Great balance of flavor and creamy consistency, a real winner!
In the Age of Appetizersruling the culinary world today, it’s become quite the norm for me to fore go an entree and just grab an app or two at the bar. Such was the case ahead of a couple holiday parties last Saturday evening in the Village. Searching for a quick, hearty bite near a [...]
You heard it here first folks, if Stephan Pyles ever ends up on Top Chef, or one of these other competitive cooking shows, I guarantee we’ll find him deep into the finals. Inventive, fun and delicious, Pyles is runs his flagship at full bore out of the cradle of the burgeoning Dallas Arts District. Located in [...]
This sandwich is straight up legendary for Lower Manhattan. Pulled pork, sliced ham, pickles, cheese, and thousand island dressing in a pressed torta! Oh yeah, you can definitely split this baby between 2 people alongside the phenomenal grilled corn they serve up.
This dish is a combination of two recipes I found in the 2010 Holiday issue of Food & Wine Magazine, a warm vichyssoise garnished with toasted pancetta bread crumbs & Quinn Hatfield’s parsnip bacon. Both are relatively easy to make, especially with an immersion blender for the soup v. a blender or food processor and can [...]
I served this recipe for Christmas Dinner in 2010, taking a minor spin on the version dreamed up by Thomas Keller for Williams-Sonoma (where you can find many recipes to prepare with appliances & tools purchased from the store). Simply follow all instructions/directions provided here, but substitute the following: Use 7 cups of Great Northern Beans instead of [...]