NYCWFF
1 - 9 of 9 Results
1 - 9 of 9
NYCWFF
  • Pastrami Panini with Onion Jam and Swiss

    This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy. more

  • Fall Colors Cocktail

    When I think of New York in the fall, I think of changing colors, cool nights, and apples. The greens and tomatoes at the farmers markets in Brooklyn gradually disappear and are replaced by many different varieties of apples. This cocktail is a spicy, rich and warming drink to have on one of those cool fall evenings. This cocktail is easy to make and can work with a variety of spirits. You can make an individual serving or make a large batch and serve it as a punch at a party. Watch how this cocktail is made HERE. more

  • Grilled Cheese Caprese with Balsamic Syrup Drizzle

    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. more

  • Dill Pickled Baby Carrots

    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. more

  • Clams Rockefeller

    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. more

  • Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters

    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. more

  • Blackened Green Beans

    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. more

  • Black and White Doughnuts

    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. more

  • Lobster Newburg Crepes

    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. more