Tailgate Feasts

It's that time of year when stadium arking lots have tantalizing aromas.It's tailgate season and that means delicious bites .They're always fun to make and just loaded with taste. Yet what's the best? There's is a list.

Regular contributors Ranya Sichynsky and Margaux Laskey compiled two pages of delicious recipes in today's New York Times Wednesday Food section. Many of their fellow New York Times contributors, like Ali Slagle gave some neat recipes that can be made all year round.Lidey Heuck contributed her turkey Reuben sliders which are also perfect for a wintry weekend. It starts with those honey sweet Hawaiian rolls and they're filled with deli bought turkey  slices,sauerkraut and Swiss cheese. There;s Russian dressing for dipping.Ali Slagle gives chicken wings but baked ones, rich with  a buffalo style hot sauce and a cooling Blue cheese dipping sauce. She also has a Buffalo chicken dip made with two cups shredded cooked chicken(think rotisserie here)To give it creaminess she blends cream and cheddar cheese together. I t can be served with veggies and both potato and tortilla dips.Every meals needs veggies so J-Jaye Shackelford Hurley has her crunchy veggie slaw. What akes it different is the addition of crunchy ramen noodles that will soften thanks to the soy sauce,apple cider and sugar dressing.

What's a tailgating party without nachos? The great chef Pati Jinich gives her bricklayer nachos which are also perfect for any holiday party this is rich in bacon and chorizo along with all sorts of spicy chilis.It's topped with a variety of gooey cheeses like Montery Jack and Mexican cheeses like Oaxaca and Asadero. Sue Li gives a nother fun nibbles dish.Her Taiwanese popcorn chicken with fried basil has the bite of Chinese five star spice powder which has clove and Chinese cinnamon mixed with Szechuan pepper. More Szechuan peppercorns are added to tapioca flour.This is used to give the chicken a crispy layer of batter. There is more chicken in Millie Pear Tree;s sweet and savory chicken meatballs what makes these so unusual is the addition of Jamaican jerk seasoning such as Grace or Walker wood.To container act this si the glaze, a blend of pineapple juice dark brown sugar, Worcester sauce and ketchupGarlic is added for more zing as is a pinch of red pepper flakes and onion powder. Yes there is dessert. Lidey Heuck gives the basic brownie recipe, made with rich cocoa powder and semi sweet chocolate chip cookies. She recommends adding sprinkles  on top in your teams favorite colors for a more festive look.

It;s tailgating season.Have a good party with these yummy recipes..They;re perfect for the stadium parking lot but also perfect for any party at any time of the year.

Easy Dinners For Busy Nights

Sad to say summer is over (even though season wise it's really not) .That means crammed school schedules and five day work weeks again. Gome are those lazy dinners where ingredients are either thrown together or grilled for a simple yet tasty meal. Not to worry Easy cooking can still be done.

The New York Times Wednesday Food section brought back Weeknight 100, the annual list of easy dishes to make in the year ahead.The emphasis is on effective yet excellent cooking. These dishes are not only delicious but won;t take too much time. Most can be made and served in under an hour. The list was also made with kids in mind. Picky eaters will like them. Picky adults even more. The recipes can even be modified to suit tastes and allergies too. One is the yummy flavored chicken and pesto rice with peas. This is skinless chicken breasts cooked in a Dutch oven with a chopped white onion and garlic.  Homemade or store bought pesto is added a long with chicken broth. Towards the end of the cooking , frozen peas are added as the peas cook with the rice and chicken;s heat.  Ground chicken makes an appearance in a comforting spinach rich curry too>it is flavored with garam masala and both Kashmiro and Thai Chili's.Plum tomatoes are also added for more color and a tangy sweetness. Tomatoes and spinach also make an appearance  with farro and pesto.Mozzarella is added for creaminess.Kids will  love these za'atar laced turkey meatballs with a tahini dip

