America's Best Restaurants

 America is both a gourmand and foodie country.It's no wonder that we're home to some of the best restaurants. They're in the big cities. They grace small towns. They could be in your neighborhood. The bottom line is they offer delicious and memorable dishes.

Today's Wednesday's New York Times  Food section put out this fascinating guyide that not only mentions eateries in the US's big cities but smaller towns as well. Regular contributers such as Priya Krishna, Brett Anderson ,Kim Severson and Pete Wells to name a few. some are in big cities like Bonnies which is a favorite of Mr. Wells. Their specialty is Cantonese and Chef Calvin Eng adds American influences to his dishes like his salt and pepper squid with a hinese ranch dressing.Another Manhattan eatery  worth noting is Little Mad reviewed by Nikita Richardson. Its' highlight recipe is it' galbi, Korean grilled ribs. The city also offers The Musket Room which borrows ideas from everywhere from Spain to Lebanon to Japan. Los Angeles is another gourmand city. It has Here's Looking At You, which is favorite of contributor Tejal Rao. its' famous for its' frogs legs with salsa negra,LA. also is home to a fan favorite Kato which features Chef Jon Yao's Tainwanese dishes and tasty cocktails. Yes there are Chicago restuarants such as Dear Margaret which features the rare French Canadian menu. There is no poutine, that famed French fries and cheese dish. Instead Chefs Ryan Brousseau and lacey irby have created a smooth duck liver pate graced with pink lemon marmalade.

Smaller cities are also represented. Junco,Puerto Rico,a small town has Bacoa Finco + Fogon which features a rustic setting and good food. There is grilled shrimp over fideua with a crispy bottom. Way further north is Cafe Mutton located in Hudson New York, a bit south of Albany.It's a down home kid of place thanks to chef Shaina Loew -Bayanan's easy laid back style. You can try their fried  bologna or crepes with maple syrup.Arlington Texas has the famed Smoke "N Ash BBQ that's a fusion of Texas barbecue with Ethiopian fare thanks to owners Patrick and Fasicka Harris.Berbere spices are mixed into a spicy sauce called awaze and lacquered on brisket. Florida's sunny Coral Gables has Zitz Sim an interesting fusion eatery that Clumbian born Pablo Zitzman created. He grew up loving dim sum and teppnyaki restaurants in his native Columbia. His menu reflects it along with South Florida influences  with a guava hoisin slathered on brisket. ashland Oregon, home of the Oregon Shakespeare Festival offers Mas , a Japanese inspired menu with what Chef Josh dorcak calls Cascadian cuisine featuring the best of the region.

America is a food and foodie country. There are many great restuarants in this country. Check out the New York Times and visit one for a fun fall destination.

A Vegan Table For Two

 What do you cook for just two vegetarians? The easy answer would be a couple of Impossible Burgers on the grill. Yet there's a wide range of recipes out there that make for a tasty meal. For those wondering what sort of dishes  there's a new cookbook perfect for those fogoing meat. Vegan Cooking For Two 200+Recipes For Everything You Love To Eat.(American Test Kichen 2022) will guide anyone through all sorts of tasty vegan meals.

This is a great cookbook for hard core vegans and those just coming to it.Expect some good advice and cooking lessons since this comes from the PBS show America's Test Kitchen. For those plant based meat lovers there is a page devoted to it, along with recommnedations on what kinds to buy, namely Beyond Beef and Impossible Burgers. There are also recommnedations about what vegan butters to use, namely Earth Balance and Miyokos' vegan butter. They also recommnend using Just Egg egg subsritute and Hampton Creek vegan mayo (although Hellmann's Vegan mayo is just as good). There's also a dictiornary of what tools to use and how to use them as well as organizing your fridge, from the crisper to the freezer.Another plus is the section on basics. There are recipes for such vegan broths as a vegetable broth base made with a kind of mirepoix of clery, onion and onion with tomato paste. This si perfect for all sorts of soups and even stews.There are also recipes for the Arab spice mix harissa and quick pickled red onions along with tempeh crumbles and aquafaba mayonnaise. There's also recipes for vegan based ranch dressing and vegan cheeses like cashew ricotta and cashew Parmesan.These are made with cashews for a totally vegan take on cheese.

