Food Stuff

Why You Should Fry Your Lamb Chops

By September 19, 2017 no comments Permalink

Lamb is versatile, four-season fare that comes in a variety of cuts that adapt to various preparations. It’s best, though, on the dawn of spring, when eager anticipators of the season of rebirth wait for winter to go out like a… well, you know. The transitional aspect of lamb, one that accommodates the straddle between…

Day Drinking in Brooklyn’s Most Authentic Irish Bars With Author Eamon Loingsigh

Author Eamon Loingsigh knows his New York City watering holes. His great-grandfather, an immigrant from County Clare, was the proprietor of Lynch’s Tavern, a longshoreman’s saloon at 463 Hudson Street that stayed in (and occasionally out) of the family’s ownership for the first 70 years of the 20th century. Young Eamon, born around the time…

Spaghetti Pie: The Answer to Leftover Pasta

Pasta comes in one-pound boxes, and most recipes are tailored to this metric. So, people cooking at home often end up making pasta for four (what a pound usually yields) even if, you know, it’s only dinner for two. Leftover pasta is generally not great, but it can be redeemed through what is affectionately known…

California Grilling: How to Make the Perfect Tri-Tip Steak

The people of the central California coast like to cook out. A lot. It makes sense considering the weather conditions, which support vibrant local farms, cattle ranches and vineyards while also allowing for eating outside year round. Central Coast barbecues look a little different than those in other parts of the country. Of course, local…

Perfect Puttanesca: The Italian Pasta Recipe You Need Right Now

The infamous theory behind the origins of pasta puttanesca (“pasta of the whores”) is that the mid-20th century prostitutes of Naples used it to lure men — through its pungent and enticing aroma — into their brothels, a la dogs in cartoons hypnotized by the scent of juicy steaks. This Italiophile doesn’t buy it. Too,…