Next time you’re in SOHO (NYC) and wondering where to get a “not a big deal” kinda meal, wander west and onto Thompson Street to find authentic, organic, and very vegetarian friendly Mexican eats and smoothies at SALUD. Gluten-free and dairy free? You’ll have an easy time here. Continue reading
By now you know that I love it when like-minded eaters tip me off to vegetarian spots that have plenty of options for anyone kosher like me or vegetarian. So when N. suggested that I check out The Little Beet I was totally game. Its menu is seasonal, ingredients are farm fresh and there are plenty of heathy non-meat options to keep all sorts happy here.
And to my amazement the whole menu is gluten-free. Located right in the heart of busy midtown Manhattan, I was thrilled to find a fast but not fast-food option for breakfast, lunch or early dinner. Continue reading
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
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.
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
Contributed by Hannah Kaminsky
There’s something different about Kajitsu, and it’s not just the seasonal menu, refreshed every month to highlight fresh produce at its peak. The entire restaurant itself has picked up and moved uptown to a new space in Midtown, large enough to accommodate two separate dining rooms containing two very different food philosophies. Continue reading
If you’re staying local this summer but dreaming of Paris, head to Table Verte on 7th Street in the East Village, NYC, for a taste of traditional bistro fare. Well, maybe not so traditional since Table Verte is vegetarian. And as far as I can see, it is the only French vegetarian restaurant in NYC.
That alone, bumped this spot to the top of my “must check it out” list. Continue reading
I appreciate the calm each time I tuck into Gobo, a vegetarian retreat with convenient locations in the West Village and UES, NYC. The mostly blond and spacious interior is simply appointed with undressed wooden tables and comfortable cushioned seating. Plenty of space between tables encourages good conversation and lingering. There is a Zen simplicity that is intentional here and it carries through to the deceptively simple, Asian inspired dishes on the menu. Continue reading
As promised, here is the recipe from Cecile Cannone, baker and owner of Macaron Cafe, NYC. Her book, FRENCH MACARONS, AUTHENTIC COOKIE RECIPES FROM THE MACARON CAFE, will guide you clearly through every step of the process. Many thanks to Cecile Cannone and Ulysses Press for sharing these photos and this recipe.
Thanks to Cecile Cannone, owner of Macaron Cafe, NYC, and her publisher: Ulysses Press, for this recipe and these photos.
Before you bake: To make a template for piping your macaron shells, draw 2½- inch circles on a large sheet of paper, using a compass or tracing around a cookie cutter or a small glass. Space the circles 1 inch apart. Position this pattern on your baking sheet, then place parchment paper on top of it. After piping your shells, carefully pull out the pattern to use on the next baking sheet.
- 2¾ cups (8.8 ounces/250 grams) almond flour
- 2¾ cups (12.4 ounces/350 grams) powdered sugar
- 1 cup egg whites (from 7 or 8 eggs), at room temperature
- pinch of salt
- 2 teaspoons powdered egg whites, if weather is humid
- ¾ cup (5.3 ounces/150 grams) superfine granulated sugar
- 5 to 7 drops gel paste food coloring (optional)
- Step 1: Line your baking sheets with parchment paper.
- Step 2: Blend the almond flour with the powdered sugar in the food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.
- Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you’re using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
- Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you’re ready to start piping.
- Step 5: Fit your pastry bag with a number-8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
- If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. To eliminate the peaks, tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
- Let the piped macarons rest for 15 minutes. Preheat the oven to 300°F (325°F for a non-convection oven).
- Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
- Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number-8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It’s best to fill the bag with half of the batter at a time so it’s not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
- Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.
- Step 6: Bake for 14 minutes. After the first 5 minutes, open the oven door briefly to let the steam out.
- Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.
The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.
- 7 ounces (200 grams) white chocolate, cut in little pieces, O R white chocolate chips
- 1 cup heavy cream
- 1 tablespoon honey
- 3½ tablespoons (1.7 ounces/50 grams) unsalted butter, preferably European-style
- In a saucepan over low heat, gently stir together the white chocolate, heavy cream, and honey until the chocolate is melted and perfectly blended in. Pour into a bowl and let cool to room temperature; or put it in the refrigerator for 5 minutes to cool more quickly, checking to make sure the chocolate doesn’t get too hard.
- When the ganache is completely cool, transfer it to your mixer bowl and begin beating at high speed using the paddle accessory or wire whip attachment. Add the butter in small pieces and let it work in until you have a light and fluffy white chocolate cream.