For our latest edition of Late Plates, GP’s Jeremy Berger met up with commercial director, fine artist, classic car collector and philosopher Michael Somoroff at the emporium of Italian foods and fine dining in New York, Eataly, for a plate of pasta and an education in living a fulfilling life.
Fundamental techniques for grilling
Whether you have a cheaper grill or a top-dollar wood-fired jam, one thing should be made clear: grills don’t cook steaks by themselves. Tom Mylan, owner of The Meat Hook in Brooklyn, NY, explains in this excerpt from his book.
The Magnum Opus of Grilling
Comprised of the sirloin with all of its various muscles intact (including the tenderloin), the Man Steak is a beautiful thing to behold. Tom Mylan, owner of The Meat Hook, a whole animal butcher shop in Brooklyn, NY, shares a recipe for one from his cookbook.
Prepare your stomach...and your eyes
Food should always be the main concern when visiting any eating establishment. But in a town like Vegas that’s bursting with superstar chefs from around the globe, weighing a few other factors will help narrow your plan of attack. These restaurants boast one-of-a-kind interior designs to go along with their top-chef menus, offering dining experiences all of your senses will appreciate in full.
Bertoli? That's crude.
You shouldn’t have to wonder whether your olive oil is the real deal or just grease in a bottle. These are five of the best olive oils available today.
A Dish Best Served Al Denté
Know Your Foods is a new culinary crash course on various foods and ingredients — and if we’ve done our job right, also an inspirational kick in the ribs to expand your dining horizons. Use it for your next meal. Use it impress a girl. Use them to land a job or to silence a patronizing maître d’. But for the love of garlic, use it somewhere. First up, that delicious, carbo-loaded ingredient: pasta.
Bushwick, 10:18 p.m.
For our latest edition of Late Plates, GP’s J. Travis Smith ventured out for midnight Southern fried chicken, biscuits and fries with filmmaker, author and endearing eccentric Onur Tukel to discuss his latest film, which debuted at Tribeca Film Festival.
The Dish of Summer
Chef Ken Priest of Genuine Roadside in New York shared this recipe for tacos made with fresh tuna.
‘Tis the season for lazy Saturdays, day hikes and easy drinking saisons, session IPAs and pale ales. Put some fire to that charcoal and crack open a cold one — one of these six would be fine.
Founder of Oskar Blues
GP correspondent Will McGough goes for a bike ride with beer pioneer Dale Katechis and ends up with a bloody elbow and an appreciation for the canned beer movement.
Koreatown, 11:30 p.m.
A late-night scramble for eats with restaurateur (and farmer) Morten Sohlberg ends in Manhattan’s Koreatown and a newfound appreciation for business bravado and impromptu barnyard surgery.
Finding the Foodie Gems of Israel's Second Largest City
Tel Aviv-based photographer Danya Weiner and food stylist Deanna Linder share their picks for the city’s best restaurants.
Yes, we still do eat sardines for dinner
Sardines are a near-perfect food. So what if they smell a little funky. Here are our five favorites right now.
Haute Cuisine in the Divine City
Welcome to The Dorrance, granddaddy of Rhode Island’s burgeoning fine dining scene. It’s housed in a former Federal Reserve bank. The confit chicken wings are crispy. Your cocktail is waiting on the bar.
Two paths diverged in a deli
Most of the time we don’t take a full hour out of our workday for a methodical lunch, instead finding ourselves at the corner store, collecting what we can to fill our stomachs. This is where two paths diverge: some go for a fried cutlet sandwich followed by dessert; others cobble together a reasonably healthy meal followed by an average life expectancy. Read on to find out how to get a healthy lunch next time you’re eating on the go.
A Cheese Professional Talks Aging
If you walked into your place of employ and found mold colonies growing on your workspace, chances an alarm would sound: time to improve your hygiene. Not so for Brian Ralph. In his world, this is just another day at the office. This gives him a particular view of the world — and you can learn a lot from a guy like him.
A Beefy Refresher
Excerpts from an Intro to Spanish Butchering
Any book that introduces “a sharp implement, a capacity to witness death, and a good amount of blood” as self-evident truths in the business of slaughtering pigs has our attention. Jeffrey Weiss’s new book, Charcutería: The Soul of Spain, is much more than spectacle: it’s an authoritative resource on Spanish butchering and meat-curing techniques, complete with recipes for traditional Spanish dishes, handsome photography and anecdotes from the author’s personal experience. In this excerpt, provided to GP by Agate Publishing, Weiss describes taking part in a matanza (“pig slaughter”) in Extremadura, a rugged region in western Spain.
Raising the Bar
As a greater number of athletes experiment with more natural fuel sources, nutrition bars have followed suit with ingredients heavy on nuts, berries, dates, chia seeds and agave syrup. Many are organic and gluten-free. The result is a better bar for athletes, one easier to digest than ever before. Here are a handful we’re eating now.
