If we were a professional sports team, and mascots could be live herb plants instead of animals, our mascot would undoubtedly be a giant bunch of fresh basil. Wait, what? That’s right. Basil is our favorite herb by a long shot, and therefore we love […]
The time has finally come for Luke Holden, Ben Conniff, and the rest of the Luke’s Lobster squad to share their recipes for what they consider to be #RealMaineFood, including the majestic masterpiece that is the Luke’s Lobster roll. We’ve had our fair share of lobster rolls from all over the east coast, and in our opinion, there is no comparison when it comes to freshness, consistency (both of the lobster and product delivery), and simple ingredients with blasts of flavor.
When we first heard Luke’s was coming out with a cookbook we thought, “Okay, probably 15-20 recipes, all incorporating lobster in some way.” Thinking the basics like lobster mac and cheese, lobster ravioli, lobster soup, etc. Welp, we were wrong. The title of the cookbook is Real Maine Food, which is appropriately named given that it hits you with 100 different recipes of dishes all originating from Maine. We believe in and wholeheartedly support what the Luke’s Lobster team has created and will continue to build upon. Really great food sourced locally by sustainable practices. If you’re into that kind of thing, then we highly recommend snagging a copy of the cookbook.
Attention, people of the greatest city on Earth (that’s you, NYC), our beloved Smorgasburg is officially open for the season. We’re pretty pumped about the new vendors that have been added to supplement the solid cast of characters returning from last year like Red Hook […]
Grilling steak probably intimidates the hell out of you, and rightfully so. There are only a few things more embarrassing than presenting an overcooked or under-seasoned filet that probably cost upwards of $25 when you’re manning the grill. Chances are you go straight for the 8-to-10-ounce filet, toss it on a grill that’s barely hot enough to fry an egg, and then cook it until it resembles something your dog wouldn’t even eat.
Although “filet mignon” might sound sexier than “flank steak,” there’s a real opportunity here to present a visually appealing cut of meat, which can be more flavorful than the most expensive pieces of beef when cooked properly. Unlike a filet, the beauty of the flank steak lies in its versatility, and its ability to soak up flavor. Those delicious slices of steak in your fajitas? Probably flank steak. Your favorite cheap stir-fry you get late-night on Thursdays? Yup, most likely flank steak. In this recipe, we marinade the meat overnight in an easy to develop mixture that will make the steak salty, sweet, and extra juicy when grilled to medium-rare. Add this one to your favorites list, people. It won’t disappoint. Read the full recipe on MadeMan.com.
Remember Push Pops, and Push-Up Pops, and Pop-Ups, and Peel-A-Pops, and every other variation of candy/ice cream-filled push up treats that make you nostalgic for the blissfully hot summer days of your childhood? (Collective sigh) We certainly do, and we were instantly transported back to […]
Hey, New Yorkers, let’s talk about Dinner Lab. What is it? It’s a one of a kind membership-based supper club for people who want in on the best from the rising stars of the culinary industry. There is a serious amount of chef talent out there, and Dinner Lab is giving these guys and gals the opportunity to showcase their ideas in the form of a 5-course tasting menu in an unconventional dining space. No formal kitchens, no fancy place settings, never the same location twice. Just quality original dishes from passionate chefs who want to show dining enthusiasts what they are made of outside of their normal restaurant kitchens in exchange for honest evaluations and feedback.
Dinner Lab is making appearances in the biggest culinary cities across the nation, and you’re going to want to be a part of it.
Membership is currently closed in NYC, but we’ve got you covered. Use this link to beat the waiting list and enjoy $20 off your first Dinner Lab experience. You’re welcome.