Food Gold: Fresh Minty Lemonade!

Posted on Jun 3rd, 2011 by Elliot Aronow

I hit the streets hard on my zip zinger (shout out Curt Flosstradamus) these past few days and boy did I get parched! I mean like doofed off two spliffs thirsty, kid! Enter this tart homemade lemonade to save the day. This one is super easy but as always, we are going to teach you a few cool tricks like how to make simple syrup and properly chop mint. And, and I hope you know we encourage you to add some vodka to this mix and really go out there. Get twisted, youngsters! Read More

Food Gold: Seven Tips For Instant Game Upping

Posted on May 24th, 2011 by Elliot Aronow

Going to go a different route this week and provide you, our loyal readers, with a somewhat random (but nonetheless very useful) list of cooking tips I’ve picked up over the last year. The idea is to arm you with the knowledge to step up any dish you are preparing, and bring a bit more of technical edge to your cooking. We will be back next week with yet another swagged out recipe but for now, enjoy those notes from the field. And feel free to add your own in the comments! Read More

Rappin Ass Thursdays #54

Posted on May 19th, 2011 by Nick Catchdubs

Cleaning out my (mp3) closet, some recent favorites after the jump. Here’s a zip with all of em too. Read More

Food Gold Video Party: Loco Moco with Eddie Huang + Ninjasonik

Posted on May 3rd, 2011 by Elliot Aronow

For this edition of Food Gold, we brought the cameras to Baohaus on Rivington Street for a special behind-the-scenes cook sesh with master chef Eddie Huang and the Ninjasonik bros. Check out their adventures in grilling in the above clip, and peep the full recipe after the jump.

For more kitchen A/V action, dive into the other episodes of Food Gold Video Party: seared skirt steak, tofu tacos, after-hours mojitos, latkes with A-Trak, biscuits with Justine D, and a very special pork excursion at the Meatball Shop. Read More

Food Gold: 20 Minute Roasted Chicken

Posted on Apr 28th, 2011 by Elliot Aronow

Food Gold is back with another quick draw 20 minute dinner recipe. I whipped up this chicken dish on Sunday night using a few things I had in the pantry and some store bought chicken legs I needed to do something with. The sauce is really open to interpretation, as it’s really just an example of how to combine acidic (vinegar, lemon juice, tomatoes) with salty (olives) and possibly sweet (roasted tomatoes, mmm.) Get creative and mess around until you get the flavor profile you want. And be sure to go through the effort to broil the chicken before serving. That extra crispy skin makes all the difference! Knowledge after the jump. Read More

Food Gold: Sesame Noodles

Posted on Apr 12th, 2011 by Elliot Aronow

It’s no great secret that cold sesame noodles are a delicious, light spring time meal. But our version takes the Chinese restaurant staple to new levels but using two types of vinegar and adding tahini (sesame paste and the basis for a good hummus, FYI) to the mix. The secret to getting the best consistency is to allow the noodles to cool slightly and adding the sauce at the last second before serving. That’s what’s up. Recipe after the jump! Read More

Food Gold: Improv Pasta Salad

Posted on Mar 14th, 2011 by Elliot Aronow

The key to any good pasta salad is balance. You want something rich (cheese) matched with something crunchy (pine nuts, breadcrumbs) and something acidic (tomatoes, vinegar). Then you want to add some fresh herbs to jump up the flavor. So yes, it is basically like any other salad except you have pasta instead of greens. Below is a quick version I whipped up last week using what I had lying around. Feel free to substitute cheeses and dressings, most anything will work so long as your ratios are good. This one is a bit tangy as per my personal preference but you can dial down the vinegar if you like. Go forth! Read More

Rappin Ass Thursdays #53

Posted on Mar 3rd, 2011 by Nick Catchdubs

BOUT TIME. Tracks after the jump, here’s a zip with allofem. Read More

Food Gold: Homemade Tomato Sauce

Posted on Feb 24th, 2011 by Elliot Aronow

This week, we are taking you back to culinary boot camp with a delicious, versatile red tomato sauce. The technique is super basic so it is ALL about the quality of your ingredients and your desire to experiment with different combinations of fresh and dried herbs, various cheeses and anything else you happen to have around. After nailing this (trust, you will probably swag out on the first try) you will never eat Prego again.Let’s go! Read More

Food Gold: My Salmon Valentine

Posted on Feb 10th, 2011 by Elliot Aronow

It’s no great secret that one of my goals with Food Gold is to help people get laid by showing them how to lovingly prepare dishes for their lovers/others. With Valentine’s Day on deck, I figured it was time to dress things up a bit and show you how to make something elegant, sexy and delicious—smoked salmon Hors D’oeuvres with Creme Fraiche. There’s no real cooking here, so it is all about the presentation. Also, lest you think we are getting kinky, the reason this recipe is for 8 is to not help cater your next orgy but because you will want to eat these the next morning too, wink wink. Let’s get magical. Read More

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