What We're Reading: September 10, 2014

 

The case for refrigerating tomatoes. [Serious Eats

 

Take a peek at the new PBS show, Food Forward. [Civil Eats

 

The man who brought cotton candy to the masses was … a dentist? [Priceonomics

 

Before it gets too cold outside, try a Champagne popsicle. [FoodBeast

 

From chicken tikka to General Tso’s, “ethnic”... Read more >

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JBF on the Air: Alex Stupak

Alex Stupak on Taste Matters with Mitchell Davis

 

On this week’s episode of Taste Matters, host Mitchell Davis welcomed Alex Stupak, the chef/owner of New York City’s Empellón Cocina and Empellón Taqueria, for a discussion of his unique approach to cross-cultural cooking. At his popular restaurants, Alex has garnered widespread acclaim for his progressive, innovative spin on Mexican cuisine. By staying dedicated to the fundamental culinary techniques and applications that are native to Mexico, but often using unconventional ingredients, his approach yields unexpected interpretations of authentic flavors. Listen below to learn more!

 

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Q & A with Alex Stupak of the JBF Award–Nominated Empellón Cocina

Anna Mowry interviews Alex Stupak of Empéllon Cocina, a 2013 nominee for the JBF Best New Restaurant awards

 

Whether you initially thought that Alex Stupak’s decision to hang up his pastry chef hat and open his own taqueria was a brilliant move or a madcap experiment, everyone can now agree that the detour has paid off. His two young ventures, Empellón Taqueria and Empellón Cocina, have earned raves from local and national media, and the latter is one of our 2013 Best New Restaurant nominees. Below, the freshly minted Food & Wine Best New Chef tells us about the future of his restaurants, a regional Mexican cuisine that deserves more attention, and his favorite unwieldy Mexican dish in New York City.

 

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JBF: Empellon Cocina is about a year old now. What are you and your team focusing on over the course of the next year?

 

AS: Right... Read more >

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Recipe: Guacamole with Pistachios

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation

 

When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak, who tells us that his favorite flavor is "crunchy", gently toasts the nuts in olive oil, then folds them into a minimal mix of avocado, jalapeno, onion, cilantro, and lime juice. A little toasting oil, infused with flavor of the pistachios, is spooned over the dip before serving.

 

Get the recipe here. The guacamole will also be on offer when the Empellón team cooks at the Beard House on... Read more >

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