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Come Join Me at The Harvest in Cambridge, MA on April 11
The Harvest, one of the first seasonally focused restaurants on the east coast and the first restaurant I ever worked at (and the only one that is still standing!) in 1977. Many great chefs worked there including Lydia Shire, Bob Kinkead and Chris Schlesinger, and the Harvest is celebrating its…
Seared Cuban-Style Steak
This recipe was inspired by Cuba’s (and Miami’s) ubiquitous mojo-marinated steak. Mojo is a combination of citrus (in Cuba, sour orange) and garlic. Given the relative scarcity of sour orange in America, I’ve substituted a mixture of lime and orange. Makes 4 servings Hands-on time: 25 minutes Total preparation time:…
Milk Street Radio: Restaurant Reviews that Bite Back
Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews, plus why he blasted Guy Fieri’s Times Square restaurant but loved Señor Frog’s. Photojournalist Kate Medley reveals why some of the best food in the South is served at the gas station;…
New York City’s Iconic Bird!
A 16 foot sculpture called Dinosaur perches on the High Line above the traffic at 30th street and 10th Avenue. The sculpture was made by a Columbian-French artist named Ivan Argote and it’s extremely realistic. I grew up in New York and Pigeons are just a fact of life. They…
Milk Street Radio: All About Bees
Bees solve puzzles, have distinct personalities and play with balls like a puppy. Zoologist Lars Chittka reveals amazing new discoveries about the mind of a honeybee and what a bee’s consciousness means for us humans. Plus, we investigate the mysterious phenomenon of bee heists; Sylvan Mishima Brackett, chef-owner of Rintaro,…
Shrimp Saganaki
Servings: 4 5 tablespoons extra-virgin olive oil 20 medium raw shrimp peeled and deveined 1 small glass Raki or Ouzo 1 medium red onion finely chopped 1 medium green pepper chopped 3 tablespoons tomato paste 3 garlic cloves finely chopped 4 large ripe tomatoes crushed Pinch hot red pepper flakes…
Cheese Sandwich Soufflé
Start to finish: 2 hours (15 minutes active) Servings: 4 Butter for buttering the baking pan 8 slices homemade-style white or whole wheat bread, crusts removed ¼ pound thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, etc) 2 ounces thinly sliced boiled ham, prosciutto or smoked turkey 3 large eggs ¼…
Milk Street Radio: Transylvania Road Trip
Irina Georgescu joins us to relive her and Chris’s journey to the heart of Transylvania. We discover the world of Romanian breads, snack pies, sour soups and folklore. Plus, archaeologist Brendan Foley explores a 15th-century shipwreck and uncovers a king’s medieval spice cabinet; Alex Aïnouz reimagines deviled eggs; Cheryl Day…
Edamame Mash – Tasty Side to Add to Your Weeknight Meals
Photo by Jessica Leibowitz This is a huge hit with my family – try this in place of mashed potatoes one night and your family will join the club too. Makes 4 servings Hands-on time: 10 minutes Total preparation time: 30 minutes Kosher salt 3 ½ to 4 cups fresh,…
Milk Street Radio: Desperately Seeking the Perfect Peach
Alice Waters thinks David Mas Masumoto’s peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn…