Sours are the most popular cocktails in the world - but can you make one that is both easy and festive? We got the recipe for the Cranberry Sour
It is hard to keep your energy up during the holidays with all the heavy food and drinks. But what if you could keep the holiday spirit without so much of the bulk? We went to Harold's Meat and Three where chef Harold Moore partnered with Hackamore to find healthy, delicious alternatives that will keep boosting your energy until the New Year.
Michael White, the famed chef of such pasta mainstays as Marea and Ristorante Morini, explains how to make pasta so that you can reheat it later or take it to someone elses home
Bacon ribs aren't the typical cut, but you can ask your butcher for this unique take on traditional ribs. We went to Gramercy Farmer and the Fish to get their recipe for bacon ribs.
Morimoto is known for his complex cuisine, but he is also the master of the basics. We learn how to make the classic dish, tamagoyaki, which is a Japanese savory omelette.
Latin American food has become synonymous with cocktails and beer - but why not pair it with wines from the region? We sat down with chef Aarón Sánchez, who has partnered up with Terrazas de los Andes recently.
Pumpkin pie is a fall staple - but are you making it right? We went to Bubby's to learn their recipe for this Thanksgiving classic.
Bubby’s Fresh Pumpkin Pie
Chef/Owner Ron Silver
Makes one 9-inch single crust pumpkin pie.
- 1 pie crust
- 2 cups roasted sugar pumpkin puree*
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- Pinch ground nutmeg
- 1 1/3 cups heavy cream
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoons chopped candied ginger
*to roast pumpkin, split lengthwise, remove seeds, roast at 325 until very soft. Let cool, then scoop and puree in food processor
Preheat the oven to 325 degrees F
In a small bowl, combine the flour, cinnamon, salt and nutmeg and set aside.
Mix the pumpkin, cream, eggs, sugars and vanilla until smooth. Add the dry ingredients and mix just until combined. Add ginger.
Pour mixture into par-baked pie crust. Bake the pie on a lipped baking sheet for 50 to 55 minutes or until just barely set in the center. Wiggle the pie gently to test its doneness — look for a center that jiggles but doesn’t slosh. The retained heat in the custard will continue cooking the middle as the pie cools off. Don’t overcook it or the texture won’t be as silky. Cracks in a custard are signs of overcooking. A cracked custard is still quite edible.
Cool the pie completely on a cooling rack before cutting, at least a few hours, then refrigerate. Serve it cold with caramel sauce and candied pecans.
Eggplant parm is a favorite - but is there a healthier version? Donatella Arpaia wants to share that the original version actually IS healthy. We talk to Arpaia about her views on making a less breaded, fresh ingredient focused version of eggplant parmesan
Cantonese versus Sichuan - what are the differences? We only see a slice of what Chinese food really is, but we sat down with the authors of 'China: The Cookbook' to discuss all the variety that exists across Chinese cuisine
A classic negroni is great but what about the spice of rum? We learn a new recipe to combine some of our favorite flavors from The Eddy.
Cooking a whole fish can feel like the same-old methods over and over again. But what about a light fry? We went to Fish Cheeks to learn about an alternative for cooking whole fish
We sit down with chef and tv host Ryan Scott to talk about his new book, One to Five, and discuss how to take one ingredient and turn it into five different dishes
We go to Esporão in Portugal to get inspiration on cooking mackerel and learning about other potential ingredients to pair with it.