Shakshuka is usually reserved for a hearty breakfast but it can also be made for dinner. This is an easy one with the addition of white beans for more protein with the eggs and store bought marinara sauce.This can be served with toasted bread for white rice, For another exotic bite try making crispy coconut salmon with a chive Chile sauce.  The batter has honey in it to accentuate the coconut while the sauce is a blend of  scallions, chili and lime juice for zing. Honey and olive oil are blended in for smoothness. For the cooler lights try the Moroccan inspired ras El hangout chickpea and spinach stew.There are also tomatoes in this and the surprise ingredient of soy sauce. Chickpeas and spinach leaves are cooked into this  along with veggie stock for a truly vegetarian dinner. Dollops of Greek yogurt can be added to it for creaminess of wanted.Everyone will love peanut noodles with spicy tofu. The peanut sauce will be prepared first with it being added to brown sugar and vinegar. Soy sauce along with garlic to create a thick paste. The tofu crumbles are fried in oil  until brown in a large skillet.Also cook spaghetti as the base and then added the peanut sauce. Top with the tfu crumbles and chopped cilantro.

These dishes are tasty and quick to make. They're the perfect dinner for those busy days.Try them for a tasty and simply satisfying meal.

 

A Hot Spicy August

 The temps are going up this month. Why no turn up the heat on your summer cooking too? add some zesty spices to everything from barbecue to salads to even desserts.It''sa fun way to liven up sometimes bland sometimes boring griller fare.

Za'atar is a Middle Eastern must have.I'ts wonderful mixed with olive oil and drizzled on warm pita no matter what time of year.Yet you can easily put on it on chicken.First make a marinade with two tablespoons of the spice mix and three tablespoons of olive oil Make sure every part  of the chicken is coated for full flavor and then grill. It can also be used for steak too.Rub it on like a dry rub and then sear immediately on a hot grill.This would be good with pita to sop of the juices.Another use for it would b e in a tangy Middle Eastern salad dressing. Take a teaspoon of the mix and then blend it with a third of a cup of fresh lemon juice, and a third of a cup of olive oil. Fresh garlic or garlic powder can b e added. Vigorously whisk everything together. It can be served on fresh greens but also goes well on chilled broccoli, string beans or tomatoes.Keep in mind that this is great on grilled veggies too.Marinated all sorts soft veggie sin this and toss on a hot grill,Za atar is easy to make or you can buy a jar of it.

Berbere spice is another way to add heat and flavor to summer foods. What is berbere spice.Its the main flavoring in dishes from Ethiopia and Eritrea .It features chili peppers fenugreek and warm spice s like cinnamon , cloves all spice and nutmeg.It's a perfect flavor booster for both chicken and beef. For chicken add two tablespoons of the blend and a tablespoon of olive oil.A half teaspoon of black pepper can also be added for more fire. To make the meat incredibly moist add a tablespoon of plain Greek yogurt or lemon juice.Pat the chicken dry and then add the marinade.Let it sit on the meat for anywhere from fifteen to thirty minutes.Grill for thirty-five to forty-five minutes until the meat is thoroughly cook.Steaks can also benefit from berbere spice. Mix with three tablespoons of olive oil o r ghee and rub on the meat. Ancho chilis are also perfect mixed with olive oil and rubbed on such griller favorites like pork,chicken and beef.Use it in desserts .Add ground chili powder t o a blend of chocolate and heavy cream.This fiery ganache is perfect on strawberries.Serve it on pound cake or on vanilla ice cream for a sweet heat ending to your summer dinner.

Turn the heat up in your cooking this August. Add any of these zingy spice mixes to your barbecue or desserts.It a great way to zest up he average barbecue.

Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

Global Easter

Easter is celebrated all over the world. While the holiday is relatively the same, the foods to enjoy are different. The main courses are varied as are the sides. The desserts , no matter where they originate are perfect for egg hunters bfg and small. What;s fun is planning your holiday table with this international buffet.

Ham us a big Easter main course.It['s was done because pigs were slaughtered in the fall and their hams were cured throughout the winter. Come Sprtng these were ready to be cooked. Germans and British families as well as Americans love a good ham for the holiday. However in Germany there is also rouladem, those delicious beef rolls stuffed with spinach. A lot of families also serve lamb along with spargill or white asparagus with Hollandaise sauce. Asparagus is in full season right now there and it;s figures heavily in German Spring dishes. The Italians have strong food traditions too.Thye too enjoy a good roasted lamb which symbolizes the Pascal one,Spring veggies like artichokes and peas figure heavily in their side dishes. The Italians, too, love asparagus but it;s shaved and served with shards of Pecorino cheese,The Spanish go the fish route ,celebrating with cod which is also a symbol of Easter. There are also many vegetarian dihes too.There so also a bean soup that starts off the meal.

