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She-Crab Soup
The creamy crab soup of Maryland—which appears on every crabhouse menu there—can’t hold a candle to the creamy crab soup of Charleston and Savannah. In the Low Country, they specify that the soup be...
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Apple Fritters
There are two ways of making fritters, those irresistible deep-fried clouds of flavor popular in the Midwest and throughout the country: you can either dip whole pieces of food in batter so that the...
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The Patty Melt
One very special cheeseburger in my repertoire is a California creation—a big, juicy cheeseburger, warmed in a pan inside bread, like a grilled cheese sandwich. The only other element that defines it,...
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French-Style Strawberry Ice Cream
This ice cream has an amazing, old-fashioned taste. The Triple Sec it contains is not there for taste—but to insure that the pieces of strawberry in the ice cream won’t freeze. And the yogurt in the...
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Peanut Butter Cookies
Today is National Oatmeal Cookie Day. Hooray! Only problem is…it’s not one of my favorite cookies! For sandy-looking cookies…I’d go with a peanut butter cookie any day! I love the following recipe just...
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Smoked Salmon Eggs Benedict with Fresh Dill
Lots of upscale breakfast restaurants are now getting fancy with their Eggs Benedict…and you should too! This combo of smoked salmon and cream cheese with the usual Benedict players is devastatingly...
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Zarzuela de Mariscos
“Zarzuela” originally means “light opera” and a light shellfish stew of that name is made across Spain, with regional variations. “Zarzuela” is also one of the handful of names that made it on to...
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Coming Up in Rosengarten Report #3: THE CHARCUTERIE PAPERS!
No, we’re not rolling this stuff…we’re meticulously explaining (on many pages!) everything you need to know about buying charcuterie, judging it, enjoying it…and even making it! If you know me, you...
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Amish Pickled Beets and Eggs
photo credit: Monster Picnic season is upon us (the next Rosengarten Report in June will feature great French ways for “le pique-nique!”) But I thought I’d start rehearsing dining al fresco…in a German...
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Great Ideas for Leftover Pot Roast
I hope you saw the luscious pot roast recipe (made with brisket) that I ran in this space last week (on Thursday, March 26). If you’re having a seder this week, I’m hopeful you’ll include this pot...
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Simplest, Beefiest Pot Roast
A real staple of the American home kitchen is pot roast—a piece of beef long-cooked in liquid (that’s why it’s in a pot), and in the oven for evenness of cooking (that’s why it’s a roast). But the...
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Shrimp Madras
The language of old-fashioned Indian menus in American restaurants was a kind of code. “Madras” this or “Madras” that didn’t tell you that the dish in question was an authentic creation from that great...
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Rosengarten on HuffPo: A Little Learning is a Dangerous Thing
Read about what’s wrong with this panzanella salad and the nine mistakes I hear our neo-foodies making over and over again! Only on HuffPo.
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Manhattan Clam Chowder
New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as “Manhattan clam chowder” they’re overlooking the fact that their own Rhode...
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Hot Soba Noodles in Broth (Kake-Soba)
The other soba option is hot soba noodles served in a hot, flavorful broth. Classically speaking, you don’t want too much broth—because an old Japanese tradition holds that the diner who eats too much...
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Rosengarten Report Exclusive: Veal, Bacon and Sausage Stew On Truffled Polenta
This recipe comes from the first issue of the relaunched Rosengarten Report—subscribe today! You will be caught off guard by the cosmic click of this cold-weather combo! serves 4 as a main course 6...
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New England Boiled Dinner
The New England Boiled Dinner probably is not descended from such glamorous European variations of the boiled, one-pot main course as the French pot-au-feu or the Italian bollito misto or the Spanish...
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A Special Christmas Exclusive: Prime Rib
I hope you’re having a scrumptious holiday with friends and family! Here’s a last-minute gift, in case Christmas dinner snuck up on you: my favorite method for roasting my favorite holiday protein,...
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Cuban-Style Roast Pork Shoulder
There are many wonderful Cuban roast pork traditions—and many Cuban restaurants and lunch counters in the U.S. that prepare some version of them. Most popular back in Cuba is a whole roast suckling...
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Challah
Challah (pronounced with that crackling, Donald-Duck spin on the “ch”), is a great Jewish bread served on the sabbath, and for holiday celebrations. It has no particular symbolic Hanukkah association...
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