From marshmallow apples oozing liquid caramel to decadent red velvet cakes and whisper light coconut cakes to gigantic, golden honey toast, desserts in this city seem to only get better and even more delicious with each passing year. Click through for my picks of the top ten Sugar Rush sweets of the year.
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Salty and briny with a metallic twang and more than a hint of iodine, sea urchin is (along with oysters) the most ocean-evocative food in the world, and as a seafood lover and lifelong coastal resident, I'm often in the mood to have the ocean evoked to me. Here are seven of my favorite ways to get sea urchin in New York. Some are simple, some are more complex, all are delicious.
April Bloomfield's first book, A Girl and Her Pig, just came out on April 10th, and it's a beauty. It's filled with the rich recipes that make diners at The Spotted Pig, The Breslin and The John Dory swoon, and is specked with personal stories of her journey. You'll be a better cook for reading it, even before you pick up a knife. We chatted with Bloomfield about making the book, and about how a chef from Birmingham, England won over the stomachs of New Yorkers.
For the fourth year in a row, Chef Fergus Henderson of London's St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen.
Editor's note: Our man-in-burgers Nick Solares turns out to have a nose and a palate for things other than beef. He frequently eats out in serious, somewhat pricey restaurants, so we figured we'd let him out of his burger cage...