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David Rosengarten
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Entries by David Rosengarten

The Key to Opening Clams and Oysters (VIDEO)

(0) Comments | Posted March 27, 2014 | 1:53 PM


It ain't hard if you know what you're doin'! It starts with two different knives, and concludes with two different motions. Master these multiple mollusk moves, and your dinner parties will change forever... ain't nothin' like opening a few dozen clams and oysters...

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It's Corned Beef Time, But Don't Forget the Pastrami!

(1) Comments | Posted March 13, 2014 | 4:07 PM

Corned beef on the left, pastrami on the right at Carnegie Deli in New York City

Sure, St. Patty's Day is right around the corner. Funny, isn't it, how the meat case at your supermarket fills up with corned beef...

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Video: How to Laarb One Over the Plate (or Make Thai Salad)

(0) Comments | Posted February 27, 2014 | 8:56 AM

One of my favorite dishes in the whole Thai canon is also one of the simplest: laarb -- a chopped meat salad with various Thai seasonings. This video details how to...

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A New Spin on Spain's Most Traditional Tapas Dish: Spanish Tortilla

(0) Comments | Posted February 13, 2014 | 1:37 PM

The Spanish tortilla

If you've tapas-barred your way through Spain, surely you've noticed the most recurring tapas item: what the Spaniards call "tortilla." It is almost certainly at every tapas bar in Spain, sitting high, proud, and room temperature on the counter.

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Proust & Me... The Tuna Salad Sandwich

(0) Comments | Posted February 4, 2014 | 2:31 PM


Somehow a tuna salad sandwich hardly seems to compare in Proustian terms with that warm, vanilla-scented madeleine... and yet... when I want to be transported back to the halcyon days of my youth, a no-frills tuna salad sandwich transports me there lickety-split....

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Greek Wine... Pine & Vine? (VIDEO)

(0) Comments | Posted January 20, 2014 | 4:06 PM

I always recoil from knee-jerk Retsina-hating!!! Sure, if it's bad Retsina... but good Retsina is absolutely delicious with Greek food! To me, it's even an essential ingredient that makes a Greek meal taste Greek!...

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The Great Prime Rib Secret

(5) Comments | Posted January 2, 2014 | 8:04 PM

This year, I decided to roast a prime rib for Christmas. And, since I had a large group of food-worshiping people coming over (a dozen of them), I decided to go all the way: a whole prime rib from the best butcher in town. It cost a fortune, but it...

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A Weekend, a Jet, and a Really Big Appetite: Where Would YOU Go?

(0) Comments | Posted December 20, 2013 | 9:04 AM


When one hears "Northeast Corridor of the U.S.," one starts thinking about the D.C.-Philadelphia-NY-Boston metroplex, about government, history, American literature, and a thousand other lofty things.

I don't. I start thinking about food.

For along that...

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The Breathtaking Au Cheval in Chicago: Finally an American Diner That's a World-class Restaurant

(2) Comments | Posted December 9, 2013 | 3:22 PM

Fried Bologna Sandwich at Au bologna, that is!!!

About 20 years ago, Pat Wells, intrepid expatriate American restaurant critic, published a list of her favorite restaurants in the world in the International Herald Tribune, in Paris. It was a...

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VIDEO: Burgundian Mustard Mousse

(0) Comments | Posted November 22, 2013 | 10:00 AM


Feeling Burgundian? I am as often as possible! And when I indulge in a rustic jambon persillé, what makes a most delicious partner? Mustard mousse. Oh yeah. All you need is heavy cream, moutarde de Dijon, and the will to whip it! An...

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Three Great Sicilian Hotels, in Three Great Sicilian Places Off the Beaten Track

(4) Comments | Posted November 14, 2013 | 2:49 PM


On my trip to glorious Sicily two weeks ago, in late October, I found bands of roving Americans devoting days, even weeks, to the exploration of this mesmerizing island. Bravo! It is time we held off on one more Milan/Venice/Florence tour,...

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White Truffles 2013: More Product, More Better... Less Expensive!

(1) Comments | Posted October 20, 2013 | 12:08 AM

2013 Alba white truffles arrive in New York

Gastronomes are well aware of the deadly upward spiral of the Alba white truffle, the jewel of Italian gastronomy. Priced at under $1000 a lb. within my memory (which seemed expensive then!), this very special...

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VIDEO: The Home Meat Slicer: An Essential Tool for Dinner Parties!

(0) Comments | Posted October 9, 2013 | 2:42 PM

One of my favorite pieces of kitchen equipment is my home meat slicer -- not quite as big as a restaurant/deli slicer, but big enough to get the job done.

Once you have one of these, you never have to think hard again about the proper way to kick off...

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A Nostalgic Italian-American Appetizer Transformed: The Ultimate Anchovies and Pimientos

(0) Comments | Posted September 20, 2013 | 1:20 PM


Many decades ago, when I fell helplessly in love with Italian-American food, dinners at Angelo's on Flatbush Avenue in Brooklyn, and at thousands of other red-sauce temples across America, used to begin -- de rigueur (or however you say that in Italian) -- with...

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WATCH: The Paidakia Olympics

(0) Comments | Posted September 3, 2013 | 4:56 PM

If you're a lamb-chop lover, and you've not had paidakia... hie thee to Greece! In my well-traveled opinion... and I am a fanatic for lamb chops... the finest in the world are prepared in a corner of Attica, just about 25 kilometres southeast of Athens. As you'll see in the...

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Griddle Me This!

(0) Comments | Posted August 9, 2013 | 2:43 PM


It is raining cats and dogs today. Drat. Today is just the day I've chosen to cook up some steer, in my annual burger-on-the-grill party. And the downpour will not allow this to happen on my outdoor grill.

Am I disconsolate about the wash-out?...

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The Corn Harvest Beginneth: Verily...Cook It Well!

(0) Comments | Posted July 29, 2013 | 11:35 PM

Corn at the farmers' market

And lo, and behold, the corn was harvested (starting about July 15 this year in the northeastern communities).

And it was good, brother.

And it was even better, brother, if you had applied a few simple cooking tips...

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Historic Wine Tasting in New York City: Pouring Every Vintage of Antinori's Solaia, a New Italian Classic

(0) Comments | Posted June 21, 2013 | 10:54 AM

The line-up of Solaias in New York in June

Once upon a time, Tuscan wines sent to the U.S. were mostly Chianti--light, cheery, serviceable, cheap. But in the 1960s and 1970s, Tuscan producers--sensing a coming revolution in international taste--wanted to make wines "better...

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The Fruit Salad Epiphany

(4) Comments | Posted June 7, 2013 | 4:38 PM


I have a confession to make: as a cook, I am much more a savory guy than a sweet guy. The origins of this may be my taste -- I lack a significant "sweet tooth" -- but I suspect innate talent (or...

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Hong Kong's 10 Greatest Dishes: My Week-Long Binge Yields A Rich Round of Treasures

(0) Comments | Posted May 7, 2013 | 9:01 AM


Listen carefully: despite what you may hear, the very best eats in this food-obsessed city are not in the magnificent Cantonese "palaces," recently transmogrified into eager star-seekers by the debut of the Hong Kong Michelin Guide...those restaurants that sparkle in the best hotels at...

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