Tag: restaurants

3 of a Kind: Waffle Doughnuts

by in Restaurants, November 2nd, 2016

Wonuts
3 of a Kind checks out three places across the country to try something cool, new and delicious.

What would happen if you crossed a waffle and a doughnut? While the jury is out on a name, you can just call it plain delicious. This hybrid treat features a crunchy exterior that gives way to a soft and cakelike texture on the inside. Waffle doughnuts are making welcome appearances from coast to coast, with a range of toppings to boot. Read on to find out where to grab these golden wonders. Read more

Ballot-Worthy Bites: 11 Election-Themed Dishes and Drinks

by in News, Restaurants, November 1st, 2016

By Patty Lee

It’s been a heated election season, with no shortage of debates, speeches and campaign revelations, and the race to the White House has had everyone talking — including the country’s chefs and bartenders, who are taking politics into the kitchen. From burgers to ice cream to cocktails, check out the creative election-themed specials that bars and restaurants across the country are whipping up. Read more

10 Things I Ate About You: Old Saybrook, Conn.

by in Restaurants, October 31st, 2016

Cioppino from Fresh Salt

By Jennifer Baggett Brennan

10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

A tiny gem along the Connecticut coastline, Old Saybrook is perfect for travelers craving a weekend getaway without the pretension (or price tag) of other New England favorites. This idyllic spot (and hometown of screen icon Katherine Hepburn) offers sandy shores and sparkling marinas, and its Main Street channels classic Americana. Quaint storefronts stand alongside popular tourist attractions that include the historical James Pharmacy & Soda Fountain (more on that later). When it comes to restaurant options, Old Saybrook actually delivers far more sophisticated fare than its charming small-town appearance may suggest. Thanks to an influx of urbanites from New York City and Boston, the town’s food scene has undergone a renaissance in the past decade, with stepped-up menus featuring fresh seafood recipes, creative farm-to-table meals and more. Here are 10 top dishes to try. Read more

Chefs’ Picks: Cold-Weather Potluck

by in Restaurants, October 30th, 2016

Pork and Chive Dumplings from Myers and Chang
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Potlucks are always a delicious choose-your-own eating adventure, but this time of year seems to bring out particularly comforting dishes. For fall and winter gatherings, many chefs draw inspiration from memory-lane-tripping family recipes, while others rely on tried-and-true party tricks to ensure that their dish is a hit. Here’s what pros around the country can’t wait to make for cold-weather potlucks. Read more

Hometown Hungers: Minneapolis Juicy Lucy

by in Restaurants, October 29th, 2016

Juicy Lucy

There are few things better than a cheeseburger, but in Minneapolis, the Juicy Lucy (or Jucy Lucy, depending on whom you ask) ups the cheesy, meaty ante. Read more

3 of a Kind: Fermented Salads

by in Restaurants, October 26th, 2016

Fermented Salads
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Hold on to your forks, because chefs across the country are using fermentation to spice up that classic menu staple: the salad. While fermented salads have long been consumed in Asian countries, with Burmese tea salads, Korean kimchi and some Thai salads being categorized as such, the trend has only recently taken root in the United States. With healthy eating and probiotics coming into favor, fermentation has started to become more mainstream. The pros are jumping on board, using pickled vegetables and fermented dressings to create tangy twists on typical salads. Here are a few spots offering fermented spins of their own.

Fermented Cabbage with Grapefruit, Sea Beans, Scallions and Crab from Cherry Point, Brooklyn
This new Brooklyn neighborhood restaurant has a focus on housemade, ethically produced charcuterie, and also on seasonal vegetables. One stellar pick is the Jonah Crab Salad. This dish brings together fermented cabbage, grapefruit, Jonah crab, sea beans and scallions. The combination makes for the perfect balance of sweet, tangy and salty elements. Read more

Chefs’ Picks: Fall Traditions and Treats

by in Restaurants, October 23rd, 2016

French Toast from Cook
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Changing leaves and cooler weather signal the arrival of autumn, as do seasonal activities such as hayrides, pumpkin patch visits and apple picking — especially in the Midwest and Northeast. And with autumnal activities come fall treats, which are as plentiful as the brilliantly hued leaves drifting to the ground. Chefs take advantage of this time, too, as few can resist the allure of the crisp fall air that beckons when they get a break from the kitchen. Here are some of their favorite fall traditions and the seasonal snacks they indulge in along the way (it seems chefs really love their cider doughnuts!).

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Hometown Hungers: New Orleans Beignets

by in Restaurants, October 22nd, 2016

Cafe Beignet

When the sun rises in New Orleans, so do the beignets. Traditionally served for breakfast in the Crescent City, these signature pastries are much like NOLA itself: a touch indulgent, yet totally irresistible.