The recipes are divided into sections, from breakfast to sweets. You can start the day with classic cinnamon French toast made more or less the same way as the usual one but with the addition of conrstarch. There's also a hashbrown  omelet chock full of cripsy potatoes. Their soups are perfect for lunch or dinner and there are recipes that can take you from summer to winter. Try their chilled watermelon soup made with basil, pepper and watermelon, perfect for hot days. Ease into fall with okra pepper pot a take on the classic spicy potage.Salads abound here and they're perfect for lunch. Their beet and watrcress is a definite must make along with their warm escarole and cannellini bean salad, a perfect dish on a cool day.Orzo salad is another one.  I love their pastas There are so many recipes that have to be tried.The spaghetti with the broccoli and avocado pesto is on my radar and I'm looking foward to making campanelle with roasted cauliflower and garlic sauce, there are also tofu recipes like crispy baked tofu peperonata and grilled tofu with charred broccoli and  peanut sauce.  the cauliflower steak and grilled eggplant are perfect for week days and weekends.There are dessert recipes like  crispy chocolate chip cookies and roasted pears, perfect for fall. I am definitely making their grilled pineapple with coconut rum sauce and the individual apple galettes.

Vegan Cooking For Two 200+ Recipes For Everything You Love To Eat is a must have in any vegan kitchen. It's chock full of meatless recipes full of flavor. B

est of all they're meant for two, perfect for a cozy meal in.

Rule Britannia's Foods

 Queen Elizabeth II reigned for seventy years, being one of the best ambassadors for the United Kingdom. The foods that she loved so well are also great ambassadors to this country rich in produce, dairy and meat. There are some good recipes out there for home chefs of any nationality.

One of the best loved is the English fry up or full English  breakfast. Think of it as a breakfast or brunch on steroids. It has everything from meats to eggs to beans to veggies even.Britsh bacon whuich is thicker than American (and ours comes from on the Irish)and sorts of resembles a pork chop.It may be hard to find here so use the regular kind. You start with frying up bacon and sausage, using the bacon fat to then fry up the eggs. These are usually made sunnyside up, perfect with runny yolk for dipping butter toast slices or soliders into. There are also tomatoes in these. These are seared but you could cook them in the bacon fat too for more flavor. Mushrooms are also added and these are cooked until they're brown and caramelized (you can use whatever is left of the bacon fat ro just saute them in butter)Beans are a must, You can use what they eat in the UK, the Heinz brand but Bush's is another tasty sub in. If you want you can make it vegan with vegan sausage and bacon and use Just Eggs instead of the real thing.Definitely make a lof of toast and liberally butter it. What to drink? Tea and plenty of it. Earl Gray is the best.It's the perfect mild tea to go with all those savory flavors.

Another tasty and easy to make British recipe is Yorkshire pudding. This is recipes dates back to the 1600's and the recipe hasn't changed much since then.It did come from Northenr England where chefs devised a way to use the fat drippings from Sunday roasts. This is a basic popover recipe made with four large eggs, flour and whole milk. You should use the beef dripping from roast beef but you can also use lard, vegetable, shortening or lard. Keep in mind to make the batter over night with just the first three ingredients. The drippings will be added the next day when you are cooking the roast. You will need special popover pans to bake them at 400 degrees Farenheir for ten to twelve mi nutes. Fill them up with gravy and eat with thick slices of roast beef.What about dessert? You could make any of the steamed puddings. These can be labor intensive  though and  best saved for the holidays. For a good week day or weekend sweet think about syllabub. This is a kind of zabaglione like pudding of white wine and heavy cream. The wine and sugar are first cooked over a low heat. This is stirred cosntantly until the sugar is dissolved. add the half and half once the sugared wine is off the stove and beat until frothy. Serve with whipped cream and nutmeg for a lovely and light dessert.

Queen Elizabeth was a constant in British life for seventy years. The foods of this great country are also  mainstays providing taste and comfort. Try them for a taste of British goodness.Queen 

A Late Summer Barbecue

 The weather's still warm. The grill is still viable. Why not celebrate the season with a late summer -early fall barbecue. Enjoy the taste of favorite summer treats while you can. They can even have a more fallish spin to them.

