Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd.
A lot of the pastry love at Artopolis goes to their phyllo pastries, and justly so, but give this unassuming semolina cake a try. It's an undercover winner.
Non-falafel options at falafel joints often disappoint, but that's not the case at The Falafel Shop.
A Serious Eats reader from Australia emailed me recently with a deceptively simple question: I'm visiting New York soon to gather research for a sandwich shop I want to start back home. Where should I visit in the city? If you were leading an introductory sandwich tour of New York, where would you go?
The flavors of this ham and mozz sandwich are subtle but well balanced, with plenty of gooey-cheese chew, and for $6.50 it's a more than respectable value.
Chef Shai Zvibak soaks his dried chickpeas overnight, rinses them, then simmers them with baking soda "to accelerate the cooking" for five or six hours. He purées them with tahini—no olive oil—and some spices he brings over from Israel. He tops the finished hummus with warm spiced chickpeas, starchy fava beans, or spiced ground beef. Then he does it again two hours later.
His Local 92 is an East Village hummus bar with aspirations beyond a hummus bar. There's a wine and cocktail list, appetizers, entrées of schnitzel and meatballs and fish. The roomy, casually pretty interior is a far cry from most of the city's cramped hummus and falafel shops, including Zvibak's own attractive but slender Hummus Shop on the Lower East Side. But it's the hummus, indeed made every two hours so it's always fresh, that keeps me coming back.
David Manheim has dreams of his own talk show some day, but for now he's Katz's sole Jewish waiter. To share his grievances of working there he made this video—part audition tape, part Yiddishe jeremiad—about a day in the life of a server at the 125-year-old deli.
Brisket, cheese, and chilies are an easy recipe for success, and an excessive one at that, but it's the balance and incredible depth in this sandwich that keeps you coming back for more.
The falafel ($5.75) at The Falafel Shop may be petite, but it's far from delicate.
I became obsessed with combining peanut butter and bananas. Enter the banana peanut butter ice cream sandwich: banana ice cream smooshed between soft but rich peanut butter and oat cookies.
For Sung Park, the chef and owner of Bistro Petit in Williamsburg, it was a foie gras torchon. That's what opened his eyes to the world of French fine dining, and the dish that set him on a mission to do that kind of cooking himself.
Some of the sweets at Bosie Tea Parlor are more evocative of fine dining restaurant than neighborhood tea shop. Case in point: this chocolate-orange-chai brownie cake, which you'll want to taste slowly to appreciate all the layers.
"We're not trying to be a typical Greek taverna," Michael Psilakis says, which is why his newly opened MP Taverna is so unlike its Astoria neighbors. "I still think it's Greek, but my mother didn't cook anything like this." On the menu: octopus with yogurt and chickpeas, mussels with feta and Greek sausage, and more.
For $5.25 you get a generous portion of chopped roast meat over rice, tender with creamy fat and a hint of caramelization around the edges.
Classic Coffee Shop isn't a place to go out of your way for, but it's a standout example of a dying breed of neighborhood luncheonettes worth preserving for its tuna melt alone. (The egg cream's pretty great too.)
It's an easy assumption, and one we're often told by food writers and ice cream makers: if you want the best ice cream, you have to make it with the best dairy. But what about for the home cook? Does fancy cream and milk make noticeably better ice cream? And is it worth the cost? I put it to the test to find out.
"Could I get a potato and egg sandwich on lard bread?" I asked. "No!" the more surly of the counter people respond. "You see the size of that loaf? That's two potato and eggs.
Does the namesake falafel hold up to the shawarma at Homemade Falafel? I think so.
What's better than making slushies at home? Making boozy slushies at home—here some tips and tricks to get them right.
Firmly priced in the everyday—and gutbusting—chicken parm camp, Grand Appetito's foot-long sandwich is a more than decent option for Little Italy.
Use "home cooking" to describe a restaurant's menu and you give it a kind of death sentence. The comfort food is familiar and well meaning—and ever so slightly boring.
That's a shame, because we all know at least one home cook who isn't like that at all—whose cooking is raw and unafraid, maybe a little off-kilter and all the better for it, who uses a few too many lumps of butter or extra licks of salt. What they lack in cheffy respect for balance they make up for in pure conviction, and you always hope they invite you over for dinner.
At Lao Cheng Du, chef Big Sister Zhu is that cook. And her fiery take on Sichuan cuisine is on the menu.
Take a bite without knowing and you might guess it's lamb shoulder, subtly gamey and deeply tender with soft striations of fat. But there's a darker, more mineral quality to the meat, a funk that, come your second bite, you realize could only come from tongue. This is one of the more approachable applications of the muscle out there.
The LoDown has a nice piece profiling six Lower East Side diners and their owners, some of which have been in business for over three decades.
This sorbet is the next-easiest thing to eating straight-up fruit: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...