Mortar and pestle? We never thought we would be inspired to buy one, but it’s all we can think about after watching Chef Andy Ricker and J.J. Goode speak about the process of putting together their cookbook about Pok Pok, Mr. Ricker’s wildly popular bicoastal restaurant.
One of the most interesting aspects of the conversation between Chef Andy Ricker and J.J. Goode was the amount of research and exploration into Thai culture, and the breadth of information present in the smallest detail of this book.
A French pastry chef and a Brazilian vegan pastry chef walk into a bar.
This could be the start of an odd food nerd joke, but in actuality, it is the story of the marriage of renowned pastry chef Francois Payard and his lovely and talented wife, Fernanda Capobianco, both of whom currently own and operate their individual bakeries on the Upper East Side of Manhattan.
On Monday night, October 27, we had the privilege of watching the couple discuss their individual growth as chefs, how they feel about desserts, how they feel about veganism, and of course, who does the cooking at home, during the dual book launch at the magnanimous Powerhouse Arena in Dumbo. Their playful dynamic was enchanting while Capobianco discussed her debut in print with Vegan Divas Cookbook, and Payard's fourth print release, entitled Payard Desserts.
Inspired by industry titans and go-getters, we here at Joonbug enjoy cooking. Some of our favorite books and recipes are by Martha Stewart, Rachel Ray and Giada De Laurentiis. During the holiday season and as soon as the weather starts to become cooler in Manhattan -- many a New Yorker starts craving the perfect hearty soup! It's fine to order out, but there's something to be said about unwinding in the kitchen, being "in the moment," and creating something healthy, warm, and comforting. Joonbug wanted to share this delicious recipe from Williams- Sonoma for an incredible ButterNut Squash Soup. Mangia!
If you’re familiar with the New York fine dining scene, you know that it always helps--and sometimes is even essential--to know somebody “on the inside”. Whether it’s getting access to otherwise inaccessible reservation times, or receiving perks such as good seating, gratis dishes, and other compliments of the chef, having an inside connection will improve your experience at any restaurant, while turning you into a V.I.P. But it's not always easy to make those connections and break into the world of preferential treatment. At many restaurants, it's impossible to even get seated unless you know someone, let alone any additional perks. For the average diner, the V.I.P. experience isn't all too common.
New York’s Mexican food options are sometimes disparaged, but over the years the city seems to have compensated for this deficiency by offering every variety of taco under the sun. From traditional fish tacos to the Korean barbecue-infused Kimchi tacos, Taco Tuesday has become a welcome staple in the city. If you’ve already sampled all New York has to offer and want to try your hand at making gourmet tacos at home, here are two tasty recipes to get you started:
We would like to let you in on a little secret: adding fresh herbs to a dish, whether as a distinct flavor or a garnish, is one of the easiest ways to immensely improve your food. Maybe you already knew this, but a friendly reminder never hurts!
However, space in NYC is extremely limited. The prospect of growing your own herb garden may seem merely impossible. But we assure you, it isn't. As a matter of fact, growing your own herbs doesn’t take too much space at all, and the easy gardening reaps in benefits.
Good old New York City fire escapes and windowsills offer plenty of unused space on which to grow delicious things! Fire safety rules make it illegal to store things on a fire escape so be sure to get a planter that will hook onto the ledge and hang outwards toward the street. Planters can be found at most hardware stores or sustainable good shops in Manhattan.
Made of simple ingredients, ceviche is a traditional South American dish that is easily prepared even by home chefs who don’t have the same international credentials as newly appointed Executive Chef of Rayuela, Alex Ureña. Chef Ureña has been an outstanding addition to Rayuela, a “freestyle latino” restaurant located on the LES, and brings to the table an eclectic international culinary background and diverse flavor profiles while maintaining the restaurant’s existing traditions. Diners at Rayuela will sample a menu inspired by ingredients and cooking traditions of Chef’s native Dominican Republic and around the Latin world.
It’s hard to believe that Memorial Day Weekend is here already since the weather in NYC doesn’t seem to match up with the appropriate seasons anymore. With Memorial Day comes barbeques, festivals and fairs, and hopefully some beach-worthy sunshine and what better way to enjoy these summertime staples than a nice, cold summer-inspired cocktail? Below you’ll find cocktail recipes mixed with all your summertime favorites like iced tea, lemonade, fruit punch, fresh fruit, and even a red velvet strawberry shortcake. One sip of these cocktails and you’ll be singing ‘summertime and the livings’ easy’ faster than it takes to step into your favorite pair of flip flops.
With Easter shortly behind us and the weather getting warmer, our minds are brimming with excitement at all the new seasonal food possibilities. Fresh fruits, vegetables and, oh, ice cream.
Whilst ice cream can be a bit daunting to make at home, self-taught cook Ryan McBride Mellinger, a line chef and general all-rounder at Mulberry Street hotspot Balaboosta, is here to shatter the myth and share with us her fool-hardy recipe for an ice cream and brittle duo that is sweet, warming, and refreshing all at the same time.