The Ren Faire With an "e" and a Recipe for Rosemary Shortbread

Categories: Recipes

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Jonathan Roberts
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.

Though I honestly can't imagine anything worse than standing around in a field dressed as a wench in the rain, for Jenn and Allan, the Ren Faire was a Sunday to savor.

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Fall Clichés and a Recipe for Penne with Chanterelles

Categories: Recipes

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Jonathan Roberts
In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen.

Almost as soon as it starts, fall can quickly descend into cliché. We're living our lives, perfectly sensibly, when suddenly, almost involuntarily, Bam! We instagrammed a leaf, pulled the sleeves of an oversized cashmere sweater over our thumbs while cradling a pumpkin spiced beverage, and fell into Pinterest Oz.

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A Bloody Mary Recipe From the Pine Box

Categories: Recipes

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You're about done with that resolution to drink less, right? If not, go check out our list of the 10 best mocktails in NYC. If you're ready to crash and burn, though -- perhaps just in time for the AFC and NFC championships this weekend -- consider kicking off your weekend morning with the best bloody mary in the city at Pine Box Rock Shop (12 Grattan Street, Brooklyn, 718-366-6311).

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The Windsor's Honey Sriracha Wings Win at Wingfest (RECIPE)

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Courtesy of The Windsor
Chef Kristine Mana-ay's chicken wings with honey sriracha sauce, the winner of this year's NYC Wingfest
Food and sports go hand in hand. But if you're a local football fan, this season has been exceptionally hard to watch. While the Jets hover around mediocrity, the Giants have yet to win a single game. Yet each and every week, fans descend upon the sports bars of this fine city to cheer on New York--even if it means having to buy rounds of beer for our rivals from Boston and Philadelphia. But at least you can take solace in a seasonal staple, especially if you head to The Windsor: wings.

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Mercer Kitchen Chef Christopher Beischer's New York Strip and Bulich Mushrooms (RECIPE)

Categories: Recipes

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Mercer Kitchen
In this week's Village Voice, Mercer Kitchen Chef de Cuisine Christopher Beischer pontificates on how he uses Hudson Valley fungus in the kitchen, and why he prefers greenmarket mushrooms to those available from big purveyors.

Now, Beischer shares a carnivorous recipe incorporating shiitakes and enokis that's sure to impress your guests at your next dinner soiree.

Related:
Hudson Valley Mushrooms Hit the Table
The 10 Best (Real) Farm to Table Restaurants in New York
Home on Brooklyn Grange's Urban Organic Oasis


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Gotham Bar & Grill's Chef Alfred Portale on His New Book and Love of Peaches

All photos courtesy Gotham Bar & Grill
Gotham White Peach Salad
Four years ago, Gotham Bar & Grill chef Alfred Portale decided to celebrate summer with Greenmarket to Gotham, a weekly prix fixe lunch sourced almost entirely from the Union Square Greenmarket. Spotlighting seasonal ingredients allows Portale to highlight a different local farmer every week for 12 weeks, June through August. These summer lunches follow a strict vegetarian diet; each dish hinges on fresh fruits and vegetables, without leaning on meat for substance.

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How to Hack the Heat and Feed Yourself Without Starving or Going Broke

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Egan
Remember when we were all bitching about the cold spring? Yeah, me neither.

In this hot-ass weather, there are a few things you must know about feeding yourself. First, never cook. Second, you don't need to survive on expensive takeout to avoid starving to death, nor do you have to brave restaurants that might not be air-conditioned, accidentally committing yourself to a full meal with only the wheezy ceiling fan left to contend with ventilation needs.

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City Grit's Sarah Simmons Shares a Recipe

Categories: Recipes

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Dominic Perri
We sat down with City Grit's Sarah Simmons this week, who describes her culinary style as eclectic:

Southern-inspired is a loose term for describing my food, because I also cook a lot of ethnic cuisines. I lived in Japan, so I cook a lot of Japanese food, and I use a lot of Japanese flavors. Sometimes I'm using Southern ingredients but making something Italian, French, or Japanese. Sometimes I'm using Japanese ingredients but doing a Southern dish. For instance, we're doing these mobile clam bakes in August, and instead of doing a traditional clam bake, we're going to do one with Asian flavors, Singapore chile, and jerk seasonings. It was those different types of flavors that set me apart five years ago, but now everyone and their mom is using shiso and yuzu. I think that's awesome. It's bringing a lot of attention to this cuisine.

After Simmons divulged juicy tidbits on both the New York dining scene and her life, she was kind enough to share a recipe so you can get a taste of her work in your own kitchen.

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Knicks Nosh: Eat Like Amar'e Stoudemire

Categories: Recipes

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Eat like an NBA player

Being No. 1 isn't easy--especially in this city. Fortunately, the Knicks' Amar'e Stoudemire has personal chef Max Hardy to whip up meals in a New York minute--making calories count on the court.

Chef Max specializes in a variety of cuisines including: American, Asian, Caribbean, French, and Kosher. One entrée recipe--low in calories and low in fat--is the Pecan Crusted Chicken Breast. Even without the skin (to cut calories), the all-star dish is packed with flavor and protein (26 grams). Here's how to make it.

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How to Make Hostess Treats At Home

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Wikipedia

Hostess has long been the king that sits atop a sugary throne of plastic-wrapped baked goods. But after the company announced that they're closing almost all of their distribution centers, we thought it might be a good idea to learn how to make the treats on your own.

The company may no longer host us (couldn't resist!) on a journey towards cakey happiness, but these recipes might help to ward off Twinkie hoarding.


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