Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
We picked up this week’s recipe from Look Restaurant and Lounge, which specializes in small plates with big flavors. The Goat Cheese Mushroom Bruschetta is a perfect example. The mixture of three shrooms is covered in goat cheese pesto, topped with balsamic-soaked sundried tomatoes, and finished off with peppery arugula. Keep reading…
The Drive-By Truckers are a great American rock band.
In fact, the band — which blends hints of country, folk, roots and Southern rock — meets our (un)Official American Rock Scions Requirements list:
(a) They are based in Athens, Ga., which has spawned rock greats like R.E.M. and Widespread Panic.
(b) They have a key record or two — we’d call a tie between “Southern Rock Opera” (2002) and “Decoration Day” (2003).
(c) Lead songwriters Patterson Hood (vox/guitar) and Mike Cooley (vox/guitar) are a force together, but they make great solo albums, too.
(d) Their music is like a fine wine — it just gets better with age.
CityEats had a chance to sit down with Hood to talk Athens’ best restaurants and bars — and where the band dines in New York City.
The band is based in Athens, Ga. Which restaurants, bars and music venues would you recommend to introduce someone to Athens? The Grit, The National and Five and Ten. You won’t find three better restaurants anywhere. [Chef] Hugh Acheson is totally amazing. There is a bar called The Manhattan that I would put up against any bar in the world. We also have The Flicker Bar, which always has cool old movies on its TV over the bar and, of course, our beloved 40 Watt Club.
Put down the cheap beer. Summer barbecues are the perfect time to break out some great bottles of wine. Contrary to popular belief, you don’t have to drink any less seriously just because you’re charring meat and veg on the grill. I’ll come right out and say it: Barbecues are ideal for pairing high-impact wines with fire-licked dishes. Wondering where to start? Here’s a primer.
To Start: Crisp White or Dry Rosé
These are the best wines to start the festivities.My two go-to wines are Albariño from Rias Baixas, in northwestern Spain, and a fruit-forward, lively rosé. Look for addictive wines from Valmiñor and Santiago Ruiz (a gorgeous Albariño-based blend) for the former, and the fabulous Esporão Vinha da Defesa Rosé, an amazing example from Portugal’s Alentejo, for the latter.
As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, enjoy eggplant parmigiana from Carmine’s.