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Dinner Tonight: Momofuku Steak Ssäm

Many of the recipes from the Momofuku cookbook are a bit too complicated for a weeknight, requiring more time (and ingredients) than what's usually featured on Dinner Tonight. But with good timing, I'm happy to report, the famous ssäm lettuce wraps are well within reach. Preparing the condiments and rice while the steak took a bath in its marinade—apple juice, soy sauce, garlic, and sesame oil—I was able to pull this recipe off in under an hour. More

Dinner Tonight: Pasta alla Vongole

Despite the so-so reputation that Pasta all a Vongole might hold—an Italian standby of tough, overcooked clams and gray "dishwater" sauce turned cloudy from the simmering clam shells—when done right, it has the potential to be remarkable. Many pasta dishes are this way, requiring attention to detail that's rewarded with great flavor. More

Cook the Book: Arepas de Queso

These Arepas de Queso from Food Trucks by Heather Shouse are a top seller after last call. Little cornmeal cakes kneaded with shredded mozzarella and griddled in plenty of margarine (yes, margarine) are topped with squeaky curds of queso blanco. The magic of these Colombian arepas comes from the cheese that's incorporated into the dough making for sweet-salty little cakes with mild mozzarella. More

Dinner Tonight: 'Ino's Tuna with Black Olive Pesto Panini

This isn't a simple tuna salad. Instead of just mixing mayonnaise with tuna, you create a dynamic black olive pesto, which is spread on the bread right before it's grilled. The tuna is then spiked with capers, red wine vinegar, lemon juice, and red pepper flakes. It has flavor to spare. But the final trick that sends this sandwich over the edge is the panini press. Grilling the sandwich unifies it into one glorious, crispy package. More

Cook the Book: Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate. More

Cook the Book: Chicken Liver Crostini

Franny's take on modern Italian begins with a great selection of appetizers including incredibly rich Chicken Liver Crostini. By adding capers, anchovies, rosemary, and sage to the browned livers the pâté takes on an incredible depth of flavor. And while the pâté could happily be spread on slices of rustic bread, at Franny's they up the ante by adding a smear of mayo and a crisp slice of pancetta. More

Cook the Book: Butterscotch Pudding with Sautéed Pears

This recipe for Butterscotch Pudding with Sautéed Pears joins sweetly caramelized pears with a rum-spiked butterscotch pudding. Cooking the pears down in a combination of olive oil, sugar, and lemon and orange juices renders them sweet with a welcome hit of citrus, perfect for cutting through the rich creaminess of the butterscotch pudding. At No. 7 in Brooklyn, chef Tyler Kord and pastry chef Amanda Clarke serve their puddings with a dollop of freshly whipped cream and a few crisp shortbread cookies flavored with finely ground Turkish coffee. More

Cook the Book: Steak and Eggs Korean Style

The husband and wife team behind The Good Fork, Sohui Kim and Ben Schneider, have created a menu that leans on both Korean and new American flavors to make what is arguable their most famous creation, Steak and Eggs Korean Style. The dish begins by marinating skirt steak in an combination of rice wine, sesame oil, Korean hot pepper paste, and a slew of other Asian ingredients. Once grilled the steak sits on top of a pile of spicy-sour-crispy kimchi fried rice and each portion is topped with a fried egg and a side of lightly dressed baby arugula. More

Cook the Book: Brick Chicken with Mustard Greens

This recipe for Brick Chicken with Mustard Greens is adapted from one of my favorite Brooklyn restaurants, Marlow and Sons in Williamsburg. The daily menu consists of cheeses, oysters, charcuterie, and a few select entrees, but it's supplemented daily with a host of specials created with seasonality and sustainability in mind. Marlow's Brick Chicken has been on the menu since the beginning of the restaurant's conception. It's a simple dish that showcases Marlow's strengths—perfectly cooked proteins and raw, seasoned greens. Enter here to win a copy of the book. More

Scooped: Brown Ale and Buckwheat Honey Ice Cream

A few weeks ago, Guerrilla Ice Cream (my mobile ice cream project) was approached by fashion designers Shipley & Halmos about doing a New York City-themed flavor for Fashion's Night Out, a city-wide fashion event taking place today. As a native New Yorker, I jumped at the chance to capture the flavor of the greatest city in the world in ice cream form. I decided on a deep, complex, and just-a-tad spicy Brown Ale and Buckwheat Honey Ice Cream, topped with roasted chestnuts (hat tip to the chestnut vendors of old New York) and apple chips (it is the Big Apple, after all). More

Cook the Book: Frankies' Meatballs

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. More

The Crisper Whisperer: 7 Things To Do with Garlic Scapes

Scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood. But they're more than that, too. With their substantial heft and a flavor that mellows dramatically when cooked, they're vegetable, aromatic and herb all in one. Check out these scapely suggestions, and share your own favorite uses for scapes in the comments. More

Beef Short Rib Rendang

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

Panino 'PMB'

The following recipe is from the March 31 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Sandwiches don't usually require a recipe, but I couldn't resist sharing this Panino "PMB" from My... More

Blue Ribbon's Excellent Matzo Ball Soup

Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of "excellent"—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the best possibly way. More

Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls

The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo. More

How to Make Mozzarella

Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing. More

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