Eye Candy: Masa Turnovers

by jbfauthor on May 28, 2010

At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.) To see more photos of the Oaxacan feast, click here.

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Giveaway: Know Your Coffee

by jbfauthor on May 27, 2010

We’re back with more coffee knowledge from Master Barista Giorgio Milos. In addition to trivia, we’ve got a bonus video of the master himself demonstrating the perfect free-pour latte. (Does his art match the level of creativity we saw in our Latte Art Contest?)

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The Bookshelf: William Grimes's Favorite New York Restaurants of Yore

by jbfauthor on May 26, 2010

Many of New York's iconic dining establishments vanished from the pages of Zagat long ago, but there are some that William Grimes, former New York Times restaurant critic and author of Appetite City, told us he would love to eat in if he had a time machine. Here's a stroll down memory lane: Clark and Brown’s Chophouse Water Street, circa 1830 “One of the earliest and most famous examples of a restaurant style that, along with the oyster cellar (see below), defined New York dining. Mutton chops were the big thing, thick, juicy, and bordered with a nice stripe of fat. Bread toasted over the open fire with a fork was the usual accompaniment, along with English ale.” Dorlon’s Fulton Market, circa 1870 “Just finding Dorlon’s, the city’s premier oyster house,

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Recipe: Strawberry–Rhubarb Crunch

by jbfauthor on May 26, 2010

Rhubarb season's days are numbered, so squeeze some of these blushing stalks into your week with this fast and unfussy strawberry–rhubarb crunch. The dessert can easily be made with just rhubarb, but be sure to adjust the sugar accordingly; ample sweetness is crucial when taming the fruit's intensely tart flavor.

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