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?
A decade after opening, the crowds still line up for David Chang's Momofuku Noodle Bar. Stuck with a long wait and need an easy-to-get-into, low-key alternatives nearby? Here are some recommendations.
This recipe is not what you think it is. I know it looks like a haphazard affair of roasted vegetables tossed on top of farro, but there is a whole lot more going on here.
Creamy, rich, and nutty, cold sesame noodles are a fantastic comfort food for cold, winter days or curing your Sunday-evening blues. It doesn't hurt that this dish also comes together in about 20 minutes and requires minimal shopping if you've already got the basic Asian condiments in your fridge.
I ended last month's adventures in soup with a discussion and recipe for Creamy Chanterelle Mushroom Soup, one of the first "fancy" dishes I ever learned to cook, and still one of my favorites to this day. It's like a souped up (excuse the pun) version of the cream of mushroom soup we all love, and, much to my chagrin, is strictly forbidden on a vegan diet due to the 7 tablespoons of butter it contains. What's a 'shroom-loving vegan to do? Why, devise a 100% vegan cream of mushroom soup every bit as rich and satisfying as the real thing, of course.
When January rolls around, I often struggle to find a compromise between my impulse to dive into plates of rich comfort food and my desire to eat more healthfully. Allison Fishman Task's chicken and dumplings from her new cookbook, Lighten Up, America!, helps to mitigate my problem. By cutting back on the butter and by carefully defatting the broth, Task transforms the traditionally rich dish into a clean-tasting meal with plenty of comfort.
Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic.
Green juice should taste as good as it makes you feel. This recipe strikes a pleasing chord with well-balanced sweet, tart, spicy, and hearty flavors.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
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?