Put away your goggles, people.
Credit: Cole Saladino/Thrillist 8. Cutting the onion close to a burning flame How is it supposed to work?: The open fire
If you want to know New York, get to know its street cuisine. I learned it early. Growing up in Manhattan's Chelsea neighborhood, I would get a lunch of two hot dogs in steam-soft rolls from the guy who set up his stainless-steel pushcart on the corner of 17th Street every morning, rain or shine, Saturdays and holidays, summer-fall-winter-spring.
My best friend Chloe hates chopping onions so much, she firmly believes that, if there's a God and He has a Dantean taste
Unless you are a professional chef, or have had some kind of culinary training, your meals will probably never turn out quite as pretty as the ones that are brought to you at a fancy restaurant. But this trick for peeling onions is a good place to start!
You could say we unpeeled this mystery.
Imagine the outer layers of an onion, split, stuffed with a meatloaf-like mixture, wrapped in bacon, and smoke-roasted into an orb of meaty awesomeness. It's the onion bomb, which exploded on the Internet a few weeks ago. It was love at first sight and first bite.
You could make this with a regular storage onion and even with frozen peas. And maybe I will some time as a reminder of our lovely summer pasta.
There's something about the edgy flavor of dill that mates it well with so many things in so many cuisines.
Even your Italian grandmother will be asking for seconds.
This recipe for roasted breakfast potatoes is my version of the restaurant dish I love so much. When you have a waiter groan with happiness every time they set a plate down, you need to figure out how to recreate that magic at home.