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10 Hidden Restaurant Saboteurs New recipes

10 Hidden Restaurant Saboteurs

ButterMany dishes are “finished” with butter because it gives food an appetizing shine and thickness. Even if you order plain grilled meat or a nice, healthy side of vegetables, you can be nearly certain it has been finished with butter.OilFat is a major contributor to taste. It keeps food moist and tender, gives texture and thickness to sauces, keeps food from sticking in the pan, and provides great mouthfeel.

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Lobel’s Kitchen Opening in New York City on Monday, March 18 New recipes

Lobel’s Kitchen Opening in New York City on Monday, March 18

Since 1954, the Upper East Side’s Madison Avenue has had the privilege of being home to Lobel’s, a family-run butcher shop that got its start back in Austria in 1840. They opened a steak sandwich stand inside Yankee Stadium in 2009 (in our opinion, the highest-quality food offering available there), and on Monday, March 18, will be opening the doors to their biggest expansion yet, a nearby 2,200-square-foot shop that will sell high-quality raw meat as well as more than 50 ready-to-eat takeout items.

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Auchentoshan American Oak: The Gateway Scotch New recipes

Auchentoshan American Oak: The Gateway Scotch

There’s a new Scotch that drinks like a bourbon and you’re going to want it to play mediator all the timeNow there’s a bottle to bridge the gap from bourbon to Scotch.Some of us are open-armed in our whisk(e)y adoration.If it’s great and it’s brown, we welcome it with hands outstretched, ready to give a big ole brown-liquor bear hug.

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Veal fillets with wine sauce and pesto New recipes

Veal fillets with wine sauce and pesto

A more controversial dish, but still tasty! Thanks Ina for the inspiration! : - * calf fudulii approx. 500 g, wine vinegar 4-5 tablespoons, bay leaves 2 pieces, oregano, thyme, marjoram, garlic, semi-dry white wine about 200 ml, olive oil 2-3 tablespoons, pesto Panacris (// recipes / pesto-panacris -46760.

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Greaves New recipes


I cut the pork tenderloins into cubes of, about 2-3 cm / 2-3 cm. On the fire, in a (bigger) pot I put a little water, then I added the cut scallops. I mixed in them almost all the time so as not to stick. When the scallops are browned, take them out with a spatula and, of course, we are left with homemade lard. They are served with salt!

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Balsamic-Glazed Cheesy Chicken Rolls Latest recipes

Balsamic-Glazed Cheesy Chicken Rolls

Boring weeknight dinners just got an upgrade. We thinly sliced chicken, wrapped it around fresh, colorful vegetables then added cheese for good measure and drizzled the whole dish with a decadent balsamic glaze. MORE+LESS-2large chicken breasts, sliced into 1/4 inch filets with a very sharp knife (about 3 filets per breast)1large red bell pepper, sliced into thin strips1medium zucchini, sliced into thin strips1medium carrot, peeled and sliced into thin strips1small leek, sliced into thin strips1small yellow onion, cut in half and then into thin strips6 1/4inch thick strips of Swiss cheeseBalsamic Glaze1/4cup quality aged dark balsamic vinegar2tablespoons dry red wine1teaspoon chopped fresh rosemaryHide Images1To prepare the balsamic glaze, add the balsamic vinegar, chicken broth, red wine, brown sugar, Dijon mustard, rosemary, and garlic to a small saucepan and bring to a boil.

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