I found a British-ish recipe for gingernuts (gingerbread, I guess) that calls for black treacle. Trick is, I need to make it today and I'm not positive that I'll be able to find treacle (if you live in NYC and know where to get it, please tell me!). Can I substitute molasses for treacle? If so, would blackstrap be OK?
My husband and I are heading up to the Ithaca area for the weekend. Any recommendations for restaurants or things we should try?
Also anything that's on the way between NYC and Ithaca would be greatly appreciated - local diners or whatnot.
I'm curious if anyone's found barberries (somewhere other than kalustyan's). I've been looking through "Jerusalem", Yottam Ottolenghi's cookbook, and i noticed that a bunch of recipes call for barberries. I'm subbing in cranberries for now but I'd like to try these.
Oh and the guy at Dual down in the east village said he was going to get them "soon", but who knows when that means!
and bonus points for anyone who knows of a decent source for non-chinese pine nuts at a good price. :)
So last night I was making a dressing for a salad with delicious veggies from our CSA.
Then I realized that we had completely ran out of all oils in our house - no olive oil, no canola. Being the lazy person that I am (and not wanting to buy crappy olive oil from the bodega), I used mostly mayo and a bunch of vinegar but it was a bit too thick. I felt like water would just make it too runny so I didn't try it.
Is there anything else that I could use in place of oil in a dressing? This is more of a "what to do in case of an emergency" kind of question than "this is a huge problem". :)
Can anyone recommend a butcher with good quality lamb located in Brooklyn or Manhattan? Any halal butcher reccs would be welcome. Basically we want lamb shoulder for grinding to make köfte and it's difficult to find not in chop form.
New York foodies - please help! I'm planning a "surprise" event for everyone at the office I work at on Friday, and I need to make a catering order. The criteria:
1. They must deliver to chelsea/flatiron district. I can't pick it up as I have no vehicle.
2. Enough food for about 25 people.
3. We're thinking wine, beer, and tasty snacks/appetizers/sweets. Think Friday end-of-week awesomeness. (procuring drinks separately from catering is OK.)
4. Budget is decent but not extravagant.
5. Please don't say Whole Foods.
6. I can place the order today and expect something to arrive on Friday at 4 pm.
7. Vegetarian options are a must - no BBQ please!
I was wondering if anyone knows of a place to get canning and preserving supplies in NYC in bulk. Basically the CSA that I belong to is interested in running a demo for the members. Even though buying in bulk lowers the price, buying online almost doubles the price of the jars b/c they're glass! So if I could find a place that's local (and could even possibly deliver locally, to brooklyn) I think it would save us a bundle in shipping charges.
I know midtown NY isn't always the greatest or most affordable neighborhood to eat in - I'm more of a downtown gal myself. But I have a friend who's staying at the Hilton at 53rd and 6th and I need a restaurant suggestion for tonight. She only has about 2.5 hours available so going farther downtown isn't going to cut it. Something casual, inexpensive to mid-range ($40-50/pp), where having some wine won't totally break the bank. Thanks for your suggestions in advance!
I'm really interested in making some fresh mozzarella at home - it looks pretty easy, but I need to buy some cheesemaking supplies (i.e., rennet, citric acid and a clip-on thermometer). Does anyone know of a shop in NYC that sells this stuff? (I know that I could just order it online but I want to try making it this weekend. and i'm impatient.)
anyone have recommendations for food off the beaten path in the san antonio/austin area? (please not anything on the riverwalk!) like little taco places or hole-in-the-wall barbecue. my husband and i are visiting his family for the week and we'd love to hear if anyone has a favorite place that they go to.
Do you have an old skool index card box? Stuff on your computer? Bookmarks in books?? I'm kind of a mess - I have a binder with printouts from the web, and I started organizing them into various categories but I kind of gave up. I also have little pieces of paper stuck into cookbooks. But those fall out and get lost. :-( At least I have a shelf in the kitchen for all the books and papers!
Multigrain Cheerios are one of my all time favorite cereals. I personally feel that this cereal needs nothing added or taken away whatsoever—it's a near-perfect cereal as is. I've tried two different new varieties of MGC's over the past year: Dulce de Leche (ick) and Peanut Butter (delish). That said, I wasn't mad when I happened upon the new Multi Grain Cheerios Dark Chocolate Crunch.
This week on Ask the Critic: Taking Mom out for brunch on Mother's Day, and eating alone around New York City.
This new Gowanus restaurant serves a sandwich that's all about balancing savory and sweet, soft and crisp.
Pitmaster Matt Fisher, half of the team behind Fletcher's Barbecue, lives in a neighborhood that respects tradition as much as the 'cue he practices. Click through to see what he eats at his home base in Ridgewood, Queens.
In this week's mailbag: where to celebrate a combo birthday-wedding, what a vegetarian and a carnivore should eat for a week-long trip, and what restaurant in East Village is good for hosting a leisurely group lunch. Our answers, or a few dozen, after the jump.
During the Passover seder we talk about four children who each ask a question of the adults at the table. The wise child, the only one we really celebrate, says to the family, "What are these laws and traditions you carry out?" In other words, "what does all this mean to you and me?" So the allegory goes, this is the child we entrust our traditions to. We trust him to keep them safe and practice them well.
Zizi Limona is what happens when the wise child opens a restaurant—or when three of them do. And though chef Nir Mesika and Hummus Place vets Yigal Ashkenazi and Sharon Hoota have succeeded in creating a neighborhood spot that's casual and affordable enough for weekly meals, they've also made something greater. Call it pan-Middle Eastern or the New Israeli Cuisine or whatever else you like, but heed this: if the deceptively simple stuff at Balaboosta gets you hungry, it's time to head over to Williamsburg for a taste of smart Middle Eastern cuisine like nothing else in New York.
Oyster happy hours abound in New York, but is that dollar-a-shuck really worth your money? We did the legwork and found eight spots for oyster happy hour that we'd happily recommend.
After four weeks of Oregon Month, we end today with a look back at our favorite bites and sips. Geez Oregon, you are one delicious place.
Pumpkin tart infested with chocolate bugs, spiders, worms. Some of these creatures have eyes and are staring right back at you.Thankfully, there are 3 wizard hats (with cinnamon apple filling) to save the day.Mummified apple and pear are terrified....
For someone who's always looking for high-quality eggs, milk, and produce, but can't always shell out the big bucks, it's always nice to meet people making them more available and affordable. So meet Five Acre Farms, a brand that brings together a handful of different small-to-medium sized farms within 275 miles of New York City.
Smokey Guacamole with Bacon using smoked avocados....
Perfect for a kid's birthday party!...
Since most of the feedback here is about problems with the site, I thought I'd take a minute to buck the trend and say that Serious Eats is one of the only sites on the internet where I will actually...
At first glance over the menu, I thought we'd write about a few sandwiches from Mediterranean/Middle Eastern sandwich shop Taboonette and leave it at that. But after tasting said sandwiches, we went back and ordered just about the whole menu. The takeaway? Union Square has an awesome new casual food option.
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.
It's not too often you need a formal Field Guide to tell foods apart. (A carrot and an orange may be roughly the same color, but we're betting you've never confused the two.) But Jelly Belly beans? There are only so many different shades those little guys can muster. Is there anything weirder than expecting cherry, and getting cinnamon? Looking for a tangerine and biting into cantaloupe? We wanted to spare you that pain. So we set out to taste and identify all 50 flavors.
This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast.
Can anyone else simply not wait for corn season to start? It's just about upon us, and though I haven't seen any local corn yet, some decently sweet and flavorful stuff has started rolling in from south of the border. I serve mine with some homemade salsa verde (this recipe calls for boiling the ingredients, but I prefer to char them under the broiler until tender—about 20 minutes), a sprinkle of Cotija cheese, a drizzle of Mexican cream, and extra lime wedges on the side.
Hey all you smart phoners, pull out your nifty gadgets and check out our newly launched mobile site! All of our content is now viewable on your phones, including the tastyness from AHT, Slice, and SENY. You'll find all the coverage you know and love, and can even post comments and start new threads directly on Talk. Thumb around on there and let us know what you think!
To Seek Out Strange New Worlds ... and Eat Their Foods Spaceballs ... oh, wait. That was another movie. The J. J. Abrams–helmed Star Trek movie opens tomorrow. As I was reading up on the new installment, I came across this line in the Wikipedia entry: "Another reference to Abrams' previous works is Slusho, which Uhura orders at the bar she meets Kirk at." That reminded me that food and drink is depicted routinely in the Star Trek franchise—across ten movies and six TV shows. There's no doubt—or at least, I hope—that there will be food references in the 11th movie, which will feature Romulans, Vulcans, Orions. As a refresher, I thought I'd take a look at what passes for...