Articles written by Stuart Stein

Grüner made GQ's list of 10 Best New Restaurants in America for 2010. This is a great honor but as history has proven, not always a blueprint for success.

Mar 20, 2011 - Stuart Stein

It's difficulty to remain neutral about corn bread. Savory versus sweet. Plain versus studded with corn kernels. The debate goes on.

Mar 16, 2011 - Stuart Stein

What exactly happens to taste, flavor, color, texture and consistency when you flambé foods?

Mar 1, 2011 - Stuart Stein

February 25th is National Clam Chowder Day in the United States. Not an official federally recognized holiday, but still well worth celebrating.

Feb 17, 2011 - Stuart Stein

One chef's trick that you can easily accomplish at home is a traditional French technique for poaching - a la nage.

Feb 2, 2011 - Stuart Stein

Domestic grass-fed beef and an extremely flavorful sweet-tart Middle East sauce makes for an amazing warming winter combination.

Jan 25, 2011 - Stuart Stein

Cooking a dinner doesn't always mean looking for the fastest and easiest way to get a decent meal on the table.

Jan 21, 2011 - Stuart Stein

The goal should be to eat the crab species that are found closest to where you live so they have the greatest chance of being "just caught."

Jan 16, 2011 - Stuart Stein

There are numerous trout farms throughout the US but not all follow sustainable seafood practices.

Jan 13, 2011 - Stuart Stein

The usual suspects done in a slightly unusual and healthy way.

Jan 8, 2011 - Stuart Stein

Two warm and comforting side dishes that are perfect either by themselves or fantastic as accompaniments to winter roasts, grills or braises.

Jan 8, 2011 - Stuart Stein

This recipe elevates hash from leftover to a vegetarian star in its own right.

Jan 5, 2011 - Stuart Stein

Need to hide overcooked vegetables and stale rolls? You can't. You can make lemonade out of lemons but do it in a way the makes sense culinary sense.

Dec 20, 2010 - Stuart Stein

You may be able to sustain yourself on sparkling wine but not all sparkling wine is sustainable.

Dec 5, 2010 - Stuart Stein

In these times of ecological stewardship and culinary sustainability, "Green Ham" takes on another connotation.

Nov 28, 2010 - Stuart Stein

This extremely flavorful risotto makes a hardy first course or a perfect winter entrée when served with a green salad and a warm loaf of bread.

Nov 22, 2010 - Stuart Stein

Beaujolais Nouveau is the stereotypical high school cheerleader of wine. Surely we can do better for Thanksgiving.

Nov 20, 2010 - Stuart Stein

If we must participate in the commercial spirit of Christmas, let's at least try to promote sustainability in our purchasing decisions.

Nov 17, 2010 - Stuart Stein

From a distance it seems that everyone is jumping on the sustainable bandwagon without really knowing what it is all about. Don't get greenwashed.

Oct 24, 2010 - Stuart Stein

This seasonal salad is extremely flavorful without being heavy. Makes a great lunch entree salad or a perfect appetizer salad to a multi-course dinner.

Sep 17, 2010 - Stuart Stein

Pot roast can be summed up in one word: BONE.

Aug 30, 2010 - Stuart Stein

Don't be afraid of a whole fish with the bones. They are extremely flavorful and actually fun to eat.

Aug 28, 2010 - Stuart Stein

Healthy cooking does not have to equal bland, flavorless and boring. The following dish isn't a watered down copy but an inspired flavorful combination.

Jul 11, 2010 - Stuart Stein

Eating as sport is simply in bad taste. and would actually be funny if it wasn't so alarming.

Jul 6, 2009 - Stuart Stein

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist.

Jun 27, 2009 - Stuart Stein

What is sustainable pork production? It isn't a hog raised in industrialized factory farm or Confined Animal Feeding Operations (CAFO) or a trend.

Jun 24, 2009 - Stuart Stein

Tiradito (from the word tirar or "to throw") is the less known Peruvian younger brother of ceviche.

Jun 11, 2009 - Stuart Stein

Striped bass were once so plentiful they were used to fertilize fields...overfishing and habitat degradation in the Bay have decimated the striped bass population.

Jun 9, 2009 - Stuart Stein

"There's a fine line between fishing and standing on the shore like an idiot." -Steven Wright

May 26, 2009 - Stuart Stein

It doesn't matter if you call it Sauce Verte, Salsa Verde, Grüne Soße or Green Sauce. This chilled herb sauce is easy to make, versatile, bright and refreshing.

May 4, 2009 - Stuart Stein

A lighter yet extremely flavorful twist on the classic Asparagus with Hollandaise Sauce.

Apr 17, 2009 - Stuart Stein

You can easily make this soup year-round by changing the ingredients based on what is in season and your whim.

Apr 12, 2009 - Stuart Stein

Fast food is not going away. Since it isn't going away, how can it be more sustainable?

Apr 9, 2009 - Stuart Stein

Peas signal the true end of winter's muted braises. Peas take on heroic proportions and their bright green color makes you anticipate the taste of their natural sweetness

Apr 3, 2009 - Stuart Stein

"When guiding vegetarians in proper nutrition and meal planning, it is important to recognize the potential health benefits and risks associated with a vegetarian diet"

Apr 2, 2009 - Stuart Stein

Frittatas - Traditional peasant or farm worker fare that were made with a variety of ingredients that were on hand or leftover.

Mar 20, 2009 - Stuart Stein

"Corporate Consciousness" does not equal "Sustainability". Sustainability relates to the 3 "E's" - Environmentally Sound, Economically Feasible and Socially Equity.

Mar 16, 2009 - Stuart Stein

There's a warm orange glow radiating from the French doors lining the corner building of Irving Place and E 17th St.in Gramercy Park.

Mar 13, 2009 - Stuart Stein

Through eating sustainably and locally, we promote the physical, spiritual, cultural and economic health of farm families, regional communities and eventually the planet.

Mar 12, 2009 - Stuart Stein

Filet gets all the glory; sirloin is the king of steak and ribeye is the cowboy's favorite, but for flavor, nothing beats the chuck.

Mar 4, 2009 - Stuart Stein

There is a growing Consumer Supported Fisheries (CSF) movement linking consumers to the commercial fishing community.

Mar 3, 2009 - Stuart Stein

Eggs have gotten a bad rap over the last few years yet recent science has proven that not to be true.

Feb 27, 2009 - Stuart Stein

What green certifications are the eco-friendly/eco-conscious consumer to believe?

Feb 24, 2009 - Stuart Stein

Imagine waking up to the smell of toasty, slightly yeasty homemade waffles, light and crispy, with butter and warm syrup.

Feb 17, 2009 - Stuart Stein

In these difficult economic times, our representatives in Washington D.C. need to be careful on their priorities and on what they decide is important.

Feb 15, 2009 - Stuart Stein

In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive.

Feb 8, 2009 - Stuart Stein

"A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality." - Clifton Fadiman

Feb 6, 2009 - Stuart Stein

How do you go about categorizing cheese? It's a subject that's just too diverse.

Feb 5, 2009 - Stuart Stein

Great milk makes great cheese, and great grazing makes great milk. Taste comes from quality raw ingredients, handled with respect and grown naturally.

Feb 3, 2009 - Stuart Stein

Nothing matches the taste of salmon cooked on wood. It's primal, capturing the essence of the both the fish and the wood.

Feb 1, 2009 - Stuart Stein