Good Food Awards Finalists Announced

charcuterie Over on Food Matters, we report on the finalists for the Good Food Awards, which honor producers who “push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities.” Get more details here.

Comments (0)

On the Menu: Modern Korean

Hooni Kim Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for Danji, his own 36-seat French-inspired Korean restaurant in Midtown. Join us tonight for a menu of Kim's signature dishes, which New York magazine described as “half-traditional, half-modern, and wholly delicious.” Click here to make a reservation. Hors d’Oeuvre Smoked Salmon with Red Onion and Crème Fraîche on Ficelle Hamachi Salad with Chojang Sauce Kimchi–Chorizo Arancini with Spicy Aïoli  Pairings: Su Jung Kwa Cocktail > Rye with Cinnamon, Ginger, and Orange; and Raventós I Blanc L’Hereu Reserva Brut Cava 2008 Dinner Creekstone Farms Filet Mignon Tartare with Asian Pear, Pine Nuts, Sesame Seeds, and Quail Egg Yolk Pairing: Henry Varnay

Comments (0)

Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

Deviled Eggs with Crispy Pork Belly and Smoked Paprika

These are our kind of morning eggs: topped with braised and fried shards of pork belly, and dabbed with a touch of paprika mayonnaise for a whisper of smokiness. Get the recipe here.

Comments (0)

Market Haul: November 14, 2011



The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.

The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets

The Menu Ideas:

Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]

Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.

Comments (0)

Recipe Roundup: November 14, 2011

eggplant The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Tre Wilcox’s Marquee Migas [Tasting Table] Why not add fried tortilla strips to your morning eggs? Pickled Eggplant with Mint and Garlic [SE] Preserve eggplant with some added flavor.

Comments (0)

On the Menu: November 12 through November 19

Here's what's happening at the Beard House next week: Monday, November 14, 7:00 P.M. Connecticut Sensations Tyler Anderson and Noel Jones are two of the most talented and adventurous chefs working in Connecticut today. The Beard House alums are returning as a team to fuse their distinct culinary visions into a special late-autumn menu of elegant, modern cuisine. Tuesday, November 15, 2011, 7:00 P.M. Modern Korean with a French Twist Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for his own 36-seat French-inspired Korean restaurant in Midtown. Join Kim for a menu of signature dishes that New York magazine has described as “half-traditional, half-modern, and wholly

Comments (0)

Giveaway: Win a Signed Copy of Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

We’re officially at the height of cookbook season, with fresh releases dropping almost daily. Today brings one of the year’s most anticipated titles, Eleven Madison Park: The Cookbook (Little, Brown & Company), from the restlessly ambitious restaurant that has made an assured climb into New York City’s highest stratum of dining. The book beams with an airy and pristine design that makes the photographs of Daniel Humm’s intricate food sparkle like stained glass. Among the challenging, seasonally sorted recipes are essays by general manager Will Guidara, which chronicle the restaurant’s journey from a casual brasserie to a four-star destination and the winner of the JBF Award for Outstanding Restaurant. It also reads like a manual to Danny Meyer’s signature approach to the restaurant business, with lessons on subjects like excellence, collaboration, and reinvention. Even cooks who may not be up for tackling uni

Comments (0)

Pages