The New York Pastrami Swiss: Curing, Smoking, and Steaming Brisket to an Internal 205°F
Making real New York pastrami is a nine-day process, and every single day earns its…
The Classic Diner Patty Melt: How to Get That Perfect Cheese Pull and Sweet Caramelized Onions
Few sandwiches hit the way a good patty melt does. It’s not quite a burger,…
The Crookie Craze Hits the North Fork: How to Bake the Viral Croissant-Cookie Hybrid at Home
Viral food trends have a strange and wonderful life cycle. They are born in obscurity…
Pan-Roasted Long Island Duck Breast: Achieving the Perfect Crispy Skin and Cherry Gastrique
Duck breast is one of those dishes that separates the competent cook from the truly…
Peconic Bay Scallops: How to Pan-Sear the Crown Jewel of Long Island Seafood
Cold water brings out the best in certain things. The bridle leather that comes out…
The Classic Monte Cristo: Deep-Frying the Ultimate Sweet and Savory Turkey Sandwich
France gave the world the Croque Monsieur somewhere around 1910 — ham, Gruyère, clarified butter,…
