Test Your Eat-Q: Iconic New York

pastrami sandwich

 

As America's largest city—and one of its most diverse—New York boasts an impressive number of culinary mascots. Can you trace all of the Big Apple's iconic dishes back to the restaurants that spawned them? Take our latest Eat-Q test to find out.

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On the Menu: Week of June 23

Upcoming events at the James Beard House

 

Here's what's happening at the James Beard House next week:

 

Monday, June 24, 7:00 P.M.

Vegetable Barbecue

Owned by actor Richard Gere, the Bedford Post Inn has become a food lovers’ destination, known for the refined yet approachable cuisine proffered at the property’s renowned Farmhouse restaurant. Join chef Jeremy McMillan when he creates a spectacular vegetable-focused feast.

 

Thursday, June 27, 7:00 P.M.

Modern Japanese

Japanese-born Makoto Okuwa began an apprenticeship with a sushi master at the age of 15, a training that led to his later appointment as head sushi chef at Morimoto New York and Morimoto Philadelphia. Now at the helm of his namesake restaurant, Okuwa serves playful but exquisitely crafted cuisine that pays tribute to... Read more >

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JBF on the Air: Dave Arnold

Mixologist Dave Arnold on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, Dave Arnold, who presides over the forward-thinking mixology program at New York City's Booker and Dax, joined Mitchell Davis to discuss the true meaning of being a chef, mixologist, and food enthusiast. From finding inspiration in local ingredients to using high-tech equipment, chefs are inventing new dishes, techniques, and crafts to keep up with the rapidly expanding industry. Dave also explains how home cooks are evolving, as well—with the vast amount of information available online, people are learning to cook and bake through experimentation at home rather than from first-hand instruction. Listen below to learn more:

 ... Read more >

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Eating the Big Apple: New York City's Cuisine Is Emerging

Savory black-and-white cookies at Eleven Madison Park (photo by Thomas Krakowiak)

 

Savory black-and-white cookies iced with Périgord truffle. Smoked sturgeon–wrapped gnocchi fritti cigarettes schmeared with cream cheese and dipped in poppy seeds. Fiery kung pao pastrami. These are signs of a New York City cuisine emerging in the minds and on the menus of chefs around town. It’s a new cuisine based on old flavors, local ingredients, nostalgic resonances, and the culinary culture clash of ethnicities that call New York home.

 

Feeling the pressure, perhaps, from cutting-edge chefs in Denmark who are foraging their wilderness for a true taste of terroir and cooks in Charleston who have heirloom grains growing in their backyards, some New York chefs appear to be on the search for an authentic cuisine they can call their own. “We were drinking Manhattans in a Paris hotel bar when Daniel first told me that he wanted to write a book about New York cuisine,” begins Will Guidara’s introduction... Read more >

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Recipe: Crespelle with Red Wine Strawberries and Ricotta

Cullen Campell's recipe for Crespelle with Red Wine Strawberries and Ricotta, adapted by the James Beard Foundation

 

Crespelle may sound exotic, but if you've ever tucked into a crêpe, you already know a good deal about this delicate Italian pancake. Just like their French analogs, crespelle are made by pouring a paper-thin layer of batter into a nicely oiled pan, cooking it until golden on both sides, and wrapping the cake around sweet or savory fillings.

 

In this recipe, chef Cullen Campbell loads fresh ricotta and wine-soaked strawberries into crespelle made with 00 flour, a powder-fine Italian flour that yields a more tender pancake. We like to macerate our berries in a fruit-forward Nebbiolo from Piedmont.

 

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