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Pad Kee Mao – Drunken Noodles with Chilies and Thai Basil
Pad Kee Mao, the fiery addictive”drunken” noodles with chilies and Thai basil Pad kee mao–the fabulously spicy “drunken” noodles found at every Thai restaurant–is one of my favorite noodle dishes. It’s...
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Jerusalem’s Roasted Chicken with Clementines and Arak
Savory and sweet roasted chicken, right from the oven Like many home cooks, I have acquired a number of cookbooks over the years, most of which gather dust. But over and over again, I find myself...
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For a Special Occasion, a Massive Ribeye Steak
A massive 34-ounce rib eye takes up the entire cutting board Valentine’s Day is the worst day to go out to eat in New York. Even otherwise great restaurants transform their menus into overpriced prix...
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Mediterranean Fish Soup with Saffron and Garlic Toast
Mediterranean fish soup served with garlic toast and a glass of white wine Flavors bring back memories of places, and, for me, few things evoke the coastal regions of the Mediterranean world like a...
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Red Lentil and Rice Curry with Onions, Garlic, and Spices
Red lentil and rice curry is one of our go-to weeknight dishes This is one of my go-to dishes when I have nothing in the fridge and don’t feel like going shopping. It has great flavor, with sweet...
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Piperade: A Basque Country Saute of Peppers, Tomatoes, and Onions
Sweet and spicy piperade with toasted bread Piperade, a spicy-sweet saute of bell peppers, tomatoes, and onions, is one of the quintessential dishes of the Basque country. During our travels, we saw...
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Basque Chicken with Spicy Piperade Sauce
Spicy, sweet, and savory Basque roasted chicken After our trip through the Basque country, we’ve been wanting to bring some of the flavors we enjoyed there to our kitchen back in New York. This dish...
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Poached Eggs with Spicy-Sweet Basque Piperade
Plates of piperade and poached eggs, perfect for brunch Here’s another recipe to make with piperade, the delicious sweet-spicy Basque country saute of peppers, onions, tomatoes, and Espelette pepper....
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Homemade Dumplings with Egg and Asparagus or Mushroom and Tofu
Homemade dumplings stuffed with soft scrambled egg and thinly sliced asparagus Dumplings are among my favorite foods, with their pillowy texture, juicy fillings, and abundance of dipping sauces. I like...
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Jeow Mak Keau – Spicy Laotian Eggplant Dip
Sticky Rice, Jeow Mak Keau (right), with Lao Tomato Salsa Jeow Mak Len from our cooking school in Luang Prabang, Laos Burning our Joew Mak Keau ingredients During our trip a few years ago to Luang...
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Poached Eggs with Roasted Pepper Sauce
A platter of delicious poached eggs with spicy pepper sauce and avocado Here at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during...
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Mushroom Pintxos — Pintxos de Txampis
Probably the most delicious pinchos you can make After our trip to Rioja, the famous Spanish wine region, we couldn’t stop thinking about all the wine, wood-fired lamb, and delicious pinchos we had...
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Piperade: A Basque Country Saute of Peppers, Tomatoes, and Onions
Piperade, a spicy-sweet saute of bell peppers, tomatoes, and onions, is one of the quintessential dishes of the Basque country. During our travels, we saw piperade used on both sides of the...
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Homemade Dumplings with Egg and Asparagus or Mushrooms and Tofu
Dumplings are among my favorite foods, with their pillowy texture, juicy fillings, and abundance of dipping sauces. I like them dragged through bright red chili oil or dipped in soy sauce with tart...
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Vermouth-Braised Short Ribs with Herbs and Pickled Shallots
Beautiful aged short ribs Brisket has been the meat of choice for family holidays in my household, as is the case at many of yours I’m sure. With Passover and Easter around the corner, why not try...
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4 Things About Guacamole That Make Me Angry
Guacamole in New York has got to be one of the most frustrating foods in the universe. Don’t get me wrong: I absolutely love guacamole, it’s just that the way NYC restaurants and people deal with...
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Jeow Mak Keau – Spicy Laotian Eggplant Dip
Burning our Joew Mak Keau ingredients During our trip a few years ago to Luang Prabang, in Laos, we were blown away by a fiery herb and eggplant dip the locals called Jeow Mak Keau. We have long sung...
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Poached Eggs with Roasted Pepper Sauce
Here at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during our trip to the Basque region (here’s our Basque poached eggs with...
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Mushroom Pintxos – Pintxos de Txampis
After our trip to Rioja, the famous Spanish wine region, we couldn’t stop thinking about all the wine, wood-fired lamb, and delicious pinchos we had there. And the wine. And pinchos. The pincho I most...
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Spicy Tuna Ceviche with Cucumbers and Mint
We recently came into a large amount of fresh sushi-grade big eye tuna. I know, life is tough. Our go-to for fresh tuna is usually our almost Niçoise salad, but with the farmer’s markets shutting down...
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