Across the Pyrennes is France. They have always had a cool style with regards to holiday cooking. They celebrate with a Pare Berrichon. This is a mix of pork veal and whole hard boiled eggs wrapped in a puff pastry crust.It is a rich bite complete with the addition of Cognac shallots.,garlic and herbs.They eschew the ham and lamb of their neighbors and go for a poulet roti or roast chicken..It is covered with butter, from under the skin to being basted with a garlic butter to ensure a crispy skin. The French influence is seen all over the world, especially in the Caribbean island of Haiti. Their griot recipe is a platter of crispy, marinated pork It;s also served with pikliz a shredded carrot and cabbage slaw, along with fried plantains. There's also white rice and beans too to round out the meal. Another Caribean island that goes all out for the holiday is Jamaica.Jamaicans love making  Escovitch fish, which can either be red snapper, or parrot fish covered in a tangy red sauce made of pickled carrots, onions, peppers and Scotch Bonnet peppers. There is also fried fish and sides of rice and operas too.

ANy of these dishes would be perfect for the Easter table. They can be sophisticated or spicy. They celebrate joy with their mix of complex flavors.

Northern Britain's Potato Renaissance

. The potato has always been a standard in British cuisine. Even a single spud could make a good dinner.Brits are discovering this all over and falling in love again with what they call jacketed potatoes. This classic is being updated to suit a multicultural north.

New contributor and British food critic Jimi Famurewa wrote about this new craze in yesterday's New York Times Wednesday Food section. Selling hot potatoes is nothing new in the UK. Street stands started popping up selling roasted potatoes doused with plenty of butter and pepper. They were warmed in ornately decorated cans feeding everyone from the rich to the poor. In the 1970s and 80's they came into the public eye again thanks to a Scottish line called Spudulike.It had more than forty franchises offering baked potatoes with such diverse toppings as stuffed shrimp and beef chili. When the company went bankrupt in 2019 the baked potato was consigned to out of the way eateries and provincial one person operations. Enter Spudmans run by Jacob and Harley Nelson, two brothers along with their father Tony. with canny social media knowhow they took a decidedly unsexy tuber and turned it into a  glamorous star, Their single food truck has nearly five million followers on Tiktok along with millions of Instagram and You Tube. Even Queen Camilla has helped out in one. They now have included four brick and mortar stores with an outpost in Amsterdam

Another company SpudBros along with Spudman have modernized and refined this simple recipe, They added flavored butters along with crispy onions. There are also Chinese salt and pepper chicken and shave doner kebab. There is also that Brit classic baked beans that almost smother the potato and the odd choice of tuna salad. They can get a mix of these along with Cole slaw, chili, and three cheese mix. Another plus is that the dishes are relatively cheap for such a filling meal. SpudBros starts at about six American dollars  for a filled spud. However it's also the warmth of the brothers that have customers returning ,ANother spud seller, Ben Newman has the kind of personality that draws people in.The Nelsons disarm people with Lancastrian banter  and embrace their local folk hero status. They even have a short sponsorship deal with a local soccer team Preston North End. and even giving passing children ice cream money There's no pretense in their food or attitude. They're just one of the blokes. Funny enough the Irish branch of Subway has jumped on this and now sells their own version of filled spuds.

Potatoes will always be a part of the British diet. Yet thanks to Spudman and SPud Bros it's taking on a more elevated turn. They 're trendy in their deliciousness.

A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Fridge Foraging

 There is a time in most home chef's careers where they don;t want to go shopping and relay on fridge foraging. This is finding anything and turning it into a tasty meal or even snack. It can also apply to the pantry and fridge as well.

