Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.
These new guides provide the perfect Greenmarket inspiration.
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.
Each week this Chelsea Market restaurant hits farmstands and follows an easy-to-remember formula for their Harvest Salad base and dressing, both of which they share here.
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
There’s so much we didn’t get to tell you during this week’s NY1 segment on Clinton Street Baking Co.’s February Pancake Month. We were so busy telling you the genesis of chef Neil Kleinberg’s superior whipped egg white pancake recipe, that we didn’t get to talk about the toppings, which change every few days until the 29th, or their cookbook, which was named one of the best of the year by the Times last year and was shot by none other than our former photo editor, the talented Michael Harlan Turkell. This recipe below, for Caramelized Apples and Pears with Praline and Cinnamon from the Clinton Street Baking Co. Cookbook, can help illustrate both.
At last, the final recipe for the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. As…
Today on our weekly segment on NY1, we asked Huang to show us two traditional dishes his family will make at home on the first morning of the year: vegetarian longevity noodles and a whole steamed fish.
Here’s recipe four from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making. This one is the Great King’s Kir, made with casses and Central Park Honey by Marci Noble at Nick and Toni’s Cafe. Noble will actually be competing against one of her colleagues, Richard Scoffier, who will be making his Newfangled.
Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making. This one is the McQueen, from John McCarthy at Mary Queen of Scots. Having tasted the majority of the original entries, we have to say this one was one of our favorites thanks to the earthy, smoky notes provided by mainly by that mezcal.
Enough of you have asked about the incredible macaroni and cheese (five kinds of the latter) our editor in chief was talking about on Tuesday that we figured we should score you the recipe. It’s from Home Cooking with Jean-Georges: My Favorite Simple Recipes, which chef Jean-Georges Vongerichten published just last fall. Turns out it’s actually a dish created by his wife, Marja, who has her own TV show and cookbook out called The Kimchi Chronicles (she’s also Korean). Writes Vongerichten in the headnote: “This is one of the most requested dishes in my home, especially when we have children over.