by | Sep 7, 2015 9:52 am | Comments (4)
Immunologist Frank Lobo opened City Point Kitchen to help increase microbial diversity in New Haveners’ stomachs.
The local kale and swiss chard chef Derek Armodio (pictured) threw into a rice and scallop dish should help with that.
by | Sep 3, 2015 3:33 pm | Comments (2)
Paul Bass Photos
The mangonada.
Miguel Xicohtencatl needed a hot seller to get his dream businesses going. He found it in a cold cup of mango.
Continue reading ‘Summer’s Surprise Hit: Miguel’s Mangonada’
by | Aug 18, 2015 10:24 am | Comments (2)
Aliyya Swaby Photo
Juan Diaz, a onetime radio and TV journalist in Santo Domingo, brought a sense of performance to the kitchen as he fried green plantain to make mofongo.
by | Jul 29, 2015 4:30 pm | Comments (1)
Aliyya Swaby Photo
For Fred Walker, kneading mountains of dough to prepare Chestnut Fine Foods & Confections’ classic French bread is a combination workout and therapy session.
Continue reading ‘Thanks To Chestnut, It Was A Good Bread Day’
by | Jun 18, 2015 11:03 am | Comments (4)
Markeshia Ricks Photo
The fish was splayed on the cutting board as though given wings. But with its missing head, the only thing it was flying toward was a vat of hot oil.
by | Feb 11, 2015 5:08 pm | Comments (3)
Markeshia Ricks Photo
With shallots and garlic sautéing in a pan, Chef Pete Jaynes could have reached for a nice white wine for his sauce. But Valentine’s Day is coming. So instead he reached for the champagne to deglaze his pan.
Continue reading ‘Humphrey’s East Reborn As Park Place East’
by | Feb 5, 2015 4:18 pm | Comments (0)
A cut of a European sea bass called Branzino sunned itself on the glinting, clean countertop, as its foodie friends – old and trusted (salt, sliced potatoes, olive oil, cream) and some newer (crispy quinoa, fried capers, rosemary-soaked, flame-licked baby tomatoes) – stood at the ready in small white dishes.
by | Jan 26, 2015 12:12 pm | Comments (2)
Lucy Gellman Photo
“What would you like?” Shilmat Tessema asked as she lifted a warm container of food over her Lalibela truck’s countertop.
Thomas Breen stepped up to the chrome-and-yellow food truck that has become a beloved staple at Ingalls Rink, eyeing the steaming, thick portions of turmeric-kissed cabbage, gleaming, wilted green beans, spice-rubbed carrots, and clay-red lentils that he had been thinking of all week.
by | Jan 16, 2015 12:53 pm | Comments (1)
Brian Slattery Photo
It looked straightforward as Ernesto García heated the pan, then poured in a base of heavy cream, coconut, and spices. He added clam juice — and was on his way to conjuring a seafood chowder that was anything but straightforward.
by | Dec 23, 2014 1:10 pm | Comments (2)
Quick as a blink, Sonia Salazar had the oyster shell open. She slid the opaque flesh into a shot glass — and a Barracuda oyster shooter was in progress.
by | Dec 10, 2014 2:48 pm | Comments (0)
Jeff Lamberti gleefully dumped roasted jalapeños, red peppers and onions into a bowl of ground beef as he made his favorite burger on Prime 16’s menu. Known as “The Firehouse,” this burger is guaranteed to give you a little internal heat this winter.
by | Nov 30, 2014 7:07 pm | Comments (15)
Allan Appel Photo
Roy’s “Stinky Bomb.”
No turkey carts were in sight in the run-up to Thanksgiving. The carnivores in the medical school food district had to make do with a mere pound to a pound-and-a-half of sausage, shredded steak, and pastrami, slathered with hand-shaved parmesan and a touch of soy sauce.
Continue reading ‘After 23 Years, “Stinky Bomb” Cart Going Strong’
by | Nov 20, 2014 1:24 pm | Comments (1)
Wearing a shirt that punned “All we knead is love,” Dominick Mirabile flung a disc of dough back and forth between open hands, “opening it up” to 11 inches, the size of a standard personal pizza at Red Tomado.
Continue reading ‘New “Chipotle of Pizzerias” Instagrams Classics’
by | Aug 14, 2014 4:39 pm | Comments (1)
Paul Bass Photo
En route to transforming a pork belly into a work of art, Eric Meas, a master chef who survived the killing fields of Cambodia and the U.S. prison system, got “the sauce out of the way first.”
by | Jul 2, 2014 11:22 am | Comments (2)
Golden? Firm? Sizzling? Check, check, and check.
Gassir Badawi grabbed a serrated knife and carved off hunks of spit-roasted chicken shawarma, pointing out how juicy it was as it fell into a waiting bowl.
Continue reading ‘“Fast-Casual” Shawarma Hits Temple Street’
by | Jun 9, 2014 5:18 pm | Comments (2)
Thomas MacMillan Photos
Ahna Johnson pedaled furiously, biking to welcome a new “citizen of the whirled” with freshly pureed bananas and strawberries.
by | Apr 3, 2014 3:57 pm | Comments (1)
Paul Bass Photos
As Buddha kept watch in the ornate dining room, Yoko Ishikawa fished a hard-boiled egg from the bath. A souchong bath.
Continue reading ‘New Downtown Teahouse Comes Out Of Its Shell’
by | Feb 19, 2014 1:02 pm | Comments (1)
The most recent experiment out of Meat & Co.‘s sandwich lab included a rare ingredient in an urban setting: the freshest possible venison sausage.
by | Jan 7, 2014 4:38 pm | Comments (5)
At temperatures topping 1,000 degrees, the bubbling pizza would take only a minute or two to cook. Dan Parillo’s job was to try to find the hot spots of the fire and manage the dough’s exposure — a task he described as a combination of intuition and guesswork.
by | Nov 13, 2013 4:13 pm | Comments (0)
The hot peanut oil bubbled raucously as Ide Ehigiato lowered in the turkey. Then he screwed the heavy lid shut, quieting the din enough for him to explain some basic turkey physics.
Continue reading ‘Aerospace Engineer Builds A Better Turkey’
by | Oct 2, 2013 1:16 pm | Comments (1)
The pearl onions and fingerling potatoes wouldn’t be in the frying pan long.
Manuel Romero had already slow-cooked them in oil, confit-style. He just needed to warm them up so they could join the leg of duck that sat nearby, having cooked for several hours in its own liquid fat.
by | Sep 16, 2013 3:00 pm | Comments (0)
The mound of Berkshire pork sat glistening in a tub of its own juices, as it had for the past nine hours, while Jason Sobocinski pulled off chunks as easily as petals from a flower.
by | Aug 29, 2013 1:14 pm | Comments (0)
Adis Romero tossed a heaping scoop of crushed garlic into the foaming butter and gave the skillet a shake. A moment later, like an echo, the garlic aroma rolled over the kitchen.
by | Aug 22, 2013 1:10 pm | Comments (3)
As he spread a disc of batter onto a hot griddle, Alban DuBois ripped a small hole with a slight jerk of the wrist, then covered it quickly — the way he learned to do it from his mom in the French Alps.
by | Jul 17, 2013 11:59 am | Comments (18)
The bone came out first. Then Matt Creason skinned the pork belly and placed it in a brine of salt, sugar, and spices. It lingered there for several days before landing in a frying pan in the kitchen of a new restaurant on State Street.