I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.
Well. Little did I know that I could get donut coaching, like 606 R&D gets.
Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's. I think I know why.
There are a number of happenings in the Tri-State area that mark the Titanic centennial. Among our favorites: meals recreating White Star Line menus, plays based on ship survivor testimonials and artifact exhibitions. Here's a shortlist of goings-on.
If you can't stand the heat, stay out of the kitchen and away from the hot seat in Last Chance Food's 60-Second Stir Fry. My advice to this week's guest, Peter Meehan, is to stick with the cold cereal he told me he had for breakfast that morning.
In Brooklyn, the Park Slope Coop voted 1005 to 653 not to move forward on a controversial proposal to ban products from Israel Tuesday night.
If you can't stand the heat, stay out of the kitchen and away from my iPod touch video camera!
Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.
The Italians call them cicchetti, the Spanish call them tapas. We call them appetizers, and many restaurants are serving them in lieu of entrees. What's annoying is that many of these "little plates" are priced as if they were "big plates."
If you can’t stand the heat, stay out of the kitchen. Jim Burke is in the kitchen all the time, as chef of Caffe Storico, the new eatery in the New-York Historical Society.
Listen to the latest Food in Two Worlds podcast to learn about the latest efforts to encourage immigrant communities in New York City to eat healthier.
I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per person, how many minutes in the oven per pound, how many side dishes, how many heads of lettuce for a salad. It's cooking for the two of us that is still a challenge.
I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But I decided to steer a different course this time.
I decided to make my own gravlax.
If you can't stand the heat, stay out of the kitchen. Or away from the steam wand. Barista Katie Cargiulo, my guest this week on Last Chance Foods, submits to a lightning round of questions.
'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMillan's well-received book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table."
What is the power of Maggi, and why does it dominate immigrant kitchens? Listen to the latest Food In Two Worlds podcast to learn how this iconic seasoning is viewed in Nigeria, Burundi, the Philippines and Austria.
Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.
More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.
Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.
The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.
Which is why I decided to give rutabagas a try.