Food

New York Times Cooking, How to : French Fried Potatoes

City Kitchen – stuffed, rolled tenderloin of beef

City Kitchen – City Kitchen – Crabmeat Croque Madame

How-to guide for Cooking : SALMON

December 17, 2015 – New York, NY : Chris prepares a seared/roasted skin-on salmon fillet in a cast iron pan. Here, Chris cooks the fillet with melted butter. CREDIT: Karsten Moran for The New York Times **food styled/prepared by Chris Barsch

Pete Wells’ review of La Vara

How-to guide for Cooking : ASPARAGUS

Three grain dishes for Bittman column.

Surfacing Bushwick : A look at Bushwick, Brooklyn.

Westchester food trucks / mobile dining feature for metropolitan.

Westchester dining review of Buratta in Eastchester for metropolitan.

NJ DINING feature for Metropolitan section: Mezza Mediterranean Cuisine in Westwood, NJ

Distilleries in NYC

Distilleries in NYC

Cooking with Pomegranates

Tequila and Tonic at Leyenda

Roundup of good pies around town

Freshly caught trout flop about in the bottom of a black bag.

City Kitchen : mussel with garlic and parsley

How to Make Salad – Julia Moskin’s New York Times Cooking Salad Guide

How to Make Salad – Julia Moskin’s New York Times Cooking Salad Guide

City Kitchen – savory carrot cake with creamy frosting

WESTCHESTER DiNING review FOR METROPOLITAN Bistro Rollin in Pelham, NY.

Dark red grapes hang on vines at sunset.

KMORAN-food-farmer-pears

‘Club Car,’ a Mamaroneck, NY restaurant for the Westchester Metropolitan dining review.

NYT FOOD How-to guides for Cooking : HAM

KMORAN-food-valencia-fire

Knife skills shoot for NYT Cooking

How to Make Salad – Julia Moskin’s New York Times Cooking Salad Guide