This is what happens when a simple grilled cheese sandwich grows up and learns the art of self-expression. The deep, rich umami (savory) flavor of the roast tomato provide the perfect foil for the creamy, rich cheese and the surprising tangy sweetness of the balsamic syrup.
Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.
It is said that the original dish, Oysters Rockefeller, got its name because the sauce was as rich as the richest American, John D. Rockefeller. That may have been a compliment in the late 1800s, but times and tastes have changed. In this version using clams, the flavor of the seafood is enhanced, rather than obscured, by the sauce to allow the ingredients—and the cook’s finesse—to shine.
There are many theories about how the eggless egg cream got its name. One leading story is that this iconic New York soda fountain drink sounded richer and more luxurious when it was thought to have an egg in it—but was more affordable to the masses without it.
While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.
The Black and White cookie is New York’s iconic dessert, recognizable everywhere as belonging to the heart and soul of the Big Apple. But, truth be told, not everyone loves the cakey cookies as much as they love the City. For those folks—and their Black and White Cookie-loving brethren, here’s a dessert that takes it to the next level—without losing the great New York spirit.
These baked empanadas are filled with a slightly spiced beef and chorizo picadillo filling that make them perfect for game day or holiday entertaining.
A shrub is a fantastic way to preserve fruit at the peak of its season so that it can be enjoyed in the months to come. Get inspired by seeing what's available at your local farmer's market. This time of year in the Bay Area, there are myriad varieties of small plums available that are perfect for pies and jams, and especially shrubs. Watch how this cocktail is made HERE.
Lobster Newburg is a classic New York dish made popular in Delmonico’s, a Manhattan restaurant established in 1827. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York. The addition of the vanilla in a savory crepe sounds odd, but vanilla works with seafood and shellfish like lobster. Don’t be put off by the ingredients or name, as both the crepe and the Lobster Newburg filling are much easier to make than they sound.
Every holiday menu needs an on-trend, sophisticated cocktail counterpart. Ideal for a winter or Christmas gathering, this holiday libation features Armagnac–a distinctive French brandy– and a unique Holiday Spice Syrup. This syrup is great for apple cider, to add to egg nog, and to sweeten tea throughout the season. You could even pour a little on your oatmeal, add to sautéed apples and serve over ice cream.
Setting the mood for the upcoming holiday season, this savory tart is sure to dazzle guests with classic fall flavors and creamy, nutty Gruyère cheese – the perfect starter for both Thanksgiving and Christmas dinner menus.
Whole wheat flour, oats, seeds and fruit make these hearty but light muffins perfect for a grab-and-go breakfast or an anytime snack.