I'm a law student that is constantly looking for good new recipes and places in New York.
Definitely Decibel.
Tomatoes. I am so ready for them to come back!
They might not be competing, but I think that Spotted Pig really can't be beat.
I just made a timpano for my boss's birthday!
This is my favorite Raine's cocktail! I'll definitely try this at home.
I'm so very excited to see Thirty Acres there. I am lucky enough to live practically across the street, and go often. It is the kind of place where I get really sad every time the menu changes (which is often), but then immediately find a new favorite that I can't imagine living without!
My first taste of South Carolina mustard sauce with pulled pork. It was totally new to me, and I was immediately smitten.
Perfect. I'll definitely give it a try.
Sadly my Thanksgiving turkey. My work schedule hasn't left me with much cooking time lately, so I haven't been making anything interesting!
My Thanksgiving turkey.
I'm so excited to see this article! I have lived in Jersey City for 8 months and am completely smitten with it. Thirty Acres is here (a restaurant by a Momofuku alum), too, and is fabulous.
My Thanksgiving turkey.
I planned on cooking something last year. I can't remember what it was now, but it was going to be simple and easy. Then, my fiance came home to find me laughing maniacally while elbow deep in oven-dried cornbread for the stuffing. Needless to say, we had pizza that night, and likely will do the same this year.
Richard Blais and Hugh Acheson for an awesome Atlanta dinner.
Now all of those pesky recipes that tell you to caramelize onions in 15 minutes can actually be achieved in that time!
I'm headed back to Atlanta in a couple of weeks to see my parents, and I feel like I have to try these now!
@Todd Brock, care to take another one for the team and try the McDonalds chicken wings? Apparently you can only get them in Atlanta. Just like with the Pizzabon, I'm a little curious.
I've made zucchini fritters as an appetizer with creme fraiche and smoked salmon. It's perfect for a light summer meal!
Sweet! I certainly will.
My fiance introduced me to Spam at age 23, and I'm now a believer! He has a recipe from his grandmother for Spam macaroni and cheese. Early in our relationship, he said that he wanted to make it for me. I said yes, but was really skeptical that I'd be able to eat the result. Lo and behold, we are engaged four years later, and I rave about the dish to everyone I know! It is so much fun to spring it on guests who are convinced they are going to hate it, and then watch them become believers, too.
The pterodactyl.
@Kenji- if you ever find yourself in Jersey City, Torico's Ice Cream apparently has a Mamey flavor! I haven't yet tried it, but maybe I'll have to, now!
I just checked my Fresh Direct order, and apparently I ordered wild Maine mussels. That would explain it! I think I'll stick with cultivated mussels from now on.
I really want to make a chocolate souffle for Christmas. The trouble is that I don't own a proper souffle baking dish. I'm wondering if my round 3.5 Le Creuset would do the job. I'm sure that the Le Creuset conducts heat better than a ceramic dish, so maybe the timing would be off. Any thoughts?
Any other New York SE'ers envious of the Knockout Noodles column? I'd love to see an NY version! Heck, I'd even sign up to be the taster.
My mussel-hating fiance is out of town, so I decided to make some for myself. I didn't soak them because I haven't in the past. I swear that I read somewhere that soaking normally isn't necessary anymore. Sadly, they were so sandy that they were inedible. Is this more common than I think, and should I always incorporate soaking into my prep?
Inspired by all of the springtime recipes I have been seeing around the Internets, I decided to splurge on some fiddlehead ferns and ramps for dinner last night. I researched preparations for each very dutifully, and came up with a pasta that sounded absolutely perfect. And lo and behold, I had exceedingly boring dinner that allowed neither ingredient to shine.
So, SE'ers, do you have any seasonal failures you would care to share?
I am making soup a day in advance for a party. Carrot ginger soup, specifically. I seem to vaguely recall a piece of advice about soup that says that any cream in the recipe should be added the next day when reheating, rather than the day you make it. Anyone know if this is correct, or does it really even matter?
Having just moved into a new apartment, I have decided to host a cocktail party so that my friends can check out the place. I have already chosen a few small bites: stuffed mushrooms, bacon-wrapped stuffed dates, and mini quiches.
While I am supremely excited about this spread, I realize now that it is not very balanced. That is, it is super heavy on creamy cheesiness. I am looking for some lighter offerings to balance out my menu beyond the standard crudite platter. Thanks all!
My boyfriend and I have decided to make the move from Newark to Jersey City. I will miss the great Portuguese food, but am also really excited to get to know my new neighborhood. I've done a little research of my own, but I'm curious if any Serious Eaters out there have any favorite spots.
Anyone ever been? I'm thinking about going, but I want to know if it is worth the money. I heard that it was crowded last year, but how crowded is crowded?
How do you measure oddly shaped things? For instance, I'm currently cooking my cornbread dressing, and the recipe calls for 12 cups of 1 inch chunks of cornbread. I'm no geometry whiz, but I'm pretty sure that rectangular pieces don't fit well into round measuring cups. Is there any better suggestion than just guessing? Soggy (or dry) dressing would be so sad!
I had a nice romantic dinner planned for my boyfriend tomorrow night. I was going to make a recipe from epicurious: champagne marinated shrimp with a champagne beurre blanc. Lo and behold, he informed me that due to an antibiotic, he absolutely cannot consume any alcohol on Friday. I can't trust that enough alcohol would cook off during the process; he would get very sick if it did not.
So now I need a new idea! Any suggestions? We aren't big on red meat, and scallops are out, as well.
My friend requested that I cook something for her. When asked what she would like, she said "anything with cheese." I'm looking for ideas for a cheese-meal that goes beyond macaroni and cheese or fondue. Any ideas?
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I like a pale ale with a beer. Nothing too hoppy, because you don't want to overload those taste buds! I am partial to Yards's Philadelphia Pale Ale.