Grilled ground beef kebabs are served with traditional cucumber yogurt and onion salad accompaniments.
April 14, 2013 – April 20, 2013
Creamy eggs baked in creamy avocado is more delicious than you'd think.
A lighter alternative to lasagna, this Mediterranean baked pasta dish calls for tomatoes, tender dark greens and creamy feta cheese.
Grilled cheese with creamy guacamole in the center that bursts out as you bite into it. This may be the greatest thing ever.
An earthy and spicy mole crust give these skirt steak fajitas their distinct character.
Cold icy desserts are probably the most refreshing snack you can get out of a street cart. Wooly's Ice's Green Tea Ice recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, is a perfect example. While the guys behind the cart make their ices with a heavy-duty ice shaver, it is easy to replicate the process by freezing green tea and condensed milk granita-style. Simply pour your base into a large baking dish, and stir with a fork every 30 minutes or so until every bit has frozen into fluffy bits.
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
An easy banana cream pie with a cornflake crust.
The classic grilled cheese sandwich in its ultimate form: toasted on the inside and out (to add buttery flavor and promote even melting), and cooked low and slow for deep, even browning.
Foolproof real hollandaise in about 2 minutes.
Chewy glass noodles and ground chicken are stir fried with crunchy celery, ginger, and chilies.
Huaraches are my new favorite Mexican street food. But what's a huarache you ask? Picture a slightly thick, massively oversized homemade tortilla. Then picture this tortilla stuffed with refried beans. Then add more beans, spicy chorizo, cheese, lettuce, salsa, and tomatoes on top. Make it hot. Make it crisp. Make it over-the-top. And, thanks to Alexandra Penfold and Siobhan Wallace's new book, New York à la Cart, you can make this version, from Red Hook's popular Country Boys truck, in your own kitchen.
Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit.
A bright summer salad of charred corn, green beans, radishes, and jicama in a lime and olive oil dressing.
This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese.
This Pimm's mojito from The Little Owl in New York gets added flavor from a muddled lemon half.
This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. Muddled cucumber adds a lovely freshness to the drink.
This super-easy highball is great with Fever Tree tonic, though feel free to substitute your tonic of choice.
This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's, this drink is made with fresh honeydew juice.
This cocktail recipe comes from Toasted Oak Grill & Market just outside Detroit, Michigan. The drink is evocative of candied nuts, and it's ideal for serving alongside a gingerbread or spice-cake dessert.
The Diablo cocktail is made with tequila and creme de cassis. This variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.
This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of caramel and lemon drops, with an essential smoky addition from a few drops of Scotch.
Until picking up Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I didn't know the first thing about making dosas at home. I didn't even know you could make dosas at home. The tangy, ethereally light and crisp oversize Indian pancakes seem like the kind of dish unwise to attempt on a tiny stove, in a tiny kitchen with little practice at spreading gloppy, sticky batter. But with a little practice, dosas pretty darn close to what you'd be served at food cart NY Dosas can be had in your kitchen.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème anglaise and drizzled with just-warm caramel sauce.
Cookie bars chock full of chocolate chips, nuts, and white chocolate chips.
Of all the words I could use to describe British food, simplicity would probably be the first. Scotch woodcock, a dish of soft scrambled eggs on toast topped with anchovies, is simplicity at its finest. And in the grand tradition of British dishes with funny names (welsh rarebit, salmagundi, cawl cennin) this dish uses no actual woodcock.
Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak.
Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate.
These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup shredded coconut or 1 cup chopped dried fruit, such as dried cranberries.
An asparagus frittata with goat cheese and basil. Perfect for brunch, lunch, or a light dinner.
Reading through Fuchsia Dunlop's Land of Plenty, I came across a technique that I knew would truly set this stir-fry apart.
This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar.
There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar.
Cynar is a perfect stand-in for Fernet Branca, another darling of the amari, in a Toronto cocktail. Like Fernet, the bitter, vegetal taste of Cynar is a perfect foil for the sweet rye.
Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette.
I eat a lot of falafel. It can come from a cart, a restaurant, or even a deli case--I don't really discriminate. But I probably should be more picky because most of the falafel out there isn't great. So much of the falafel I find is either greasy and falling apart or dense and dry. But after making King of Falafel & Shawarma's falafel recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I may stop buying my falafel pre-made (unless of course I happen to be in Astoria and happen to stop by the Falafel King himself). These falafel are made properly, with soaked dried chickpeas and a whole party of spices. Rolled into small balls and fried for just a few minutes, they emerge crisp-tender and fragrant. They're perfect in pita sandwiches or eaten one by one, with your hands, dipped into a giant bowl of tahini.
Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.
Tangy chevre, along with a blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade.
Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks.
The yin and yang of chocolate and vanilla are united in several mediums under Le Dome. La Boulange: Cafe Cooking at Home combines chocolate and vanilla creme, chocolate shavings, meringue cookies and whipped cream; an assortment of textures making a delicious dessert.
Hear talk of New York street food, and the words "halal meat cart" will probably come up, followed by the words "white sauce" and "hot sauce." I'd heard these words more than a few times from friends in the city, but as a non-native, I had little idea what they were actually describing. In New York a la Cart, Alexandra Penfold and Siobhan Wallace highlight one particularly well-known halal cart called Kwik Meal. Kwik Meal's signature dish is a yogurt-y lamb (as opposed to the more typical chicken) marinated with mashed green papaya and a few choice spices. Served over rice with white sauce and hot sauce (Penfold and Wallace suggest cooking down spicy salsa verde for 10 minutes or so to replicate the hot sauce), this lamb is relatively mild in spice yet super tender, with a nice balance of acidity to rich meat.
New York-style pizza with a sweet and savory bacon cherry pepper relish and coppa.
This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring.