Restaurant and Recipe Index

Here is an index of recipes and restaurant mini-reviews that appear on the blog. This page will be updated as regularly as I am able to.

This index is not meant to be all-inclusive as there are many posts that contain what I call “recipe capsules” that contain the barest minimum instructions for certain dishes. If you find a link that doesn’t work, please leave a comment below so I can correct it.

Thanks for stopping by. Happy browsing, cooking and eating!

New York City Restaurants

Knife and Fork — a lavish European experience in the East Village
Fatty Crab — strong Malaysian flavors, not at all “dumbed-down” for New Yorkers
The Little Owl — casual dining in Greenwich Village
Chinatown Brasserie — upscale dim sum using fresh ingredients and French technique
wd-50 — “molecular gastronomy” in the Lower East Side
Otto Enoteca and Pizzeria — amazing gelato, pizza and antipasti near NYU’s urban campus
Room 4 Dessert — now closed, this was the brainchild of pastry chef Will Goldfarb, formerly of Cru Restaurant
Gramercy Tavern — one of Danny Meyer’s flagship restaurants in New York City, also known for the depth of hospitality offered to diners
Dévi — Indian cuisine like you’ve never experienced it before
Lupa — part of Mario Batali’s and Joseph Bastianich’s restaurant empire; casual Italian in SoHo
Blue Hill at Washington Square — farm-to-table cuisine
Eleven Madison Park — another of Danny Meyer’s restaurants, EMP is now the home of Chef Daniel Humm, formerly of Campton Place in San Francisco
Degustation — tapas reimagined for a New York sensibility
p*ong — the creation of pastry chef Pichet Ong, formerly of Spice Market
Falai — “chic” Italian in the Lower East Side
Hill Country — Texas BBQ joint in the Flatiron District
Blue Hill at Stone Barns — the NYC equivalent of Chez Panisse
Casa Mono — casual Spanish-style tapas bar on Irving Place
Tailor — “molecular gastronomy” and cocktails in the Lower East Side, now closed unfortunately due to the recession
Hearth Restaurant — the creation of Chef Marco Canora, formerly of Craft and also of Gramercy Tavern
Savoy — farm-to-table cuisine, in the vein of Blue Hill
Beacon Kitchen Counter — an experience offered by Chef Waldy Malouf, formerly of The Rainbow Room and The Four Seasons; imagine 12 courses for $85 per person.
Gramercy Tavern (under Chef Michael Anthony, formerly of Blue Hill at Stone Barns)
World Tong — authentic Hong Kong-style dim sum in Sunset Park, Brooklyn
The Modern at MoMA — haute cuisine amid modern art
Redhead — Southern-style inflected cooking in the East Village
Momofuku Ko — Korean food reimagined through a prism of French technique and modern style
Tabla — Indian food for a new age
Katz’s — legendary Jewish delicatessen in the Lower East Side
Minca — Japanese ramen-ya in the East Village
Momofuku Noodle Bar — David Chang’s own version of a ramen-ya
Szechuan Gourmet — a new upstart near Herald Square, offers delicious Sichuan cuisine at insanely low prices

Recipes

Basics

Chicken Stock
Homemade Mayonnaise

Breakfast Dishes

Scrambled Eggs with Creme Fraiche and Chives, paired with Morels Sauteed in Butter
Fried Eggs, Sunny-Side Up, over Heirloom Tomato and Mint Salsa, over Crispy Toast
Oeufs en Cocotte (unlike the other baked eggs dish below, this is a slightly more complicated version with mushroom duxelles, shallots and Cognac)
Scrambled Eggs with Fresh Ricotta Cheese, Tomato Confit, Buttery Chive Toast and Chickweed

Soups

Harvest Minestrone
Ciuppin — an Italian version of the San Francisco classic, cioppino
Watercress, Potato and Bacon Soup with Onion Chives
Jerusalem Artichoke, Leek and Carrot Soup
Caldo Verde — kale and potato soup with smoked ham and beans
Spring Turnip and Leek Soup with Toasted Breadcrumbs and Sage
Pea Soup with Creme Fraiche and Chives
Chilled Swiss Chard and Sorrel Soup
Minestra di Verdura — summer minestrone
Potage de Crécy — French carrot potage
Swiss Chard, Kielbasa and Bean Soup
Minestra di Capelli d’Angelo, Asparagi e Spinaci — angel hair pasta, asparagus and spinach soup
Brodetto di Pesce, with Homemade Anchovy-Garlic Croutons
Sopa de Ajo — Spanish garlic soup
Oyster Stew, New Orleans Style

