Preserved Sweet Corn Relish
As much as we hate to admit it, there are only a few precious days of corn and heirloom tomatoes left before greenmarket tables officially fill up with apples, pumpkins and butternut squash. But thanks to the magic of pickling and preserving, you can turn your final summer haul into a treat you can enjoy all year long.
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Q & A with RedFarm’s Ed Schoenfeld
How does a local, Brooklyn boy, and a Jewish one at that, become a Chinese food expert? Add successful restaurateur and ask the incomparable Ed Schoenfeld, who is currently orchestrating the build out of three exciting restaurants alongside partner, Zach Chodorow. There’s the under-renovations RedFarm in the West Village, his top-rated, modern Chinese eatery that’s expanding to meet a growing demand. There’s Decoy, a Peking Duck spot and cocktail lounge just downstairs, currently operating as a 28-day, pop-up Steakhouse. And then, there’s the spacious new RedFarm on the Upper West Side, which will serve restaurant signatures, like Pastrami Egg Rolls and sculptural Chicken Salad, although Chef Joe Ng’s famous Pac-Man Dumplings will probably be replaced by a new, Hello Kitty version. “The way things have worked out, fortunately or unfortunately, is that everything is coming down at the same time,” Schoenfeld shrugs. “Red Farm UWS took longer and Decoy is coming together quicker, so we’re just rolling with the punches.”
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Grab-and-Go Pear and Oatmeal Breakfast Bars
It’s much easier to grab a junky Pop Tart (or skip a meal entirely) when you’ve overslept, missed your train, and are running dangerously late for that 8am meeting. But in barely more than half an hour, you can whip up enough nutritious and filling Fruit Bars to get you through two whole weeks (they happen to freeze really well).
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Q & A with New York Sushi Ko’s John Daley
New York Sushi Ko’s John Daley doesn’t exactly fit the expected mold of Sushi Chef. His bare arms are covered by a riot of tattoos, with the words “FISH” and “RICE” emblazoned across his knuckles. He plays reggae music over the restaurant’s sound system, and is known for muttering expletives (sometimes playfully, sometimes not) at his sous chefs. Oh, and he’s caucasian.
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Apple, Honey & Challah Bread Pudding
Eating apples or challah dipped in honey is a common practice during the Jewish holiday of Rosh Hashanah, meant to ensure a sweet and prosperous New Year. Which is perfectly tasty (at least a lot more so than jarred gefilte fish), but also a little boring, no? That’s why we’ve combined those traditional foods into one delicious dessert… a honey drizzled, apple-studded Challah Bread Pudding, guaranteed to get your year off to an extra sweet start!
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Grilled Pork & Fresh Fig Skewers
As much as we enjoy grilling stone fruit, we’re pumped that our favorite late summer treat of all, fresh figs, have just hit farmstands. Not only do they take perfectly to open flame, they’re also the perfect complement to smoky, roasted meats. So make the most of the last big BBQ of the season by grilling up a batch of these juicy Fig and honey mustard-marinated Pork Skewers. They’re bound to be the talk of your upcoming Labor Day party!
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Q & A with Atera’s Matthew Lightner
For a chef so new to the New York dining scene, Matthew Lightner has made quite an impressive, East Coast debut. An alumni of L’Auberge in California, Mugaritz in Spain, and Noma in Denmark to name a few, Lightner launched his first New York venture, Atera, in March of last year. And in just a short time, the avant-garde, modern American eatery has already garnered two Michelin stars, a spot on Bon Appetit’s Best 50 New Restaurants list, and a 3-star review from The New York Times.
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Heirloom Tomato Gazpacho
Sad about summer drawing to a close? If there’s one silver lining to the season’s inevitable end, it’s this — vine-ripe tomatoes are at their glorious, juicy peak. So make the most of intriguing heirloom varieties like smoky Black Pear, smooth Yellow Valencia, meaty Brandywine and tart Green Zebra by combining them in a scrumptious cold Gazpacho, just bursting with summer freshness and flavor!
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Q & A with Iron Chef Masaharu Morimoto
Who doesn’t know the name Masaharu Morimoto? He was everyone’s favorite competitor on the original, Japanese cooking show, Iron Chef, and continues to be just as popular on its Food Network spinoff, Iron Chef America. Morimoto introduced the America to an entirely new brand of Asian fusion with his restaurant Morimoto (which currently has outposts in Philadelphia, Florida and NYC), dreaming up dishes like “Duck, Duck, Duck” — a trio of Peking-style duck leg, a duck egg, and a roast duck sandwich made with a foie gras-infused croissant — as well as Rock Shrimp Tempura, glazed in a sauce inspired by Buffalo Chicken Wings.
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No-Cook Zucchini & Pesto Lasagna
Did you know that today is National Lasagna Day? Except considering that it’s over 80 degrees outside, we’re going to have to swap out that standard noodle/meat sauce and melted cheese version for something a whole lot lighter. In fact, we’re not even turning on our ovens at all. This no-cook lasagna is made with layers of thinly sliced Zucchini, bright clouds of Lemon Ricotta, dollops of herbaceous Pistachio Pesto, and wedges of impossibly juicy Heirloom Tomatoes fresh from the farmers market. Now there’s a dish worthy of building a holiday around!