What sorts of food should you forage? It pays to have a bag of any frozen veggies around. These can be turned into a quick pasta sauce with the addition of olive oil and garlic or garlic powder. Add sliced Italian cold cuts such as salami or capicola. Even leftover London broil cut into small strips can be part of this .You can create a sort of Alfredo sauce using butter and flour too along with any kind of milk and Parmesan cheese. I usually add cut up and already cooked vegan bacon strips from Morningstar Farms to  veggie medleys from Acme or Lidl. The blend proved to be a tasty and filling hot meal on a cold night. Keep in mind these can also go into a stew or soup if you want to make a good minestrone. Raid the pantry for beans  and throw in whatever pasta is there. Keep in mind that pasta based soups don't have to have smaller pasta. Spaghetti or angel hair also work well in a minestrone or chicken broth.

Leftovers are a gold mine for fridge foragers.Any leftover  rotisserie chicken can be used for soups or even salads. Think about cutting up the chicken and mixing with mayo and tarragon for a yummy salute to a classic AU Bon Pain sandwich. This is good on a croissant but also works well on any toasted bread, sourdough or a baguette. You could create a mole by using cocoa powder, tomato paste. veggie stock and whatever Chile powder you have. There are also spice rack add ins of cinnamon , cumin and oregano.If you have garlic add it too. The entire dish is good over rice or polenta if you have that in your culinary arsenal.Leftover steaks can be added to sauces or even topping pizzas and paninis.Grind it to creak a luxe salad or the German Frikadellen which also uses milk eggs and breadcrumbs. This is a cross between a hamburger and meat loaf. A dash of mustard gives it zing. 

Foraging in the wild is tough. Foraging in your kitchen is easy. Go though what you have and create some different and delicious.

Hearty Quick Meals For Dinner

 Everything is more or less back to normal. There are no more vacation days where everyone is home. Yet it's still cold. Everyone needs a hot dinner to come home to. This is where hearty and quick come in.

A hot dinner is a comforting relief when everyone comes home from a full day of school and work. Yet there's always not enough time to create a full  meal. This is where frozen food and shortcuts come in handy. Take advance of your frozen food section. Frozen lasagna comes in handy and it can be heated up quickly in the microwave. There are two types. the red with meat and the white ,usually with veggies. Lidl has both and both are great for an enjoyable hot supper. Stouffer's is the classic that everyone grew up on and it doesn't;t disappoint. ut;s still meaty and saucy. For a more authentic taste then buy Rao's which comes format eh restaurant of the same name. Have hot rolls and butter along with a simple tomato and lettuce salad as sides. Chili is another hearty and quick meal that just requires a few opened cans and a crockpot. This also can be made with it's to red, depending on taste. The white is usually made with turkey or chicken while the red is almost always made with beef pork or even plant based meat. Add a few beans such as kidney and red for a tasty spoonful. Tomato sauce is always needed for the red. You can add a can of fire roasted tomatoes too.

An easy hot stew can be rustled up in a few minutes thanks to a crockpot. Pick your meat. Toss in a few veggies along with broth and spicings and  in a few hours you have a great ,hot meal with leftovers that can be heated up for the next day. A beef one is especially rib sticking.Use  a good cut such as sirloin or brisket cut into cubes. Sliced Yukon potatoes are a great addition because they thicken the sauce. Carrots and peas add not only color but nutrition and flavor too.As for flavoring a dash of garlic powder does a lot but you can also add a chopped white onion, first sauteed in butter and oil. Again a simple salad is a great side and have warmed up slices of sourdough bread for dipping into your bowls. Chicken stew is an easy make .It's the same as the beef except you add some chicken stock.If you want a thicker stew then make a slurry of cornstarch and water. Add some homemade dumplings which is a simple mix of flour, baking powder, milk and butter.The dough is added to the top of the stew where it' bakes over the bubbling stew.The dumplings  are ready when a toothpick is inserted and comes out clean. This stew doesn't;t need bread or rolls but consider a salad on the side.

Hearty and quick are the requirements for January dinners. They provide nutrition and flavor while keeping stomachs filled and bodies warmed. They are perfect for these chilly nights ahead.

Nibbling Around The Christmas Tree

 One for the most fun parties of the season is the tree trimming one. friends and family come over for good food and good stories. Unlike other holiday get togethers this is an informal one. dress can be pajama pants or a goofy tee shirt. The food should be as casual too.

