Cook Like Your Favorite Chefs With Our New Recipe Database!
The hardworking listings department at nymag.com has just added a stellar new feature: recipes! Our extensive database includes dishes drawn from New York’s finest restaurants. Get Laurent Tourondel’s instructions for chestnut-stuffed guinea hens; serve Tom Colicchio’s bruschetta of clam ragout; and assemble your own tartlets, just like they do at Gramercy Tavern. Search by ingredient, cuisine, type of dish, and more. Now there’s no excuse to eat out.
nymag.com’s Recipe Finder
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Rock-Star Recipes!You may recall that restaurant-launching chef Sam Mason stars in an Internet show called Dinner With the Band, where he teaches tricks of the trade to participating musicians. Intrigued by this concept, we wondered what other rockers eat. How handy are they in the kitchen — or in the parking lot, as the case may be — without the help of a professional? Kara Zuaro, editor of the Brooklyn Record, has the answers in her new book, I Like Food, Food Tastes Good: In the Kitchen With Your Favorite Bands, a collection of recipes she gathered from musicians at festivals, bars, and friends’ homes. There’s wild-boar ragù from the Violet Femmes, semi-raw everyday pasta from Ted Leo and the Pharmacists, buttermilk pie from Okkervil River, and much, much more. After the jump, Grub Street provides a taste of a few New York favorites.
In the Magazine
Fork-Crushed Potatoes: More Than Meets the UtensilIf there’s one rule about the weekly In Season recipe in the magazine’s Strategist section that we try to adhere to, it’s to keep things simple. This is due not only to limited space considerations, but also to the fact that we are of the let-the-ingredient-speak-for-itself school of cooking. Put another way, we’re lazy and hate cleaning up after ourselves. Still, this week’s recipe for fork-crushed Purple Majesty potatoes, courtesy of Gramercy Tavern’s Michael Anthony, was so exceptionally simple (yet undeniably delicious), it had people around the office talking. “This really couldn’t be much easier, could it?” said one admitted foodie, with a haughty note of reproof in her voice. Another cranky copy editor was more direct: “Even a small and not very gifted child can crush potatoes with a fork,” he said.
The Underground Gourmet
Josh DeChellis on How to Cook With Your Christmas Tree
Everyone knows a good cook is a frugal cook, and no one takes this culinary code more seriously than Josh DeChellis, the skateboard-riding boy-wonder chef behind Sumile (recently tweaked and rechristened Sumile Sushi). In the spirit of the post-holiday season, DeChellis has come up with an idea that is not only environmentally responsible but also would make Euell Gibbons’s eyes goggle and his mouth water.
“I was helping my parents take down the Christmas tree and the perfume was amazing,” DeChellis says. “So I took a few branches off and roasted a piece of grilled beef over the needles in an aluminum-foil pouch and I loved it!” DeChellis was kind enough to pass along a similar pine-scented recipe, below, so that Grub Street readers can recycle any trees or wreaths they have lying around the house instead of just dragging them outside to the curb. DeChellis also has a suggestion for stale gingerbread cookies: “Grind them up and crust scallops with it. Serve with a sauce of brown butter, gingerbread powder, and milk blended in a blender with Brussels sprout leaves on the side.” Delish! — Rob Patronite & Robin Raisfeld
