Showing posts with label New York City Foods. Show all posts
Showing posts with label New York City Foods. Show all posts

12 September 2016

The Story Behind Our Most Requested Recipe Ever - The New York Times


"When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one expected it to become the most requested recipe, and among the most beloved, in the history of the newspaper." NYT

The Story Behind Our Most Requested Recipe Ever - The New York Times


10 July 2016

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On

"...Food historians now see it as the starting point for a series of trends that came to define American dining: the cult of freshness and organically grown ingredients, which Alice Waters embraced at Chez Panisse; the inventive interpretation of regional American dishes, which became known as New American cooking; the international blending of styles and ingredients, later described as fusion..."

Read more:

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On






11 June 2016

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It



..."In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s."...

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

by Ina Yalof
  • Hardcover: 384 pages
  • Publisher: G.P. Putnam's Sons (May 31, 2016)
  • Language: English
  • ISBN-10: 0399168923
  • ISBN-13: 978-0399168925
  • Product Dimensions: 6.3 x 1.2 x 9.3 inches

Available at Amazon.com



16 December 2015

Cook Your Own Adventure: 11 Cookbooks For Kitchen Dreamers


"This year's cookbooks point to big dreams in the kitchen, and a kind of comfort with concepts once considered the province of professional cooks — ingredients from those last few shelves you haven't explored at your Asian grocery store, recipes that foreground umami flavors, make-at-home doughs for croissant and brioche, and, in a charming twist, recipes for chicken (that most unexotic of birds) that travel to every corner of the globe..."

Read more:

Cook Your Own Adventure: 11 Cookbooks For Kitchen Dreamers

Book available at AMAZON.com


21 October 2015

Museum of Food and Drink Takes a Look at Flavor - The New York Times


'“What makes your favorite food so delicious?” the text on a large free-standing panel near the entrance asks. The one-word answer: “Chemicals.”

The word is deflating. It’s a little like being told that the human soul has a specific atomic weight. Chemicals? Yuck.'

Museum of Food and Drink Takes a Look at Flavor - The New York Times






10 December 2014

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR


From NPR:

"2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East and Southeast Asia; from the ancient spice routes and every point in between."

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR

Cookbooks available at Amazon.












30 November 2014

How to Cook Everything Fast: A Better Way to Cook Great Food




In a rush during the holidays and  want to make a tasty meal fast?

Or know someone who should know how to make great food quick?

Mark Bittman's newest cookbook (and more) may be your solution:

"How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result..."

How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark Bittman
Hardcover: 1056 pages
Publisher: Houghton Mifflin Harcourt; 2 edition (October 7, 2014)
Language: English
ISBN-10: 0470936304
ISBN-13: 978-0470936306
Product Dimensions: 8 x 2.4 x 9 inches

Available online at Amazon.


17 September 2014

The New, Reimagined Rainbow Room Is High Tech, Familiar - Bloomberg



Finally, the re-opening is in sight.

"...First step was to shake off the dust: All chandeliers and sconces have been spiffed, shined, and fully restored; new crystal curtains (yes, real crystal) have replaced old fabrics; and white gold has been painted on the ceiling's famous dome..."

The New, Reimagined Rainbow Room Is High Tech, Familiar - Bloomberg


22 December 2013

Feasting on Fish to the Seventh Degree - NYTimes.com

Credit: Andrew Scrivani for The New York Times

"It’s a Southern Italian (and now Italian-American) custom in which a grand meal of at least seven different kinds of seafood is served before midnight Mass. The fish part comes from the Catholic practice of abstaining from meat on Christmas Eve, while the number may refer to the seven sacraments. Or it could be the Seven Hills of Rome. No one is sure, but the tradition has stuck fast."

Feasting on Fish to the Seventh Degree - NYTimes.com






26 March 2013

An Oral History Of New York Food: Dining Out Wasn't Always 'In' : The Salt : NPR

Image: AP/Courtesy of Museum of the City Of New York

Follow the link below for reminisces of eating out and at home, in New York City of the past from NPR:

"Today, New York is home to many of the finest restaurants in the world – and New Yorkers have become accustomed to regularly dining out. 'It's just take-out all the time,' Saini says. So she says she was surprised to discover that, among the people she interviewed, eating outside of the home wasn't always so commonplace."

An Oral History Of New York Food: Dining Out Wasn't Always 'In' : The Salt : NPR


And, before you leave, please visit one of my advertisers to help support this blog. Thanks!


03 March 2013

A new book tells the stories behind the New York appetizing landmark Russ & Daughters - NY Daily News

In my previous blog, I highlighted the delightful, Lower East Side venue of Russ and Daughters, but I should have also mentioned in greater detail the book that is part of the story: Russ & Daughters: Reflections and Recipes from the House That Herring Built
  • Mark Russ Federman.




  • "For 30 years, the one-time lawyer ran Russ & Daughters, the beloved Houston St. storefront that’s 

    hawked sable, smoked salmon, schmaltz herring and other Semitic delicacies for nearly a century.


    And in “Russ Daughters: Reflections and Recipes From the House That Herring Built”, Federman 

    reminisces about the only-in-New York characters who frequented his fishy “fiefdom.”"


    More from the New York Daily News:

    A new book tells the stories behind the New York appetizing landmark Russ Daughters - NY Daily News




    Russ & Daughters: Reflections and Recipes from the House That Herring Built

    ISBN-13: 9780805242942
    • Publisher: Knopf Doubleday Publishing Group
    • Publication date: 3/5/2013
    • Pages: 224

    Available online from Barnes and Noble and Amazon.com




    Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store : The Salt : NPR

    Image: Jen Snow, Russ And Daughters

    If you live in New York City and have never been to Russ and Daughters, shame on you. If you visit NYC, and don't stop by Russ and Daughters, you're missing a great food and cultural experience. This is not a mall recreation. It's the real thing. You don't have to buy anything, just gawk and wonder...

    "A century ago, the Lower East Side was packed with "appetizing" shops, where merchants would compete to satisfy the noshing needs of the neighborhood's Jewish clientele: pickled herring, smoked whitefish, sable and salmon, bagels and bialys, along with dried fruit, chocolate and candy." 

    From NPR:

    Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store : The Salt : NPR


    And, before you leave, please visit one of my advertisers to help support this blog. Thanks!