You can never go wrong with a charcuterie board. Try a Christmas one in the shape of a tree or wreath. They both have the same ingredients as a regular charcuterie board  - well except there may be more red and green. Serve cold cuts that are perfect with French or Italian bread rounds along with crackers. Salami is perfect here along with pepperoni and folded over mortadella and prosciutto. Cheese is important too. Try a mix of hard and soft ones. Brie is excellent here  but you can also have Camenbert too. As for the had cheeses Swiss and Gruyere are great options and perfect just on their own. You could create a flavored cream cheese, perfect with crackers or pita chips. Make a chive and onion one or Boursin style with garlic and herbs. For zing add jalapeno along with cheese for a take on those fun jalapeno poppers.A tablespoon or two of presto stirred in creates a Northern Italian flavor, perfect on plain focaccia. What about adding red and green? Cherry and grape tomatoes are festive along with being refreshing. Add some broccoli , another fresh flavor for tree or wreath greenery.

A tree trimming party can also have hot food too. Keep it fun with a choice of chilis. You could serve the traditional red , made with beans and chopped beef. or white , usually made chicken and green chilis. Serve both with fresh made or bought (try Acme's) cornbread or even rice. Another hot dish that's both filling and fun is the classic bricklayer nachos. These are layers of tortilla chips filled with beef, bacon and chorizo along with queso, creamy avocado and crunchy scallions  , add fire roasted tomatoes (try Lidl) for this , giving the nacho a sweet , earthy flavor.Hot nibbles are a must too. Think pigs in blankets and a variety of dipping sauces  like barbecue and hot mustard, to add to them. Chicken wings, both hot and mild are fun. Although with these have plenty of wet napes around so that ornaments aren't ruined by grease marks. What about drinks? Egg nogs and hot toddies work afterwards as a kind of dessert. Cranberry cocktails and mock tails are perfect for these. A fun cranberry punch has the juice or a cranberry-fruit mix, flavored seltzer and chunks of orange and lemon. Add plenty of ice for a cooling sip.

A tree trimming party is a fun one. Have  fun foods and a tasty punch t make guest feel festive. They'll have a great time , creating more holiday memories.

Met Dining A Standing Ovation

 Opera singers can definitely sing for their supper, especially if they're performing at New York's Metropolitan Opera. This classic venue has one of the city's top quality restaurants. Its not just for patrons. Staff, from tenors to props people can dine there and have a good meal.

Regular contributor Melissa Clark wrote about it in yesterday's New York Times Wednesday Food section.  Dining at opera houses is nothing new. The first ones appeared somewhere in the NIneteenth Century and many dishes  like Peach Melba and Pasta alla Norma were created in their kitchens , named after famous singers like Nellie Melba and composers like  Vincenzo Bellini. It was no different for the Met. When it moved from Broadway in 1966 to Lincoln Center, the architects reserved generous square footage for eating and dining . The e new building would have two sits down eateries . a moderately priced Cafeteria for staff members and their guests along with a half dozen bars scattered throughout the premises. There have been some changes over the years. The Top of the Met once situated on the sixth floor  closed and now is where the company's administrative offices are. Everything is handled by the Patina Group which also runs operations for the Walt Disney Company and the PGA.

How is the food? It is Gilded Age expensive. Opera lovers can pay $196 for Royal Osetra Caviar and for the lesser kind The Classic Osetra  $166. even a bowl of their squash and parsnip soup is a weighty $36. Yet diners want a good meal  and nothing heavy according to Jerry Duque  or JD ,a captain at the restaurant."They don;t want to fall asleep" nothing it would be the city's most expensive naps. Serving around 150 guests at the same time is a feat. All food must be cooked and served in under an hour.It's a highly choreographed endeavor that brooks no mistakes. There is parcooked lobster, seared chicken and salmon shingled with potatoes , all waiting to be served. One overcooked beef tenderloin could throw  a wrench in the operation. There are the chimes that tell diners it's time to get back to their seats before the second half begins. Mostly ninety-five of the dinners go for the quick bites during intermission. They feast on the Met's famed crab cakes while the bars offer sandwiches and chocolates. Staff and performers head to the cafeteria to get a bag of chips or a hot meal like braised chicken and mashed potatoes.

The Met has been known for showcasing the best voices and classic opera. It's also known for good food and elegant dining. It's all part of the opera experience.

