Knishes as we know them today were probably created in New York City, modeled after an unknown European prototype. According to Eve Jochnowitz, a culinary ethnographer, in a piece by Erica Marcus of Long Island’s Newsday, the knish probably had its origins in Western Europe and it accompanied the Jews eastward when, in the fourteenth…
A pressure cooker will tenderize octopus faster than any other method. Why It Works A pressure cooker rapidly transforms octopus’s tough collagen into tender gelatin, thanks to its high heat. No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We’re telling you now: Put away your corks and…
If you’re looking for a quick, cheap lunch and want new ways to fancy-up canned tuna, this recipe is for you! Tuna is tossed with an orange-ginger dressing, creamy avocado and served with rice and vegetables. It’s a simple yet satisfying budget recipe that makes for a great lunch. When I look at a can…
One of the nicest things about buying live crabs instead of lump crab meat is that you get the whole measure of the animal—not only its succulent flesh, but also its creamy innards and the sweet, briny juices that pool in the curve of the shell. My usual procedure is to steam the crab with…
This image courtesy of Joseph DeLeo Curry and coconut, star anise and saffron—here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk’s richness inclines me toward a simple starch accompament. I often serve it with basic white rice NotesRecommended wine: An…
This is a Girl Scout Cookie-inspired milkshake for grownups only, but you can leave out the booze if you want to make a version for kids. Head here for more Girl Scout Cookie-inspired milkshakes » 1 cup chocolate ice cream (about 6 ounces; 2 medium scoops) 2 cups butter pecan ice cream (about 12 ounces;…
Why It Works Infusing vodka with large quantity of cacao nibs for nine days produces liqueur with an intense chocolate flavor.Customize the liqueur by playing around with the spirit base, flavoring options, and sugar level. When I see the words “chocolate cocktail” or “chocolate martini” on a menu, I’ll often launch into a (ok, yeah,…
