Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
Our former photo editor Michael Harlan Turkell spent the past year photographing rustic Italian dishes with the wonderfully talented Sara Jenkins, chef/owner of both Porchetta and Porsena restaurants in NYC. The result is a gorgeous app for iPad packed with recipes for simple, delicious food that’s easy to make based on 16 basic pantry items, plus loads of beautiful photography (why are we not surprised?).
Ask an Italian about the Feast of the Seven Fishes and you’re likely to get a lot of blank stares. But ask them what they eat on Christmas eve and the answer will be a resounding, “Seafood!” This meatless meal varies from family to family and village to village, but as per tradition, there is always a lot of fish.
As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
Brrr…it’s cold outside. We’ve barely started on our lunch, but already we’re dreaming about what to put in the oven for dinner tonight. Here’s a recipe that will do just fine: rich and creamy 5-cheese mac and cheese from Home Cooking with Jean-Georges: My Favorite Simple Recipes (his wife, Marja, actually created it).
Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, calls this recipe for fluke crudo “delightfully simple.” It takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.
For Michael Hurwitz, director of GrowNYC’s Greenmarket program, the arrival of September means it’s time for two things: harvest and football. Put those two together and you get Sunday Short Ribs in Cider and Tomatoes, which he serves during halftime.
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
Recipes for Momofuku Cereal Milk, Stinky Bklyn’s five cheese mac and cheese, and other online extras to the stories in our current issue dairy-themed issue, which hit streets last week:
In coffee lingo, what you want atop a macchiato isn’t whipped cream but “microfoam,” and from Munson’s perspective, whole milk wasn’t rich enough, while half-and-half was a little too heavy.
The innovative couple behind one of the country’s sweetest cheese shops.
I wager it would take a lifetime to try every type of smoked meat, smothered vegetable or stuffed dumpling found in the Polish meat markets, delis and food shops that dot the streets of Greenpoint, even if you were a native.