Meatballs Done Easy

 Surprisingly one of the hardest dishes to make right looks like it would be the easiest. The simple meatball is far from that. It's a complext marriage of meats cheeses and spices. SOmetimes its' recipes call for a binder. Sometimes not. Yet it's so delicious that home chefs should never shy away from making a batch of them.

Regular contributor and good stylist Sue Li gave recipes and advice on them in today's New York Times Wednesday Food section. Basically there are no strict rules for making them as she has found out from her years of being a food stylist and working with professional chefs. A meatball is nothing more than a blend of meat seasonings and in most cases a binder of sorts. There's not one single formula however but a few principles for ingredients and techniques. Once they're learned a home chef can make the perfect polpetti every time. The classic Italian-American one should be a delicate one. Ms. Li's recipe for it is a blend of fattier ground  beef and pork. It's lightened with two kinds of cheeses - Pecorino-Romano and ricotta.It adds milkiness without the milk along with tenderness . The ground beef used should have a good ration of fat - about eighty per cent lean to twenty percent fat. As for mixing  - mix the egg, cheeses  and seasonings separately and then add the meat. This will ensure that the flavors are equally distributed and it is a loosely packed ball.Mix in the meat , according to another great NY TImes chef, Kenji Lopez-Alt as if you were folding in egg whites into yolks.

What about meatball size? Try not to aim for the mammoth ones that many Italian restaurants serve. Go for ping pong sized ones using a cookie dough scoop.Sear them in olive oil, making sure to seal in the inside and creating a burnished crust There are some meatball  recipes that require a tighter texture and more mixing. Ms.Li gives a chicken meatball made with the ground meat. The tighter ones hold their shape giving them a springy texture that perfect for frying and dipping. Chicken can be bland tasting, unlike beef and pork. Ms. LI adds paprika, cumin and coriader along with mint leaves.The sauce sin;t tomato but a dipping sauce made of Greek yogurt and lemon. Then there is the other recipe, one that is rich with pork and tofu.These are Lion's Head meatball so name probably because of their large size. The tofu gives the other ingredients a lightness. These are first formed and dipped in a slurry made from water, cornstarch and soy sauce.They're then steamed for more spring, nesslater being served with cabbage and broth.

Meatballs are actually pretty easy to make. Try these recipes for a new spin on a classic recipe. They're a simple dish but complex in flavor and texture.

 

Autumn Barbecues? Yay or Nay?

 Do you still fire up the grill despite the falling leaves?Are charred burgers or hot dogs more appealing than a Sunday roast with mashed potatoes.? Some people love a good fall cook out. Others do not.

Here;s the question then - do you still barbecue despite the sometimes falling temps (here in New Jersey, the weather keeps bouncing between the fifties and eighties).Or are you more let's make that chicken in the oven? I kind of waver between the two. I love a good barbecue, but an indoor meal has its' appeal to.

Let us know during this beautiful October weekend.

The Ultimate Empanada Cookbook

 Nothing beats a  homemade pastry filled with either savory or sweet fillings. empanadas are just this. The dense pastries can be filled with all sorts of yummy fillings from, meat to veggies to even fruit and chocolate They're perfect for lunch dinner and even picnics.  Now there's a new cookbook that has dozens of tasty recipes .

Donna Kelly is the author of a great cookbook titled Empanada (Smith Gibbs Publishing 2025). This is an exciting book.I love empanadas and have always wanted to create my own. Ms. Kelly begins the book with their history - starting in Spain around 700 AD. Most are fried , usually in a neutral oil however Americans tend to bake them. How they're prepared is up to you. She also has several dough recipes ranging from dough for baked or fried pastries along with one for shortcuts - tortillas and ones with traditional masa or corn dough.There are also helpful instructions on sealing them from the traditional rope to the pressed crimp edge.The recipes start off with a section dedicated to traditional Latin ones,The Mexican ones have a blend of potatoes and chorizo while Argentinian ones include the tangy green chimichurri sauce. A great way of using rotisserie chicken is the Venezualan Mojo chicken recipe, packed with the meat and a variety of fiery spices and honey. The Cuban style empanada is full of Havarti cheese, black beans, rice and diced ham. This is a whole meal in one pastry. Again all look so good  and it's a question of what to make first.

