Need some help. Trying to get a gift certificate to a restaurant group in city so that the recipient can have some options. Was trying to see if Danny meyer's empire sells gift certificates but couldn't find a website to purchase one. Does this exist? Do you guys know of any other restaurant groups that sell gift certificates? Any help would be much appreciated. Thanks!
I'm gathering some Beef Wellington intelligence to help me when I prepare this dish for a New Year's Eve dinner. I'm serving 5 adults and 4 children. A very quick google search brought up Tyler Florence's recipe which looks good. Does anyone have another recipe or some tips/pointers? Thanks....
I braised some short ribs in red wine and beef stock and have some left over. Was thinking of making some short rib tacos. Anyone have some other suggestions or advice? Thanks!
Heading to a show Sunday night at Beacon Theater. Looking for a restaurant nearby that serves some serious eats. Suggestions?
After nine years experience I had to get rid of 'ole betsy. Would love to hear about what works for you guys and gals. Thanks.
How don't know why it took me so long to find this mecca of pristine traditional sushi being that I live 3 miles from the place. Finally got to experience Sushi Nanase this past Sunday in White Plains. I ordered the omakase and was blown away. I'm not a sushi expert but I've been around the block with a visit to nobu @ 57th once and Sushi Yasuda a couple of times plus too many to count visits to my local (as in 5 min walk) sushi joint, Azuma sushi in Hartsdale. My sushi palate has expanded from run of the mill sushi rolls to very traditional Japanese sushi and shasimi. Omakase at Sushi Yasuda was my best dining experience until I experienced Yoshimichi Takeda's finest selection. From the paper thin fluke and the raw scallops with shaved black truffle and sea salt to the most divine tomato wedge filled with a gelatinous herb and salt blend in place of the gelatinous tomato seeds....absolutely sublime. So, if you are in Westchester county and want an absolute divine sushi experience, check out Sushi Nanase.
Would love for the gang at Serious Eats to do a review....to see if my Sushi senses have any sense.
Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling.
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine.
This is an ode to soup lovers looking for a meal in a bowl, with crispy fried chickpeas, tender chard and rice. Packed with antioxidants and fiber, it's also ideal for your eat-healthier, your-body-is-a-temple New Years' resolutions--no kale chips required.
Pasta e fagioli (pasta and beans) is a dish found all over Italy, though the type of bean and pasta shape seems to vary from region to region, town to town, kitchen to kitchen. From borlotti with tubettini, to cannelini...
This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean.
Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.
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.
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!...
I have spent a happy, happy week cooking from Ree Drummond's The Pioneer Woman Cooks. Drummond has become a welcome and very pleasant presence in my house, especially when meal times roll around. Every single recipe that I have tested...
While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto.
Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness.
Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only fifteen minutes.
Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic.
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.
What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they?
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.
Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative.
Sausages full of red wine, caramelized sweet shallots, and canned du Puy lentils come together in this hearty one-pot, half-hour humble masterpiece.
The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; A balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.
[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....
Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs.
The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling.
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab...
Yogurt is a remarkably effective tenderizer, and when cooked, it causes the meat to brown beautifully while also ensuring it stays tender and moist. And it works: this was some of the juiciest chicken I've eaten in a long time.