Recipes Articles | Behind the Burner

A Splash of Latin in the Mediterranean Sea

Scarpina creatively fuses a variety of Mediterranean and Latin cuisine in a delightful way that will surprise your taste buds. The carefully chosen flavors and spices that emerge in each dish make for...

Kosher Wine: More Than Manischewitz

Imagine a Sunday night dinner amongst family or friends. The simultaneous laughter and chatter sounds like hyenas from a distance. All are gathered around the table and a silence sweeps over as...

Dining Out: Mamara Turkish Restaurant

Impeccable service, affordable food, and a relaxing atmosphere sum up Marmara Turkish Restaurant . Located in the predominantly residential area of the upper Upper East Side, the restaurant feels...

What's Really in Your Drink? Reasoning Behind Costly Cocktails

$Behind the Burner: What\'s Really in Your Drink? Reasoning Behind Costly Cocktails$

All decent chefs will tell you that the trick to making a great meal is using fresh ingredients of the highest quality. You may be paying more, but it's all made up for in the flavor. A good...

Turks and Frogs and Orient Express

Osman Cakir's restaurants have the power to put a spell over its patrons, making a person feel as though they have escaped the outside world into an intimate surrounding made explicitly for them....

All We Want for Christmas is Food: A Behind the Burner Gift Guide

We've decked the halls with boughs of holly, but now we're on to decking out our kitchens in an array of culinary gadgetry. This season, the Behind the Burner staff is waiting excitedly for Christmas...

Should Auld Acquaintance be Forgot? Food Trends For 2011

As the December days dwindle and we begin to creep closer and closer to 2011, we're already beginning to notice hints of change in the food forecast. From observing current trends and picking up on...

Three Dishes with Massimo DeFrancesca

This new column by Anjali Kumar invites you on an adventure to great restaurants around the world to meet the amazing chefs, mixologists, restaurateurs and sommeliers behind them and the foods that...

Spread the Love: Unique Small Plates at Brindle Room

Recently, it seems hard to escape the "mini" food trend in New York City—mini burgers, mini cupcakes, mini pizzas. Restaurants everywhere offer small plates and tapas–style...

Baby Carrots Like You've Never Had Before

$Behind the Burner: Baby Carrots Like You\'ve Never Had Before$

Though they're healthy and (most of the time) tasty, not everyone loves vegetables. Much to the dismay of Bugs Bunny, baby carrots especially have been put on the back burner. But an innovative and...