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Looking to save on food costs … but you still want to eat well? The City Cook can help with advice, recipes, tips for setting up a basic kitchen, and smart places to buy ingredients.
Podcasts
How To Equip A City Kitchen
Jennifer Baron, owner of A Cook's Companion in Brooklyn Heights, gives tips for the best equipment for an urban kitchen.
How To Work With Your Fish Monger
Our first in a new series of audio interviews. Listen to Dorian Mecir of Dorian's Seafood Market with tips and advice for buying fresh seafood.
What To Know When Buying Meat
Jacob Dickson of Dickson's Farmstand Meats gives us a primer on buying beef, lamb and pork. Articles
Making Salads
All that chopping is worth the trouble. Consider making salads that feature a single ingredient and you may be surprised how satisfying they can be.
Cooking Skirt and Hanger Steaks
Skirt and hanger steaks are sometimes overlooked by city cooks because they're often put into the grilling category by food magazines and cookbooks. In fact they are inexpensive, have lots of flavor, and cook quickly on top of the stove. Manhattan's Chinatown is a great resource for many ingredients, especially fish. Here are some tips for shopping in this lively, often chaotic marketplace. Why you should never refrigerate tomatoes, and other helpful cooking tips. Not all frozen foods are hold-overs from the sixties. A few are even better than their fresh counterparts. Making your own pizza is easy, fun and delicious -- it even can be healthy -- and you don't need a coal-fired oven in your city kitchen. A pre-roasted whole chicken can be a city cook's secret weapon. Kitchen Essentials
The Essential Kitchen: Pots and Pans I
Retailers like Williams-Sonoma and Cooking.com offer us thousands of tools, pans and gadgets. But what does a cook really need to make most meals? Less than you'd think. There are dozens of different types of kitchen knives and the typical knife block has spaces for 8 or more. But what does a home cook really need to get the job done? To start with, buy fewer but buy better ones. Here are the essential three. A cast iron grill pan cooks fish, meat and vegetables using little to no fat. Who needs an outdoor grill? Recipes
A simple but flavorful purée of chick peas and tahini compliments raw vegetables or chunks of tender bread.
Cream of Carrot and Lemon Soup
With a bright, rich flavor -- and no cream -- plus a beautiful orange color, this is probably my favorite soup.
Making and Using Teriyaki Sauce
This easy sauce can become a glaze to transform chicken, steak or seafood into a less ordinary meal.
Teriyaki Ginger Chicken
Easy oven-roasted chicken with an Asian-inspired marinade that becomes a glaze.
Weekday Dinner: Sautéed Panko-Crusted Turkey Cutlets
A simple pan-cooked turkey cutlet, with a crusty coating of panko, is a great weekday dinner. Add your favorite tomato sauce or vegetables or serve on a bed of lightly dressed arugula. A recipe from a city cook in New Orleans where folks know about the need for cool summer cooking. Popular in Lebanese and Syrian cuisines, this chopped salad makes great use of late summer vegetables and day-old pita bread. A classic combination of sweet mango, black beans, tangy lime juice and some jalapeno heat. A simple and classic yeast pizza dough that includes some whole wheat flour. Makes enough for two 10-inch pizzas, or use half the dough for home-made pretzels.
Marinated Flank Steak With Arugula Salad
Flank steak becomes tender when marinated and then sliced on the bias. This one is broiled and served on a lemony arugula salad.
Cook Once, Eat Twice: Chicken Stock and Chicken Salad
A New York city cook shares her recipe for turning a chicken into a summer chicken salad for dinner and a freezer full of organic chicken stock.
Baked Pasta With Shrimp, Tomatoes and Feta
An easy weekday dinner that's a variation on the classic Greek baked orzo. Merchants
The granddaddy of New York City supermarkets. Huge selection, great prices, and oh, those crowds.... A huge selection, impeccable quality, and great prices at this long-time seafood market located in the Ninth Avenue food neighborhood. Third generation full-service butcher in the Hell's Kitchen food neighborhood. Great prices and excellent quality, especially for pork. Everything sold here is big. And cheap. Located in Manhattan's Ninth Avenue food neighborhood. |
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