Moving from Connecticut to Providence in a week and looking for recommendations on good places for pizza. All other restaurant recommendations welcome too!
This is my first post!
My boyfriend and I will be spending about 8 days in Munich this year for Oktoberfest, and I'd love to hear any recommendations for restaurants/beer gardens/dishes/beers to try! Thanks!
(We'll also stop by Prague for a few days, so would love those recs too!)
These are my knives. There are many like them, but these ones are mine. Now I may take my love of knives to the extreme—I collect them like stamps—but every chef I've ever met who's worth his or her salt is proud of their knives. These are a mix of the ones I use the most often, the ones that have the most sentimental value for me, and the ones that I think are just plain cool.
Creamy, tangy, stick-to-your-ribs slow cooker paprika pork is served atop egg noodles for a hearty, one-pot meal.
This fall-apart Mexican pot roast is meant to be tucked into tortillas with saucy, cowboy-style pinto beans and a dollop of lime crema.
Ready to branch out from your usual lattes and cappuccinos? Try these other international coffee-and-milk drinks for a caffeinated change.
Morocco is so much more than mint tea and tagines (not that we'd readily pass up either one). We spent two weeks traveling through the country, visiting oyster farms, milking goats in the mountains, and making couscous in family homes. We took our two terabytes of footage and condensed it down to just three minutes, to the tunes of an amazing Berber musician.
Sure, there are terrible cheesy gifts out there for golfers and gardeners and barbecue fanatics, but it seems like wine lovers get the worst of the bunch. How many guitar-shaped wine racks does one person need? How many ties that say 'NAPA ROCKS' will one sommelier wear? None. The answer is none.
The setup couldn't be much simpler: add stock, some pantry staples, scallions, dump in steamed dumplings, and that's dinner. It's part dipping sauce, part soup.
A standard affogato is a clever pairing of two of life's most glorious treasures: espresso and ice cream. Fifty Licks' version of the affogato takes it up a notch by combining their Toasted Milk Ice Cream with freshly a brewed cup of Cafe Cubano.
I can't help it. This time of year, I get crispy potatoes on the mind. I can't shake it no matter how hard I try. Not that I (or my wife) are complaining, because when I get something on the mind, it more often than not is soon followed by getting that same thing in my belly.
Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself.
Remember a couple weeks ago when I mentioned that oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers? There are very few situations that can't be enhanced with a bit of strategically-deployed pork. This time, we've got another sandwich in the works, this one a variation of the classic Philly combo of roast pork, broccoli rabe, and provolone cheese.
A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes.
Yes, kale salads have been written, served, and re-worked to death. Adding fruit, red onion, walnuts, and bread isn't terribly revolutionary. But here's what makes this salad stand out—it's not raw.
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet.
Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.
Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté.
Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey.
Squash is good, you don't need an excuse to cook it (though fall helps), and you certainly don't need all morning or all night to make it. For a super-simple approach that will get you your squash fix in just about half an hour, take it to the stovetop in this one-skillet recipe from the archives.
Even in California, fig season doesn't last forever, and the specimens I was picking up last week had already lost their figgy luster. The best way to use less-than-perfect figs is to cook them. Not only does this drive off some of their moisture, concentrating their flavor, but it also converts some of their more complex sugars to simple sugars that are sweeter than their precursors. Your figs become jammier and all around tastier. This works especially well on a pizza cooked in a hot oven because that bite of cheese and drizzle of olive oil can go straight on top with the figs.
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.
Would you like to be initiated into the Church of the Ramen Monster? It's easy—just call up a half-dozen of your closest friends, and lay this menu on them.
The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest.
With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over.