Category archive: food
- What’s Fermenting: Beet Kvass
- Flatiron: SONA
- Recipe: Zucchini Pancakes – Placki z Cukinii
- Recipe: Vegan Sichuan Inspired Celery Stir Fry
- Recipe: 48 Hour Sourdough Focaccia
- Recipe: Rye and Whole Wheat Sourdough Bread
- Recipe: Sourdough Crackers
- Recipe: Easy Kimchi Pancakes
- Midtown East: A Final Visit to (Burger) Heaven
- Miami: L’Atelier de Joël Robuchon
- Recipe: Viennese Krautfleckerl (Pasta & Cabbage)
- Midtown East: Le Veau d’Or & Céleri Rémoulade
- TriBeCa: Lekka Burger
- Midtown East: La Pecora Bianca
- What's fermenting: Easy Homemade (Vegan) Kimchi
- Midtown East: TacoVision
- Vincent Price, Horror Actor...Cookbook Author
- What's fermenting: Union Square Greenmarket Sauerkraut
- Homemade Yogurt the Sous Vide Way
As we prepare for our 2021 Polish Christmas Eve Wigilia dinner, we're making some beet kvass, a sour beet tonic that we will use in our barszcz, or Polish beet soup.
Our review of the new Indian restaurant Sona, in Flatiron, NYC.
Here's a nice riff on potato pancakes: zucchini pancakes. They're a little lighter, a little sweeter, but still savory and delicious!
A large supply of celery on hand inspired us to make this delicious vegan Sichuan-styled celery stir fry.
The recipe for our favorite sourdough focaccia, which proofs in the fridge for a full 48 hours!
Here's a look at the method we have been using for making sourdough bread for the last four years, along with our current favorite recipe.
These sourdough crackers are addictively satisfying, and are another great use for sourdough starter that you might otherwise discard.
We love making these easy sourdough kimchi pancakes, which are a great use for sourdough starter that would be otherwise discarded.
We paid our final visit to a Midtown East breakfast and lunch favorite Burger Heaven, which is closing this week after 77 years.
We visited the Miami branch of the L'Atelier de Joël Robuchon. How would it stack up the other outposts of the late great chef?
Wiener Krautflerckerl is a classic Viennese dish made with pasta and cabbage. We made our version at home and gave it a Polish twist by using sauerkraut.
Inspired by our dearly departed favorite restaurant, Le Veau d'Or, we made one of their iconic dishers, Céleri Rémoulade.
We take a quick look at vegan chef Amanda Cohen's new vegan burger joint, Lekka Burger.
We do a capsule review of the Midtown East modern Italian restaurant La Pecora Bianca.
Easy recipe for vegan kimchi.
We visited TacoVision, a new Midtown East taco bar from the team at Crave Fishbar.
A look inside Vincent Price's classic cookbook, A Treasury of Great Recipes.
We made sauerkraut with beautiful cabbages from the Union Square Greenmarket.
How to make homemade yogurt with a sous vide or immersion circulator.