Daniel Boulud's latest project is Epicerie Boulud, just next to Bar Boulud; it's both eat-in cafe and take-out market, with morning pastries, lunchtime sandwiches, and all-day meats and cheeses (the charcuterie cured in-house; the cheeses curated by Saxelby Cheesemongers).
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Using rice flour makes the Nutter Butters incredibly crisp and light and I actually prefer it to all purpose flour in these cookies. Of course, you needn't make a special trip to the store, all purpose flour works well too; the cookies will have just a slightly heavier texture.
Nutter Butters are habit forming. In spite of a double dose of peanuts from the crisp cookies and creamy filling, their gentle peanut flavor remains elusive. They stimulate your peanutty pleasure center without ever fully satisfying, leaving behind an eternal hunger for just one more. Each bite reveals subtle hints of vanilla, nuances of toast and a haunting trace of salt. The withdrawal symptoms are brutal.
Cayenne, chipotle, black pepper—they're ingredients you're more likely to use in dinner than dessert. But we love our spicy sweets. A little heat can be just the thing to contrast a cool granita, or play up the dark, earthy flavors of chocolate. Here are 15 spicy sweets we love, from spiced candied nuts to aji-chipotle chocolate cookies.
Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments.
When you organize a dill pickle tasting, you inevitably inherit jars and jars of pickle juice. We saw this as an opportunity. What all can you do with the salty, dilly, vinegary juice? Turns out, A LOT. Approximately a gazillion things. Here are some ideas!
This soup is one of my favorites from my life in Trinidad. It's a popular street food there too....
Roasted Butternut squash soup, flavored with carrots, tomatoes and rosemary is a perfect appetizer for Thanksgiving dinner...
Chinese taro tapioca soup for the Lunar New Year....
sweet cinnamon ice cream with chunks of sugared oatmeal and chocolate...
Strawberry Chipotle Beef Ribs...
Cinnamon Toast Crunch Ice Cream transforms a childhood favorite cereal....
These Bite-Your-Tongue Tacos from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats were my first foray into the world of tongue cookery, and I have to say upfront that there was a teeny-tiny amount of apprehension. But knowing full well the joy that comes with a plate of lengua tacos, I sucked it up.
Octopus can intimidate the home cook. Once you understand that it takes two simple techniques to take octopus from threatening foe to cherished dinnertime friend, you'll be hooked on its mild oceanic flavor and slightly springy texture.
Parked in the backyard of an Austin dive bar, East Side Kings is imaginative Asian-inspired drinking food done right, run by talented chefs from the city's best sushi restaurant. SE editors Erin Zimmer and Robyn Lee tried it last year on their SE book research trip, and left a little obsessed with the late-night fried beets, fried brussel sprouts, and this Thai Chicken Karaage. It's genius drinking food: the sort of crunchy, fried, salty, spicy stuff that was born to be paired with cold beers.
Tacos come in all shapes, sizes, colors, makes, and models, and you'd be hard pressed to find anyone who doesn't like at least some form of meat-shoved-in-thin-flatbread. Here's a quick guide to the most common types of tacos around. I'm sure we've missed a few, so feel free to chime in with anything you think should be included!
It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled.
We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory.
When I eat these meringues, I feel like a Big Friendly Giant pulling down sugar spun marshmallow clouds from the sky. I clasp a coconut cumulus in my meaty giant's hands, then pop it into my mouth while laughing, "Ah ha ha, you silly clouds! Ah ha ha, you taste so good!" Just me?
These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors.
For the next few weeks, the burger of the moment at McDonald's in France is topped with a slice of honest-to-goodness AOC Comté cheese, along with a "sauce au Comté fondu." Promising sounding improvements for the standard McDonald's patty. And an improvement it is.
Our American spin on classic Mexican street food spikes a ground pork burger with achiote and ancho peppers, and finishes with a pineapple/jalapeno salsa....
One of my favorite chocolate cookies isn't really a cookie at all. It's a cracker: the chocolate graham cracker. Yup, those crisp, not-too sweet treats from childhood, are my favorite chocolate "cookie." (And, this time of the year, they make an excellent s'more.)
The burger recipe in Heston Blumenthal's new cookbook involves 32 ingredients, has you making your own buns and customized cheese slices, and takes 30 hours, 4 minutes to complete. Is it worth it? Kenji Alt investigates.
I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor.