Serious Eats Road Trip: Tarry Lodge
Opened in the fall of 2008 by chef Andy Nusser (opening chef at Babbo) with Mario Batali and Joe Bastianich, Tarry Lodge is a less urban incarnation of that team's now-familiar aesthetic. If you're familiar with Otto in New York's West Village, you'll walk in and feel right at home. But Tarry Lodge has an energy all its own, as was clear at 1:00 PM on a Tuesday—when the place was packed to the brim.
Cook the Book: Irish Apple Cake
This Irish Apple Cake from Forgotten Skills of Cooking by Darina Allen, is like a giant scone with a clove-scented apple filling.
Meltaways were one of the first cookies I made when I began my professional baking career. They're incredibly easy and their delicate, crumbly texture makes them terribly addictive. In this version, I made them with lime zest. But if you'd prefer another flavor—like lemon, vanilla bean or even black pepper—go for it.
Hot Dog of the Week: Red Snapper
In this week's edition of Hot Dog of the Week, we get a taste of Maine's famous red snappers, which are made with natural casing beef and pork franks and a healthy dose of FD&C Red #40. Why red? There's no definite answer, but the stories range from a simple marketing scheme to the legend that butchers were trying to hide the gray color of wieners made from old meat.
Parsley: It's More Than Just a Garnish
Parsley's got personality—namely, a clean bright flavor and a lettuce-like crunch. So how about we start treating it like what it is: an herb. It's one of few herbs you can find fresh at any time of year in most supermarkets. There are two types: flat leaf (also called Italian parsley) and curly leaf. In a pinch, either is fine, but note the differences between them.
molto bene hasn't written a post yet.
molto bene hasn't favorited a post yet.
molto bene hasn't answered any polls yet.
molto bene hasn't taken any quizzes yet.
Fiore's is a religious experience! I lived in Hoboken for six years,only several blocks away and the place is as good as it gets.I just made a pilgrimage yesterday.(i now live 25 miles away)It was worth every drop of gas in my car.I only wished it was thursday or saturday to score the roast beef,however the sausage and mozzarella aswell as the prosiutto and mozzarella lived up and a huge braid(about 2 and a half pounds)of mozzarella came home with me!
It is hands down the best Mozzarella in this country!
Show me better and i'll come running.
Two month ago i walked out with ten roast beef sandwiches and a pint of gravy on the side,drove 2 hours in the car into connecticut where i was meeting friends who never indulged in the Fiore's expeirence.I had built it up to be this unbelievable experience and their expectations were huge.
Safe to say i put Hoboken on the map for them that day!
Not one disappointed carnivore!