This story originally appeared on Metromix.com.
To fete Mother’s Day, six chefs dish about their favorite recipes from Mom.
It’s not often we’re shown the softer side of celebrity chefs. More frequently, they seem to be releasing profane cookbooks or abandoning brides at the altar—makes for better tabloid fodder, we suppose. Yet there’s nothing like Mother’s Day to bring out the biggest softie in anyone—especially us.
To that end, we’ve handpicked six top New York chefs and quizzed them about their favorite dishes from Mom, and the inspiration gained at Mom’s apron strings.
Read on to learn about Harrison chef Amanda Freitag’s third-generation meatballs; the chicken-wing dish that Kuma Inn’s King Phojanakong named after his mother; the Bromberg brothers’ mom, who was a locavore before her time; and other important culinary mommas. It’s Mother’s Day after all, so don’t forget to call yours. And maybe treat her to a bite to eat: All of the dishes featured in this story are available at the chefs’ respective restaurants …
Read the rest of the story on Metromix.com.
Photo by Jori Klein Jacobs.
East Village scenester spot 
.
The city’s meat mania has spawned a carb-based cohort: The chewy pretzel. Ingredients, accompaniments and condiments vary, but there’s no contesting that the ballpark staple has moved into fancier digs.
John Melngailis, an engineering professor at the University of Maryland (and the father of Sarma Melngailis of 
Given the supper club mania in the city, it was only a matter of time before one-off gatherings with an alternative focus flooded the scene.
Recent Comments