RECIPE: Making Vermouth with Print’s Meghan Boledovich
Print’s staff forager, Meghan Boledovich, teaches us how to make our own vermouth at home — and it’s easier than you might think.
Recipes
The Lobster Place Celebrates 40 Years, and a Recipe for Long Island Clam Toast
Rod and Joan MacGregor opened their lobster restaurant in 1974 because the two New Yorkers bemoaned the fact that they had to wait until their annual summer trips to Maine to taste lobster. These days, it is New York’s largest wholesale and retail seafood purveyor, supplying to 500 NYC restaurants.
RECIPE: Chilled Asparagus and Spring Onion Soup with Crème Fraîche
The chilled soup is a delicious attempt to distill the flavor of the season down into one dish.
How to Use Kale Stems
Food52 shows us how to make the most out of these hearty byproducts.
RECIPE: Peppe’s Sangria from Via Tribunali
Keep sangria in your fridge this spring, and a lot of it.
VIDEO: How to Prepare Snails at Home, According to Telepan Local
Joel Javier of Telepan Local thinks that snails at home can — and should — be easily made. Check out his tips and get his recommended chickpea and snails recipe.
RECIPE: Move Over, Ramps — Broccoli Rabe Is April’s Unsung Vegetable
Broccoli rabe is harvested much of the year, but only in early spring is the overwintered crop available.
RECIPE: Wake and Bake Rhubarb Upside Down Cornbread
Since Easter falls on 4/20 this year, we’re reappropriating #wakeandbake.
RECIPE: Gramercy Tavern’s Celeriac Purée
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
VIDEO: The Art of the Black and White Cookie
Black and white cookies are as much of a New York tradition as the Yankees and Mets rivalry. With the help of William Greenberg Desserts, we learn more about the essential characteristics of this local staple.
RECIPE: Num Pang’s Curried Lentil Soup
Num Pang is most famous for their Cambodian sandwiches, but this curried soup is simple to make at home and warms you when it’s too cold to stand in line on the sidewalk.
I Made My Valentine a Honey Pie — and Martha Stewart Gave Me the Bronze
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