It's still warm enough to have hamburgers. You can easily go with beef , plant based or turkey. Yet if you want something different along with a nod to autumn then think pork based ones.Add sage to ground pork for more flavor along with bacon ground with garlic. Remember to make a two inch indentation with your thumb in each patty before placing over the flame to prevent bulging. grill them for five to six minutes on each side. What can go with this?Try an apple chutney from the season's first harvests. This is a kind of relish made with Granny Smitth apples, onions, and raisins. This are chopped and cooked in a mix of cider vinegar andd freshly squeezed orange juice. Spices such as hot pepper flakes and ginger are added for heat while brown sugar is added for sweetness. You could also put mustard seeds in if for flavor and color. Another idea is baked potatoes instead of  the ususal potato salad. pre cook them in the microwave for ten minutes before you put them on the grill. This ensured that they'll be fully cooked when you're ready to eat them.

What other dishes would compliment a late summer barbecue? Some gardens are still producing tomatoes. You can still whip up a salad with them with a nice creamy burata. Grilled toamtoes are also tasty side for any late summer barbecue. You can even give them a sprinkle of breadcrumbs for a take on tomatoes Provencale. They are just good rubbed in olive oil and garlic and then served on grill toasted Italian bread.Some gardens are still producing zucchini. These are wonderful too after being cooked on the coals. Slice them lengthwise instead of in coins and give them a light brushing of olive oil and a sprinkle of rosemary and oregano. What to drink with this? Try a French cider that's not as dense or heavy as  the regular cider that's just coming out now. The Duche du Longeville, a fizzy tasty quaff is too perfect with those late summer burgers. It'll chill nicely. If the night becomes nippy then bring out a thermos of flavored coffe or herbal tea. have these with grilled apples cooked in a foil pcket with brown sugar and butter and spiked with ginger and cinnamom.

Yes, you can still have a good barbecue depsite what the calendar says. Enjoy a late summer cookout with good food and good drink. There's still time.

Vegan Tailgating Go Meatless

 Yes, it's tailgaiting time in the US. it's where rabid fans camp out in their local arean's parking lot and cook like crazy. There's a wide array of meats , from sausages to hot dogs, wings to hamburgers. Yet what do vegetarians and vegan have? Their own equally delicious menus!! It's time to go meatless!! Yay team vegan!

Of course you can have the same yummy burgers that meat loving fans enjoy. Beyond Burgers, Gardein and Impossible Burgers carry plant based patties that grill up just as good and crispy as the real thing. if you want a more authentic hjommade burger taste just give the burgers a very light dusting of onion powder.  They'll taste like those homemade ones with the chopped onion added to the mix. You can even make bacon cheeseburgers too.  Top the burgers with slices of Go Veggie cheddar and slices of Morningstar Farms bacon. The last should be made in the microwave ahead of time. They get their crispiest there. You can pack them in paper towels os they don't break or get crumbly.  Hot dogs are another fun tailgating food. Go for Field Roast ones that have a smoky flavor. These are also tasty grilled. You can turn them into cheese dogs with the addtion of vegan cheese or turn them into Chicago dragged through the garden dogs complete with chopped white onions, tomatoes , pickles and peppers.A squirt of mustard completes this. Try Field vegan sausage too with peppers for a Sicilian treat.

Chili always figures in tail gating parties. A vegan one is just as tasty and fun as one containing beef or turkey.The best soy "beef" crumbles come from Morningstar Farms or Gardein. Both brands have crumbles that cook up juicy and tender. Keep in mind this is one for hardy crowds so make it a two or three alarm one. What about  that staple of many an arean cookout chicken wings? There really aren't any comprable ones on the market yet however you can create your own version. Use seitan to emulate the chicken meat and bamboio sticks for the "bones". It's basically a dough made with flour and water and then boiled in vegetable bouillion, They're then fried in either peanut or grapeseed oil because these oils have a high smoke temp. Once they're done you can slather them in a spicy or bought homemade sauce. Another idea is cauliflower wings.First give them a thorough washing and then pat them dry.  Coat  them in a barbecue sauce and grill for a few minutes until the edges become charred.

Vegans can als have a delcious feast as they cheer on their favorite teams. It's easy with all the meat substitutes out there. You can have a tasty time with all sorts of fun vegetarian dishes.

Tough Days Easy Cooking

 These are rough days, with kids starting all sorts of sports and arts. Offices are cutting out their summer hours. That means less times at home. It also means hurried and easy to make meals. Yet you can still have a delcious dinner with just using a one pot or one sheet pan. it's makes a harried life simpler.

