This is a crazy specific request, I know, but I'm meeting with a small group of writers to talk about our work. We're hoping to find somewhere near MoMA but we can travel elsewhere in Manhattan. Meeting up around 7 or 8. Hoping to linger.
With the holidays approaching, MDRN KTCHN host Scott Heimendinger breaks down whether it's really worth springing for those expensive copper pans as a gift for your favorite cook. As a bonus, he also lays out the science behind heat transfer, so that you can get your food cooked evenly every time. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.