By Seth Fera-Schanes I have said it before and I will say it again; Harlem is happening. If you are in the neighborhood and looking to get a little work done, grab some food or relax with a delicious cup of coffee then stop by Astor Row Cafe. […]
I had been thinking about Sloppy Joes (which happens sometimes… or it might be milk shakes, fish tacos, or other food items that I just get a craving for.)
Not only did I want a Sloppy Joe, I wanted a Goat Sloppy Joe. So what did I do? I headed down to the Union Square Greenmarket on a Saturday and found the exact ingredient I was seeking.
By Seth Fera-Schanes Tis the season: Spring that is and fresh ingredients are in full supply. Everything from pheasant, turkey and goose eggs at the local farmers markets to fresh NYC honey (yes, there are apiaries in the city!) It is also the much anticipated start to ramp […]
By Seth Fera-Schanes Description: This drink arrives just in time for the Spring. Add some fresh mint leaves from the garden and enjoy with a couple of your friends. Enjoy! Cocktail by KJ Wiliiam’s, Head Bartender, Flatiron Lounge, NYC. Ingredients: 2 oz – Plymouth gin 3/4 oz – […]
By Seth Fera-Schanes The Harlem Meer is a lake located at the north eastern corner of Central Park. It is easily accessible by the 2,3 train or the B,C or 6 trains but those require a little additional walking time. If you decide to head up to the […]
Fiddlehead ferns are a versatile ingredient, well suited for a range of dishes. They require minimal preparation and offer a fresh taste with a nice crunchy texture.
I put this dish together which first appeared on The Refined Chef website. It is a simple pasta preparation consisting of a light sauce made with blanched fiddleheads and lightly sauteed cherry tomatoes. Lemon zest is added to brighten the dish and grated parmesan rounds everything out.
A few years ago, during one of my Saturday visits to the Union Square farmer’s market, I came across fiddlehead ferns. They were tightly wound-up little green disks piled high in a cardboard box. I kept looking in the box and although I wasn’t sure what they were, it was something new which meant I was going to buy some.
The great thing about a farmer’s market are vendors are more than happy to tell you about their product and most importantly explain how to prepare them.
By Seth Fera-Schanes The Paleolithic Diet (also referred to as paleo or caveman diet) seeks to replicate meals that our ancestors would likely have eaten. Consider it a hunter-gatherer way of consumption that focuses on proteins and vegetables. Individuals who follow this path will eliminate many processed foods, […]
By Seth Fera-Schanes Spring has arrived and it is time to bring the grill out of storage. The following recipe calls for bison steaks (which can be delivered from FreshDirect or picked up from Whole Foods, Citarella and other specialty retailers around the city. The meat is lean and works […]
You can also make mussels in the comfort of your own home. It only takes 20 minutes and will cost you around $10. This is also a stellar date night dish if you are looking to impress that special someone. You can pick up Price Edward Island (PEI) mussels (or local if in season) from your fishmonger or Whole Foods along with some white wine, shallots and butter and you are halfway done. I typically pair my mussels at home with a crusty bread as opposed to fries but you can decide what you prefer. Check out the following ‘Easy to Make Mussels’ recipe which originally appeared on The Refined Chef.
