I love an authentic Chile Rellano, but it seems that the only version I can find at any restaurant is the overly eggy chile mess. Most versions look more like an omlete than a proper rellano. Any recommendations?
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.
Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress. Read more.
Attention moms—celebrate the best day of the year with this refreshing cocktail. With just three simple ingredients, you’ll be able to mix this together before your kids make it to homeroom. Read more.
What's in your lunch box?
Lunch boxes through the decades in America (and their contents).
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.
Take your summer cookouts to the next level with this grilled watermelon recipe. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Read more.