hondarribia, across the border into Spain; next we explored the French Basque countryside and Pamplona, halfway from there to the Rioja wine region, where we discovered some of Spain’s best wines (and food).
Poached Eggs with Roasted Pepper Sauce
byHere at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during our…
Jeow Mak Keau – Spicy Laotian Eggplant Dip
byDuring our trip a few years ago to Luang Prabang, in Laos, we were blown away by a fiery herb and eggplant dip the…
4 Things About Guacamole That Make Me Angry
byGuacamole in New York has got to be one of the most frustrating foods in the universe. Don’t get me wrong: I absolutely love…
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…
Homemade Dumplings with Egg and Asparagus or Mushrooms and Tofu
byDumplings are among my favorite foods, with their pillowy texture, juicy fillings, and abundance of dipping sauces. I like them dragged through bright red…
Piperade: A Basque Country Saute of Peppers, Tomatoes, and Onions
byPiperade, a spicy-sweet saute of bell peppers, tomatoes, and onions, is one of the quintessential dishes of the Basque country. During our travels, we…