9: Fit the dough into the pie plate and neatly trim the edges. Crumble the almond paste over the bottom and spread it evenly.
Get on the subway and go to Whiskey Ward in the LES- best manhattan in the city.
If that's not going to work, have you tried JBird or Caledonia? I love both but haven't had Manahattans there, so not sure.
I'm with many posters- Cape Cod are amaze-balls but I think they're pretty regional.
Also, where in NYC can we get the Lays flavors? I've hunted high and low and found nada!
What kind of food? What neighborhood? Ilili in Gramercy is a mezze place with some big tables, designed for sharing. My office would occasionally do lunches at Fig & Olive (the Midtown location).
Turns out I didn't get to eat there. Despite advertising a brunch menu, and Mother's Day being a traditional brunch holiday, they did not have brunch. No mention of it on their website, but they only had regular dinner food which, when you want brunch, will not do. We left and went to a different, wonderful Greek place nearby. I hope we get to go back, but this left a bad taste in everyone's mouth.
Going here for Mother's Day brunch and very excited!
I went and the store is nice but TINY. Got my bottle. :)
I try to share my wisdom. :)
I have avoided buying mirin because I was convinced I just wasn't looking hard enough. I always knew you don't use grocery store "cooking wine"- three buck chuck is better and often cheaper! Glad I wasn't just being oblivious in most stores- if the rain holds I'm going to get some "real mirin" tonight!
Yey google/NY Times:
http://www.nytimes.com/2012/02/29/dining/searching-for-the-real-mirin.html
It's usually the kikkoman mirin- not sure if it's for cooking or not.
Have you found Mirin in liquor stores? Is it with the sake or somewhere else?
I haven't been to SD in a long time (and I was camping/cooking over a fire most of the time), but you HAVE to stop at Wall Drug- they have food. We also ate a lot of ostrich in SD and some elk in CO. For us east coasters, that was rare and cool. Also, see what you can find if/when you're going through the Lakota reservation. Some of the best food I've eaten is just off the side of the road.
I don't know any good farm-to-table places in that area, but Kefi is great Greek food not too far away. Also Brasserie Cognac has lovely French food, though that isn't always healthy. Those are my staples when I'm at LC.
The Jack Russell at Growler NYC is a really nice Jack Rose. Also...the Whovian in me just loves the name. :)
I've struggled to find a good Sidecar in NYC- anyone got a suggestion?
Yup- we're neighbors. :) Whenever I visit my family I'm charged with bringing home the feta. Bravo's deli feta (the greek stuff) is some of the best I've had! I have to admit, I get a little overwhelmed at places like metro market with 10 types of feta and 15 types of olives.
Note to the OP- you want anything Greek/Middle Eastern (grocery or dining) come out to Astoria.
hdolsa- I all but guarantee your folks live around the corner from me. :)
My experience with NYC grocery stores is you're likely to find a lot of stuff you don't know/can't read but other "basics" are a bit limited. By me, it's hard to find certain cuts of meat (hangar, chuck roasts) but I have lentils and feta coming out my ears (I live in queens). Other things are certainly more limited than sub-urban grocery stores (we only have 1 standard milk company, then 1 organic and a few non-dairy) but other than the meat, I've never really noticed anything lacking.
I love my Bravo- basic grocery store with the above issues, but great neighborhood feel, good produce and exceptionally well run. There's a good grocery store (Trade Fair) a few blocks away with an amazing ethnic section, but their produce is iffy.
Aharste- I never heard about that, but what little I know about cholera is it's water born and boiling should take care of it. If you're using coconut milk, simmering in for a bit (as you would for any curry) should be enough. If you're really worried, canned coconut milk is available in every grocery store these days.
I don't have a good review for red sauce though Gaetana's on Christopher and Greenwich is very yummy.
For cannoli, go to pasticceria bruno on Laguardia. Really good, they fill them when you order so they're crispy.
Listaboo- where exactly is this place? I live nearby and want!
DiFara in Bay Ridge.
Serasyl: If you're ok with dried (not as good as fresh, but works in a pinch) I've found it sliced around chinatown. No place springs to mind- just wander into larger grocery stores. I think there was one on Mulberry b/ Canal and Bayard.
What about Lime Leaves?
smsingram: They're kinda sour, but only mildly so. The flavor was less offensive than the texture. They're grainy and seedy. I can't stand dried blueberries and they reminded me of that(love other dried fruits and fresh blueberries).
There are yummy GF breads out there. We've found some yummy baguettes and things- check the freezer section (especially in Fairway). For meetings, try calling ahead or show up a few minutes early and just getting a list of GF safe food options.
I think the idea of "men as beer drinkers (and makers)" is a lot like the stereotypes that top chefs are men, home cooks are women. Brewing, originally, was a woman's job. It became commercial and I'm sure there were cultural taboos about women and alcohol (especially drinking outside the home) that messed this up.
I'm a woman and like most alcohol. Wine goes with some meals, beer with others. When I'm out having a drink, I tend to go for a good draft unless I'm feeling fancy (them I go single malt or cocktail).
First- I live in a state that doesn't sell real wine in grocery stores.
