By KIRK JOHNSON Published: June 16, 2011 nytimes.com ASPEN, Colo. — Friction between the health-and-eco-minded hippies who came here for a Rocky Mountain High in the 1970s and the super-wealthy second-homers who followed from the intersection of Hollywood and Hedge Fund is an old story here at 8,000 feet. But now there is a new [...]
By ELAINE LOUIE Jordan Frosolone, the 34-year-old chef de cuisine at Hearth in Manhattan, thinks endive is an underused vegetable. “People think it’s bitter, but bitterness can become desirable,” he said. He made it seductive by braising it with blood oranges (other oranges can be used) and topping it with nuts and ricotta salata. “Endive [...]
By EDWARD SCHNEIDER NYTimes Recently I made ravioli with roasted acorn squash, sweated shallots, grated Parmesan, chopped sage and plenty of salt and pepper. Often this type of pasta has amaretti or nuts in the filling, but I decided to experiment by moving the latter into the sauce: presenting expected ingredients in unexpected forms can [...]
By ELAINE LOUIE | NYTimes Carmen Quagliata, the executive chef at Union Square Cafe, is often at the Greenmarket near the restaurant. In the fall and winter, he is drawn to brussels sprouts, butternut squash and apple. Cooked with candied walnuts, they make a perfect cold-weather dish. Mr. Quagliata halves the brussels sprouts, and cuts [...]
Not least, I have a very sweet, handsome boyfriend whose idea of a champion dinner is a bowl of well-seasoned beans.
By ELAINE LOUIE Published: January 11, 2011 CHEFS praise cabbage. They embrace its sweetness. They delight in its crunch in raw slaws and its melting smoothness in cold-weather braises. More often than not, their customers do not share this love. “I personally love cabbage,” said Floyd Cardoz, who was the executive chef of Tabla in [...]
By MARTHA ROSE SHULMAN When I make a hearty soup, like a minestrone, I follow tradition and add pasta or rice to it — or at least I did, until it occurred to me that I could just as easily bulk up a soup with whole grains like quinoa, barley or wheat berries. Whole grains [...]
By Deborah Pankey If you ate a burger for lunch or had pork fried rice for dinner on Jan. 3, I forgive you. Not too many people I’ve spoken with recently have heard of the Meatless Monday movement, so the start of the new year gives me a great opportunity to let you know what it [...]
By MELISSA CLARK IN the icy, slushy cold of January, a light, leafy, scantily dressed salad seems as out of place as a tank top. That’s why I like to dress mine up in warming layers of cheese, meat, nuts, olives, capers, roasted vegetables and assertive, bitter greens. I add them in whatever combination I’m in the [...]
By EDWARD SCHNEIDER With polenta, there are many ways to go. First, there’s the initial decision about whether to use fine or coarse grind and white or yellow cornmeal, and the choice of liquid (water? stock?). Then we face the question of consistency (soft or firm), and finally there are all the possible mix-ins and garnishes. [...]
By MARTHA ROSE SHULMAN Published: December 27, 2010 This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing. 3 tablespoons extra virgin olive oil 6 endives, ends trimmed, halved lengthwise [...]
By ELAINE LOUIE Didier Elena, the executive chef at Adour Alain Ducasse, makes cabbage rolls that are not the stuff of peasant life, but neither are they hard to make. They simply take time. He starts with a duo of balls, one red, one green. The red one gets a zap of reduced balsamic vinegar or Sapa. [...]
Hi, my name is Carolyn and I’m addicted to nuts. I definitely blame my genes. My maternal grandfather (may he rest in peace) loved nuts—the 5-pound tins we wrapped up for him for Christmas were his favorite gift. Related: Spiced Nut Trio and 29 More Affordable Gifts from Your Kitchen My father loves them too, so [...]
By MARK BITTMAN I started cooking recipes from a book while I was living on Thompson Street in the spring of 1969 (in between demonstrations against the bombing of Cambodia and the like). Interestingly enough, the first book was Craig Claiborne’s “New York Times Cookbook,” or perhaps his “Menu Cookbook,” or maybe both. The following year [...]
Stuart Bradford By TARA PARKER-POPE No turkeys were harmed in the writing of this column. For the past three weeks, The New York Times’s Well blog has been collectingholiday vegetarian and vegan recipes from an all-star team of chefs and food writers. The haul has been mouthwatering: among other things, crisp low-fat zucchini cakes; avocado [...]
By ELAINE LOUIE “This is my favorite northern Indian street food,” said Hemant Mathur, the executive chef and an owner of Tulsi, a restaurant expected to open in November in Manhattan. He was speaking of the dish called gobi taka tin, or stir-fried cauliflower with peppers and tomatoes. “Taka tin is the sound of the dish cooking, [...]
By ELAINE LOUIE The unusual marriage of ingredients in this dish served at Jane is described by Brian Ellis, the restaurant’s 32-year-old executive chef, as “a Southern twist on the Italian dish of roast mushrooms and polenta.” Whatever its cultural origins, the combination of roasted mushrooms and grits is pure comfort food, with a slight touch of [...]
Rosa Mexicano Lincoln Center Joseph Quintana, the executive chef of Rosa Mexicano Lincoln Center, is Puerto Rican, born in Brooklyn and a graduate of the New York Restaurant School. So how did he become a chef specializing in Mexican food? He had a mentor — his brother-in-law Jose Huerta, a sous-chef at P. J. Clarke’s. “At [...]
Gina Jessica Smith By ELAINE LOUIE Years ago, Terrance Brennan, the chef-owner of Artisanal, and also the chef-owner of Picholine, both in Manhattan, was in Gruyères, Switzerland, and ate his first raclette. The dish is named after a firm cow cheese used in this almost too-simple, but nevertheless hearty, tasty dish of melted cheese on cooked potato [...]
By ELAINE LOUIE Raffaele Ronca, the 39-year-old executive chef at Palma, offered to make a spectacular Swiss chard torta. “To me a torta is two inches thick, and it can be sweet or savory,” said Mr. Ronca, who grew up in Giugliano, Italy, which is near Naples. “A grandmother would make it on a special occasion, to [...]
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