There are some things we just can’t live without, and for many, coffee is at the top of that list. An important commodity in our everyday lives, its prevalence seems only second to water. From large corporations like Starbucks, McDonald’s and Dunkin’ Donuts, to stand-alone artisanal shops, New York’s coffee business is thriving. So this month, our feature on coffee includes food cravings that incorporate our favorite addiction and a short list of coffee shops.
All food photography for the coffee issue were taken by Shida Kuo, except for the Viennese Mélange Sabayon, which was provided by Wallsé.
The Viennese Mélange Sabayon looks deceptively like a regular cappuccino, but it’s really a multi-layered frozen treat. At the bottom is a layer of espresso sabayon, with two scoops of coffee ice cream in the middle, topped with a frothy layer of almond whipped cream. The consistencies of all three layers meld into one another... full article
Raphael Haasz, Café Boulud’s pastry chef, insists that his coffee opera cake is traditional, but the delicate details as well as the pairing of chocolate ice cream with crumble make this one stand out. Made with two layers of Jaconde biscuit (a sponge cake baked in thin layers with almond flour, nuts and whipped egg white), it’s... full article
The coffee panna cotta at North Square is a fun mix of textures: the perfectly soft coffee pudding, the smooth chocolate coating of the espresso beans, and the slightly muffled crunch of caramel-covered corn flakes. Pastry chef Pat Coston has concocted a dessert that takes its cue from breakfast: coffee and corn flakes. Who would have... full article
There’s no mention of coffee where this dish is listed on The Red Cat menu, but you can’t miss it in the earthy aroma and juicy flavor of this pork chop that’s marinated in ground coffee and brown sugar for a few days before it’s chargrilled. The double-cut chop is so popular that executive chef Bill McDaniel... full article
Every time I try one of chocolatier