Popular Manhattan wine bar, Terroir is expanding its territory to Brooklyn. Opening tonight, Park Slope residents will now be able to enjoy Marco Canora and Paul Grieco's sips and eats. The new location will have 74 seats, retractable garage doors that will stay open for warm weather, and a similar menu to its sibs in Manhattan.
However, the Brooklyn venue will have some exclusive menu items of its own, including ballpark hot dogs, cracker jacks and Korean cut short sibs.
This will be Terroir's fifth location, having just opened a seasonal location early this summer. So oenophiles, get ready to pounce on this new joint!
Celebrated Indian eatery Junoon is now launching their new lounge menu, which will be available during lunch (Mon-Fri 12-3pm) and dinner (Sun-Thurs 5:30-10:30pm, Fri-Sat 5:30-11pm). Skip to the Flatiron district and pass on regular bites from neighborhood pubs and do something different with your day. Delicious dishes featured on the new menu include spiced naan stuffed with mozzarella and gruyere, topped with roasted garlic and homemade spice blend, eggplant chaat (crispy eggplant dusted with flour and yogurt, tamarind and red onion), and duck gushtaba (freshly ground duck meatballs with green chilies and mint simmered in a saffron, almond and cashew sauce), just to name a few.
The name of the game is preparation, ladies and gentlemen. The point of a picnic is to pick a spot, put down a blanket, and eat. Prepare this healthy, delicious and easy meal ahead of time.
A word to the wise when preparing a picnic or any bagged lunch: prepare something that will only get better the longer you wait to eat it. We've all had to suffer through soggy sandwiches, so give yourself a rest and try something that will only taste better over time as the flavors blend: Tortellini Salad.
You will need:
- 1 (16 ounce) package refrigerated cheese tortellini
- 4 ounces sliced pepperoni, quartered
- 2 green onions, sliced
- 6 ounces mozzarella cheese, diced
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons distilled white vinegar
- 1 teaspoon dried Italian herb seasoning
- salt and black pepper to taste
Williamsburg tapas bar and restaurant Cadaquès will be honoring Earth Day April 22 by turning out the lights during dinner. Tthe entire restaurant will be lit by candlelight for the night and a special vegetarian menu will be offered.
Owner Mathieu Reboul is turning out the lights to highlight the need to conserve energy. Take part in the conservation by bringing your own candles and votives.
In addition, Executive Chef Guillaume Thivet will be crafting a three-course vegetarian feast, along with the regular menu, served with a glass of white or red wine for $35 to complement Cadaqués’ modern Spanish tapas menu.
And by the way, these certain artists are females. The sexual, but deviant, title they hold, gives off the vibe of an evil Cruella Deville meets the Wicked Witch of Snow White. Their name may sound sensual and poisonous, but their DJ skills on the turntables are lethal. Not to mention their eye-catching, eye-popping, urban style that meshes well with their soulful, jazz feeling and hip hop sound.
In this fashionable pack of females, their independent nature of being DJs and producing music ties in with their style. Where do these sizzling musicians get their style from? From the Fire engine red lipstick, the infamous, iconic Adidas jacket, which has been rocked in hip hop for over twenty years and their rocking sneakers, fashion really can be comfortable and not so painful. So toss off a pair of heels, slap on a pair of Nike Oceania black sneakers, that black Adidas jacket, a pair of those favorite black jeans and head straight towards La Femme Deadly Venom's sight.
One fateful day, Neil Kleinberg met DeDe Lahman in a fish & chip shop in the West Village. This meeting launched a great affair of love (and butter), the restaurant Clinton St. Baking Company (dubbed “New York’s number one breakfast spot") and now a cookbook!
Celebrate Pancake Month with Lahman and Kleinberg's Clinton St. Baking Company Cookbook! Read recipes that will make your mouth water, gaze at the gorgeous photographs by Michael Harlan Turkell, and follow the simple step-by-step instructions.
makes 18 to 20 three-inch pancakes
4 cups all-purpose flour
1 tablespoon baking powder, plus 1 teaspoon
1/4 cup sugar
1 teaspoon salt
6 large eggs separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
1 teaspoon vanilla extract
2-1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts
1/2 cup confectioner’s sugar or cinnamon sugar for dusting
Maple Butter (recipe below)
1. Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.
3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to overwhip the egg whites.
4. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated; it should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)
5. Heat griddle — either an electric griddle, a stovetop griddle or a big flat pan — to 350 to 375 degrees F. Grease the hot griddle with the remaining butter. Drop 1/4 cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced ananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
6. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioner’s sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.
common mistake: Many cooks don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure it’s very hot, then put the butter on A teaspoon or tablespoon is fine. Use just enough so that the pancake doesn’t stick.
To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get an yolk into the whites.
about peaks: Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff” peaks develop when you whip the whites longer and they stay up.
makes 2 cups
1 cup real maple syrup
2 sticks unsalted butter cut into small cubes
1. Heat syrup, but not until boiling
2. Add butter bit by bit, using a whisk to combine
3. Never boil, keep on stove to stay warm
Can be stored for up to 3 months.
Enjoy a pancake everyday of the month!
It has been said that Paris is a melange curieux, a curious mixture of flavors, styles and influences. Chef Jean Francois Meteigner’s Cachette Bistro is exactly that.
Valentine’s Day will be celebrated with a day of amour tapas and cocktail savoir faire.
The “Berry Affair Cocktail” concocted just for this period of romance is mixed with St. Germaine-- a rare French artisan liquor made of stary white elderflowers gathered by hand from the foothills of the alps, muddled fresh berries, Stoli white pomegranate, and Fresita--a Chilean sparkling wine infused with strawberries from Patagonia.
With Valentine's Day just around the corner, there is nothing like a romantic dinner to set the mood. Ambiance is the key element for any outstanding evening. Here are three San Francisco restaurants that exude romance.
When you ask people about where to go for a dinner with that special someone, Fleur de Lys is a gauranteed mention. Chef and owner Herbert Keller has maintained the excellence of this French flagship for almost 25 years. Three, four and five-course tasting menus are available with a variety of choice in the menu to choose from. Keller also provides an excellent vegetarian tasting menu selection. All tasting menus come with the option of adding a wine pairing with each course.