We’ll be holding a graduation party for our son mid-June and need help. We’d like to avoid the giant sub, pulled pork sandwich, and sheet cake standards in favor of something more interesting. Very flexible as to time of day and type of party, although we’re inviting close to 100 people and can’t afford to have it totally catered (college tuition looms). Ideas, Eaters?
If you've never had tostadas, then you're in for a treat. That is, if you like things that are crunchy, salty, and topped with eggs and avocados.
Do you know a high rye bourbon from a wheater? What's sour mash? All the answers, in this guide to bourbon terms.
Our man Ed Levine is seriously into his Citibike trips and is hitting the road in search of good eating. Where will he end up? The first stop on his adventures: Mile End.
We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope.
These flat dumplings start out as biscuit dough, but they get rolled out and cut into squares before simmering in the chicken broth. Even though they do end up puffing a little, the surface of the dumplings becomes rather slick. The excess flour helps to thicken the broth. The result is a chicken-rich and particularly hearty soup, a nice switch up from the standard chicken broth with noodles or rice.
Goetta is a German-American breakfast staple close to the heart of Cincinnatians and the lucky out-of-towners that discover it. But where did it come from and what's all the fuss? We give you a bit of the history and where you can nosh on it now.
If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate, and toasted pecan that's deeply satisfying.
A hearty breakfast of cheesy white beans served with sautéed kale and a runny fried egg.
This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
Crisp potato pancakes are slathered with savory, oven-roasted thyme applesauce and sour cream and served with a gently poached egg.
Heaped with creamy black bean spread, salty white cheese, and creamy avocados, these sandwiches are dead-easy to prepare at home: in the time it would take you to head out to your favorite Mexican joint and order a torta, you could make five of them from the comfort of your own home.
While Pat LaFrieda's name has become synonymous with steaks and burgers in many top restaurants across the country, the family's business started in the West Village long before the neighborhood became gentrified. Here are his favorite places to eat and drink the the area.
Now owned by Kirin Brewery Company of Japan, Four Roses has been making quite a comeback in the US market, winning critical acclaim and popular appeal with benchmark bourbon and transparency in its production methods. They're celebrating a 125th anniversary this year with the release of a pair of exceptional bourbons.
We love bourbon with ginger, bourbon with lime, bourbon with pomegranate molasses, and bourbon with Cynar, too. What's your favorite way to drink this whiskey in the fall?
When I requested that all of you guys send us a snapshot of your home bar, I had no idea how awesome those photos would be. We've received photos from Virginia to Toronto to Adelaide, South Australia, and lots of places in between. You've built some pretty impressive bars, and stocked them with some pretty awesome booze collections. (Just for fun, we've included the bars of a few of our staff members, too, and some liquor bloggers and writer-types from around the web.)
Cincinnati's Over-the-Rhine neighborhood has developed dramatically in recent years—so much so that we were floored by the flood of enthusiastic eaters, long lines, and tight parking that's now the norm on nights and weekends alike. We ate our way through as many new spots as we could, and compiled some of our favorite bites for our very first OTR neighborhood guide.
We've all met gnocchi before. Those potato-based pasta pillows that at their best are light and bouncy, though more often then not come off as leaden and heavy. Well, those gnocchi are another story for another time. Today we're hear to talk about their even pillowier, and—most importantly—far easier-to-make cousins, gnocchi à la Parisienne. If you ask me, they're tastier, as well.
We've updated our midtown coffee guide from nearly two years ago to include some of the area's greatest new additions.
These blondies get a boozy hit from bourbon and crunch from toasted walnuts.
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice.
Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. But the result is a creamy, delicious, one-pot dish that's perfect for a weeknight dinner—the proof is in the pasta.
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop.
Harry's, a burger joint specializing in good beer and small burgers, opened on College Hill a couple years ago and has since become a mainstay for students with big appetites and thin wallets. While its prices are always reasonable, Harry's really shines during its daily Happy Hour, during which all burgers are half off. At any burger joint this would be a steal, and Harry's luckily cooks a solid patty.
What are our top breakfasts in New York? Bagels, egg and cheese, and pastries right this way.