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!
An easy make-at-home version of the silky-smooth, perfumed Turkish beverage.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast. They're cooked in butter and dusted with cornmeal, making them equally good slathered with jam, or used to make sandwiches.
For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight in a mixture of salt and sugar, let them air-dry, cook them in a gentle oven, and finish them off with a sear in a hot skillet.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.
Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.
I used to hate all things eggplant. Until I had my first taste of really great baba ganoush. It was made by a good friend of mine, an Israeli line cook who'd take time out of her afternoon to hover over the eggplants slowly charring over the open flames of the kitchen's burners, waiting until they were meltingly tender, before recruiting me to carefully peel them before she'd mix them up with lemon juice, tahini, garlic, and olive oil. The resulting dip was simultaneously smoky, savory, bright, and creamy...and I was addicted.
A hearty salad of chickpeas roasted with cumin and paprika until dense and nutty, combined with kale, fresh herbs, pine nuts, and sun-dried tomatoes. This is a salad that gets even better on the second day.
Empty kitchen space is the chef's bane. The owners of Ditmas Park's Farm on Adderley rented a space on nearby Church Avenue to use as commissary for their role as food purveyors for the Propect Park Celebrate Brooklyn! events. However, that only lasted three months of the year. What to do with the space for the other nine months? Open a bakery!
Egg creams have been a popular beverage at soda fountains and delis in NYC for well over a century. Here's how to make the classic concoction at home.
Hot, tingly, and packed with chunks of crispy tofu, peanuts, and celery, this is a meat-free version of the classic Sichuan dish.
Chewy peanut butter cookies with dark chocolate chips.
Intensely creamy dairy-free ice cream that adds rich cocoa to the light, toasted flavors of coconut.
Buttery avocadoes brightened with lime make for smooth, creamy, dairy-free ice cream.
A thick, creamy, tangy, gooey vegan nacho sauce made with supermarket staples. Perfect for dipping or topping nachos, baked potatoes, veggie burgers, or macaroni and cheese.
A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.
Another year of The Vegan Experience has come to a close, but that doesn't mean the wonderful recipes have to disappear for the rest of the year. Here are all 60 of my vegan recipes from both 2012 and 2013, ranging from soups to snacks to appetizers to sandwiches to full-on main courses.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day.
100% vegan cream of mushroom soup that's every bit as rich and satisfying as a cream-based version, with brighter flavor and a more mushroomy intensity.
A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo.
Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings.
Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo.
You can't go wrong with the union of Sriracha and wings.
That taste of the Maryland shore did wonders for the wings, which had only passing resemblance to hot wings. These are their own thing. The Worcestershire and Old Bay dominated, and it's a stellar combo. As I watched a Maryland native going from one wing to the next, with a finale of finger licking, I knew I had a winning recipe on my hands.
This adaptation of Momofuku's chicken wings is everything the official recipe is not: Namely simple, quick, and immediately satisfying.