Posted on Nov 15th, 2011 by Mr Goldbar
Trizzy’s globetrotting column is back. Take care.
Posted on Nov 10th, 2011 by Nick Catchdubs
Posted on Nov 2nd, 2011 by Mr Goldbar
A-Trak and Armand hit Australia with the giant duck in tow for a bunch of Duck Sauce shows with the Parklife festival. Watch the highlights above, and check out the Trizzy tour diary with photos over at BlackBook.
Posted on Oct 14th, 2011 by Elliot Aronow
Fall is here so it’s time to time to get hearty up in this party. After a few vegetable chats, we are back with a “game kicker” of the first order, NY strip steak with grilled radicchio and beets + bleu cheese dressing. It’s savory, a bit rich, a bit bitter and super easy to finesse. You know how to throw stuff on a grill and also whisk up a vinaigrette, right? Yeah, you do. You GOT THIS! Read More
Posted on Sep 28th, 2011 by Elliot Aronow
A few days ago, FOOD GOLD was delighted to be invited to Le Grand Fooding‘s Campire Session, a sort of downtown open air culinary fair meets chill music event put together by Parisian food connoisseurs Emilie Papatheodorou and Anna Polonsky. In the house for this special event were Mr. Dante Gonzalez, of Dante Fried Chicken fame, gastro-celebrity/molecular don Wylie Dufresne and his sous-chefs Andrew Andrew, Parisian uber chef (aka the David Chang of Paris) Mr. Inaki Aizpitarte and his cooking partner Mr. James Murphy. It was quite the line up. Nancy Whang from LCD/Juan Maclean and Sondre Lerche provided the tunes. Color commentary on the bites after the jump! Read More
Posted on Aug 16th, 2011 by Elliot Aronow
This week we are going to hit you with two classic, refreshing watermelon dishes. One is a soup and the other is a salad but if you were to add some lovely grilled shrimp to either, they could easily work as entrees. As summer winds down, I recommend you get these two in before it’s braising season come Fall. Let’s get it! Read More
Posted on Aug 4th, 2011 by Elliot Aronow
Posted on Jul 25th, 2011 by Elliot Aronow
As summer rolls on, it’s always a good call to make things that require minimal thought and very few steps. Throwing things on a hot grill and mixing up four or so ingredients to make a compound (fancy) butter always puts me in a good mood so for this week we are doing grilled corn with a Mexican-influenced lime/chili butter. Bare in mind you can freak this butter using any combination (minced shallots and mustard, fish sauce and brown sugar) so get creative and let us know what you come up with. Read More
Posted on Jun 28th, 2011 by Elliot Aronow
One of my favorite chill out dishes for the summer is Raita, the cucumber and spice spiked yogurt sauce that is omnipresent on Indian and Greek menus the world over. This version is uber basic, although I encourage you freak it out and add things like garlic oil, finely grated carrots, scallions or even raisins. Serve with toasted pita bread, throw on top of a rack of lamb or stir into lentils – this is a very versatile sauce. Read More
Posted on Jun 14th, 2011 by Elliot Aronow
For this week’s Food Gold we are bringing back our man Sam Goldman, who is going to teach us how to make some mosh-worthy mushrooms.
Like your host Young Elz, I was a hardcore kid in the mid-90s. In addition to some truly egregious fashion decisions (New Balances! Windbreakers! – Ed.) being into hardcore meant we weren’t allowed to eat meat. That shit was non-negotiable. You got extra cred for full-on veganism, but you just weren’t down if you ate flesh. So we had to make do.
I like my steaks these days, but this old school mushroom stir-fry is one that I still make all the time. In addition to being delicious, this recipe highlights two techniques that you can use for other dishes. First, just wipe mushrooms clean with a damp paper towel rather than washing them under flowing water. This keeps them dry, which helps them brown. Second, add garlic and onions toward the end of the stir frying. (They’ll burn if you put them in at the beginning, as most recipes advise.)
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