You Can Absolutely Make Pasta Without a Pasta-Maker

I think my love for Italy has been made pretty clear, so when a new pasta spot comes into town I am immediately there. When Stefano Secchi opened Rezdôra, focusing on one of my favorite regions, Emilia Romagna, I instantly went and was blown away. There’s nothing like homemade pasta done well, and Secchi has it across his menu in spades - but could that translate to making it at home?

Luckily Secchi came over to give us a recipe that anyone can make, no matter your kitchen equipment. It’s a beautiful shape called Strozzapreti and all you need is your hands. He shares his secrets and then finishes with a simple sauce.

Chefs, Cooking, Food, Blog, Recipe, VideoAli RosenDecember 19, 2019Italian, pasta, Emilia Romagna, Italy, New York, semolina, flour, recipe, video Comment

The Dish: Shuko's Twist on Cod

There is no other place like Shuko. The Japanese spot, which serves some of the best omakase and kaiseki in New York, has it’s own particular vibe that is unlike any other little corner of the city. A lot has been said about the music (let’s just say a lot more modern than most expensive temples to Japanese gastronomy) but more than that it is a sense of fun that often disappears when in the presence of excellent, high end food.

So I wanted to get a sense of what dish they felt best exemplified the restaurant, and I was not disappointed by the choice. Instead of the sushi they are most known for, the pick was a robata course from their kaiseki menu: the Grilled Gindara Cod. Why cod - one of the most common fish - for a restaurant that revels in finding the most special ingredients? Well because the best possible cod, prepared in the most thoughtful way, can still be the most excellent dish. And that’s the fun part of Shuko.

Blog, Chefs, Food, Interview, Restaurants, VideoAli RosenOctober 29, 2019The DIsh, cod, Japanese, miso, grill, Japan, omakase, kaiseki, New York, restaurantComment

The Art of the Black and White Cookie

There are few cookies more classic than a Black and White, but it seems like the kind of thing you buy rather than make. But is it really as hard as it seems?

I went to William Greenberg to find out, and the answer might surprise you.

Cooking, Food, DessertAli RosenDecember 19, 2018cookie, New York, dessert, recipeComment

What Exactly is a Pu Pu Platter?

I grew up with an American lens to Chinese food. In Charleston, where I was raised we had Chinese food that mirrored a lot of other places across the country, with its own unique dishes. When I moved to New York I started to learn more about more traditional versions of Chinese food but it also gave me an appreciation for the unique sub-culture that is Americanized Chinese cuisine.

One of the best things to me - and apparently, one of the most American - was the Pu Pu Platter. It was a dish that any children who grew up in the latter third of the last century would find familiar. It had everything you could want - fire, spinning and lots of choices.

But as our culture tried to move towards greater authenticity in different cuisines a lot of these stalwarts fell by the wayside. It had been a long time since I saw a Pu Pu Platter on a menu until I recently had dinner at Kings County Imperial. So I just had to sit down with Chef Josh Grinker to get his thoughts and to really hash out the special place of this uniquely multicultural dish