There are also North American recipes too that are just as delicious.I can;t decide which one to try.The spinach artichoke one is good for parties but also a great dinner one. The TexMex chili is another on the radar to try. The books also has international , dessert  and holiday recipes too.Pizza empanadas are so good and there is a a recipe for them.Imagine an everything pizza with two kinds of cheese in one empananda. There is also a caprese one stuffed with fresh basil mozzarella and tomatoes. The Korean bulgoki one is an interesting mix of sriracha, soy sauce and bok choi along with ground sirloin.The Halloween empanadas are a must bake for any holiday party. They have jack o'lantern eyes and mouth cut out to reveal a black bean and onion filling. There are even Thanks giving ones, perfect for the day after the holiday. The dessert ones are perfect not just for snacks but also for get togethers. The chocolate raspberry is a definite must bake as are the fruit ones, perfect for the peach and berry harvests going on now. Another plus is the section of dipping sauces from savory to sweet, The avocado sauce would work well with the chicken ones while the chocolate hazelnut one is perfect with the sweet.

Empanada lovers will go made for this cookbook.Empananda  has every kind of recipe from Latin to dessert, American to international and holiday. It 's a definite addition to any home chef's library.

An Old fashioned Bowl Of Goodness

 A heat wave may not be the time to whip up a noodle soup but surprisingly it's easier to make than a chilled gazpacho. Noodle soup is especially good if old fashioned German egg noodles are used. It's brings a homemade goodness to any soup, despite the temps.

I felt like a homemade noodle soup would be a good pick me up after a summer complaint hit my household. You know the symptoms, dragginess , stomach problems, lack of appetite. a noodle soup is both tasty but also nourishing for those who lack an appetite. Plus  I picked up some good old fashioned egg noodles at Lidl.

These are homemade tasting noodles, really small strangs that would be perfect in any soup. I also want to make the  German Swabian dish of noodles and eggs with these,The taste is authentic when cooked.

These noodles need a good rich stock and luckily there is Stop & Shop's Nature's Promise organic vegetable stock. It;s just cooking them for about six to ten minutes.

This was an easy cook and soothing too. 

You could add eggs to this or go an entirely different route with chicken broth and cut up chicken breasts.add carrots and celery too for a more flavorful broth.

Homemade noodles in a rich broth is perfect for any summer ailment.Its'easy to make. It's even easier to eat. Try it for a quick  hot meal.

Mexican Indian Fusion Surprisingly Traditional

Fusion food is nothing new. It;s basically how Cajun and Creole food were born. Even Mexican recipes can be fused with another ones.This may seem novel but it;'s actually an old idea brought to light.

Regular contributor and chef, Tejal Rao wrote about the unique blend of Mexican and Indian cuisine in today's New York Times Wednesday Food section. This is not some new fangled idea brought about by  a fast food chain.It has to do with restrictive immigration laws a century ago.In 1917 Punjabi-Sikh and Muslim men immigrated to Sacramento to find work as farmers and loggers out side Califormia's capital beginning in the late 1800's After the Immigration Act of 1917 which made it near impossible for Indian women to migrate to the US, hundreds of men married Mexican women,New kinds of cooking and recipes emerged from their home kitchens and even a handful of restaurants sprung up.One couple GUlam and Inez Aguirre Rasul left farming to open ElRanchero in Yuba City, California Since Mr Rasul was a Muslim pork dishes were e off the table.Instead there were roti quesadillas with cheese,onions and shredded beef.It was a hit until the restaurant closed in the 1990s.

Mexican Indian cuisine isn;t codified. so there are really no classic dishes.There could be a series of different ones  taken from one or two recipes.This is how is ts in the Mexican Indian restaurant Mirra in Chicago.Slices of yellowtail snapper are drenched in a lime spiked buttermilk ,hot and tangy with a garlic and Serrano pepper acha a South Asian pickle.It;s tucked under a delicate crunch of nopales ginger and curry leaves. They also celebrate Mr. Rasul's roti by having it on the menu along side shrimp Chaat and lamb tacos or taco Arabe. Their biryani tends to go with local produce than the more traditional ingredients.There is also Saucy Chick in Pasadena, Califnronia run by Mexican Marcel Michel and his wife Rhea Patel Marcel.They call their cuisine Indi-Mex and  feature rotisserie chicken marinated in echo jeera  spectacular curry that is based on one of the backbone spices of Indian cuisine, Another marinade mimicked Mr. Michels' favorite pibil, a marinade made from orange juice and achiote There's also going to be a spicy sweet dal as well as fish pakora to the taco menu.

