Regan B's Profile

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The Grappolo space in Chappaqua...

I walked by there today--windows are papered and there's work going on inside. The permit lists "Rob Roy" as the owner of the permit. Anyone know what's going in there?

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Grappolo
76 King St, Chappaqua, NY 10514

Old Stone Trattoria in Chappaqua

I love this place. You have to order the rectangular "Grandma's" pies, not the regular, round ones if you want good pizza. If you order right, you'll be very happy. Chicken parmesan is also very good. So is spaghetti and meatballs.

1920's Speakeasy Party - Need Heavy App Ideas

Also any classic oyster/clam app like oysters Rockefeller or clams casino would be great--also easy to make in batches for a party as long as everything's prepped.

Nov 11, 2011
Regan B in Home Cooking

1920's Speakeasy Party - Need Heavy App Ideas

There was a great recipe for Liptauer dip/spread in the NY Times a few years back that goes well with vodka. It's the wrong era, but still retro and cool. Definitely a conversation starter! http://www.nytimes.com/2005/01/26/din...

Nov 11, 2011
Regan B in Home Cooking

Why Do So Many Foodies Hate Whole Foods?

I love whole foods and do most of my shopping there. If you're not buying tons of packaged, processed, single-portion foods (and if you call yourself a "foodie" you really shouldn't be) it's basically the same cost as everywhere else (I live in the NYC suburbs.) I've tried switching to other chains like A&P or Shop-Rite, but the bill ends up being about the same. What I really hate is Trader Joes--talk about overrated and overprocessed crap. If you're buying actual whole foods, Whole Foods (and the is just fine. And I like that they have high standards: http://www.wholefoodsmarket.com/produ...

Nov 11, 2011
Regan B in Features

Best Beef Stroganoff in NYC or the boroughs?

Where can I find outstanding "classic" beef stroganoff? (I know there's a lot of debate about authenticity here?) Willing to travel to any borough. Help!

Nov 10, 2011
Regan B in Manhattan

In search of new takes on classic dishes in NYC and boroughs.

These are all great! Keep 'em coming!

Oct 24, 2011
Regan B in Manhattan

Help with "Vernors"

Try Bevmo. There's on on Van Ness and I know I've seen it there (albeit a few years ago.) I'm sure if you call in advance, they can get it in stock if they don't have it now.

In search of new takes on classic dishes in NYC and boroughs.

CHOW's researching a new video series about chefs/cooks who are doing interesting spins on classic dishes. As an example, the fried-chicken craze of late comes to mind, but we can also go crazier. What have you seen out there lately that I should check out?

Oct 24, 2011
Regan B in Manhattan

Bubby's Burritos in Red Hook (not brooklyn)

When does Bubby's open for the season? I need my fix.

Anything new at the Greenmarket?

Now that I live out of the city, my local farmers' market doesn't open until the end of May. I was thinking of coming in on Saturday morning to shop at Union Square. Has anyone been and is any spring produce coming in yet?

Apr 19, 2009
Regan B in Manhattan

World's best products?

Frank's RedHot
Pickapeppa sauce
Lea and Perrin's Worcestershire
Angostura bitters
Cafe Fanny granola
Frankie's 457 Spuntino olive oil
RW Knudsen Simply Concord Grape Juice
Koon Chun Chinese black vinegar
Nabisco Famous chocolate wafers
Bubby's pickles

Nov 04, 2008
Regan B in General Topics

10 Reasons Why Whole Foods Is Annoying

Trader Joe's is much more annoying than WF -- cutesy names, unnecessary packaging, and barely anything that's not pre-made convenience food.

Oct 28, 2008
Regan B in Features

pork cheek help

I wouldn't use wine at all, but rather a mixture of hard cider (or regular apple cider) and chicken stock. Sear the cheeks, sweat the veg, then delgaze with the cider. Add the cheeks back, some thyme sprigs, and add a little stock to cover--not much, they don't need to be swimming. Cover the pan and braise them. When they are done, strain the cooking liquid and reduce it to a sauce by simmering it uncovered, and finish with butter or a tiny bit of cream or creme fraiche and a little cider vinegar or lemon juice.

Serve with roasted root veggies and apples and some egg noodles or spaetzle.

Oct 26, 2008
Regan B in Home Cooking

Celebrity Booze

What about Martha Stewart Vintage? http://www.marthastewart.com/martha-s...

May 21, 2008
Regan B in Features

summer rolls in chelsea

Must have a nice summery salad-style rice paper roll for lunch today. Where can I find it in West Chelsea/ Flatiron?

Apr 25, 2008
Regan B in Manhattan

Large and In Charge

And I still feel love for these giant bags!

Nov 11, 2007
Regan B in Features

Help ASAP! Tough beef stew!

Just keep cooking--gently cooking.

Oct 30, 2007
Regan B in Home Cooking

Injectable Marinades and 100-Calorie Snacks

What do the egg whites do (besides burn?)

Oct 29, 2007
Regan B in Features

Mozzarella, Prosciutto, and Fig Jam Panino

You're very observant, ballulah, we accidentally omitted prosciutto from the ingredients list. Thanks for pointing it out.

Jul 17, 2007
Regan B in Recipes

Root of the Matter

True, S. Andrew Miller, Berghoff root beer was originally created at the eponymous restaurant in Chicago. While it was bottled for a time in Wisconsin, now the company buys the root beer from Clover Bottling Co. (the same company that makes Green River) which IS in Chicago, while the Berghoff beers are brewed in Monroe, WI. Thanks for pointing out the error. We've fixed it in the story.

Jul 13, 2007
Regan B in Features

Ricotta Gnocchi with Wild Boar Ragu

I think you might be thinking of the comments from the ragu recipe:
http://www.chow.com/recipes/10837
We never delete recipe or story comments--unless they're profane.

Jul 12, 2007
Regan B in Recipes

Root of the Matter

Mmmm! I grew up around Drive-Ins like that in the midwest. I even worked at one (Lou's in Peoria, IL) that made root beer. Mug n' Bun in Indianapolis has some of the best drive-in root beer too.

Jul 12, 2007
Regan B in Features

Shrimp and Okra Gumbo with Tasso

Yes, and okra is a thickening agent...

Jul 10, 2007
Regan B in Recipes

Tres Leches Cake

You can just use the unsweetened stuff instead. I prefer it that way myself. If desired, make up for the lost sweetness by adding more sugar to the whipped cream, but again, not necessary.

Jul 10, 2007
Regan B in Recipes

Shrimp and Okra Gumbo with Tasso

Well, that's just not so, monkeyerotica:
http://www.chow.com/stories/10548

Jun 28, 2007
Regan B in Recipes

Farm-to-Table Dining, in the Middle of the Ocean

I couldn't believe the timeliness of the article! I'm headed to Lummi Is. next week on vacation. Quelle chance!

Jun 28, 2007
Regan B in Features

need help with vegan cupcake recipe please!

OMG! You MUST try this recipe. It's fantastic and is from the Post Punk Kitchen Cookbook:
http://www.chow.com/recipes/10794
All the variations are great too!

Jun 21, 2007
Regan B in Home Cooking

Egg-White Frittata with Shrimp, Tomato, and Spinach

Clarified butter keeps well, since all the liquid has been removed, so we suggest that if you're going to take the time to make some, really make some! You can, of course, just clarify one stick if you like.

Jun 21, 2007
Regan B in Recipes

Tres Leches Cake

sjb: light rum should work just fine. It doesn't have that caramel-y flavor that the dark rum has, but I still think it will be good! Let us know how it turns out.

Jun 21, 2007
Regan B in Recipes