The food of Christmas always signals home, even when that home is two cities.
Making environmentally responsible seafood choices is hard. Thankfully, Greenpoint Fish & Lobster Co. has done the homework for you.
A crust so true to the classic that you won’t be able to tell the difference.
Taco Santo is one of a small number of places in New York City preparing masa — or corn flour dough, to Mexicans — from scratch, and one of an even smaller number making that masa from dried corn rather than an instant mix.
On Passover, we’ll be serving that platter of gefilte next to this homemade carrot citrus horseradish.
Brooklyn based Anita Shepherd has set out to revolutionize the non-dairy yogurt market with Anita’s Creamline Coconut Yogurt. The proof? We suggest this recipe.
Thanksgiving dinner won’t make itself (although some trusted local folks will help make it for you), so we’re here to chime in with some of our favorite recipes.
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
Woo-eee…we knew we should have laid off the latkes at last night’s Fourth Annual Latke Festival at BAM after, oh say, the 15th one, but they were just so good!
Wowza! When we put out a call for entries into this year’s latke festival where amateurs will spar with chefs to see who has the best potato pancakes around, we were expecting something…well, amateurish. But this year’s nominee, Micah Fredman, simply blew us away with his recipe for Yucca and Sweet Potato Latke with Apple Plantain Sorbet, Queso Fresco, Pickled Onion, Cilantro and Spicy Green Hot Sauce.
Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.
I’m not sure what seems to change faster–the procession of in-season veggies that are now marching through our kitchen (cukes, corn, beans, the first…