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--!> Eater is asking some of the best chefs in the country to flex their muscles in a cooking competition we like to call The Macaroni Project. The challenge: Turn a generic box of macaroni and cheese into a masterpiece. North End Grill...
--!> Eater is asking some of the best chefs in the country to flex their muscles in a cooking competition we like to call The Macaroni Project. The challenge: Turn a generic box of macaroni and cheese into a masterpiece. North End Grill's Floyd Cardoz is the first chef to work his magic on the mundane box of mac and cheese. In the coming weeks, other chefs will try their hand at the challenge in the hopes of winning the title of Macaroni Master of the Universe. Hit play on the video above to see Floyd thrown down the gauntlet. · All Videos by Eater Moving Pictures [~ENY~]
23 minutes ago
Steak Frites in Union Square is closed right now, and the vital signs do not look good. The gates are down, and last week the team appeared to be clearing out the interior. As one tipster noted, there was no liquor behind the bar. The re...
Steak Frites in Union Square is closed right now, and the vital signs do not look good. The gates are down, and last week the team appeared to be clearing out the interior. As one tipster noted, there was no liquor behind the bar. The restaurant's Facebook and Twitter is silent on the subject, but its OpenTable listing is inactive and the phone just rings and rings. Longtime readers may remember that this is the same Steak Frites that relocated to one of New York's cursed restaurant spaces, then shuttered, then re-relocated back into its original Union Square space. · All Coverage of Steak Frites [~ENY~]
29 minutes ago
I didn't want to serve the same ol' steamed, or stir-fried broccoli,then I remembered a recipe similar to this one, by Daphe Oz(Dr. Oz's daughter), from her lifestyle/cooking book"Relish"Click image to learn more about the book.It's a pe...
I didn't want to serve the same ol' steamed, or stir-fried broccoli,then I remembered a recipe similar to this one, by Daphe Oz(Dr. Oz's daughter), from her lifestyle/cooking book"Relish"Click image to learn more about the book.It's a perfect choice for college students, young singles andnewlyweds. I'm none of those and I like it too. :)Daphne's version is even more simple than the one I devised(no roasted tomatoes/garlic/red onions or mozzarella in her version) but this one is a lot more flavorful, in my opinion.By now, if you've been reading my blog for anylength of time, you know that I love cooking intuitively ~that is with a basic recipe in my head, and then lettingthe creative juices flow! This is another one of those,and you can adjust it to suit your own taste.Easy and flavorful, here's what you'll need forthe basic recipe:Cherry or Roma TomatoesSalt, Freshly ground black pepperOlive oil (or oil of your choice)Dried oregano leaves1 or 2 cloves garlic, thinly slicedRed pepper flakesHalf an onion, sliveredFresh Broccoli SpearsGrated Mozzarella CheeseFreshly grated Parmesan CheeseOptional:Lemon wedgesFresh oregano or basil leaves(Extras ~ see below)Method:Place rack in center of oven, preheat to 400ºF.Wash and cut in half a couple of handfuls ofcherry tomatoes, or as many as you want to make a single layer~ (you can use quartered Roma tomatoes or a similar variety; tomatoes that are not too juicy work best in this recipe.)In a shallow baking dish toss them with some olive oil, sea salt and a little freshly ground black pepper.Place pan in oven and roast tomatoes for 10 to 12 minutes(make take longer, depending upon your oven and the baking dishyou are using.) Scatter 1 or 2 sliced garlic cloves, half of a sliveredonion (white, yellow, red/purple), a couple of generous pinchesof dried oregano, and a couple of pinches of red pepper flakes (optional), give a stir to coat with oil andcontinue roasting for 10 to 12 minutes ~ it's okay if some tomatoesbegin to char.While tomatoes are roasting, steam broccoli spears until justcrisp tender. Remove tomato pan from oven, arrange broccoliover tomatoes, add a little s & p if desired, sprinkle with grated mozzarella cheese (as much or as little as you like), sprinkle with grated parmesan cheese and place back in oven, or under hotbroiler until cheese is melted and begins to bubble. Remove from oven allow to cool for a moment, sprinkle with a few fresh oregano or basil leaves.Serve with lemon wedges if desired.Add any of these optional ingredients if you like:(to be added during second half of roasting tomatoes, orupon serving, as garnish):sliced or halved flavorful black olivesroasted red pepper slivers or piecesmarinated mushroomssliced green onions (scallions)cured anchovy filletsmarinated artichoke heartscooked Italian sausage crumbles,torn prosciutto, etc. ~ almost anything goes!Colorful and tasty, it makes a fine main courseor a great side dish for simply prepared meat, poultry or fish.Gluten-Free and Vegetarian friendly, too.Bon Appétit! And thank you for visiting today!xo~mari
39 minutes ago
Combine tomatoes, 1 tablespoon of the butter, garlic, thyme, bay leaf, salt, pepper, and cayenne in a saucepan. Cook over a moderate heat, stirring occasionally, until quantity has been reduced to about half. Melt remaining 1 tablespoo...
