Take happy hour to the rooftops this spring and summer, and eat and drink with the city as your backdrop. Here are four newly reopened rooftop bars to check out the next time you’re looking for an al ...

Stop, don’t drop, but definitely roll into this Asian inspired food truck, DucknRoll! With inspiration found in the Vietnamese Banh mi sandwich, DucknRoll combines contemporary flavors from China, ...

Why are you the best host for Check, Please!? I have worked in restaurants throughout the country since I was 13. I started as a dishwasher and immediately fell in love with anything and everything ...

*(Note: Traditional Hungarian Paprikash is cooked with the bone in but you may opt to use boneless and skinless chicken breast and thighs.) Slowly cook onions in oil until translucent. (Browning or ...

Mash the tofu with a potato masher or fork. Mix all the ingredients into the mashed tofu until uniformly combined. Saute the mixture in a lightly oiled skillet 3 to 5 minutes and turn to brown the ...

1. Bring the cream to a boil with the vanilla bean. 2. Mix eggs yolks and sugar until you have a white, creamy consistency. 3. Add the hot cream to the mix very carefully and slowly. Remove the ...

Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheat oven to 275-325° F (depending on the actual heat that a home oven produces). Bake the lamb for 2 ...

For each spring roll, take 3 pc asparagus, 4 strips carrot and 6 strips peppers, place all vegetables on wrappers and roll into a cylinder roll. Roll second wrapper around first wrapper for extra ...

Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade. Stuff chicken breasts under the skin with the butter panade. Roast chicken breasts for 25 minutes at ...

1. Melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir. 2. Add celery and bell pepper, cook until limber ...

Preheat the oven to 375° F. Trim and scrub the beets. Wrap in foil and bake on a baking sheet for about an hour, or until they yield slightly to pressure when squeezed. Meanwhile, toast the hazelnuts ...

Sauté beef, onions with a touch of heavy cream for 25 minutes on medium heat. Add remainder of ingredients and simmer for 30 minutes or until beef is tender. Makes 12 servings.