Category: Local Food and Seasonal Ingredients

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.

The Four Major Food Groups: Breakfast, Lunch, Dinner and Dessert

Pick a weekend (any weekend,) gather your friends and prepare to eat your way through the city and experience the four major food groups for yourselves: Breakfast, Lunch, Dinner and Dessert.

Where to Get the Great Buffalo Wings in Harlem

Corner Social – My personal favorite spot for hot wings in Harlem.  Corner Social has a full restaurant menu and a nice bar.  It can get a little noisy but has a great atmosphere and is a good place to go with friends.  The wings are big, flavorful, a little pricier than other places on the list, but this is my go to restaurant and I would recommend trying them out.

Venison Medallions with Cocoa Powder and Smoked Paprika Rub

Not only is New York a food town, but given its location within the tri state area, you can source a lot of fresh ingredients from the Hudson Valley, Connecticut and New Jersey.  My friend provided some Central Jersey venison and I got to have some fun with a few ingredients that had been sitting in my spice cabinet.

I had purchased Tcho cocoa powder and it was just asking to finally be opened.  I also had smoked paprika from Sullivan Street tea and spice company in the Greenwich Village. Rounding out the ingredient list was a Laguna Salt Company Black Truffle Salt.  I got out a little bowl and added about a tablespoon of cocoa powder, dash of smoked paprika and pinch of truffle salt (exact measurements, obviously.)

Grilled Shrimp Oreganata

By Seth Fera-Schanes Editor’s Note: This recipe was submitted by Abboccato in Manhattan and first appeared on The Refined Chef.   Another example of international cuisine found in New York City restaurants.  This dish is made at Abboccato in midtown Manhattan and pulls from influences across the different regions in Italy. […]

Sauteed Brussels Sprouts with Shiso, Pine Nuts and Reduced Balsamic Vinegar

By Seth Fera-Schanes Ask any New Yorker to list their favorite foods and inevitably brussels sprouts will keep coming up toward the top of list.  It’s a much loved and ordered side dish in restaurants around the city.  You can even find full stalks with the sprouts still […]

Fried Cucuzza Squash

You go in your your local grocery store and see a 2 foot long squash.  It is thin, green and says “cucuzza.”  If you had Italian grandparents growing up you might be familiar with this food.  I called my mom for suggestions on preparation and was told when she was a kid her family would dip in a light batter and fry them up.  Below is my easy to prepare recipe for Cucuzza squash.

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