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24 Nov

Fast-Fine Dining Is The New Restaurant Frontier

fine-dining-media-noche
Media Noche—a Cuban joint in San Francisco’s Mission District—looks like a traditional restaurant. At dinnertime, its tables are full of people lingering over glasses of Riesling and turquoise-rimmed enamel bowls of slow-cooked ropa vieja. Its gorgeously designed, brightly tiled interior has made it a much-Instagrammed spot. But there is one difference between Media Noche and a typical restaurant: The people waiting aren’t vying for a table; they’re waiting to order food from a counter. That’s because Media Noche is one of a new wave of so-called fast-fine restaurants, which provide the design aesthetic, ambience, and quality food of higher-end establishments without the formality (and the operating costs) of actual fine-dining restaurants. These places offer a quick-and-easy eating experience while also, as...
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23 Nov

Roasted Sweet Potatoes With Chile Yogurt And Mint

roasted-sweet-potatoes-with-chile-yogurt-and-mint

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

INGREDIENTS

4 pounds medium sweet potatoes

2 tablespoons extra-virgin olive oil, plus more for drizzling

2½ cups plain whole-milk Greek yogurt

1 serrano chile, finely grated

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Kosher salt

2 tablespoons toasted sesame seeds

1½ cups mint leaves, torn if large

Flaky sea salt

RECIPE PREPARATION Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking...
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22 Nov

These Are The Only Fresh Tomatoes We’ll Buy Out Of Season

roasted-cherry-tomato-caprese
Buying a regular ol’ tomato in January is the ultimate form of self-deprecation. You know what you’re signing up for before you even slice that out of season tomato open. You’re signing up for a pale, watery, flavorless, shitty tomato. And by doing that, you’re declaring that neither you or your dinner are going to live up to your potential. You’re better than that, and so are we. That’s why the only fresh tomatoes we’ll buy out of season are cherry tomatoes. Yes, cherry tomatoes. Not the big heirloom ones. Not grape tomatoes either. Cherry tomatoes, the variety that grow well in greenhouses, in the depths of February-inspired seasonal affective disorder. As a general rule, you’ll have better luck buying smaller tomatoes out...
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21 Nov

The Best Brewery And Beer Bar In New York City

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After being a little late to the game, New York City is now one of the best beer cities in the states, thanks to an amazing crop of young breweries, second-to-none international distribution, visionary bar owners, and close proximity to high-quality pizza. Public transportation allows you to hit three or four or five breweries in a single day and still end up at a beer bar for dinner. Get your drinking shoes on. It’s time to hit the streets.

Photo by Matt Furman
Photo by Matt Furman
The Brewery to Visit: Threes Brewing Drinking beer in a backyard is one of the great joys in life, and the green, sunny backyard at Threes cannot be beat. Even better? The beer follows suit. Threes brews bready saisons, refreshing lagers, and fruity...
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20 Nov

Pumpkin Cheesecake Recipe

pumpkin-cheesecake

You’ve heard it before when it comes to making cheesecakes, but we’re going to say it again: Your cream cheese, mascarpone, and eggs have to be room temperature or your batter will be lumpy. Leave them out for at least 2 hours on the counter before using. Also, you might want to make extra pumpkin seed brittle—it's great on this cheesecake, but also on oatmeal, yogurt, salads, and for snacking.

INGREDIENTS   Crust and Brittle 9 ounces gingersnap cookies (about 36 cookies) ¾ teaspoon kosher salt, divided 6 tablespoons melted unsalted butter 1 cup toasted pumpkin seeds (pepitas) 3 tablespoons pure maple syrup Filling and Assembly 1 15-ounce can pumpkin purée 4 large eggs, room temperature 3 large egg yolks, room temperature 1¼ cups (packed) raw or light brown sugar 1½ teaspoons pumpkin pie...
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17 Nov

