I just made reservations at Nong, the new place on Park Avenue South in the old Aleutia space, for next Wednesday (8/21). Anyone been? Suggestions/things to avoid? Also, best dessert (I'm going for a birthday celebration)?
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.
Now you can have your brunch cocktail and eat it, too, with Justin Warner's Mojito Pancakes.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Basic Boneless Roasted Leg of Lamb
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.