Tortillas are a staple of Mexican cuisine, but how are they actually made? We went to Rosie's to learn all about the intricacies of this classic.
Asparagus can be bought year round, but the best versions come in the spring. We sit down with Georgette Farkas of Rotisserie Georgette to get her advice on how best to prepare both green and white asparagus, along with two recipes.
Colombian coffee is famous across the world, but what does it really mean for a coffee bean to come from Colombia? We went to Armenia Colombia to learn just that.
If you think donuts are too hard to make at home then you've never tried to make zeppole. This simple Italian fried dough is as easy to make as it is delicious to eat, and Stephen Collucci of Cookshop has the recipe.
We go to Bacon Bar to get some tips on how to incorporate the favorite ingredient into any kind of dish
We go to 100 Acres to learn the secrets to making falafel. With a recipe that includes fresh chickpeas and a lot of herbs, you'll be making falafels at home in no time.
Tiki cocktails are fun but sometimes the drink itself is not taken seriously. We went to Wallflower to learn how to make the perfect tiki drink
The Momofuku Milk Bar chef talks about learning to bake from her grandparents and then she shows us a twist on one of her classic family recipes
Lamb shank doesn't have to be intimidating - Paras Shah of Kat & Theo shows us the steps to this labor of love
Kat & Theo’s Braised Lamb Shank
Executive Chef Paras Shah
4 lamb hind-shanks
1 onion, cut in half width-wise
1 head of garlic cut in half
2 stems each rosemary & thyme
3 bay leaves
6 whole dried figs
1 bottle dry red wine
2 whole cloves
1 star anise pod
3 Thai long peppers (or 10 black peppercorns)
Salt and pepper, to taste
Water, as needed
Olive oil, as needed
- Pre heat oven to 325 degrees F
- Season the shanks with salt and pepper. Place a Dutch oven on a medium flame and add enough olive oil to cover the bottom of the pan. Sear the lamb shanks until well browned and set aside.
- Meanwhile, place cut-sides of two onion halves over open flame or in a hot cast-iron skillet and cook until charred.
- Add the charred onion, carrot and cut head of garlic to Dutch oven and cook until caramelized. Add the rosemary, thyme and bay leaves and cook one minute. Deglaze the pan with half the bottle of wine, scraping up all the brown bits from the botton, and add cloves, star anise, peppers and dried figs.
-Add the lamb shanks back to the pan and bring to a boil; then reduce to a simmer and put cover the Dutch oven. Place into the pre-heated oven and braise for 3 hours, or until tender but not falling off the bone.
- Once tender, set aside and let the lamb cool in the braising liquid. Strain out cooking liquid, skim the fat and simmer liquid to reduce by at least half.
- Once reduced, add the other half of the bottle of wine, and reduce the liquid by half again.
For the Rye Berries:
1 cup rye berries (or wheat berries, farro, or any other whole grain you would like)
1 carrot, small dice
1/4 rutabaga, small dice
2 parsnips, small dice
1/4 cup thick-cut lamb bacon, rendered until crispy, reserving some of the fat (pig bacon works as well)
4 fresh figs, cut into quarters
Salt and pepper, as needed
Water, as needed
- Cook the rye berries according to the cooking instructions on the package, or 3 parts water to 1 part rye berries; bring to a boil and simmer until tender.
- In a bowl, mix the root vegetables and season with salt and pepper and olive oil. Place on an oven-proof baking sheet and bake until browned and tender. You can also sauté until browned in a pan with a little olive oil.
- To finish, add the rendered bacon to the pan along with any remaining bacon fat and sauté the bacon and vegetables together, then add the rye berries and cook until hot.
- Using a blowtorch or oven flame, char the figs over fire, or roast in non-stick pan with olive oil.
To finish the dish:
- Add the lamb shanks back into reduce liquid in Dutch oven and cook over medium heat until the lamb shanks are well glazed.
- In a large serving bowl, add a base of the rye berry mixture with 4 pieces of the fig quarters around the plate. Place 1 lamb shank onto the bed of rye berries and pour some braising liquid lamb; then serve.
Roasted cauliflower has gained in popularity but it can be so much more with the right sauce. We went to Tapestry where Suvir Saran shows us his simple but flavorful spin on roasted cauliflower.
Cooking Channel's Nikki Dinki shares a new recipe inspired by her cookbook, Meat on the Side, for an almost-Vegetarian chili
Makes 8 cups, with about 2 cups tomato salsa, serves 4-6
Cherry Tomato Salsa
1 pint cherry tomatoes, coarsely chopped
Juice of 1 lime
2 tablespoons coarsely chopped fresh cilantro
Kosher salt, to taste
Ground black pepper, to taste
2 links chorizo, casings removed (about 3 ounces each)
2 red bell peppers, chopped
3 small yellow onions, chopped (about 2 cups)
3 poblano chiles, seeded, ribs removed, chopped
5 cloves garlic, minced
One 28-ounce can tomato sauce
One 19-ounce can black beans, rinsed + drained
One 15-ounce can red kidney beans, rinsed + drained
One 15-ounce can white beans, rinsed + drained
One 12-ounce jar salsa verde (green salsa)
1 tablespoon ground cumin
1 tablespoon ancho chili powder (start with ½ tablespoon if yours is extra spicy)
1 tablespoon kosher salt
½ teaspoon ground black pepper
¼ cup coarsely chopped fresh cilantro
Cherry Tomato Salsa Instructions
In a medium bowl, toss the tomatoes, lime juice, and cilantro. Add salt and pepper to taste.
Veggie Chili Instructions
1. In a large Dutch oven or stockpot over medium-high heat, cook the chorizo until it is well-browned, breaking it up with a spoon as you cook—about 7 minutes.
2. Transfer the chorizo to a paper towel-lined plate, reserving the fat in the pot. Then add the bell peppers, onions, poblano chiles, garlic and 1 teaspoon of salt and cook until the veggies are tender—8-10 minutes.
3. Next add the tomato sauce, black beans, kidney beans, white beans, salsa verde, cumin, chili powder, 2 teaspoons of salt and the black pepper. Simmer this mixture until it is thickened—about 20 minutes, then stir in the cilantro
4. To serve, divide the soup into bowls and top each with the chorizo and finally some of the Cherry Tomato Salsa.
Sometimes winter needs a pick-me-up. We went to Atoboy to see their signature dish
The Metropolitan Opera's Maria Agresta sits down to share why Italian Opera and Italian food are so connected
Go to Rueda in Spain to see why some wine is just better when the grapes are picked at night