The Fat Kid's Guide to Decent Snacking
Decrying the snack a week after the Super Bowl might seem heretical, but look: if you don’t stop your addictions to croissants or lard-chips or the ungodly delicious class of “puffed” snacks, one of these days you’re going to need a triple bypass, and there’s no use blaming genetics. So rather than even considering cutting down or stopping entirely, I’ve decided to head off cholesterol at the pass with some healthier snacking alternatives. Be strong, friend.
Low Hanging Fruit
For anyone uncomfortable with pills, powders, shots and gels, Mother Nature offers an alternative way to stay healthy this winter. We’re talking berries, those tart little packets of juicy goodness. But beware: not all berries are created equal, and some go together better than others. Our resident fruitarian breaks down some of the most popular options.
Protein shortage, averted
Some people hear the phrase “beef alternatives” and think tofu, seitan and bean burgers. We think local goat, French-style chicken, grass-fed lamb, name-brand pigs, roast duck, double-smoked Danish salmon, whole lobes of foie gras, elk — and then sometimes beef again, because beef from here is technically an alternative to beef from there. Ready to for a feast of all of the above? Here are our 10 favorite online purveyors of high-quality meat.
If your significant other invited the relatives for Thanksgiving, you’re probably praying that there won’t be a repeat of what your cousins still call the Great Turkey Fiasco of 2003. But why not go on the offensive? This is your day, dammit, and just because Aunt Hellen and Cousin Doug have decided to hold a…
A Five-Star Gear Patrol Dining Survey
Trusting someone with a restaurant suggestion is a show of great faith. A good suggestion puts you in the inner circle, a candidate for godfather of the next child, a guy whose name is mentioned behind closed doors, approvingly, with vigorous nodding. A bad suggestion keeps both parties involved up at night. There is so much good food in America right now that winnowing the lot to a few handfuls of the best is difficult. Do you include the roadside shack that isn’t technically a restaurant? Do you disqualify a place for foam smears and cheese dust? Are you being persuaded by hype?
And so our litmus test was simple: these 25 American restaurants are the places we’d send a friend if he had time for one meal in Chicago, Denver, Houston or any of the other cities on this list. One city, one suggestion, one good meal. Thank you. You’re welcome.
Capon, Capon, Goose
The noble, courageous turkey. Subject of paintings by Claude Monet and Norman Rockwell; famed favorite fowl of Benjamin Franklin. For the past century and change, the beloved bird has complemented the traditional Thanksgiving feast. However, as home chefs and weekend warriors become more adventurous in the kitchen, many are eschewing tradition for pomp, presentation and flavor. If you’re looking to join the nouveau-thankful, try embracing one of these five options.
Armed to the Gizzard.
The kitchen is one of the last bastions of respect and order in a society that mostly eschews hierarchy. Snapchat may be run by kids, but grandma’s red sauce is no flash in the pan. Though we’ve proved our chops in the kitchen, for Thanksgiving we decided to bring in one of the big guns of culinary wisdom: Jim Oseland, Editor-in-Chief of Saveur, one of our favorite food magazines. Here’s his essential turkey-roasting kit.
Carving a Winner
The Thanksgiving turkey is the one dish each year that’s make or break, and it’s all yours. Get the turkey right and you’ll be giving warm handshakes and sipping bourbon all night; dry it out and you’ve brought a dark cloud over the extended family. The good news is, roasting the big bird is easier than running the fumblerooski against the in-laws — and that works every year. To find the most direct route to turkey perfection, we consulted with chef Harold Moore for his foolproof recipe.
Good Gifts, Whichever Way You Slice 'Em
We get it — everyone is a foodie now. From your buddy excitedly fawning over the new Santoku he just picked up to your dad calling to inform you about the super authentic Ethiopian place he wants to try next time he and mom come to visit, the chances of having a cookie on your holiday shopping list are greater than ever.
But what do you buy them? Your food-focused gift-getter obviously already has the basics — the knives, pans and culinary detritus that make up his obsession — and nothing says, “hey, I’m too lazy to make an effort, but I think I remember you’re into food” like a gift card that ends up only covering half the bill at the restaurant-du-now. Thank Bourdain, we’ve got you covered with a dozen of the best gastronomic gifts for the season.
A taste of the Northwest
Feast Portland is more than just the story of food or chefs in the Rose City. While the bulk of the festival’s events take place in Downtown Portland, Feast is about all of Oregon and its bounties: locally sourced meat and produce; fish from the Columbia River and surrounding waterways; wines of the Willamette Valley; and a craft beer industry that has made Oregon the number one state for brew artists and Portland the state’s epicenter. GP stopped in to enjoy the tastes.
The sights and sounds of two-weeks in Spain
It’s got to be slog (a once-in-a-lifetime slog) to travel through an entire country in just two weeks. But to pare your footage from those two weeks into a three-minute video? Monumentally more difficult. Fortunately, this clever three-minute video employs split screen formats, so your eyes can multitask and take in more than three minutes worth of visuals. Good thing, too, because there’s a lot to take in.