At the end of my Thanksgiving cooking marathon, I began to squirrel away homemade turkey stock, turkey gravy and remnants of glistening tomatoey broth from my slow cooked brisket. Just as my freezer shelf was beginning to look like a frozen wonderland of rich liquid leftovers I was asked by Red Envelope, the nifty gift catalogue, to submit my favorite wintry recipe for them to share with their thousands of readers.
How could a food blogger resist? Continue reading
I’ve fallen hard for the easy neighborhood vibe and colorful, vegetarian dishes at Westville in NYC. The reason is simple, which is a lot like their menu offerings. Last time I dined at Westville there were 21 market vegetables offered on their daily board. Veggie sides like Curried Okra, Sauteed Kale with Shallots, and Artichoke Hearts with Parmesan are not afterthoughts here. They are front and center for those who chose, or seasonal sides for anyone wanting to add on to their generously sized entrees. Continue reading
Sugar and Olives, Norwalk CT.Photo: Noel Berry
By Katy Morris
Thanksgivukah is almost here!
In a once in a life-time gastronomical marriage, Chanukah and Thanksgiving, two of the most celebrated holiday feasts, happen to fall on the same exact day this year. And unless you’ve been hiding from all of the hype in your cave, you know it has been dubbed Thanksgivukkah.
To help you avoid the potential stress that this culinary crossover may cause for you in the kitchen and to also provide you with some great Chanukah gift ideas for your food-loving family, we have rounded up some local cooking classes which are sure to inspire this year’s menu or will simply help boost your cooking talents overall.
From kosher classes in NYC where you will learn to create hybridized holiday dishes like layered sweet potato casserole, orange olive oil cake, and root-vegetable latkes alongside well-known chefs, to 100% vegetarian classes on a farm in CT where you will learn scrumptious recipes for your Veg-only Thanksgiving…these classes will be sure to delight every palate. Continue reading
Manchurian Cauliflower, photo: Chuck Dorris
contributed by Katy Morris
Celebrated Chef Kausik Roy, a culinary expert who has mastered the intricacies of authentic Indian cuisine and has been successfully satisfying the palates of East Village and CT diners for years, has opened the doors of his newest eatery in Fairfield County, Aladin Indian Bistro. When crafting the menu, Continue reading
I had this image of myself romping through the Italian woods, slim jeans (always slimmer than the true pic) tucked securely into knee high, waterproof boots, hugged by a warm sweater that I wouldn’t mind getting smeared with shmutz and the company of barking, highly trained dogs alerting our very own trifolau (truffle hunter) to the exact spot where these lumpy tubers would be pried free of the moist soil with an ecstatic yelp of ECCO!
I flew off to Northwestern Italy to hunt truffles and taste the magnificent, Nebbiolos, Barolos and more lovely reds than I can clearly recall. Continue reading
Contributed by Katy Morris
Now that it’s truffle season you may want to know what all the fuss is about. For sure, it’s best to be educated before you consider finishing a dish with shavings of these precious nuggets. That’s wine connoisseur David Lynch (above) checking out the goods before buying them from a truffle hunter in Alba. To read more about the many options for vegetarian and kosher friendly pasta and fish preparations in Lombardy, stop back on Thursday to read about Liz’ truffle and wine adventures in Northwestern Italy.
But first, here’s the scoop on truffles:
Do I really have to fly to Europe to experience the indulgence of truffles? Continue reading
City Grit is not a restaurant and not an underground supper club. So, what is it? And how do you find out what’s cooking? And most importantly, how do you join the party?
City Grit is the brainchild of Sarah Simmons, a North Carolina native, recently named one of America’s Greatest New Cooks by Food and Wine Magazine. She launched City Grit in 2011, in the heart of NoLita, NYC, as a culinary salon that brings both well known and lesser known chefs to the basement kitchen of an old brick schoolhouse to strut their stuff. Guests dine at tables on the first floor of the schoolhouse which serves as a showroom for handcrafted furniture by day and morphs into informal dining areas by night.
There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors. Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas are simple to whip up and would be a blast for teens to take charge of. Continue reading
Written and photographed by Marla Cohen
I work only doors away from Eataly, a slightly intimidating Italian food emporium that is a cross between an Old World food market and a three-ring circus. Whether you are seeking a sit-down lunch or hunting for an obscure ingredient, Eataly probably has what you’re looking for.
Not only can you find slivers of young pecorino cheese (yes, it’s under three months old), lobster mushrooms and dainty tiramisu snacklets that can fit in the palm of your hand, but you can also dine there — in a variety of styles. Eataly includes seven restaurants and one, Le Verdure, offers a menu solely comprising vegetarian and vegan offerings. Continue reading
On my first visit to The Cleveland we scored a table on their beautiful back patio. As the skies darkened over SOHO/NoLita we appreciated being snugly cocooned from the busy neighborhood.
Co-owners Paul Shaked and Hudson Solomon are in their mid-twenties and bring a youthful energy and a bit of Brooklyn vibe to their restaurant. Their chef, Tal Aboav, came from Balaboosta’s kitchen via Israel. His Mediterranean inspired ingredients and menu choices often point straight back to his roots.