Mexican Indian food or Indi-Mex may be the next big food trend. Two cultures come together to create a cuisine that's both flavorful and interesting. It's may change up the way Mexican food is thought about.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

Lidl's Potato Gratin's The Perfect Holiday Side

 What do you serve alongside a holiday turkey or ham> Scalloped potatoes are good bu they can be a pain to make. Ther'es mashed potatoes but they were probably served last month at Thanksgiving., What about something new and elegant? Think LIdl's Due de Couer's au gratin potato rounds.

I saw these during a recent Lidl trip and had to buy them. I loved Lidl's Duc de Couer's vegetable gratin and these had to be as good as those.

There's four in a package as as a main meal perfect. THus was a medium time cook in the air fryer. It was about seven minutes at 350 degrees Farenheit and then a second cook at ten minutes at 370 degrees Farenheit. The end result was a crispy crust and a creamy interior.

These were incredibly delicious with a smooth creamy inside , reminiscent of scalloped potatoes.

These are definitely going to be on my Christmas table, drenched in Lidl's turkey gravy. It's a potato dish but not overly so. I could taste the egginess and creaminess of eggs and dairy. The top has a satisfying crunch , not unlike potato chips. These would be perfect on any holiday table, whether with beef, chicken or ham. They're also good as a main meal with a  salad.

Lidl's Duc de Couer ' potato gratin rounds are a tasty addition to any holiday table. They are a blend of crisp and creamy. They elevate spuds to a whole new level.

Roast Season

Now that the weather is cooler it's time to think about roasts. These are the perfect Sunday meal.It brings about hearty food that's perfect for the chilly afternoons ahead. Yet many home chefs are sort of in the dark a botu roasting. Are they using the right pan? Do they need a meat thermometer/ How to flavor a roast? There needs to be a simple guide to follow.

The first question is what kind of roasting pan to use? The best kind is a straight sided stainless steel one with a V shaped or curved rack. This type of pan works well with  large roasts.It also works wonders to caramelize veggies and making sauce in the pan. This can easily be bought at such stores as Kohl's Target and Wal-Mart. Can you use a baking pan instead of a roasting one?Not really. Both serve different purposes and are constructed differently too. The roasting ones are generally larger and deeper with high sides.They're designed to accommodate large joints of meat and poultry.Baking pans are usually shallower and come in a variety of sizes and shapes.Their primary goal is to keep an even heat and hold in the batter or other liquid ingredients. What is the point of investing in a roasting pan?It's mainly to roast larger pieces of meat  and poultry like turkey easily.It;'s also good for racks of lambs and crown roast. Can you use something other than a roasting pan? Chicken and vegetables can use a rimmed baking sheet. You can also use a deep Dutch oven or aluminum roasting pan to do the job.

Will you need a meat thermometer for your roasts?Yes.it will result in well cooked roasts and lead to juicy chicken and turkey. You can buy them anywhere from Walmart to Target to any kitchen shop. They usually run around fifteen dollars and can also be used for hamburgers and ribs too.If you don't want to buy one there are ways to see if the meat is done. The juices will run clear.It's piping hot all the way through and the meat should be steaming.There also should be no pink meat left. Another good gadget to have is a baster. This sucks up the juices from the pan's bottom. and then you can squirt them all over the meat. This is a super cheap buy with one costing around two dollars for the cheapest and around ten dollars for the most expensive.Now what about marinades? What makes for a juicy interior and a crusty, crispy outside? Some  chefs recommend just rubbing it with olive oil and then a good sprinkling with freshly ground pepper and sea salt. As for chicken, rubbing butter or plant based butter under the skin and just a light seasoning of salt, pepper and some rosemary  should create a flavorful bird.

It's roasting season.Are you ready? With the right equipment you can create a tasty Sunday roast that's both flavorful and moist.