Inspired by an AFAR article, I relived my own Queens, NY food tour alongside AFAR Editors...here's what it was like.
After our trip through the Basque country, we’ve been wanting to bring some of the flavors we enjoyed there to our kitchen back in...
In the lead up to Thanksgiving, on Nov. 19, Lehman College partnered with the Foodbank of New York and Montefiore Health System for an annual food produce distribution event. About a dozen folding tables were set up inside the students’ parking lot at Lehman College, where volunteers filled up paper grocery bags with several
Utica Greens, a beloved dish from the heart of Central New York made with fresh, leafy escarole, savory veggies, hot cherry peppers, slices of prosciutto, and parmesan cheese, with a comforting bread crumb topping!
The top 7 restaurants in SoHo – one of the busiest neighborhoods in New York City famous for its shopping that is home to some fantastic restaurants too.
This Portuguese allspice mix from chef Sean Telo from Brooklyn, NY, will add a kick of flavor to your dishes.
My first Bauernkrapfen ––fresh from a local farm One problem with traditional doughnuts in the US is that they tend to be overly sweet a...
Everything you need to know for hiking the Taughannock Falls State Park Gorge Trail including nearby food and hotel recommendations.
Citizens, it is a sad but all too-believable truth that Haitian cuisine is barely known outside its native land, yet it combines African, French, Caribbean and other influences into a bold series of dishes that
A reflection of Portuguese cuisine, Mediterranean style. Learn how to cook a healthy Portuguese meal without losing the fun or the flavor of the food!
The potato-filled dumplings are hearty comfort food.
Nu är man i ett sånt där mellandagsvacum, dagarna flyter ihop med varandra, man vet knappt vad klockan är, man springer i kylen och skafferiet i tid och otid
There are few Tex-Mex dishes more delicious than the fajita; the delectable choice of meats including beef, chicken and shrimp, the fried onions, the condiments and the cheese all rolled into one delicious sandwich make the fajita pretty much irresistible.
Pour beaucoup de par le monde, les boules qui brillent et qui décorent les maisons sont de saison. Pour moi comme pour d'autres de par l...
This one has three (three!!) kinds of beef: sliced eye round, braised brisket, and something called a beef ball, which I don't ask questions about. This place is a little off the radar since it's not in Chinatown where most Vietnamese spots are located, but IMO it's the best pho in the city, hands down.
Here's where to get the best bagels in the best bagel city in the world — New York City.
Beacon, NY is one of my favorite places in the world. This lively town is on the eastern border of the Hudson River, smack dab in the heart of the…
A foodie journey through Soho's best restaurants and cuisines in an exquisite food and cocktails tour. Discover the flavours of Soho's hidden restaurants.
When in Ithaca, you should try these Ithaca Restaurants. All recommended by locals and many offering farm to table experiences.
Karaage chicken wings are a take on the Japanese favourite karaage chicken. These karaage chicken wings are golden fried finger licking goodness.
Startar denna vecka med att dela ett recept på kanske en ny favoritbiskvi hos mig. Nämligen rabarber och kardemumma biskvier! Oj så goda dessa blev! Består utav klassiska mandelbottnar, en gömma utav en sötsyrlig rabarberkompott samt en smörkräm smaksatt med kardemumma. Och givetvis doppade i vit choklad. Supergoda och perfekta att baka nu på våren […]
Kaiser rolls are great for picnics, sandwiches, and other summertime meals. The hardest part about making them is shaping them. If you want them to be perfect, order yourself a kaiser roll stamp. Or you can roll out the dough out and knot it the way Peter Reinhart suggests in The Bread Baker's Apprentice. Below I'll show you the technique I've found easiest. The recipe I'm using is a cross between Bernard Clayton's recipe and Peter Reinhart's recipe. Peter's recipe uses a pre-ferment, the one I've listed below does not.
The German Sandkuchen is a classic German coffee cake. It is called Sand-cake because of its color that reminds of sand. This cake is very easy to make and fabulous for baking beginners. You can make
For some people, eating fish at all can be a tough sell. So, let's talk about some ways to cook fish that will help mix it up and keep dinner from being boring.
Nam khao is a laotian kind of salad made with fried rice balls. It´s a bit work to prepare it but if you had it once you agree that it´s absolutely worth it! Nam khao is traditionally eaten as a wr…
Leva upp din asiatiska matlagning med miso, fisksås och ponzu och laga pannkakor, sallader, ramen och gyoza. Här har du recepten!
The Basque Picon Cocktail is made of Amer Picon, which is a French aperitif made with herbs and burnt orange peel.
Gemakkelijk te maken toetje. Tiramisu met een cocktail twist. Deze pornstar martini tiramisu maak je met mascarpone en passievrucht.
To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness. Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top. I do this for you. You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. You may also have noticed that there are no cracks in the top. That is because this cheesecake is baked in a bain-marie, a water bath. This is one of the secrets to a truly creamy cheesecake. You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have. In the comments section, there has been some discussion about the leaky springform pan dilemma. You have been kind enough to share a number of solutions, but a reader sent me a really good sounding solution that I want to include here. Brandy G. says: I too have suffered from water leaks into my crust however I started using crock pot liners instead of foil. The liners accommodate the pans perfectly and withstand the overheat. I just roll the sides down some so they are not over the cake and voila! It has saved so many cheesecakes...I hope it helps others too! Now doesn't that sound like a nifty solution! New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book) 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight. **My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture. ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution. Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers! **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
New York City has so many amazing choices for rooftop bars with a view, but there are some that stand above the rest. Whether it's a view over Times Square, right in front of the Empire State Building, or overlooking Central Park, these are some of the best rooftop bars in NYC.
You’ll find this much maligned retro recipe, created by the great Auguste Escoffier, is much more than the sum of its parts
A classic Eritrean dish, zigni berbere is a spicy stew, with ‘berbere’ being a popular spice blend that goes into it. Negat Hussein’s version is best eaten with injera, a spongy-textured flatbread.
