- Simple, Delicious Middle Eastern Recipes from Fashion Designer Reem Acra
- Kosher Recipes for After the Passover Seder
- Emeril Lagasse’s Bacony Sauteed Radishes
- The Best Beef Cuts for Chili
- 6 Ways to Make Stuffing
- 8 Festive Red and Green Foods for the Ultimate Christmas Party
- A Spanish Christmas Menu by José Andrés
- How to Make Amazing Barbacoa at Home
- Figs Squared
- No Twinkie Stuffing for Us, Thanks
© kate krader
Bad Pic of a Great Dish: Inaki's Beef with Chive Salad
Competition was stiff: By my count, there were a trillion excellent food–related events in NYC on Saturday and Sunday.
Among the highlights: Brooklyn Local, which brought together top Brooklyn purveyors (shout out to Ample Hills Creamery’s aptly named Salted Caramel Crack ice cream), and restaurants (such as my local spot Seersucker), all to benefit City Harvest. Also the Travel + Leisure Global Bazaar which starred chefs like José Andrés and Marcus Samuelsson. And don't forget the Feast of San Gennaro, featuring sticky ribs from Torrisi Italian Specialties and a short rib patty melt from Dewey Dufresne, the dad of WD-50’s Wylie Dufresne.
But I cast my vote for the absolute best-tasting dish of the weekend to one served at Le Grand Fooding Campfire Session: beef with chive salad. There was no campfire in sight; then again, the French-based Le Fooding’s events don’t always make sense. Who cares: The “campfire” featured Inaki Aizpitarte from Paris’s Le Chateaubriand. Inaki seared the beef beautifully but the chive salad made it, and here’s what was in it: chives, yes, and coriander seeds, buckwheat, flax seed, cocoa nibs, lemon juice and browned French butter, which worked better than American butter. It was crazy good, and I’m not even factoring in how cool it was to have LCD Soundsystem’s James Murphy acting as saucier.