by Jamie Lisanti, September 24th, 2014
by Mallory Stuchin, September 24th, 2014
You don’t have to fly to Germany or even attend an Oktoberfest party to get the authentic experience. Channel the spirit of a Bavarian beer hall at home with this recipe for homemade soft pretzels. Start your from-scratch dough with yeast, sugar, white flour, baking soda and butter, leaving time to let it rest and double in size. When the dough is ready, roll each piece into a rope and form it into a pretzel shape. (Perfect pretzel tip: Make a smiley face holding the ends of the rope, cross them over each other and press them down to connect at the bottom of the “U.”) Then bake them and prepare some spicy mustard and also perhaps sausage, schnitzel and an ice-cold stein of German beer.
by Patrick Decker, September 23rd, 2014
Sundown on Wednesday marks the eve of 5775 in the Jewish calendar and the beginning of the Rosh Hashana holiday. While most celebrations lack much of December’s New Year’s Eve flair (no Champagne, and there are yarmulkes instead of party hats), the holidays do share one common tradition: Everyone gathers for a huge meal. If you’re looking to amp up your holiday dinner — or you simply want to enjoy a fall-centric menu — give these classic dishes a spin. You might like them enough to incorporate them into your next New Year’s party. After all, who needs caviar when you have kugel? L’shana tova (aka happy New Year!).
by Lawrence Bonk, September 23rd, 2014
Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.
Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table. Risotto is simple to prepare and customizable to the nth degree based on your family’s tastes (basic risotto with a vegetable toppings bar, anyone?). The rice cooks in 18 minutes, and the leftovers can be repurposed into a no-brainer breaded and lightly fried cake.
by Zoë François, September 23rd, 2014
Airline food. Those two words conjure up images of nearly edible meals served in plastic trays that you just try to force down your gullet as you watch that one Adam Sandler movie where he plays his own twin sister. In other words, the only James Beard award it would win would be the coveted “managed not to blow chunks on the way to New Mexico.” Well, here is a company that delivers airline food right to your door so you can manage not to blow chunks on the way to your living room as well.
The pun-loving folks over at Air Food One will fill your home with the delicate aromas of off-gray turkey and biscuit cookies. It works a lot like Fresh Direct and other food-on-demand services. You simply sign up and, like nearly palatable magic, once a week you’ll be staring down a piping hot plate of something that is sure to give you calories and technically prolong your life.
by Mallory Stuchin, September 23rd, 2014
I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
by Rupa Bhattacharya, September 22nd, 2014
So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.
by Lawrence Bonk, September 22nd, 2014
Ever since making chorizo for Super Food Nerds several months ago, we haven’t stopped wondering how sausages are made. So, over the summer, we began debating doing a deep dive into the making of either sausage or hot dogs. We decided to let a poll on Facebook determine our fates, and the people spoke loud and clear: They wanted sausage. So we reached out to the proprietor of butcher shop Hudson & Charles, Jason Fox, who had visited our offices a few years ago to teach us how to break down pigs. The newly opened shop, named for the corner it’s on in New York City’s West Village, is co-owned by Jason and partners Kevin Haverty and Adam Gale.
by Kerri-Ann Jennings, September 20th, 2014
Nowadays, Yelp holds a whole lot of sway over the restaurant industry. All it takes is a few bad reviews to throw your entire percentage out of whack. Pretty soon the only customers you’ll see will be tumbleweeds and skateboarding bozos looking to use the bathroom. Can restauranteurs fight back? One California Italian eatery is certainly trying.
The air may still be summery (and, in some places, record-breakingly warm), but the bounty of vegetables turning up in farms and gardens can only mean one thing: It’s harvest time. And that is cause for celebration. Ideally, you’d get the whole neighborhood together and do a full-on pig roast, but even for a smaller gathering you can cook up a stellar dinner to showcase the harvest.