By Andrea Lynn
We all know long island urban is the culinary epicenter of the us. And whereas ny will get Michelin stars and Brooklyn will get blogger hype, actual culinary fans understand that actual ethnic foodstuff stories take place within the eating places of Queens. There, New York's celebrated ethnic range is the main effective, with a couple of million foreign-born citizens. this implies nutrients fanatics can go back and forth the globe with no utilizing any holiday time: take a culinary travel of China, sip a frappe in Greece, dine on actual Italian sausage--all with no ever leaving Queens!
Queens: A Culinary Passport welcomes viewers to the borough, serving as your consultant to greater than forty hand-picked ethnic eating places and foodstuff stands, entire with chef profiles and recipes for recreating signature dishes at domestic. additionally integrated are highlights of not-to-be-missed hidden spots, like ethnic grocery shops stocked with Greek necessities, fish markets that boast of tourists like chef Lidia Bastianich, and delis that prove freshly made mozzarella and sopressata. For Queens beginners, the e-book comprises easy-to-follow subway instructions or even specific jogging excursions of every local, making sure that your subsequent journey to Italy, India, Greece, Latin the United States, and the Caribbean is simply a borough away.
Read Online or Download Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough PDF
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Extra resources for Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough
Serve with a wholegrain bread. 5 ounces) stewed tomatoes 1 baking potato, peeled and cubed In a large stockpot, combine all ingredients. Bring to a boil. Reduce heat and simmer for 2 hours. In batches, purée in blender until thick and creamy. Reheat in soup pot. Add salt and pepper to taste. In a large stockpot, sauté onion, garlic, and zucchini in oil until tender. Stir in chili powder, cumin, oregano, paprika, salt, and red pepper. Cook and stir for 1 minute. Add the beans, broth, and tomatoes.
Heat oil in a 10-inch skillet, and sauté garlic, pepper, and potatoes over medium heat. Stir occasionally, until potatoes begin to turn transparent, about 5 minutes. Add seasonings, tomatoes, and tomato paste. Cover and simmer over low heat until tender, 30–45 minutes. Stir once or twice during cooking so potatoes are evenly cooked. Remove from heat, top with cheese, cover and let stand for one to two minutes or until cheese melts. Vegetarian. Serves 6. Side dishes for all seasons 55 Prize-Winning Potato Skins Organic potatoes only, please!
You’ll find them moist, light, sweet, and fluffy. 1/2 cup unsweetened applesauce 1 cup grated apple 1 cup grated carrot 1 cup whole-wheat flour 1 cup all-purpose flour 1/2 cup vegetable oil 2 teaspoons baking powder 3/4 cup maple syrup 3 tablespoons unsweetened applesauce 2 bananas, mashed 1 tablespoon water 2 teaspoons baking powder 1 teaspoon baking soda 2 cups all-purpose flour Dash cinnamon 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees. Spray a 12-cup muffin pan with vegetable cooking spray.