10 Rules For Mastering Thanksgiving Dinner, Once And For All

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We think of Thanksgiving like it's the biggest game of the year—hey, when did sports metaphors ever let you down? Which is why this year we laid out the Thanksgiving pre-game rules, and the post-game strategy, but what about the feast itself? You know, the reason we're all here to begin with? We polled our staff and gathered our 10 best pieces of advice for the big meal. Actually, do bring up politics. It's 2017. Make a toast about what you're thankful for. And make your kids give one too. Never take the last roll unless you're under ten or over 65. Large-format meal? Buy large-format wine. The late-afternoon meal is superior. You can rent anything–plates, glasses, napkins. Children are about two-thirds the size of an adult, so they should have to stay at...
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16 Nov

Feast Your Eyes On This Limited-Edition Dolce & Gabbana Pasta

Photo: Courtesy of Dolce & Gabbana and Pastificio Di Martino
You can wear designer—and now you can eat it, too! Dolce & Gabbana’s colorful limited-edition pasta line with Pasta Di Martino hit shelves today, both in stores and online. While the noodles are pure Pasta Di Martino, the packaging is designed by the storied fashion house. Bags of spaghetti, paccheri, penne mezzani rigate, and mista corta are adorned with whimsical designs of famous Italian landmarks like the Milan Duomo, a Venice canal, the Colosseum, the Leaning Tower of Pisa, and a joyous tagline: “La Famiglia, La Pasta, e L’Italia!” (“Family, pasta, and Italy!”) It all comes in a vintage-style tin with a custom-designed Dolce & Gabbana apron, to boot. Each package is a “postcard, a souvenir, a special package with exceptional product...
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16 Nov

BA’s Best Deep-Dish Apple Pie

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Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate! This is part of BA's Best, a collection of our essential recipes.

INGREDIENTS Dough 3½ cups all-purpose flour 2 tablespoons granulated sugar 1½ teaspoons kosher salt 1½ cups (3 sticks) chilled unsalted butter, cut into pieces 2 tablespoons apple cider vinegar Filling and Assembly 4 pounds Pink Lady apples, peeled, cored, thinly sliced ⅓ cup (packed) dark brown sugar ¼ cup granulated sugar 2 tablespoons fresh lemon juice 2 teaspoons ground cinnamon ½ teaspoon kosher salt ¼ teaspoon ground allspice ¼ teaspoon ground cardamom All-purpose flour (for surface) 1½ cups unfiltered apple cider 1 vanilla bean, split lengthwise 2 tablespoons cornstarch 1 large egg 2 tablespoons chilled unsalted butter, cut into pieces Demerara sugar...
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8 Nov

Salvador Dalí’s Surreal Guide To Drinking Wine

Salvador Dalí. Fundació Gala-Salvador Dalí, Figueres, 2017Courtesy of Taschen

As The Wines of Gala is re-published by Taschen for the first time in 40 years, we outline its eccentric take on the art of wine consumption

Last year, Salvador Dalí’s 1973 cookbook Les Dîners de Gala was re-issued by Taschen. In its pages the artist and his wife, Gala, wrote of how to assemble such delicacies as frog pasties – requiring a precise number of 36 legs from the amphibian – and the erotic potential of lobster and sea bass dishes, which were regularly served at the couple’s legendary dinner parties. A little-known sequel to this fittingly bizarre edition was The Wines of Gala, published in 1976 and named (for a second time) after the artist’s muse and lover. Written by Max Gérard, a longtime friend of Dalí and Louis Orizet,...
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8 Nov

Here’s How to Make Olivia Culpo’s Favorite Holiday Cocktail

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It's almost hard to believe, but it's pretty much holiday time. It's time to throw out the pumpkins, and get ready for all things merry and bright—and, yes, that includes your drinks. From holiday parties to your parents' annual mixer, it's time to switch up your usual libations with a festive cocktail. And we got a delicious one mixed by Olivia Culpo herself.
So how did she decide her very own drink? "I like a cocktail that is light and fresh, so I’ve created my own signature holiday cocktail, the Stella Artois Cidre Sparkler, which uses rosemary and cranberries—nothing tastes more like the holidays than that!” Fair enough. Here's how to make the surprisingly simple sip.

Courtesy
Courtesy
Olivia Culpo’s Stella Artois Cidre Sparkler   To...
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