I know you're not supposed to cook with wine labeled "cooking wine," which is all grocery stores here carry. So far, that's the only place I've seen Mirin. Is that ok, or should I try to find it in a liquor store? I only plan on using it for cooking, not drinking.
Thanks!
I've recently started playing around with risottos and I decided, in honor of spring, to do a spring veggie one with lots of lemon (inspired by an asparagus one I made a while ago).
I'm trying to figure out what cheese to use. There's always the classic parm, but what else? Any thoughts/tips/experiences?
Just a quick question- I want to buy some macaron for my family (the last time I mentioned having them my mom got all pouty that she's never had one from the fancy NYC places).
How well do they travel? Also, if I get some on Thursday night will they still be good by Saturday night? Any special care I need to take?
I recently infused some pear gin and have about half a bottle of the regular gin left over. Any tips for infusions?
I want to make a pulled pork recipe (link below) that calls for "Matilda, or another malty fruity ale." I have GF guests coming so regular beer is out. Do you have any suggestions, either a GF beer or something else (cider?), for a sub?
Thanks!
http://food52.com/recipes/3909-matilda-maple-garlic-pork-shoulder-with-crispy-skin
I need to get vegan baked goods for a work event and have no clue where to go. We want something desserty (cupcakes, brownies etc). Sadly, Cinnamon Snail will not be near us close enough to the party date.
We're in the financial district, but people come from all over. Any place in BK, Queens or south of 59th street could work.
Thanks!
I have an awesome butterscotch brownie recipe that I think could be made even awesome-er with browned butter. The recipe already has you melt the butter, I'm just not sure if browning it changes more than the flavor.
Do I need to adjust the amount of butter I use? If so, any rough estimates?
You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?
- Nigella Lawson
I saw this on HuffPo today and liked it, so I'm sharing it with my fellow foodies.
http://www.huffingtonpost.com/2013/01/16/food-quotes-famous-eating_n_2481583.html#slide=1987967
Is anyone else having no luck emailing recipes? I've tried emailing to myself and others, refreshing the page and nothing's working. I enter the info, click send and nothing.
I'm a big fan of gin but never learned much about it's big brother genever. I'm going to Amsterdam soon and thinking of bringing a bottle back with me. Any tips- either a brand or just advice on choosing a good one?
I'm making a fudge recipe that calls for 1lb of dark chocolate. I have a little over 13oz, but I have half a bag of 60% bittersweet morsels I was thinking of using to for the remaining chocolate. Will that work?
There's no added sugar to adjust- it's just chocolate and sweetened condensed milk (yes- I make cheaters fudge. Sue me.)
Thanks!
I'm trying to find a good kit to home-brew GF beer. Any tips? I'd prefer something on the hoppier side if I could choose.
Thanks!
My office is usually in the FiDi, but thanks to Sandy we've been temporarily relocated to W26th street.
Any tips for good lunch spots to try while we're here? I eat everything, but we have some veggies, so all types of suggestions please!
Tis almost the season for sending cookies all over the place. Any tips for frosting I can use when I'm sending cookies regular mail? I was thinking royal icing, but any tips or recipes would be great.
My friend gave me the Baby Cakes Whoopie Pie maker (it looks like a waffle iron, with 12 small spaces for the batter). I'm not a big fan of uni-taskers, so I'm trying to find something else to make with this. Any tips?
I have a great holiday cookie recipe that I'm thinking of trying to "veganify." The original ingredients are:
butter, powdered sugar, vanilla, flour, dried cranberries, lemon peel, decorating sugars
Two questions:
-Would subbing shortening for the butter (a 1:1 ratio) work? Do I need to change the ratio or add something to do the sub?
-Should I worry about any of the other ingredients being not vegan-safe?
Note- I'm not vegan- hence all the questions.
I figure this is related since it's what you deal with once you cook. :)
I have a gas stove with a pilot light. There's no ignition- just little constantly lit flames. I can lift the stove top for cleaning since a lot of crud gets down there. What's the best way to clean it?
I live in Queens- buying ethnic food should NOT be an issue and yet...
Anyone have tips for where to buy harissa? I live in Astoria and work in Manhattan so those two boroughs would be best.
If these names mean anything to you, then yey. I've been trying to remember all the NY Ice Cream flavors I grew up on and I'm drawing a blank. Sadly, googling did nothing- I think they closed down pre-internet.
Just being nostalgic.
I recently acquired a bottle of Mole Bitters. I love mixing cocktails and have the main types of booze in my home bar (minus tequila). I have no idea what to do with this other than make a bitters soda. Any suggestions?
I recently learned that one of my bosses (I have 3 bosses) is vegan. I tend to make baked goods as gifts and have never made vegan treats.
I'm looking for some yummy suggestions that won't require me to buy fancy fake things (no fake eggs; shortening is ok but no other butter subs). The big thing is I want recipes that won't make me break the bank and that I can give to the other bosses as well.
I know you've only recently begun this section (relative to the others, at least) but I highly recommend checking out Eagle Provisions on 5th ave in South Slope/Greenwood Heights. They're a wonderful Polish grocery with amazing kielbasa and black bread. Also, their beer/cider selection would make a connoisseur weep with joy.
