I love endives in the spring. It may feel like summer in New York City, but the spring vegetables are still available in the market. When I’m in the mood for beef, I can’t help but serve a medium-rare steak with grilled vegetables. It’s too hot to be using the oven for longer than ten ...
I tip-toed on freshly-fallen snow at the farmers’ market to buy some grass-fed beef. I stopped by the New York Beef Company tent and met John to ask about what he was offering. My hands were already cold, but I looked through his frozen bags to buy the best-looking steak I can get for dinner. ...
I also used some of the shiso oil I made for a beef stir-fry dish. It’s the oil that keeps on giving! Ingredients: 1 pound beef flank steak, cut against the grain in strips enoki mushrooms baby bok choy shiso oil soy sauce 1 medium onion, roughly chopped 1. Marinate beef. In a bowl, combine ...
There have been some wonderful sugar snap peas in Chinatown for less than $2 a pound. I imagined making some sort of crunchy salad with them so I stopped by my butcher on Mott to buy a nicely-red beef flank steak to match. After searing the steak, the sauce caramelized and I ended up throwing ...
Tyler asked me where he could buy pomegranate molasses. I’ve had Pom juice before but I’ve never heard of pomegranate in molasses form. I Googled and found out that it’s typically used in Mediterranean dishes. He found it for $8 at Dean and Deluca and used it to make some sort of appetizing tapenade. A ...