Is there anything more universal than a hangover (or even for the non-drinkers, the days where we just feel particularly blah)? We all know the feeling of wanting something warming and filling that will hit that sweet spot to comfort us when we aren’t feeling well.

But maybe you hadn’t realized that the food for hangovers has global appeal. In her new book Hangover Helper Lauren Shockey explores the hangover cures that hit the spot across an array of cultures and gives us new ideas to shake up our old routines.

Blog, Cookbook, Cooking, Food, Interview, Recipe, VideoAli RosenDecember 5, 2019cookbook, Japanese, recipe, green tea, tea, salmon, hangover, plumComment

The Joy of Chickpea Soup

For so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.

But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.

Cookbook, Cooking, Food, Recipe, Video, BlogAli RosenNovember 20, 2019chickpea, soup, stew, winter, harissa, cookbook, video Comment

The Secret to Making Beef Tartare at Home

There are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?

Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.

Blog, Chefs, Cooking, Food, Interview, Recipe, Restaurants, VideoAli RosenNovember 12, 2019beef, steak, tartare, Denver, Colorado, recipe, appetizer, meatComment

Rocco DiSpirito's Pasta Sauce Will Knock Your Socks Off

You might know Rocco DiSpirito from television or as healthy cookbook author. But the chef also remains passionate about the cuisine he first became known for - Italian - and so he stopped by recently to show us his take on a classic recipe, Paccheri alla Genovese. The sauce is a meat sauce but that designation is a misnomer - its power comes from the giant pile of onions that are encouraged to cook down over hours. This sauce is as easy as could be because it mostly just takes time to sit and cook. So if you are in need of something warming for the cold weather, this recipe is it.

Chefs, Cooking, Food, Recipe, Video, Blog, TVAli RosenNovember 5, 2019recipe, video, winter, pasta, Italian, beef, onions, low and slowComment

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 Easiest One Pan Meal Imaginable

Few people can make healthy food seem extremely fun, but Ellie Krieger has that effect. Through her many books and cooking shows she always gives the impression that you can have your cake, eat it too and somehow find a way to make it as good for you as possible.

But her new book takes it to a new level because not only is she giving recipes that are healthy, but she’s saving you time and energy in the kitchen. Whole in One is all about cooking with one pot and making your life as easy as possible. If you cant do it in one pot there are no cheats her - she has figured out how to make it work.

We had Ellie in the kitchen to chat about the new book and make her herbed lentil skillet with spinach, tomatoes and ricotta. I’m not even going to pretend like I didn’t subsequently make this dish every night for a week - it was the perfect type of dish for real life. It was easy, quick, minimal clean-up and most importantly delicious.

Food, Recipe, Interview, Cookbook, Blog, VideoAli RosenOctober 15, 2019Ellie Krieger, lentils, one-pot, cookbook, vegetarian, recipe, video, tomato, balsamic, spinach, ricotta Comments

A Cocktail to Move You From Summer to Fall

We are starting to get into that time of year where summer sunshine departs and the cool weather starts the change the tone of the day. But for those of us who try to hold onto that brightness a little longer, there’s nothing better than a cocktail to keep us going.

We went to Jungle Bird, a tropical cocktail bar to try and find a drink that is stiff enough for the fall but still retains the breezy air of warmer weather. And we think we’ve found it in their signature cocktail. It’s only 4 ingredients so it’s easy, it works great as a punch if you need something for a group, and it strikes a great note any time of year.

Blog, Drinks, VideoAli RosenOctober 3, 2019cocktail, rum, campari, drinks, pineappleComment

Yes, You Can Make a Poke Bowl At Home

Few things have entered into the vernacular as quickly as poke. The Japanese fish-based rice bowls have gone from under-the-radar to everywhere in the span of a few years. And it’s easy to see why - they are like the love child of sushi and healthy grain bowls. What could make for a better lunch option?

But they have felt elusive as a meal to make at home. Maybe it’s the raw seafood or the seemingly difficult-to-aquire ingredients, but it has remained an item to purchase rather than assemble in your kitchen. But we got the pros from poke spot Chikarashi to upend our notions. With ingredients that can be assembled ahead or easily purchased, a poke bowl can be a quick option to throw together.

Blog, Cooking, Food, Recipe, VideoAli RosenSeptember 25, 2019salmon, ponzu, poke, Japan, Japanese, Panko, citrus, recipe, lunch, sesame, shisoComment

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