Pasta with Ramps, Pea Shoots, and Poached Eggs
An early sign that Spring is here is the arrival of pea shoots in New York’s farmers markets. The delicate greens have such a…
Porterhouse in a Fine Dining Setting at Angus Club Steakhouse
A meal at Angus Club: thick-cut poterhouse steak, hash browns, mashed potatoes, creamed spinach, and peas & onions. “So do you just drop a…
Za’atar-Crusted Salmon with Tzatziki
A trip to the Middle Eastern stores on Brooklyn’s Atlantic Avenue yielded a large bag of za’atar, a traditional spice blend of thyme, sesame…
French Classics at Sel et Poivre
Duck a l’orange with wild rice at Sel et Poivre It’s not easy to find traditional french dishes in New York these days, so…
Hand-Made Moles from Puebla at El Maguey y la Tuna
Fish Tacos with Assorted Hand-Made Moles at El Maguey y la Tuna It’s always a great day when you find a restaurant dish that…
Garam Masala-Crusted Cod with South-Indian Vegetables
In another guest post, my wife Melissa writes about a new favorite dish. We watch a lot of food television at home. Sometimes I…
Nobu New York: Revisiting the Old Master
Nobu’s famous rock shrimp tempura with creamy spicy sauce. Still the best there is. When Nobu first opened in New York in 1994, it…
Chana Dal Tadka – Yellow Lentil Curry with Sauteed Onions, Garlic, and Spices
Lentils are the ultimate peasant food: hearty, inexpensive, and rich in protein. I’ve learned to keep several kinds of them in my pantry, from…
Forty Years Later, Shinbashi Still Serves Great Sushi
It is hard to imagine New York without sushi, but when Shinbashi first opened its doors in 1974, it was one of the very…
Han Dynasty – A Response to Pete Wells
Ma Po Tofu at Han Dynasty, with chilies, thick-cut scallions, fermented black beans, and Sichuan pepper Han Dynasty, the popular Philadelphia-based Sichuan restaurant, has…