Archives for Food - Page 488
Eat: Spinach Is a Dish Best Served Cooked
Never mind those noble salads. NYT > Dining & Wine
Recipe: Pasta with Heirloom Tomatoes, Basil and Brie
Once summer comes, you won’t want to miss preparing this wonderful recipe that uses the best of the tomato harvest. Our wine expert-in-residence, Andrea Kish, gave it to me for…
Restaurant Review: Gwynnett St. in Williamsburg, Brooklyn
Nothing about the dining room at Gwynnett St. in East Williamsburg, Brooklyn, hints at what the kitchen has in store. NYT > Dining & Wine
Relish: An M.V.P. Now Sidelined
Rarely used by chefs and often relegated to the bottom shelf at the store, pickle relish is an underdog in a ketchup-and-mustard world. NYT > Dining & Wine
Hatching Your Own Batch of Eggs
A new chicken-and-egg dilemma has emerged as more people keep their own hens: the question of how to use an enormous backyard bounty. NYT > Dining & Wine
Velo in Nyack: Hudson Valley Restaurant Week 2012
Since we live in Port Chester, NY – and we all know there are a lot of good restaurants in and around Port Chester—it can be difficult to move beyond…
Notes From the Captain Lawrence Tasting Room, Vol. 5
Heyyyyyy, Beer Here! The first organized baseball game is believed to have been played in Hoboken on June 1, 1846, so it stands to reason that the first beer enjoyed…
Ahmass Fakahany, From Merrill Lynch to Restaurants
After a lucrative career at Merrill Lynch, Ahmass Fakahany is bringing a Wall Street sensibility to running restaurants. And so far, it has worked. NYT > Dining & Wine
City Kitchen: A Quick Preparation for Lamb Rib Chops
Coat rib chops in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. NYT > Dining…
Il Fresco in Orangeburg: Hudson Valley Restaurant Week 2012
Hi. I’m guest blogger Roseann Healy for Hudson Valley Restaurant Week 2012. I dined at Il Fresco in Orangeburg with my Restaurant Week cohort and friend Chris. What better…