In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen. Check out more of her recipes in our archives.
"Not winning is not an option," said Dan at brunch way back in the summer, as he opened the brainstorming session to determine Beta's outfit in the Halloween Dog Parade.More »
Dish no. 7: Pastiera from Sole di Capri (165 Church Street, 212-513-1113)
In the years following the Cuban Revolution, New York City welcomed large numbers of Cuban-Chinese immigrants, and during the 1960s and '70s, restaurants serving these new residents' food abounded. This isn't fusion cooking like Peruvian chifa; rather, it's a mash-up of both Latin American and Chinese cuisines offered separately, side-by-side. Once a common sight on the Upper West Side and in Chelsea, these restaurants have slowly disappeared as the neighborhoods have changed; the people who built them embrace retirement and old age. This year, Washington Heights lost the beloved Jimmy Oro, and Chelsea's seen the demise of La Nueva Rampa, La Chinita Linda, and Mi Chinita, to name a few. But remnants of this once-thriving type of restaurant still dot the landscape, and the Garment District recently welcomed a new entrant: Calle Dao, named for a famous street in Havana's Chinatown, serves good Chino Latino fusion. Built on a foundation of no-frills cooking and barebones atmosphere, here are the remaining representatives of this proud, fading genre.
Dominique Ansel's Wonderland Party was part NYCWFF event, and part launch party for the pastry wizard's first cookbook Dominque Ansel - The Secret Recipes. On Friday night at the High Line Hotel, he and a number of the city's top pastry chefs dazzled guests with trippy desserts. The Cronut King, who tore his meniscus earlier in the day, limped around the venue greeting colleagues, signing books, and taking AnSelfies with adoring fans.
Dominique Ansel via Facebook
If you stumble into a taqueria and want to know if the tacos al pastor on its menu are going to be worthwhile, look first for a slowly turning spit with a beehive-shaped mass of pork fixed to the rod. It looks a lot like shwarma, and that's no coincidence -- the Mexicans picked up this cooking method from Lebanese immigrants. The Latin Americans marinate pork butt and fat with chilies, and they place pineapple and onions atop the hunk of meat during the cooking process, so as to coax depth and sweetness into the piggy crust. After roasting it for hours, a cook will shave bits of the pork into a tortilla, and top it with a little chopped pineapple.
While the cooking method is more or less consistent, the recipes vary a bit by region. And the best versions are transcendent, a blend of savory, spicy and sweet, a harmony of textures provided by crisped meat and juicy fruit.More »
Each Monday, we're highlighting a bargain meal worth seeking out in this city. Most will feed you for less than $10. Need more ideas for cheap eats? See our archives.
All photos by Anthony Jackson
It may be reasonably priced when compared to the rest of Michael White's Altamarea Group concepts, but Osteria Morini (218 Lafayette Street, Nolita, 212-965-8777) is certainly not cheap. Dinner here can easily set you back well over $50 per person. Which is why you should take advantage of this Monday deal.More »