Recipe—Landhaus Bacon
Once the bacon is roasted it can be browned and used anywhere you would like thick delicious chunks of tender bacon: sandwiches, scrambled eggs, clam chowder, on macaroni and cheese—the sky is the limit.
Local Greek Bailout experiment continues…
Update: (Dec. 9) THE EXPERIMENT CONTINUES… “Don’t be afraid of the ‘pay what you feel deal,’” says Paula Douralas, Santorini Grill owner. TELL US YOUR EXPERIENCE.
Days of Blueberry Wine & Lobster Rolls
To be clear, this is a lobster “joint” not a “shack.” There are no dime store fish nets, colorful buoys, or sticky old ketchup stains permanently left on weathered picnic table, but instead it’s spic-and-span, with white tiled walls and picnic-style tables that are made of knotty old English pine and polished to a river stone smoothness.
Three-Meat Cavatelli Bolognese
Executive chef and master butcher Gennaro Virtuoso, owner of Lorimer Market, presents a tasty variation on the traditional Neapolitan bolognese sauce—using three different kinds of meat; along with Lorimer Market’s special signature marinara sauce.
John Tapper: Trailblazer
He always had it, that compassion thing, says John Tapper, president of The Garden, a health food supermarket in Greenpoint. Even when he was a rebellious teenager, doing things that would drive his…
Natural Wine: A Welcome Throwback
Today, people tend to confuse natural wine with organic wine. In fact, they are two very different species.
Urban Rooftop Farms, Hens & Bees
By Kimberly Sevilla Owner of Rose Red & Lavender, and life-long gardener I remember my first “rooftop garden,” in a walk-up on Avenue D in Manhattan. I attempted to grow some tomatoes in…
