This recipe comes straight from Executive Chef Ryan Jaronik's cookbook. His delicious meals can be tatsed at Benchmark, on 2nd Street between Fifth and Fourth avenues. A variation of this particular dish will be on the menu in a couple of weeks.  Note: This recipe serves four people, takes one day prep time and takes three hours to cook. Ingredients for the Short Ribs: 2 Tbsp of canola oil 4 boneless beef short ribs (each about 1 pound) Ask your butcher for boneless beef short ribs about 1 1/2 to 2 inches thick  to taste salt & pepper 1 large onion, sliced 2 medium carrots, chopped 2 stalks …

Pickled eggs are a classic pub snack, but these days you’ll be hard pressed to find them behind most bars. Hard boiled eggs get steeped in vinegar, salt and spices for weeks, rendering them tart and pliant—the perfect snack to wash down a pint of beer. At Beer Table, on Seventh Avenue between 14th and 15th streets, the eggs get dusted with jalapeño powder for an extra kick. “I felt like it was one of those obsolete things that we know no one’s ever really had and that you'd eat in a crusty old dive bar,” said Beer Table owner Justin Philips. “So, I wanted to make my own in a really fresh, …

Arroz con Pollo—or chicken and rice—is ubiquitous throughout the Latin world. Every country has a different take on this classic, but at its heart the principle is always the same: a hearty all-in one-meal of shredded, seasoned chicken and flavorful rice, to which black beans, plaintains or salad might be added to round it out. "Arroz con pollo was one of our favorite recipes growing up," said Farid Ali Lancheros, who owns Fifth Avenue's Bogota Latin Bistro along with George Constantinou. "Both of our moms would make it for dinner at least once a week with enough left to take to school for …

Just because there’s no butter, eggs or milk doesn’t mean a dessert can’t be decadent. At Naidre’s, the café and coffee shop on Seventh Avenue between 11th and 12th streets, Pastry Chef Laetitia Burns and Head Chef Piero Cespedes work hard to whip up tasty sandwiches, soups and desserts to please vegans, vegetarians and omnivores alike. And though the cafe has always served up high-quality soups, salads and sanwiches, when owner Janice Pullicino bought the café from the original Naidre four years ago, she began focusing on bringing in higher quality pastries and baked goods, which the …

At Palo Santo, the menu is ever changing, but these lobster tacos frequently make an appearance on Chef Jacques Gautier's menu at his Union Street Latin eatery. “I especially like the lobster tacos because I’m a huge fan of lobster rolls,” said Gautier, “and the lobster tacos are the closest thing that we have to a lobster roll.” Though at Palo Santo Gautier always uses fresh, homemade tortillas, he says that good-quality store bought varieties will work well, too. Lobster Tacos By Jacques Gautier Serves six, with three tacos each Ingredients: For the tacos: 9 ounces clean lobster meat cut …

Rose Water’s Chef Bret Marcis created this dish because it utilizes three of his favorite things: mussels, sausage and pilsner beer. The Union Street restaurant is known for its focus on fresh, seasonal cuisine and this dish is no exception – with mussels and beer, this dish is practically a day at the beach! Spigarello is a relative of Italian black kale that tastes something like a cross between between kale and broccoli rabe. Find it at the farmer's market. Beer-Steamed Mussels with Spigarello, Sausage and Rouille Toast By Bret Marcis Serves 1 Ingredients For the mussels: 10 ounces black …

Since Thistle Hill Tavern opened just about a year ago, Chef Rebecca Weitzman has quickly become known for her fresh, seasonal cookery. This recipe from Weitzman’s kitchen is no exception – it features the best of early spring produce, like ramps, fava beans and early spring greens.   "This salad is a nice combination of spring flavors and textures," said Weitzman, "and because it's served warm, it makes a great dish for these early spring nights where it hasn't quite warmed up outside yet." You’ll still find ramps at the farmers market for a few short weeks, so get cooking! Warm Spring …