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The availability of so many foods year-round makes it hard to remember that foods can be seasonal, even meats! Historically one of the last cuts to be consumed from the previous year’s harvest, the brisket provided valuable calories before the first foods of spring became available. As a result, March and April traditions abound with brisket as the centerpiece — no matter your religion, the brisket reigns supreme.
The "tourtière' or Quebecois meat pie, is in season! Our friends at M. Wells offer a handmade meat pie packed with heritage confit turkey, juicy ground Berkshire pork, braised brisket, shredded potatoes, sautéed mushrooms, onions, garlic, and spices.
We love that roast! It’s so easy to cook in the oven. We simply put in shallow roasting pan on rack and roast to temp at 350 as in your instructions. Usually takes about 20-30 min in the oven to get to 125. As in your instructions, getting it to room temp first is key.
The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight.
So happy to see Chef Joshua Pinsky's 3-star review for Claud in the New York Times! We first met Chef Josh at his and David Chang's innovative restaurant Momofuku Nishi and followed him to Las Vegas and then back to New York! He and his partner Chase Sinzer recently opened Claud, which is already considered to be an all time great in the New York restaurant scene.
Shmackwich has upgraded the classic NYC Chop Cheese! Formed during the pandemic by Brooklyn natives Sib, Midi & Jordan, they began serving their Wagyu Chops at pop ups, and the hype was real. Starting Monday, they’ll join a slew of restaurants at Olly Olly with a residency and expanded menu!
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