Salads

Roasted Asparagus, Poached Farm Egg and Shaved Parmesan
Sucrine Salad with Roasted Asparagus, Japanese Turnips and Poached Farm Egg
Caramelized Onion and Fromage Blanc Omelette with “deconstructed” German Potato Salad
Summer Chopped Salad
Watermelon and Feta Cheese Salad
Warm Asparagus Salad with Bacon and Eggs
Warm Potato Salad with Oil-Cured Olives
Spring Garden Salad
Salade au Larde — heirloom potato, dandelion green and bacon salad
Tomato, Cucumber and Bread Salad
Sucrine Salad with Roasted White Beets, Summer Squash and Pickled Shallots
Radish and Cucumber Salad, with Fromage Blanc and Levain Croutons
Watermelon Radish and Japanese Cucumber Salad with Ginger Vinaigrette
Warm Arugula, Corn and Heirloom Tomato Salad
Heirloom Tomato and Stone Fruit Salad
Heirloom Tomato Salad, with Garlic Croutons
Salade Lyonnaise
Bhel Puri
Pan-Glazed Heirloom Tomato Salad, with Roasted Fingerling Potatoes
Arugula and Bordeaux Spinach Salad, with Fried Farm Egg and Homemade Salt-and-Vinegar Potato Chips
Italian Potato Salad
Red Leaf Lettuce and Heirloom Bean Salad
Roasted Asparagus and Tomato Salad
Heirloom Tomato Salad, with Watermelon and White Peaches
Warm Chanterelle Mushroom Salad, with Fennel and Cauliflower
Salade Parisienne, with Sauce Moutarde
Summer Vegetable Salad, with Gambas al Ajillo and Quick-Pickled Young Onions
Radish Greens, Campari Tomato and Radish Salad, with Hard-Cooked Wild Turkey Egg and Herb Vinaigrette
Lamb’s Quarters (wild spinach) and Campari Tomato Salad, with Cow’s Milk Ricotta Cheese, Garlic Scapes and Crispy Lemon Zest
Warm Chicory Salad with Shallots, Kalamata Olives and Blood Orange
“Potato Salad”

Pasta, Gnocchi and Risotto

Fusilli with Squid, Garlic and Herbed Breadcrumbs
Rock Shrimp Scampi with Linguine
Spaghetti alla Amatriciana — spaghetti with bacon, onion and tomatoes
Conchiglie (shells) with Smoked Bacon and Cabbage
Spaghetti with Marinara Sauce and Mussels
Spaghetti con Aglio e Olio — spaghetti with garlic and olive oil
Spaghetti with Anchovies and Squid
Conchiglie with Broccoli, Anchovies and Chiles
Penne alla Puttanesca — penne (quills) with “harlot’s” sauce
Fusilli with Olives and Cauliflower
Potato Gnocchi with Simple Tomato Sauce
Ravioli with Fresh Ricotta Cheese and Herbs
Fusilli with Potatoes, Tomatoes and Herbs
Tagliatelle with Meat Drippings and Red Cippolini Onions
Potato Gnocchi with Spicy Olive and Tomato Sauce
Fusilli with Caramelized Onions, Ramps and Anchovies
Fusilli with Asparagus and Ham
Tagliatelle with Turnip Greens, Anchovy and Chiles
Fettucine di Verdure — kind of like pasta primavera, this is a variation that uses summer vegetables
Fettucine with Summer Tomato Sauce
Fettucine with Mussels and Chorizo Sausage
Pasta with Smoked Bacon, Cabbage and Onion Confit
Fettucine with Roasted Mushrooms, Pine Nuts and Herbs
Wild Mushroom and Smoked Bacon Risotto
Linguine with Calamari and Anchovy
Linguine Primavera — this version contains asparagus, sweet peas and ramps
Pasta with Ramps “Pesto” and Sweet Peas
Rotini with Cabbage, Potatoes and Three Cheeses
Sheep’s Milk Ricotta Gnocchi with Chanterelle Mushrooms, Zucchini and Nasturtium Flowers
Linguine with Anchovy, Fried Breadcrumbs and Mint
Potato Gnocchi with Fava Greens and Ramps

Vegetarian

Mujadara — rice and lentils cooked with fried onions and spices
Dry-Fried Green Beans and Potatoes, with Indian Spices, Lemon and Coconut
Aloo Gobi
Pan-Sauteed Green Beans and Baby Red-Skinned Potatoes (ignore my poor attempt at trussing a roast chicken)
Cauliflower, Peas and Squash Curry, with Mint Raita
Hiyayakko Tofu — chilled silken tofu topped with heirloom tomatoes, fresh pickled ginger and sucrine lettuce
Stewed Cellini Beans
Green Beans and Potatoes, in the Style of Istria
Glazed Chioggia Beets with Ginger-Lemon Sauce
Roasted Winter Root Vegetables over Polenta
Oeuf en Cocotte — baked eggs with cream
Spring Vegetable Stew with a Poached Farm Egg
Sautéed Spring Greens served with Polenta