Beignet is French for “fritter,” but here in the United States these airy pillows of fried dough are known as the official doughnut of Louisiana. The pastry arrived from France by way of Canada back in the 18th century. That’s when French colonists were forced to leave Canada’s eastern coast (then known as Acadia) in the years following Britain’s conquest of the region. They brought with them the recipe for this simple pastry that has since become synonymous with Louisiana — and New Orleans in particular.

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3 of a Kind: Corn Dogs Reimagined

by in Restaurants, October 19th, 2016

Huitlacoche Corn Dog from Hogs & Rocks
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.

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Chefs’ Picks: Pumpkin Spice

by in Restaurants, October 16th, 2016

Spice Baked Apples from Kripalu
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

With the arrival of autumn comes the annual craze for the PSL (pumpkin spice latte), whose avid fan base just can’t seem to get enough of the seasonal beverage. Its star ingredient is much more versatile than many people realize, however. Innovative chefs around the country are elevating the status of pumpkin spice by taking it out of the paper cup and incorporating it into dishes that are far from basic. Read on to find out the surprising ways the pros are using the flavor of the season.

Jeremy Rock Smith, Executive Chef, Kripalu Center for Yoga & Health
In addition to filling your home with that distinctive autumnal scent, pumpkin spice actually has many health benefits. Though the ingredient inevitably conjures up images of overly sweet beverages and treats, Smith weighs in on how he brings pumpkin spice together with better-for-you ingredients at the Kripalu Center for Yoga & Health in Stockbridge, Mass. “Pumpkin spice has really become synonymous with being unhealthy — [because] it’s often paired with a ton of white sugar,” Smith explains. “My favorite way to use pumpkin spice is by pairing it with healthy fall items, such as apples. When used this way, its flavor takes center stage and is highlighted, rather than smothered, without canceling out any of the benefits by adding the processed sweeteners.”

 

Pumpkin Spice Churros from Sons and Daughters
Jon Bignelli, Executive Chef, Sons & Daughters
For some people, fall is their favorite season — be it for the food or nostalgia. It’s a scientific fact that certain aromas can trigger the deepest memories, and Bignelli taps into this idea via pumpkin spice at newcomer Sons & Daughters in New York City. “I love pumpkin spice. It triggers all of those familiar fall feelings and nostalgic embraces,” says Bignelli. He incorporates the ingredient into the restaurant’s dessert menu by way of a seasonal spin on churros that features pumpkin spice. “It draws out the recollections of corn mazes, haunted houses, tricks, treats, misfit Thanksgivings, foliage and homecomings,” Bignelli says of the autumnal ingredient. “It makes you want more — and helps you to never forget those memories.”

 

Pumpkin Pecan Sticky Buns from Amy's Bread
Amy Scherber, Owner, Amy’s Bread
When it comes to baked goods and pumpkin spice, Scherber is churning out a new favorite — Pumpkin Pecan Sticky Buns — at her popular New York City bakery. “Chewy and crusty, our Pumpkin Pecan Sticky Bun is made with white and whole-wheat flour, cornmeal, brown sugar, spices, toasted pecans, and plenty of butter to make it rich and decadent,” Scherber says, noting that her sweet creation can be enjoyed in more than one way. “Depending on your mood, you can have it with a smear of cream cheese frosting or just plain, so you can savor all that wonderful pumpkin and spice.”

 

Rebecca Weitzman
Rebecca Weitzman, Executive Chef, Chalk Point Kitchen
There’s farm-to-table, there’s sustainable, and there’s multicultural; Chalk Point Kitchen in New York City is known for the trifecta. The restaurant’s global influence comes into play in Weitzman’s spin on pumpkin spice that takes it in a different direction than pie or sweets. “I think that fall pumpkin spices, if you remove the maple sweet factor, are very similar to madras curry seasonings with the ginger, allspice and cinnamon,” she says. “I really like to use them with lentils, as well as other legumes like chickpeas, during this time of year. Look … for a spiced heirloom pumpkin hummus coming to our new fall menu at Chalk Point!”

 

Kelly Liken
Kelly Liken, Executive Chef and Owner, Harvest by Kelly Liken
In Edwards, Colo., just down the street from Vail, Harvest by Kelly Liken is known for its unique yet approachable menu. You can count on Liken, then, to incorporate pumpkin spice into her seasonal fare in a rather creative and unexpected way: “I love to use pumpkin spice in pickling,” says Liken. “I’ll pickle pumpkin with a sweet and tangy liquid infused with pumpkin spice. The pickled pumpkin makes a great addition to an arugula salad dressed with a little extra virgin olive oil.”

Photography courtesy of Kripalu Center for Yoga & Health, Sons & Daughters, Amy’s Bread, Chalk Point Kitchen and Harvest by Kelly Liken