Perhaps you've heard some people on some food websites raving about this amazing little tool? You know, the thermometer with a range of -58 to 572°F (-50 to 300°C), 1/10th of a degree precision, unparalleled accuracy, and a read time of under three seconds? Yep, that'd be the Thermapen from our friends at Thermoworks, and soon it could be yours!
A scraggly fig tree was enough to convince Sarah Zorn, a lifelong Brooklynite, to move to Bath Beach nearly seven years ago. The old school Italian plus immigrant waves of Chinese, Russian, and Polish food have given her good reason to stay.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
For many, the phrase "homemade gin" may conjure up images of bathtub distilleries during Prohibition, and rotgut stuff not really fit for human consumption. Sarah Maiellano and her husband Joe see it differently. They're the folks behind The HomeMade Gin Kit, a package that transforms your self-supplied vodka into gin. It's a lot safer than actually distilling at home, and legal, too.
When my wife demands food, I've learned through experience that it's a good idea to feed her, lest I want to pay the consequences down the line. So what do you feed a vegetarian with a stuffy nose in the icy cold of winter? Here are some of my favorite dishes.
Nanaimo bars are one of the world's most perfect foods: a three layer no-bake cookie with a chocolate crumb base, a creamy custard middle section, and a firm chocolate topping. This version is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping.
There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. And for all that, it's actually a surprisingly simple roast to do right. Check out our recap, and prepare your guests to be dazzled.
The results are in for last week's pizza poll, which means it's time for a new question. Deliberate, discuss, and vote after the jump!
A Scotch cocktail can be simple: whisky, sugar or honey, bitters, ice. Looking for "a drink that warms and soothes" in a season of bitter cold, Kyle Davidson of Blackbird in Chicago changed the equation a bit, bringing some complexity to the cocktail's flavor without overcomplicating it.
Food-friendly events for the weekend and beyond.
Chef Walter Manzke returns to Los Angeles with this ambitious new French-accented bakery-cafe-restaurant in a dramatically renovated historic building. Uni-topped scrambled eggs, steak frites, and homemade baguettes, right this way.
An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.
Ever loved a salad so much that you refuse to slow down, take a breath, or acknowledge your dining companion until every last scrap of lettuce is gone?
Whether you're baking for your coworkers, your school, your neighbors, or just your big old extended family, try making these brownies and bar cookies. A big pan of any of these recipes can feed a crowd.
These "pumpkin" rice dumplings don't have much real pumpkin flavor, but they're great little desserts stuffed with molten black sesame paste, a fitting end to a meal of dumplings at this tiny basement stall.
"We'd like to see interest in herbal brewing expand, but we don't want to put ourselves in that category," says Robert Horner of Propolis Brewing. "So much of what we're doing is influenced by place, French-Belgian brewing, the countryside, old England, Old World. Our ales, they're herbal, but they have a lot more in common with a Westmalle or Dupont than most of the gruits on market."
The holidays are almost here. Stuck on what to get for the cheese lovers on your shopping list? Thankfully cheese people are relatively easy to shop for, and the internet has made it that much easier by providing an endless parade of cheese tools, toys, and treasures to choose from. Below you'll find some of my favorite finds for cheese fanatics, all vetted and enjoyed personally by your resident fromagère. That's me, in case you were unclear. *ahem*
The Cherry Cricket is strictly a build-your-own burger place, with over 30 cheeses, toppings, and sauces—and exactly zero pre-designed kitchen creations to choose from. You'll find plenty of the usual suspects here, but also oddball options like cucumber slices, corned beef, and...grape jelly.
It feels a little trite to report about another Momofuku-ish noodle joint, but the food at Philly's CHeU Noodle Bar is worth talking about.
These days, miso-marinated black cod is almost synonymous with Nobu Matsuhisa's New York restaurant, though he by no means invented the dish. It stems from a traditional Japanese preparation called kasuzuke, in which fish and vegetables are marinated in the leftover lees from sake production before being broiled or grilled. This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really.