Best Indian restaurant in Manhattan

The title pretty much says it all-what is the BEST Indian restaurant in Manhattan? Thank you.

francescaNYC in Manhattan

Kale side dish?

I need to make a side dish with kale. I am sick of my usual sauteed kale with garlic and olive oil. Any ideas appreciated. Thank you!

francescaNYC in Home Cooking

Porcini substitute

I'm making a braised duck ragu that calls for porcini mushrooms. Rather than spend $10 for the porcini, I'm hoping to substitute an herb. Do you think thyme would lend a similar earthiness as porcini? Other suggestions? Thank you in advance.

francescaNYC in Home Cooking

Braised short ribs, and ___ risotto

Thanks-I had not considered lemon. Sort of a play on the gremolata that often accompanies this kind of earthy braised meat dish.

francescaNYC in Home Cooking

Braised short ribs, and ___ risotto

Thanks for your response, but egg noodles and rice are not special enough for this dinner as they are weeknight fare. I also have to disagree with you that risotto is always rich. I make it with good homemade stock, and limit the butter and cheese.

So I'm still really just looking for risotto suggestions with an appropriate flavor complement to the short ribs.

francescaNYC in Home Cooking

Braised short ribs, and ___ risotto

I am braising short ribs in red wine,tomato, garlic, rosemary, thyme, etc for my best friends birthday.

I would like to serve the short ribs over risotto. Does anyone have a suggestion for the kind of risotto I should make? I was thinking saffron, but would appreciate some informed opinions if this seems off.

I am also open to other braised meat/risotto combinations.

Thank you for your help.

francescaNYC in Home Cooking

Dinner party help!

I'm making a braised pork ragu and serving it over fresh pasta. Can you recommend some side dishes to accompany. What kind of a salad? Vegetable?

Thank you!

francescaNYC in Home Cooking

Pork Ragu aka shredded pork in tomato sauce

I have gotten it into my head that I would like to make a shredded pork ragu this weekend, to serve over pasta. I am buying a pork shoulder ("boston butt" on freshdirect). A few questions:

Should I slow roast the pork shoulder first, basically getting into pulled pork consistency and then incorporating ii into my tomato sauce? Or

Should I braise the pork shoulder in liquid (wine, crushed tomato and seasoning)?

My concern with roasting is that the flavors will take longer to marry. My concern with braising is that I won't get the desired "shredded" pork that is so wonderful served with pappardelle, and the pork will remain in one piece.

Any thoughts on roasting vs. braising if my goal is to get the pork shoulder into a shredded consistency?

Thanks in advance

francescaNYC in Home Cooking

Escolar

I've seen escolar at The Lobster Place (in Chelsea Market) in Manhattan.

francescaNYC in General Chowhounding Topics

Favorite The Office food moments

The first time Jim and Andy meet, Jim is eating a tuna fish sandwich. From that moment on, Andy refers to Jim as "Big Tuna."

francescaNYC in Not About Food

Seeking wine recommendation

Thank you all so much. I'm off to the Chelsea Market wine shop right now!

francescaNYC in Wine

Seeking wine recommendation

I'm looking to your expert opinion for a wine that will complement the Valentine's day dinner I'm cooking:

boiled lobster
truffled mashed potatos
roasted asparagus

I know I should get a fuller bodied white -but I'm not a fan of anything oaky/buttery.

francescaNYC in Wine

What are you cooking for Valentines day?

Easy to prepare, elegant, and most importantly--DELICIOUS!

boiled lobster
truffled mashed potatos
roasted asparagus

francescaNYC in Home Cooking

(Dessert) Cheese course

Hi,

I've been assigned the task of bringing the "dessert" cheese course to Christmas eve dinner. That is, the cheese course after the meal; not the pre-meal cheese and cracker appetizer.

Any suggestions on what cheese to bring? I know in restaurants they advise you to eat the cheese in order of strength -I guess I'm just curious if there are particular cheeses you would advise for the post-dinner bite.

Thanks in advance.

francescaNYC in General Chowhounding Topics

Swanson STOCK, not broth: has anyone tried it?

It has a deep rich chicken flavor. Very good. Definitely a distinct product from regular broth.

francescaNYC in Home Cooking

Basic marinades and dry rubs for chicken breasts

So what are your basic, weeknight marinades and/or dry rubs for chicken breasts? I'm looking for simple and tasty favorites without a lot of time consuming prep work. Like 5 ingredients or less.

Examples:

Basic latin-inspired dry rub for chicken breasts:
garlic powder, cumin, coriander, oregano and s&p.

Basic italian inspired marinade for chicken:
balsamic vinegar and olive oil, s & p, minced garlic, maybe some fresh chopped rosemary or other appropriate fresh herb I have on hand.

I'm trying to increase my "simple week night meal" repertoire. Thank you in advance.

francescaNYC in Home Cooking

Best Brunch Gramercy/Flatiron

So -what is the best brunch in Gramercy or Flatiron? I have a friend coming in from Chicago who is staying in Gramercy, and he wants to go out to brunch, but I frankly have no idea where to take him. He is a guy who appreciates food -so I would really like it to be about the food and not the scene. Thanks in advance.

francescaNYC in Manhattan

Wine before Babbo Saturday night

I have a 10pm dinner reservation at Babbo tomorrow (Saturday) night and am looking for a place to get a glass of wine before hand. A wine bar in the vicinity of Babbo would be preferable, or an upscale lounge where they serve good wine. We would like to be able to sit down, so if you have a recommendation that is not incredibly trendy, that would be most appreciated.

Thank you in advance.

francescaNYC in Manhattan

pork shoulder

Can anyone recommend a butcher or super market meat counter that sells pork shoulder (to make pulled pork). Preferably on the east side of Manhattan. Thanks you..

francescaNYC in Manhattan

Chicken Noodle Soup

I need to pick up some soup for a sick friend on the upper east side. I work in west midtown. Any recommendations between those two hoods for chicken soup?

francescaNYC in Manhattan