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Q & A with Distilled’s Chef Shane Lyons
Despite a six-year tenure as a child actor, it would have been a surprise if Shane Lyons had become anything but a chef. Both of his parents are industry vets, and began teaching him how to cook at three years old. He eventually enrolled in the C.I.A, his mother’s alma mater, and became the youngest ever graduate at the age of 18. And this led to various respectable kitchen stints… first as a private chef, and then at restaurants like Craft Bar, Café Boulud and Momofuku Noodle Bar. But it’s at the recently opened Distilled that Lyons has achieved his ultimate goal, to become an executive chef and owner of a bustling New York eatery.
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Red White & Bluefin Tuna with Blinis
We love hamburgers and hot dogs as much as anyone. But why not add a touch of elegance to your Fourth of July bash this year? Topped with white Crème Fraiche, red Salmon Roe, Caviar and Bluefin tuna, these fun-to-eat pancakes are truly celebratory and totally holiday appropriate. All you’ll need is a chilled bottle of champagne and a prime view of the fireworks, and you’ll be ready to ring in the Fourth in high style!
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Q & A with Alder’s Jon Bignelli
wd-50, Wylie Dufresne’s seminal, molecular gastronomy-loving eatery, is closely associated with all sorts of madcap, culinary experiments. After all, signature dishes include deconstructed Eggs Benedict with english muffin crumb-coated fried hollandaise, and Pizza “pebbles” made from a variety of dehydrated, tomato and parmesan flavored powders. So what can patrons expect from his new East Village restaurant, Alder? According to executive chef and wd-50 alum, Jon Bignelli, he and Dufresne have taken a decidedly more traditional (but no less fun and creative) approach to food.
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Father’s Day Steak n’ Scotch Eggs
Serving a Father’s Day dinner of steak and scotch is an easy sell for most dads. But what if you’d rather do brunch? It’s not really considered the manliest meal of the day. That’s what set our wheels turning. Steak and Scotch… Steak and Eggs… Scotch Eggs! What if we took the classic British dish (a hard boiled egg wrapped in sausage meat, coated in breadcrumbs and fried) and swapped in lean, ground sirloin?
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Chefs Speak: What’s Your Favorite Father-Related Food Memory?
Many classic childhood food memories tend to revolve around one’s mom. The special soup she made you whenever you got sick. The warm batch of cookies waiting when you tramped in from the cold after a long day of sledding and snowball fights. But that doesn’t mean our fathers didn’t leave just as formative an imprint. From Paul Denamiel’s Baba Rhum-fueled escapades with his papa in the foothills of France, to the secret recipe tomato sauce Bryce Shuman used to woo the ladies, these chefs lives never would have been the same without a little culinary help from dad. Here are a few of their favorite father-related food memories!
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Q & A with Danji & Hanjan’s Hooni Kim
Having grown up in Manhattan, trained at the French Culinary Institute, and worked at two of the top, high-end eateries in the city (Daniel and Masa), it wasn’t a given that chef Hooni Kim would open a Korean restaurant. “I’ve always been more of a New Yorker than anything else. But I realized that at the best restaurants, chefs puts themselves onto the plate,” he says. “Once you eat their food, you should have an idea of who this person is, what they’re about and what their experiences are. “
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Bulgogi Beef & Spring Asparagus Bibimbap
According to Danji and Hanjan’s chef and owner, Hooni Kim, you can’t really get authentic Korean ingredients in NYC. We’re certain a slew of joints in Koreatown would beg to differ. Either way that doesn’t mean we shouldn’t make the most of what we have and put our own seasonal twist on a Korean classic.
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Fire Up the Grilled Plum & Goat Cheese Pizza
Anyone can throw burgers and dogs on the barbecue and call it a (Memorial) day. But why not take your party to the next level this year, by adding a few flame-grilled pizzas to the holiday menu? We’ve topped our smoky rounds of dough with sweet grilled plums (you can use any sturdy fruit, like peaches or melons), peppery greens, and dollops of tangy goat cheese, but the sky’s the limit once you get the method down. To serve, simply cut your pies into small squares for a tasty starter, or supplement with salad, grilled shrimp, or flame-broiled pork tenderloin as part of the main event!
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A New & Improved Nick And Toni’s in the Hamptons for 2013
It’s one thing for a Hamptons restaurant to draw crowds during the height of the summer season. But the 25-year-old Nick and Toni’s is a veritable institution year round, attracting both local, loyal clientele, and a steady stream of celebrities as varied as Bill Clinton, Mick Jagger, Steven Spielberg and Martha Stewart.
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Lightened Up Wiener Schnitzel with Tomato & Fennel Salad
Austrian favorites like goulash and spaetzle are perfectly suited for winter weather. But why shouldn’t we be able to enjoy them just as often now that it’s spring? We’re taking a cue from the refined wiener schnitzel at Seåsonal in Midtown, by adding our own, figure-friendly, and more importantly, seasonal twists to the classic dish.
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