What Are You Cooking During Hurricane Sandy?

Categories: Recipes

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Jessica Goodman
Comfort food during Hurricane Sandy

Aside from staying dry and safe during Hurricane Sandy, don't forget to stay full. We wanted to whip something up to help ride out the storm, but because the local bodega only had pasta left, the only thing left to do was scrounge around the kitchen.

We found eggs, flour, sugar, butter, vanilla, baking soda, an old packet of Reese's peanut butter chips, and some months-old cocoa powder. Chocolate-peanut-butter-chip cookies commence.

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How to Make Barbecue Chicken Wings From Virgil's

Categories: BBQ!, Recipes

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Virgil's BBQ Wings
With baseball playoffs and the NFL season in full swing, it's time for game-day food. Today we have for you a recipe for barbecue chicken wings courtesy of Virgil's Real Barbecue. The recipe yields 15 chicken wings.

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How to Make Pumpkin Pancakes From Chef Julio Genao

Categories: Recipes

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Julio Genao
Chef Julio Genao is the executive chef at Casa Nonna, an upscale Italian eatery in midtown. Although he's typically whipping up Italian specialties, he does have a couple of seasonal ones up his sleeves.

Pumpkin is all the rage today, and Genao has tapped into that with a pumpkin-pancake recipe with maple butter and walnuts. Full recipe after the jump.

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How to Make the Lemony Shrimp Salad From LuLu & Me

Categories: Recipes

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Here's a recipe from LuLu & Me, a charming neighborhood restaurant in Flatiron with a focus on seasonal ingredients. This simple shrimp salad works magic with produce straight from the Union Square Greenmarket.

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Tasty Tailgate Treats: Ceviche and Crab Dip

Categories: Recipes

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With football season underway, Jets and Giants fans don't agree on much. From the sidelines, however, chef Aaron Sanchez, of Food Network's Heat Seekers and Chopped, has created two tasty tailgate dishes for Gang Green and G-Men devotees to devour, regardless of touchdowns or team turmoil. Jets fans can use a green bag of popships, Giants fans the blue.

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How To Make A Grilled Cheese Sandwich From Delicatessen

Categories: Recipes

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Today we have a recipe from Delicatessen, a diner on the edge of Lafayette and Prince. They're sharing how to make their grilled cheese sandwich with applewood smoked bacon, beef steak tomatoes, and a chive puree.

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How To Make Apple Strudel From The Russian Tea Room

Categories: Recipes

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Apple Strudel from Russian Tea Room

Rosh Hashanah is coming up on Sunday and to celebrate, we have a Jewish holiday dessert from Chef Marc Taxiera off the Russian Tea Room's holiday menu. It's an apple strudel recipe made from Granny Smith apples, rum, raisins, and phyllo dough.


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How To Make Grouper Santiagero From Havana Central

Categories: Recipes

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Today we're featuring a grouper from Havana Central. The selling price of this dish is $22.50, but no worries -- the restaurant has kindly provided us the recipe to make at home. It's a fresh grouper marinated in citrus juices and pan seared.

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How To Make San Felipe Tacos From Rosa Mexicano

Categories: Recipes

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Rosa Mexicano

Mexican-food chain Rosa Mexicano shares its recipe for San Felipe shrimp tacos: grilled Mexican white shrimp with a salsa of mango, pineapple, papaya, and red chile topped with chipotle crema.

The recipe comes from Rosa Mexicano's culinary advisor, Jonathan Waxman (of NYC's Barbuto and Top Chef Masters).

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How To Make Chocolate-Rosewater Creme Brulee From the Baking Bean

Categories: Recipes

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Clarice Lam is the owner of the Baking Bean, an online pastry business that delivers desserts to locations across NYC. She previously worked at Spice Market as a pastry assistant and later clinched the title of executive chef at the Chocolate Room in Brooklyn.

Today, the Le Cordon Bleu and French Culinary Institute graduate shares with us her recipe for Chocolate-Rosewater Creme Brulee. Enjoy!

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