For all you transplanted locals what do you bring back home to share? My usual is pork buns, focaccia, and Graffeo coffee. Anything frozen is good too since eating out often is so "dear" and daily plate lunches can affect the waistline.
Fruit flies are nasty little pests, and an infestation—large or small—is an unwelcome sight in the kitchen. Former CHOW food editor Aida Mollenkamp demonstrates a quick, easy way to lure fruit flies away from your food.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Helllllloooo, red carpet. When you’re a special person, you get a super slick, international spy code-name from the kitchen. (Note: this message will self-destruct immediately after viewing.)
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.