Combine tomatoes, 1 tablespoon of the butter, garlic, thyme, bay leaf, salt, pepper, and cayenne in a saucepan. Cook over a moderate heat, stirring occasionally, until quantity has been reduced to about half. Melt remaining 1 tablespoon butter in a small saucepan. Stir in flour and cook until lightly browned. Add to tomatoes and cook a few minutes longer. Remove from heat and strain through...
about 1 hour ago
Shrimp Bisque has a fine taste. Shrimp Bisque gets its taste from shrimp mixed with flour and eggs, flavored with sherry. Shrimp Bisque is inspired by many food joints worldwide.
Shrimp Bisque has a fine taste. Shrimp Bisque gets its taste from shrimp mixed with flour and eggs, flavored with sherry. Shrimp Bisque is inspired by many food joints worldwide.
about 1 hour ago
This is our neighborhood go-to sushi bar. We were the very first customers at Takao when it first opened and we have been going ever since. We just let Takao do “his thing.” From upper right corner – marinated jellyfis...
This is our neighborhood go-to sushi bar. We were the very first customers at Takao when it first opened and we have been going ever since. We just let Takao do “his thing.” From upper right corner – marinated jellyfish with cucumber, Abalone, Japanese tiny shrimp with caviar, Blue Crab with Spicy Mayo Sauce Spanish Mackerel with scallions, ginger, carrot and daikon Japanese fresh scallop, uni, shaved summer truffles, pink peppercorns Dish presented Matsutake mushrooms, shrimp, Ginko, Pickled Ginger, Japanese lime Tempura of a Natto Roll, Tempura Green Onion Grilled Yellowtail with mushrooms  soy reduction sauce Toro Sushi Not pictured – Salmon Skin Hand Rolls Uni Squid Hand  Roll For the freshest fish, for the most interesting preparations – the is THE place to go. Filed under: Southern California, Takao - Brentwood
about 1 hour ago
Can you guess what we’re serving at the @BeardFoundation #JBFTasteAmerica event on 10/11? Get your tickets today!
Can you guess what we’re serving at the @BeardFoundation #JBFTasteAmerica event on 10/11? Get your tickets today!
about 1 hour ago
Frothingham Best wins World Beer Awards - Daily Mail - #beer #logo - #beer #logos
Frothingham Best wins World Beer Awards - Daily Mail - #beer #logo - #beer #logos
about 1 hour ago
--!> Eater is asking some of the best chefs in the country to flex their muscles in a cooking competition we like to call The Macaroni Project. The challenge: Turn a generic box of macaroni and cheese into a masterpiece. Floyd Cardoz of...
--!> Eater is asking some of the best chefs in the country to flex their muscles in a cooking competition we like to call The Macaroni Project. The challenge: Turn a generic box of macaroni and cheese into a masterpiece. Floyd Cardoz of New York's North End Grill is the first chef to work his magic on the mundane box of mac and cheese. In the coming weeks, other chefs will try their hand at the challenge in the hopes of winning the title of Macaroni Master of the Universe. Hit play on the video above to see Floyd thrown down the gauntlet. · All Videos by Eater Moving Pictures [~ENY~]
about 1 hour ago
Pumpkin and cinnamon sticky bunscraving more? check out TasteSpotting
Pumpkin and cinnamon sticky bunscraving more? check out TasteSpotting
about 1 hour ago