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magazine the original schnitzelwich
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Culture
Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.
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Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.
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From the jukebox to the placemats, all the details celebrate the city’s history.
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This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
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“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Forget the New Nordic stars: Noma, Amass, whatever. Columnist Matt Duckor has his "I get it!" moment in Copenhagen over a lunch of eggs (and eel) on rye
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A refreshing homemade soda to drink all summer long.
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Lifestyle
They're swapping toques and chef’s jackets for wide-leg jeans and flat brim hats.
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Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.
3.5
(3.51)
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15 sandwiches went head-to-head as Feast Portland 2013 kicked off—and only one emerged triumphant. Which 'wich was it: the fried bologna? the lamb gyro?
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Culture
Warby Parker co-founder Neil Blumenthal is as focused on the food world as he is on the fashion scene
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These ham-and-cheese bites are the perfect cocktail party appetizer.
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This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
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We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
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Culture
We helped Chloë Sevigny debut her new line with Opening Ceremony with a four-course lunch—something that's unheard of at a Fashion Week event