Results tagged “smittenkitchen”

Tonight after a rough day in the markets, many of the city's residents will join their families to celebrate Rosh Hashanah, the Jewish New Year. It is tradition to eat apples dipped in honey for a sweet new year, but if you're more interested in a spicy new year, try Mexican Rosh Hashanah dinner at Toloache. Tomorrow and Wednesday from 5-11 p.m., they'll be serving a special menu for the holiday, featuring dishes like Pescado Ahumado, house-smoked whitefish salad Yucatan style with chips; Tacos de Cordero Agridulce, a leg of lamb steamed in banana leaf with tamarind and pickled prune jalapeno salsa; Pollo con Granada, chicken breast with kabocha puree and chile de arbol pomegranate salsa; and Pastel de Aguacate, a honey piloncillo avocado cake with roasted apple salsa and date walnut ice cream. Toloache, 251 W. 50th Street, 212-581-1818.

The New Oxford American Dictionary has selected "locavore" as its 2007 word of the year. According to the OUP blog, "The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation." Locavore beat out...

- Ever wonder why the produce in Chinatown is so cheap? NPR lets us in on the secret.

- Hungry for a late night snack in Williamsburg? The tamale girl to the rescue, and on rollerskates, no less!

It's time to celebrate Chanukah! (Someone got the Adam Sandler song stuck in our head -- now we're passing that "gift" on to you). Part of the Chanukah tradition involves cooking foods in oil. To many, this means latkes. We're rounded up some great latke posts and recipes for you:

As the weather gets cooler, we find ourselves inexplicably drawn to daydreams of cooking up large batches of soups, stews, and chilis and baking warm loaves of bread (baguettes, cornbread, banana bread -- whatever, really). It's that time of year when nesting begins in earnest for many of us. This weekend, we made a dinner that we felt perfectly captured the transition from summer to fall: a butternut squash and sage risotto topped with seared scallops (loosely adapted from this Gourmet recipe), roasted tomatoes with a parmesan-herb crust, and roasted zucchini and onions.