Roasted Winter Root Vegetables with Lemon-Shallot Vinaigrette
Sautéed Shiitake Mushrooms, paired with Pan-Fried Potatoes
12 Vegetable Ragoût
Stir-Fried Baby Bok Choy with Fava Greens and Walnuts
Broccoli Rabe and Heirloom Beans with Buttery Croutons and Cheese
Wild Mushrooms and Garlic Scapes deglazed in Belgian Beer; Pan-Glazed Sugar Snap Peas with Ginger; Roasted New Potatoes with Lemon and Thyme
Quick Tomato Confit
Potato and Tomato Gratin
Stufato di Verdure alla Toscana — summer vegetable stew, Tuscan style
Corn Fritters, Slow-Roasted Tomatoes and Fromage Blanc
Peperonata and Poached Farm Egg on Sourdough Toast
Curd Rice, with Persian Cucumber, Golden Beets and Green Mango Pickle
Roasted Asparagus, Poached Farm Egg and Vivace Cheese
Heirloom Potatoes and Summer Greens
Flageolet Beans with Slow-Roasted Heirloom Tomatoes and Tomato Oil
Braised Kale and Heirloom Beans, with Tomato-Garlic Sourdough Croutons and Poached Farm Egg
Roasted Winter Vegetables with Lemon-Shallot Vinaigrette
Sourdough Bread Pudding with Corn and Caramelized Shallots, paired with Butter Lettuce Salad and Heirloom Tomatoes
Sautéed Peppers and Green Beans, Tuscan Style
“Eggs and Things”
Provençal Pumpkin Gratin
Summer Vegetable Tian
Goat’s Milk Ricotta Cheese with Heirloom Tomato Confit
Slow-Roasted Tomato “Compote”
Summer Squash Gratin
Broccoli Rabe with Heirloom Potatoes and Rocambole Garlic
Roasted Root Vegetables with Black Olive “Persillade”; Spring Greens with Garlic, Chiles and Lemon
Sugar Snap Peas and Carrots, with Indian Spices
Poached Farm Egg, over Pan-Fried Potatoes, Tomatoes and Spinach with Indian Spices
Celery Braised in French Butter, Wine and Herbs
Fava Bean and Jersey Tomato Ragoût
Braised Lettuce, with Peas, Young Onions, Baby Squash and Mint
Wax Beans with Lemon, Garlic and Herbs
Brussel Sprouts with Almonds and Pecorino Cheese
Roasted Cremini Mushrooms, with Garlic and Parsley
Roasted Vegetables, with Lemon and Herbs
Cabbage Braised in French Butter, served with Crisped Roasted Potatoes
Cauliflower, with Rocambole Garlic, Parsley and Extra-Virgin Olive Oil
Sautéed Watercress with Crispy Fried Breadcrumbs
Sautéed Fennel and Cauliflower

Seafood and Fish

Baked Shrimp with Garlic and Parsley
Glazed Sea Scallops with Braised Fennel
Mussels with Leeks, Cream and Ouzo
Pan-Roasted Arctic Char, Slow-Cooked Tomato Sauce and Roasted Heirloom Potatoes
Roast Cod with Lemon-Shallot Vinaigrette, Mesclun Salad
Gambas al Ajillo — shrimp with garlic, Spanish style
Baked Monkfish with Mediterranean Citrus Marinade
Okra, Shrimp and Tomato Curry
Camarales y Patatas al Ajillo — squid with garlic and potatoes
Pan-Roasted Cod, Shrimp with Garlic and Parsley, Garlic Oil
Trout Baked in Corn Husks, with Coconut-Rice Pilaf and Spicy Roasted Peach and Tomato Salsa
Spanish Mackerel Escabèche, Chickweed Salad and Black Olive Relish
Squid Poached in Olive Oil, with Braised Ramps
Pan-Roasted Black Sea Bass, with Buttermilk Corn Chowder
Stewed Squid with Lamb’s Quarters
Spicy Squid Stew, with Belgian Beer, Fennel and Ramps
Pan-fried Skate Wing, with Brown Butter, Capers and Lemon
Sautéed Shrimp, with Chanterelle Mushrooms and Frisée
Clams, Ramps and Potatoes
Seared Scallops, Sucrine Lettuce and Poached Farm Egg
Scrambled Eggs, with Lobster, Ricotta Cheese and Heirloom Tomato, served with Peperonata

Meat

Braised Pork Shanks with Creamy Polenta and Roasted Tomato-Garlic Chutney
Braised Beef Short Ribs and Vegetables over Rice
Polpetti (miniature pork and veal meatballs) with Angel Hair Pasta, Summer Vegetables and Herbs
Roast Poussin (Rock Cornish game hens) with Cumin-Lime Herb Butter, with Pan-Fried Potatoes, Shallots and Rosemary
Smoked Bacon and Wild Mushrooms, with Sautéed Spinach
Roast Poussin, Spring Vegetables, Chardonnay Jus
Cabbage, with Onion and Pancetta
“Bacon and Eggs”

Chinese Food

Chicken Congee

Dessert

Fromage Blanc and Strawberries
Sliced Strawberries Macerated with Sugar, Mint and Fresh Squeezed Orange Juice
Sweet Crêpes, with Honeycrisp Apple Compote and Vanilla Ice Cream
Strawberries with Nutella Crème Anglaise — strawberries with Nutella-flavored custard sauce

2 thoughts on “Restaurant and Recipe Index”

IshitaUnblogged on April 20, 2012 at 5:26 am said:

Are these photographs taken by you? They are absolutely yummy!

Reply ↓
- Stash on April 20, 2012 at 9:02 am said:
  
  Yes, they are.
  
  Thanks for the compliments and the comment.
  
  Reply ↓

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