Does anybody know where I can get some Brazilian food ingredients in Manhattan, if not in NYC? Thanks!
Where can I get the best moqueca in Manhattan? And which Brazilian restaurant is the best one in Manhattan?
Does anybody know which restaurants in K-town, Manhattan serve Gae Jang? The dish is raw crab(blue crab) marinated in either soy sauce or Korean miso paste. It's spicy too.
Does anybody know what breed is Belle rouge chicken from violet hill farm? Is that same as La Belle rouge chicken?
Does anybody know any good tortilla I can buy at retail stores? I wanna use this for breakfast burrito. I live in manhattan. I can go fairway, zabar's, whole foods, Dean & Deluca or any super markets. Thanks!
Does anybody know any very good margarine? A friend of mine can not eat butter, but still want to bake with good margarine. Thanks!
A tender buttermilk poppyseed cake topped with sweet roasted strawberries.
Here's something we hear often: "I like Indian food, but I don't eat it enough." If you're one of those people, and you're looking to beef up your Indian culinary knowledge, consider this your guide. We combed through the Serious Eats: New York archives to put together this glossary of Indian food in New York that we love, from street snacks to fine dining, and from downtown Manhattan to outer Queens.
Snapshots from Hong Kong: Dim Sum at Tim Ho Wan, aka the World's Cheapest Michelin-starred Restaurant
I knew my trip to Hong Kong wouldn't be complete without at least one dim sum meal. But how do you choose where to go in a city with hundreds of dim sum choices? Maybe narrow it down to Michelin-starred restaurants. Maybe super narrow it down to the cheapest Michelin-starred restaurant in the world: Tim Ho Wan.
What is the best way to store chocolate? It depends on the weather, of course. Here are a few essential tips and guidelines for milk and dark chocolate bars, as well as for bonbons (shelf-stable and handmade.)
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
Tucked into the chili-pepper-lit neighborhood known to most as Curry Row is a serious Indian market with spices, rare fresh herbs, and a beer selection vast enough to make even jaded East Village shoppers pay attention.
All too often grilled boneless, skinless chicken breasts have more attributes closely akin to cardboard than serious eats. With a little know-how, this is an injustice that we should no longer have to endure. The key to juicy grilled chicken breasts is to brine them first, then to cook them over a two-zone fire, using a thermometer to gauge doneness.
The re-opening of Smorgasburg has brought a dizzying array of new vendors selling food products you didn't know you wanted: Teriyaki balls! Chicken burgers! Bite-size cheesecakes! Amid them all, it's great to discover a vendor offering something that we really need: great bagels made by a top-flight baker.
The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian.
When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts.
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
[Photograph: Nick Kindelsperger] I have a seriously soft spot for Creole cuisine, which is unfortunately completely underrepresented in this column. Most recipes require long simmers and dozens of ingredients, a fact that is even more pronounced as I flip through...
Creamy eggs baked in creamy avocado is more delicious than you'd think.
Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers.
This meal is ideal for Sundays when you're craving something a little bit fancy, but don't want to spend hours hovering over the stove. The butterflied hens cook quickly, and serving them with couscous makes this meal come together in no time.
Eggs wrapped in bacon, with optional additions of various vegetables—as good a concept as it sounds.
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but.
Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious.
Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette.
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine.
Popping out of the 74th Street-Broadway station in Jackson Heights, chef Andy Ricker of Pok Pok was ready to take us on a Thai market tour around the neighborhood. We traipsed up and down the aisles of a few markets specializing in Thai products as he pointed out the ones he likes (frozen coconut milk) and those he really doesn't care for (canned curry pastes; "don't ever buy them, please.").
This smoothie is inspired by Hoboken NJ's now long-defunct Frozen Monkey cafe, which used to make a similar shake with Tasti D Lite as a base.
Spicy-sweet jerk beef stew offers a taste of the Caribbean.