I was impulse shopping at Whole Foods and bought about 1/2 a cup of chia seeds from the bulk section. What do I do with them>
I saw this on a restaurant brunch menu and decided to make my own. Not healthy, but you can tweak things to make it healthier. :)
Also...don't judge me for my instant polenta.
I live in NYC, but rarely go to that other borough. I'm going to be going there on Monday and am looking for a good place to grab a late lunch or early dinner. Any tips?
I want to stay within an easy walk of the ferry.
Have you noticed our infatuation with kale? And we're pretty sure we're not the only ones. We've braised, sauteed, chopped, baked, marinated and even blended kale to bring you 15 of our favorite ways to devour this leafy green. (You're welcome!) More
Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes. More
Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon. More
One of the best ways to learn about spirits is to taste, taste, taste. When you taste a flight of bourbons, for example, you have the chance to pit the spirits against each other, and learn more about the bourbon category by exploring the differences between individual bottlings. More
The problem with Pimm's is that it's indelibly connected with the Pimm's cup, and as much as I like that drink, there's a tiny voice in my head that kinda resents the fact that I enjoy sipping a cocktail flavored with strawberries and consumed at fancy-pants boat races. So I've recently started looking for slightly manlier ways to incorporate Pimm's into my life. More
Dining Out With Celiac Disease and Food Allergies: "Imagine you're planning a Saturday lunch out with two good friends, and each of them weighs in on what they'd like to have: one pal is crazy for Italian; the other, Thai food. And no matter where they eat, they both want to stop by the local panaderia afterward for fresh-baked Mexican pastries. If you have celiac disease, or you're allergic to seafood or peanuts, you're out of luck." Jenni Prokopy's essay in Gaper's Block lays out the questions to ask restaurants when you've got food allergies, and gives ten good tips for eating out.... More
Technology has caught up with cork, and now other nontraditional closures are gaining steam. Instead of excitement, this cheaper, safer way to store wine has most of wine-buying public terrified. And I think I know why. More
I've always thought that there aren't enough egg-cooked-in-hole dishes. With the Grilled Cheese Eggsplosion—that's a grilled cheese sandwich made from two slices of bread with holes cut out and an egg fried in the center of each one—I doubled my personal repertoire. Today, we add yet another to the list, and it's a pretty awesome one. More
When I tell my friends that I spent my weekend making ice cream (which has so far happened five times this summer), they usually comment with something like, "Oh, that sounds cool. I'd like to do that, but I don't have an ice cream machine." Well...that's no excuse. David Lebovitz's post about making ice cream without a machine should instill confidence in those who want to make ice cream but who only have a bowl and spatula on hand. The manual method takes more attention, labor, and time (2 to 3 hours) than just popping the ice cream base into a machine, but as dddg commented on David's post, at least you'll burn some calories before digging into a bowl... More
Iron Stef didn't expect her beet-enhanced gnocchi to come out a shocking shade of magenta. Shocking...and alluring. If I didn't hate peeling beets, I'd want to try out the recipe for beet gnocchi with rosemary butter.... More
Waited for 30 minutes, at least. I particular like the emphasis given by the mustard underlining. Read more reasons why people hate their servers (and vice versa) at passiveaggressivenotes.com.... More
The shrimp in Zach's photo of a giant pan of paella look like they're simultaneously searching the sky for a UFO...or someone to save them from becoming part of a tasty dish. Ah, too late—they're dead. And sooo delicious!... More
Here they are, Michael Pollan's Twelve Commandments for Serious Eaters, from his new book, In Defense of Food: An Eater's Manifesto. As Jamie Forrest noted yesterday, a few food pundits are taking him to task for a number of them. I'm down with most of what brother Pollan is preaching. What about you? These commandments are made to order for serious fat-chewing. 1. "Don't eat anything your grandmother wouldn't recognize as food." Hard to argue with that. I don't think my grandmother would have recognized porcini mushroom foam as food, though. 2. "Avoid foods containing ingredients you can't pronounce." Hey, what about bouquet garni? 3. "Don't eat anything that won't eventually rot." 4. "Avoid food products that carry health claims."... More
What makes New York City "the city that never sleeps" is the fact that there's always someplace open to eat at any hour. Intern Jenn Sit checks out the classic nocturnal nosh spots in New York City's East Village, a neighborhood that is the epitome of cheap delicious late-night dining. More
From the comic strip I Am a Host at the Olive Garden.... More
This week The Kitchn features spaghetti squash and gives tips for choosing the best one and how to cook it, including related recipes. Also on The Kitchn, a review of Epicurean boards, what to do with leftover egg whites, how to make your own wedding cake, and tips for cooking with lavender.... More
Photograph from Pabo76 on Flickr Mister Softee may not be the best soft serve you'll ever eat, but on a hot day, a cone full of creamy goodness may just be what you need. Young Yun captures the beauty of Mister Softee's chocolate-dipped and strawberry-dipped cones.... More
Butterscotch brownies! My mom has made them for years (she has an ancient copy of JoC and the newer version).
Also, I always used JoC's recipe for greens when I buy a new leafy green.