Cold Sesame Noodles: Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine.
In Eli Zabar, the owner of E., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich He did it by eliminating half the egg whites During this per
NYT Cooking: This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish.
French Potato and Green Bean Salad this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins