Taqueria Cocoyoc’s cemita de barbacoa enchilada is packed with spicy goat.
Last week I had the pleasure of appearing on Shari Bayer’s radio show “All in The Industry.” We talked about many things, including how I became a food writer and The Catskills Comes to Queens. (You can listen to the episiode here.) All that talking made me rather hungry. The Heritage Radio Network studio is located within Roberta’s, but somehow I wasn’t in the mood for Italian. So I ventured deeper into Bushwick on a taco tip from a friend. (more…)
Writing for the Times Peter Kaminsky, who’s perhaps best known to this carnivore for his book “Pig Perfect,” tells a mouthwatering tale of a beefier nature, an Argentine “Secuencia de la Vaca.”
Meat maven Nick Solares pens an ode to Osteria Morini’s 120-day-aged ribeye, which has “a profoundly funky, Gorgonzola cheese like tang thanks to the long aging, and a correspondingly buttery, tender texture.”
My favorite culinary Vikings over at First We Feast take a look at U.S. chefs’ ramen creations, including some that”stretch the definition of ramen a little too far.” Delicious as it sounds I’d put the Pozolemen from Chi-town’s at Oiistar in that category.
Sandwich Surprise ponders whether lettuce wraps can be considered sandwiches, and answers with a delicious-sounding yes: bulgogi lettuce wraps with kimchi chips and fried rice. Best of all, as always there is a recipe.
Looking for a more ambitious, and historical recipe to try? Stop by The Morgan Library and Museum to check out a 15-century cooking scroll written in Middle English.