Regular contributor Melissa Clark gave us quick and tasty recipes in her "A Good Appetite" in yesterday's New York Times Food section.Her inspiration surprisingly comes from Manhattan restaurant An American Place. she was impressed with how chefs and sous chefs created all sorts of delcious dishes using a myriad of bowls, pots and pans.she wondered if everything could be condensed to one pot or one pan. Yes.ms. Clark is a firm beliver in less work, less mess and more flavor. It's not just for the sake of cleanup although creating a restuarant style meal can require a lot of equipment It reusing and repurposing the same bowls , from using one for mixing veggies  and then using it for dressing. They're quick to make too, start at six and they'll be on the table at seven.as she also points ou these are good for a busy weekend too. One, an English fry up is also perfect for brunches too. Again, these make for great meals if you;re busy too. It's less mess and more time to enjoy a walk or a relaxing day off.

The recipes are varied. You can try a sheet pan English breakfast . This was adlpted from "Dinner in One Exceptional and Easy One Pan Meals"It has everything for those who love breakfast for dinner. There are breakfast sausage links , frying up with eggs.Plum tomaotes are also thrown in with mushrooms too. It''s served with buttered toast but you could also have rolls with this. The eggs are added fifteen to twenty minutes in and cooked sunnyside up.For another sheet pan meal there's brussels sprouts and the Indian cheese paneer along with the one pot cooked  crispy chickpea stew with greens and lemon.They're also taken from the same cookbook. The fitst is kind of like a roasted salad, sprinkled with the paneer  A garlic and line vinaigrette spiked with cumin is sprinkled on top. You could try the chickpea stew, redolent with , garlic, onions and hot pepper flakes cooked with the chickepas and such winter greens as collards kael and winter greens. CHicken stock is added and feta cheese is sprinkled on top.

These are rough days ahead. Make life easier with one pan or one pot meals. They're delicious and simple.

Easy Breads For Rosh Hashana

 One of the highlights of Rosh Hashana, starting next week is the bread. Challah is always a great accompaniment to a holiday dinner. A homemad e loaf even more so. Best of all the dough can also be used for babka too.

Claire Saffitz ,a chef, food writer and You Tube personality wrote about this versatile dough in today's New York Times Food section. Challah is the perfect bread because it's easy to make for beginner bakers as well as being perfect for sweet and savory dishes. It makes for an excellent French toast while being perfect for sandwiches or accompanying soups and salads. How to make a  memorable loaf? Keep Chef Saffitz 's  hints sin mind when creating it. Start with a sponge. You have to mix a lot of yeast into the dough because of the recipe's high sugar low moisture make up. Mix a small amount of flour with water and a small amount of yeast to create a sponge.as it sits the yeasts feed on the starches in the flour and multiply. Thsi makes the mixture active and bubbly, removing the need to add more yeast to the dough. Another important tip - find ingreddient balance. You need to put eleven grams of salt in the dough. This may sound exccessive but it brings out the flavor and strenghtens the gluten network. Then there's the olive oil. There should be one third cup f it.It keeps the bread Pareve as well as giving it a silky feel.It will need a lot of kneading to give it good crust and crumb. How do you know when enough kneading is enough? The window pane test. Take a small ball of dough and stretch it out. The dough iis thoroughly kneaded if you can see light coming through it , 

Of course it's the braid that makes challah what it is. Basically it can be turned into any shape you want. The traditional braid is the most used and the simplest. a pretty one is a smaller braid tucked in a larger one. You can also wrap it around itself to form a circle. This would be a lovely one for any raisin laced challah.Once you perfect a simple braid you can try a French braid . Keep in mind that a light texture is essential for a good challah. Once you've conquored it, then move on to simple sandwich loaves and soudough.Ms. Saffiitz also includes a  cinnamonbabka recipe , redolent with the spice and zinged up with orange zest. The dough is a basic challah one but.a mix of cinnamon, brown sugar orange zest and almond flour. also add a generous pinch - about one hlf teaspoon of Diamond Crystal salt to it . Break up any lumps of brown sugar with your fingertips. Reserve about a quarter of the cup of the mixture to sprinkle over the loaf. The dough is then divided into two pieces. One  rolled out and the cinnamon mix is spread out on one piece while the other is put in the fridge. Chill both babkas in the fridge for anywhere from four to twelve hours. THey're then proofed, washe d in egg and then baked in a 350 degree oven for fortyfive minutes. They're then cooled for ten.

Observe the holiday with good food. This includes a good challah or babka with the meal. They are perfect breads to make for this holiday dinner.