A collection of local food and seasonal ingredients, recipes, food and culinary exploration within New York and around the world. With a focus on using local, seasonal ingredients or cultural specialties, Full Access is excited to highlight some of our favorite dishes for you.
Local Food and Seasonal ingredients include ramps, fiddlehead ferns and asparagus in the spring. Summer is filled with stuffed squash blossoms and the transition into fall brings venison and slightly heavier fare. Our winter recipes are filled with stews, soups and filling risottos.
Additionally, our category will highlight growing your own food in local community gardens, baking your own bread and getting a taste of the city.
Morita Chili Pepper Beef Kabobs have a ton of flavor and are great for a backyard bbq. The Morita chili is a smoked red jalapeno pepper similar to a Chipotle but has a mixture of heat and sweetness. It works perfectly with the beef and is sure to be a fan favorite.
Grilled Hanger steak is a more affordable cut of beef but has incredible flavor. It also takes really well to grilling, marinades and when paired with this chimichurri sauce.
Poblano peppers have a mild flavor and are excellent for stuffing. The ground buffalo is lean and works well with the mushroom, carrot and celery mixture. I also used salt pork instead of olive oil when cooking for additional flavor (but you can use olive oil if you would like.) This is a great recipe for those looking to make a paleo meal.
This pumpkin bread has a perfect balance of spice and sweetness. The rehydrated Zante currants are what put this dish in a category of its own and why you should bring this to your next Fall themed party with friends.
It’s no secret the farmer’s markets around the city are some of my favorite places to visit on a Saturday morning.
You can find any number of both familiar and new ingredients to play with and put together some fun weekend meals.
I took some of those ingredients and paired them with a Finnish Ruis (Rye) Bread from Nordic Breads based in Long Island City, Queens.
Summer ingredients are overflowing at the Union Square Greenmarket. When you visit the market and see the city’s chefs purchasing their ingredients for the day, you know you are in the right place to stock your refrigerator.
One seasonal ingredient I particularly enjoy is lamb’s quarters (sometimes referred to as wild spinach.) It has a nice earthy flavor and can be added to a variety of dishes.
It was 11pm on a Sunday and 4 balls of sourdough dough sat on my counter. They had been rested, stretched, rested again and were nestled in their baskets ready for an overnight proof in the refrigerator.
Then I felt the urge to bake. But why turn the oven on when most people are going to bed? Because I had some very special loaves to work on.
There is a large kettle of water right behind the counter, in plain sight of everyone in the store. Bagels are boiled and go through their preparation right as patrons are placing their orders.
A few things in the NY retail scene make me happy.
100 year old family businesses, preferably that have been in the same location or neighborhood where they started.
Shops that are about 150 square feet, crammed with all manner of products.
Specialty food shops.
Take a moment to imagine you are in New Orleans, Philadelphia, Florence Italy or Madrid Spain. What do you think about? Oysters Rockefeller? Cheese Steaks? Gelato? Serrano Ham?
Food is directly associated with our travel experiences. It helps us experience local cultures and in our own lives it’s how we pass down family traditions.
