The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

by jbfauthor on September 25, 2009

Yesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch: S

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News Feed: September 25

by jbfauthor on September 25, 2009

When is a chef no longer a chef? [Atlantic] America's top 40 farmers under 40 [Mother Nature Network] Editor Judith Jones has a new hobby: raising cattle [NYT] A new website reports dining deals in Los Angeles [LAT]

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The Bookshelf: New York Cooks (with recipe!)

by jbfauthor on September 24, 2009

New York City's restaurant scene moves at a breakneck speed, a fact not unnoticed by Joan Krellenstein and Barbara Winkler, who recently published New York Cooks: 100 Recipes from the City's Best Chefs. In the introduction the authors acknowledge that by the time the book would hit stores earlier this month, a few of its featured chefs will have moved on, some leading other kitchens, others traveling in search of inspiration. It's a realistic admission that rings with greater solemnity in light of the recent spate of restaurant closings we've seen in this industry that often seems unstoppable. It's also what makes this cookbook feel so special: Krellenstein and Winkler have given us a time capsule that captures the enduring spirit, resolve, and creativity of our city's chefs—proof th

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Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

by jbfauthor on September 24, 2009

When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

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