Chatti Brings Kerala’s Toddy Shop Culture to NYC
Chatti brings the flavors and toddy shop culture of Kerala to NYC through chef Regi Mathew’s deeply personal menu of seafood, curries, cocktails and more.
Spicy Grilled Cheese Sandwich
A grilled cheese made with jalapeno and cheese bread, mature cheddar, sliced spring onions, and butter. Simple, spicy, and golden on both sides.
Mustard-Rosemary Chicken Skewers
Skewers of chicken, blanched leeks, and potatoes brushed with a Dijon mustard, olive oil, garlic, and rosemary marinade. Grilled until the mustard chars into a crust.
The Jungle Meets Fine Dining at Kása Palma in Manila
In a restored ancestral house in Poblacion, Makati, Paris-trained chef Aaron Isip has built a Michelin-starred love letter to the waters of the Philippines. It took him fifteen years in France, three pivots, and one long detour through grief to get there.
Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village
Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.
Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants
Marea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.
Farzi NYC: Indian Curiosity and Reinvention in Tribeca
At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.
Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks
In the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.
Eggs en Cocotte
Eggs baked in ramekins with Asiago-parmesan-garlic cheese, green onions, and heavy cream. In a water bath at 375F: 15 min for runny, 40 for soft, 45 for hard.
Strawberry Ice Cream Cake
Chocolate sponge cake layered with strawberry ice cream and topped with fresh strawberries. Frozen until firm. Clean slices with a warm knife.
Grilled Cheese with Tomato Chutney
Grilled cheese sandwiches with homemade tomato chutney of tomatoes, onions, sugar, vinegar, and chili flakes. The chutney keeps for three months in the fridge.
Asparagus And Bread Salad With Cherry Tomato And Lemon Vinaigrette
A bread salad of toasted croutons, blanched asparagus, and cherry tomatoes dressed with olive oil and lemon juice. Crunchy, bright, and best eaten immediately.
Grilled Tofu with Teriyaki Sauce
Grilled tofu with homemade teriyaki sauce of soy, honey, rice vinegar, sesame oil, and cornstarch. Pressed, griddled golden, and glazed until sticky and caramelised.
Loaded Breakfast Sandwich
Breakfast sandwich on a toasted English muffin with a fried egg, micro greens, thick tomato, red onion, and smoky melted cheese. Six layers, stacked right.
Top Ten Tips For Successful Cookie Baking
Cookies are everyone's favorite, but there are levels to the art of making them. We've compiled the ten most important tips that will take your cookie making skills from good to incredible.
Frozen Strawberry Basil Rosé
Frozen strawberry basil rose blended with lemon juice and honey. The basil blends in completely and adds a peppery, herbal note underneath the cold strawberry and wine.
Pomegranate Smoothie
Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.
Frozen Strawberry Margarita with Black Pepper
Frozen strawberry margarita with black pepper, tequila, triple sec, lime juice, and a sugar rim. The pepper adds a slow warmth behind the cold fruit and citrus.
Peanut and Fig Smoothie
Fresh figs blended with crunchy peanut butter, honey, vanilla almond milk, and ice. Jammy, nutty, with bits of peanut crunch in every sip.
Sparkling Cucumber and Strawberry Punch
A sparkling punch of sparkling lemonade, sparkling water, sliced strawberries, and sliced cucumber. Stirred gently, chilled for thirty minutes, and served over ice.
Frozen Watermelon White Wine Spritzers
A wine spritzer with frozen watermelon cubes, cucumber, mint, lemon juice, white wine, and soda water. The watermelon melts into the drink instead of diluting it.
Strawberry Rhubarb Ice Cream and Amarillo IPA
An ice cream of heavy cream, whole milk, sugar, and vanilla with mashed strawberries and rhubarb folded in alongside chopped bittersweet chocolate. Churned and frozen.
Tuscan Butter Shrimp
Tuscan butter shrimp feels far fancier than the effort involved. Shrimp seared in butter with garlic, sun-dried tomatoes, spinach, and cream in one skillet in fifteen minutes.
