While in Tokyo last year, I had a carbonated sake served cold. Apparently, it was a new thing there. Is there a sake bar in NYC that serves the same thing? So far, I haven't seen in the Japanese restaurants I've been to.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Did You Know You Can Carbonate Fruit?
Modernist Cuisine's Scott Heimendinger shows off a cool trick from their latest cookbook, Modernist Cuisine at Home, to create fizzy, carbonated grapes using a whipping siphon.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.