Displaying all articles tagged:

Strawberries

  1. the dish
    Empellón’s Fruit Plate Takes a Safe Dessert Choice to a Whole New LevelThe seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
  2. excess
    Here’s What a $22 Strawberry Looks LikeHint: a lot like other strawberries.
  3. Berry Good
    Of Course Japan Has Giant, $8 StrawberriesThese perfect-looking specimens only come in packs of six.
  4. No Outside Food
    Park Slope Pavilion Kicked Out Moviegoer Who Brought in StrawberriesHe’s berry, berry mad.
  5. Mediavore
    Where to Eat Grey Squirrel; Lee’s Sandwiches Heads to VegasA restaurant in Scotland argues that serving this four-legged critter is the ethical choice.
  6. Mediavore
    The New Philadelphia Wholesale Produce Market Is, Like, Totally Chill; GreyPlus: Strawberries might cause cancer; and Lily Allen’s got to have her In-N-Out burger, all in our morning news roundup.
  7. Mediavore
    Jamie Oliver Makes Criminal Employee Confess; Starbucks Going Lo-CalThe Naked Chef does some detective work and a mega-coffee chain seeks to get fit.
  8. Mediavore
    Rachel Ray Goes Royal for Mardi Gras; South Bay Thieves Target Top-Shelf LiquorA celeb chef nabs a hot seat in New Orleans and booze-boosting crooks show exquisite taste.
  9. Mediavore
    McPier Goes Looks For New Food; How to Survive a Chopstick to the BrainPlus: Rachael Ray gets seriously into Mardi Gras, and Florida’s meager strawberry harvest, all in our morning news roundup.
  10. The Annotated Dish
    Strawberry Dessert Quartet at Jean GeorgesJohnny Iuzzini of Jean Georges is one of the leading figures in the modern Dessert Revolution and arguably the most influential dessert chef working today. Typically, any meal at Jean Georges ends with one of four dessert tastings — four dishes united by a single theme. While summer strawberries last (likely another two or three weeks), this strawberry tasting will be available for both lunch and dinner. “The idea is to show how versatile strawberries are,” Iuzzini says. “There are so many ways to manipulate it and yet still maintain its integrity.” As always, mouse over the different desserts to hear them described in the chef’s own words.
  11. In the Magazine
    Choose Your Food Group Wisely: Which Side Are You On? There are four restaurant-related stories in this week’s issue, and they ask you to take a side. Are you a New Yorker who glories in the freshness of newly arrived strawberries and seasonal cooking in general? Or are you an atavistic who prefers to sit in air-conditioned steakhouses, consuming red meat in 90-degree weather? This week, at least, Adam Platt is clearly the latter, dining in the Freon fortress that is Landmarc and finding only the heaviest, most beef- and bacon-laden foods worthy of (faint) praise. Those of us who have fathers like him are enjoined, in one of this week’s Short Lists, to visit various steakhouses with our dads. On the side, there is more cool, natural frozen yogurt than ever to be had, enumerated in another Short List, and this week’s In Season features a recipe for delicate pasta with strawberries from Sfoglia.
  12. At the Greenmarket
    First Strawberries Arrive to Find the Market a Regular SausagefestPeonies stole the show last Saturday, while strawberries have sidled in at Yuno’s stand on Mondays and Fridays. There should be berries in quantity by next weekend, but for now we’re focusing on meatier matters, like what to grill as we kick off the outdoor-cooking season.
  13. At the Greenmarket
    Last Summer’s Fruit Getting Into a Jam, a Much-Missed Cress Returns The countdown to the first ramps of the year has begun. During the wait — a week or two at most — celebrate the emergence of zippy cresses and tender herbs.