Brown Sugar Plum Cake with Sour Cream
A brown sugar plum cake with sour cream, topped with fresh plums and dusted with confectioners' sugar. Soft, tangy, and ready for stone fruit season.
Spaghetti alle Vongole
Spaghetti alle vongole from a tiny Italian restaurant in Sweden. Clams cooked in dry white wine with garlic, onion, chilli, and olive oil. Parsley stirred in at the end.
Grilled Chicken Burger
Grilled chicken burgers with curd, lime juice, and garam masala. Moist, spiced, and served on toasted buns with lettuce, tomato, onion, mayo, and ketchup.
Crusted Quiche with Smoked Ham
Individual quiches in puff pastry with arugula, green peas, mint, smoked ham, parmesan, and double cream custard. Baked golden in small dishes.
Vegan Raspberry Walnut Mexican Fudge
Vegan Mexican fudge made with coconut dulce de leche, rum, cinnamon, cayenne, chocolate chips, raspberries, and walnuts. No thermometer needed. Set in a lined pan.
Quinoa Chicken Satay Salad with Peanut Dressing
Quinoa chicken satay salad with roasted vegetables and a peanut dressing of peanut butter, coconut milk, soy sauce, lime, ginger, and honey.
Paella Valenciana
True paella Valenciana comes from the rice fields around Valencia and is nothing like the seafood-loaded tourist version served elsewhere. The original is a land dish: chicken, rabbit, green beans, and butter beans cooked with saffron-tinted rice.
Vegan No-Churn Strawberry Cheesecake Ice Cream
Vegan no-churn strawberry cheesecake ice cream made with three ingredients: dairy-free cream cheese, strawberry jam, and graham cracker crumbs. No ice cream maker needed.
Falafel-Spiced Roasted Chickpea Salad with Tahini Dressing
Roasted chickpeas spiced with cumin, coriander, garlic powder, onion powder, and paprika on a bed of lettuce, tomato, cucumber, and onion. Tahini-lemon dressing with sesame seeds.
Dried Scallops and Intense Blue Mussel
A restaurant technique dish: scallop chips from Pacojet paste, deep-fried cod skin, blue mussels in mussel-stock corn cream. Worth studying.
Gulf Coast Shrimp Tacos with Classic Castello and Florida Avocado
Shrimp seared for ninety seconds in a hot pan, served in warm corn tortillas with sliced avocado, Castello cheese, and Sriracha or Ranchero sauce. Fast and fresh.
Spicy Tomato Brown Rice
Brown rice stir-fried with mustard seeds, curry leaves, garlic, ginger, plum tomatoes, cumin, coriander, garam masala, turmeric, tomato paste, and fresh mint. Flavourful and spiced.
Healthy Eggplant Parmesan
Eggplant parmesan without frying. Eggplant slices broiled until browned, layered with oregano-basil tomato sauce and shredded cheese, baked at 425°F (218°C) for twenty minutes.
Roasted Golden Beets with Lemon and Mint Cream Sauce
Golden beets roasted in foil at 375°F (190°C), sliced and drizzled with hazelnut oil. Served with a lemon mint cream of Greek yoghurt, fresh mint, lemon juice, and zest.
Caramel Filled Chocolate Cups with Spiced Rum
Chocolate cups filled with spiced rum caramel, topped with sparkling sugar and sea salt. Made with a dry caramel method and a candy thermometer.
Grilled Chicken and Peaches Salad
Grilled chicken and peach salad with mixed greens, feta, almonds, and a honey white wine vinaigrette. Warm grilled peaches against cold, crisp greens.
Poached Saffron Pears
Whole pears poached in a saffron, ginger, and lemon syrup until golden and tender. The liquid reduces to a thick amber syrup. Better the next day.
Paneer Stuffed Peppers with Pea Chutney
Mini sweet peppers stuffed with paneer tempered in cumin, garam masala, and green chili, baked and served with a cold pea-yogurt-cilantro chutney.