By the time I got back to New York after Thanksgiving, I was ready for a different kind of home cooking. I remembered a lentil soup recipe I had made last fall, just as the weather had started to turn crisp and cool. It was spicy and smoky, thickened with coconut milk, and shot through with thick twirls of Swiss chard. Eaten with crusty whole wheat bread, it was just what my overtaxed taste buds needed.
November 2009 Archives
Here are two gifts you can buy online that will make any food fanatic happy—and that will keep you out of the dragging lines on Black Friday.
The Humm Dog, created with Eleven Madison Park chef Daniel Humm, is a "bacon-wrapped, deep-fried dog topped with melted Gruyère and celery relish and seasoned with truffle mayo," wrote New York Times blog the Moment.
Jill DeGroff, the wife of bar guru Dale DeGroff, has a new book, Lush Life: Portraits from the Bar, with illustrations and stories culled from years of hanging out in the world's best bars
Our beloved Cityist, just back from a whirlwind trip to Shanghai and Beijing, claims that she is now 90 percent soup dumpling. We should all be so lucky.
Here at Moveable Feast, we like to finish our Thanksgiving meal with—what else?—a cocktail. So we turned to Jeffrey Morgenthaler, bar manager at Clyde Common inside Portland, Oregon's Ace Hotel, for ideas.
Heston Blumenthal, the chef-owner of the Fat Duck, largely regarded as one of the best restaurants in the world, was in New York recetly to promote his new cookbook.
Friday evening was a cold and drizzly one, the perfect kind of weather for hearty pork schnitzel, vinegary sauerkraut, and a few glasses of crisp Gruner Veltliner at Tribeca's Blaue Gans.
San Francisco chef Melissa Perello, one of Condé Nast Traveler's September-issue Insiders, has a campanelle pasta salad with chicken and greens that's just the ticket for a homemade in-flight meal.
I panic at the thought of being stuck somewhere in between New York and Honolulu with nothing to eat but a minuscule packet of peanuts and some reheated mystery meat. Through trial and error, I’ve figured out the best foods to keep me happy and entertained on even the longest flights.
First New York Magazine’s Underground Gourmet column remarked on the rise of British breakfasts in Manhattan restaurants like the Breslin and Resto. The Guardian’s Word of Mouth blog pounced on them instantly
Before my bike trip, my experience with Virginia was limited to the huge tins of extra-large, extra-fancy, extra-salty peanuts my family received from friends every Christmas. Now, after pedaling over 300 miles of the state's most bucolic wine and hunt country, I consider myself a bit of an expert.
Introducing Meal of the Moment: We’ll be posting an image of our favorite meals every week from now on.
Now that the last biscuit has been served, I asked some of my favorite food experts what the best moments of the Southern Foodways Alliance were—the ones they can remember, that is.
Alain Ducasse's Adour restaurant in New York's St. Regis Hotel, where I've dined a number of times, was on Condé Nast Traveler's Hot List last year; I was familiar with both his cooking style and his 20-some restaurants around the world. I thought there was little about this very famous chef that could me news to me. Wrong.
My love of biking began with a tuna sandwich, a thick slice of homemade country bread piled high with oil-slicked fish and peppery arugula
If our beloved Cityist is the burger hound, then I am the pickle fiend. Any time I find veggies in my kitchen, you better bet a handful of them gets plunked into a saucepan full of vinegar and salt.
At Ubuntu, chef Jeremy Fox takes veggie worship to new levels: he sources the majority of his ingredients from the restaurant’s biodynamic garden and makes a point of using every bit of the plant—from “seed to stock,” he calls it, or his version of nose to tail.
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