Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting.
Recipes
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
In the current issue of Edible Manhattan, editor Gabrielle Langholtz reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.
From now until October, eggplant abounds at Greenmarkets in New York. One way to enjoy these lovely purple plants is with caponata, a cold southern Italian eggplant starter that goes great with warm, crusty bread. Raffaele Ronca, the executive chef at Palma, shared with us this recipe.
Here’s a recipe from the current issue of Edible Manhattan for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
On a hot summer day, the list of cocktails we crave is nearly endless—-an icy gin & tonic, a salty margarita, a sweet mint julep. But as they say, when in Rome. When in Manhattan, why not drink a Manhattan?
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
If you missed Gabrielle Langholtz, our editor-in-chief, on Fox News this morning talking about maple syrup–how it’s harvested in our foodshed, how to cook with it, how this has been one of the shortest seasons in recent history–take a look-see right here.
Recipes for Momofuku Cereal Milk, Stinky Bklyn’s five cheese mac and cheese, and other online extras to the stories in our current issue dairy-themed issue, which hit streets last week:
