My Mom’s Granola
I’ve been working on client gift bags this week—running around New York collecting my favorite odds and ends from specialty groceries and the like. Our clients are our first order of business at The Dish’s Dish and we wanted to do something as a special treat. In our gift bag, we have my favorite olive oil, Las Brisas, which is available at Despaña. We also have a bottle of wine à la Union...
Cooks Illustrated No. 96
Cooks Illustrated is my favorite culinary magazine; it is also, I think, the most underrated. The articles are in depth and truly explain why and how the chefs in the test kitchen came to each specific recipe. After reading a recipe, and the steps the team takes to get to that recipe, I always have complete certainty that the dish will work—and that I will know what happened if it doesn’t. ...
“You seem disgraced,” I delivered in the form of a question to my Southern dining companion. We had just taken our first bites of Blue Ribbon’s grilled shrimp remoulade very late on a Saturday night and I could see he was offended. “Where’s the remoulade? I didn’t even know it was there—there was only enough of a dollop to glue the shrimp into position on the plate.” The sauce, which is...
The Graham Ave. stop off the L is a heavily Italian neighborhood where homemade pasta on menus is a given. The new place, Motorino, was opened by neighborhood transplant, Mathieu Palombino, who has graced establishments such as BLT Fish and Bouley. He is a bona fide New York chef, not an F.O.B. Italian. So after reluctantly skipping my customary, Sinatra-tinged pie place—just across the street...
Cuisine and ambience double delight at this newish AvroKo gem on the Bowery. Don’t miss the coconut chicken salad appetizer, which packs a punch into its saucy, peanut-flecked preparation. Yellowtail sashimi is also a must—buttery, thick pieces of fish doused in a sweet and tangy vinaigrette. A pint of prawns is excellent to share—especially if someone at your table will enjoy the crispy...
Somewhere between Naïve and Jaded
Since moving to New York in 2002, I’ve adored dining at all types of restaurants. From that great tacqueria near Columbia University to a surprise birthday dinner at Sushi Yasuda, I’d like to think that I’ve enjoyed a varied and diverse sampling of restaurants. Moreover, what makes this an exciting city for chowing down is that it’s constantly in flux. When I first arrived, I was wide-eyed—an...