The Carnegie Deli heiress and her “shyster of smoked meat” hubby have agreed to shlep to Splitsville.
Ivan Orkin’s dashi-braised brisket is served with a Tokyo-style teriyaki sauce, scallions and an apple-ginger-honey chutney.
This salmon is soft and tender, unctuously rich on the inside — like “buttaah ”— and the outside is a little bit sweet and a little bit salty and a whole lotta delicious. The tea gives it a gentle but noticeable taste that makes a little bit of cooking and a whole lot of waiting all worthwhile. If you have a smoker, by all means use it, but you can also make your grill into a smoker by following the simple instructions below.
Creamy and mild, this is Indian food that everyone—and I mean everyone—will love. One small warning—you should try to get fresh curry leaves and I know, it can be no mean feat. Indian and Asian stores often carry them in the refrigerator section. Dry curry leaves can be found at spice shops, specialty shops, in many ethnic stores and online. Fear not—they really take this dish from great to memorable.