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Nisa Burns of Kitchenability shows you how to make chicken mole, a great dish to feed a large group on a small budget.

Eater scanned through all 1326 NYC restaurants on OpenTable with reservations for two still available for tonight. It's a lovely evening to dine out at some of the city's best, including Kin Shop, L'Apicio, and Brushstroke. Here's the best of the bunch. Get 'em while they're hot: · Grape & Vine (7:15, 8:15) · Kin Shop (8:45) · Bill's Food and Drink (7:00, 7:45) · db Bistro moderne (8:15) · il Ristorante Rosi (9:00, 9:45) · L'Apicio (7:30) · Mas (la grillade) (7:00, 9:30) · Hecho en Dumbo Chef's Table (7:00, 9:30) · Betony (9:00, 9:15) · North End Grill (9:00, 9:30) · Feast (8:15, 8:30) · Perry St (8:30, 9:00) · Jo's (7:00, 7:30, 9:00) · Cherrywood Kitchen (7:15, 7:30) · Brushstroke (7:30) · Aldea (9:00) · Lincoln Ristorante (8:30, 8:45) · Willow Road (7:15, 7:45, 9:15) · Empellon Cocina (6:45, 9:30) · Cole's Greenwich Village (7:15) · Print Restaurant (7:15, 7:45) · Grand Central Oyster Bar (7:15, 8:30) · Quality Meats (7:00, 8:00) · Zoe (7:15, 7:30) · Commerce (7:00, 9:00) · OpenTable [Official Site]

Sourdough Honey Whole Wheat Multigrain BreadSubmitted by dmsnyder on May 18, 2013 - 12:59pm. Sourdough Honey Whole Wheat with Multi-grain Soaker May 17, 2013 This is my third version of a whole wheat, multi-grain bread based on my San Francisco-style Sourdough formula. I think this one is a keeper.Compared to the last version:The soaker was hydrated at 100% rather than 125%. Also, it was soaked for less than an hour rather than overnight. This resulted in a very sticky, slack dough but not a goopy one. It behaved like a 75-80% hydration dough, generally.The soaker was mixed into the dough right after the autolyse, rather than being added after the gluten was well-developed. I had some concern that this might compromise the crumb structure, but I am quite happy with what I got. (See photos, below.)I reduced the percentage of honey slightly.I did not retard the dough in bulk but, rather, as formed loaves.I did not leave the loaves in the turned off oven but removed them to the cooling rack immediately after they were fully baked. This step is still a good option, if you want a drier, harder crust. Total doughBakers' %Wt (g)AP flour34192Bread flour1479Medium Rye flour214WW Flour50281Water93528KAF “Harvest Grains”18100Honey317Salt1.911Total194.91222 Stiff levainBakers' %Wt (g)Bread flour9579Medium rye flour511Water5045Stiff starter8066Total230201 Dissolve the starter in the water. Add the flours and mix thoroughly until the flour has been completely incorporated and moistened.Ferment at room temperature for 16 hours.  SoakerBakers' %Wt (g)KAF “Harvest Grains”100100Water (Boiling100100Total200200Just before mixing the autolyse, put the “Harvest Grains” blend in a medium-sized bowl and pour the boiling water over it. Cover.Allow to soak during the autolyse (see below). Final doughWt (g)AP flour169WW Flour274Water350Salt11Honey17Soaker200Stiff levain201Total1222MethodIn a stand mixer, mix the flours and water at low speed until they form a shaggy mass.Cover and autolyse for 30 minutesAdd the salt, honey, soaker and levain and mix at low speed for 2-3 minutes, then increase the speed to medium (Speed 2 in a KitchenAid) and mix for 6 minutes. Add flour and water as needed. The dough should be rather slack.Place the dough in a lightly oiled bowl and cover tightly.Ferment at 70º F for 2 1/2 to 3 hours with a stretch and folds in the bowl every 30 minutes for the fist 2 hours.Divide the dough into two equal pieces.Pre-shape as rounds and rest, covered, for 10 minutes.Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.Proof at room temperature (68-70º F) for 1-2 hours.Cold retard the loaves overnight.The next morning, proof the loaves for 2-3 hours.45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.After 15 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)Bake for another 15 minutes.Transfer the loaves to a cooling rack, and cool thoroughly before slicing.  The crust was chewy. The crumb was not at all gummy but was very moist when the bread was first sliced the morning after baking. The flavor was that of good whole wheat. There was little noticeable sweetness. There was a moderately prominent sourdough tang. The bread was tasted plain and toasted with almond butter and jam. It was quite delicious. Probably because I was tasting it about 16 hours after it was baked, the flavor was more balanced than that of the last version which I first tasted just 2 to 3 hours after it was baked. I will be tasting this bread over the next few days. I expect it to stay moist for at least 3 or 4 days.Yesterday, along with these breads, I also baked a San Joaquin Sourdough bâtard.  And I used 400

Have you heard about the great S'MACdown of 2013? Well over the past few weeks, mac 'n' cheese shop S'mac has been asking mac 'n' cheese fans to submit their creative takes on the comfort food staple via their Facebook page, and tomorrow, the build-your-own macaroni and cheese competition comes to a close. The top five recipe submissions will be on display at the restaurant's Murray Hill location for the live judging portion of the contest. The winning recipe will be featured on the menu at all three S'mac shops for an entire month. [EaterWire]

Longview Estate is situated at a relatively lower altitude in Darjeeling. The relatively moderate temperatures allow for a slightly earlier harvest time compared to estates at higher altitudes. As a general rule the quality of these teas cannot compete with that of the higher altitudes but they have been know to surprise See three short but nice posts on Longview Estate here.This sample comes from Lochan Tea (surprise). Let us inspect the leaves as the lid of the kettle shakes in the distance...Dry leaves smell of subtle sweet fresh dates with edges of fresh grape and florals balancing out the odour.The first pot delivers medium notes of forest and yams and some perfumey, slightly heavy florals. It has a long distinctly floral-candy sweet aftertaste which lingers on the breath. The mouthfeel is light and leaves a viscus feeling in the mouth.The second pot delivers a gummy, almost rubbery, but distinctly strong perfumey floral taste. The heavy perfume of flowers lingers for a while in the aftertaste with edges of sweet candy-like edges. The mouthfeel is soft and viscus and is mainly located in the mouth and tongue. The qi is uplifting and calms the mind nicely.The third infusion tastes of Thrills gum, a grapey-soapy-floral taste of light, sugary, candy like subtle sweetness. The taste is monotone but enjoyable and creeps into the aftertaste.The fourth offers a bland watery grapey initial taste with still substantial grapey-candy-like sweet aftertaste which lingers minutes later.Peace

An unusual Pinot (especially one from the Carneros area), very fruity, but also very tannic. This wine reminds me more of some Syrahs than anything I’ve encountered recently in the Pinot world, and that’s… OK. The big body is something I can get my arms around, but the heavy fruit — juicy and over-ripe — is the more jarring element of the wine. With time exposed to air it reveals more charms, but Mira’s sense of balance remains elusive. B- / $42 / miranapa.com

RT @bigpinots Here you go @wine_scribbler @GeckoComms - <-- bloody ugly toy if you ask me... not that anyone did