Latest news with #Branzino
Yahoo
4 days ago
- Health
- Yahoo
30 June Recipes That Will Help You Finally Welcome Summer With Open Arms
It feels like I've been patiently waiting for summer produce since the first day of January, and the time has finally come. In honor of everyone's favorite season for cooking, I've picked out the absolute best recipes you'll want to make every day in June. From dinners that will make you finally dust off the grill to desserts that utilize all those fresh farmers market fruits, here are the meals I've already bookmarked to welcome in the warm weather. Turkey Burgers Who said turkey burgers have to be boring?! These are packed with so much flavor, you might not even miss your regular ol' cheeseburger. Recipe: Mediterranean Turkey Burgers Gazpacho This chilled soup made from sweet mangoes, zesty lime, and crunchy cucumber is the perfect way to cool down on warm days. Recipe: Mango Gazpacho Roasted Branzino with Lemon and Calabrian Chili Crisp Be prepared for the "oohs" and "ahs" when you set this bad boy out on the table. Seriously, even seafood skeptics will fawn over the spicy-tangy flavors of this whole branzino. Recipe: Whole Roasted Branzino with Lemon and Calabrian Chili Crisp Chopped Salad with Sun-Dried Tomato Vinaigrette Would it be weird to say the best part of this salad is the tiny pasta? Not only is it adorable, but it also ensures you get a little bit of everything in each bite. Recipe: Pasta Chopped Salad with Sun-Dried Tomato Vinaigrette Shrub Home Cooking Collective / Via Shrubs are the perfect refreshing mocktail with the ideal balance of sweet and acidic. If you're looking to make it boozy, though, I'd recommend a shot of gin. Recipe: Blackberry Shrub Chicken Marbella This summer spin on a classic is packed with a medley of plums, apricots, and green olives. It all gets tossed in a baking dish so you can set it and forget it while enjoying a summer cocktail on the porch. Recipe: Summer Chicken Marbella Scallops with Lemon Aioli and Arugula If you want to ensure you're not overcooking your scallops, grilling is 100% the way to go (of course, you could always use a pan over high heat). Don't skip on the skewers to make the job as easy as possible! Recipe: Grilled Scallops with Lemon Aioli and Arugula Beet Hummus with Homemade Pita Chips If you've never made your own hummus before, boy, are you in for a treat. Try this roasted beet version and you'll never go back to the store-bought stuff. Recipe: Roasted Beet Hummus with Homemade Pita Chips Tart Cherry Nut Ice Cream Heartbeet Kitchen / Via No ice cream maker, no churning, just a little bit of time, and you'll be left with the best summer dessert. Pro tip: serve a scoop over a warm, fudgy brownie and thank me later. Recipe: No-Churn Tart Cherry Nut Ice Cream Panzanella Is it a salad? Is it a deconstructed sandwich? We'll let you decide, but it's sure to be a crowd-pleaser at your next BBQ either way. Recipe: Summer Panzanella Rye Pancakes with Molasses Syrup Rye and whole wheat flour give these pancakes a robust edge. Think your usual, comforting Sunday morning pancakes with a little bit of a makeover. Recipe: Blueberry Rye Pancakes with Molasses Syrup Cod with Pistachio-Herb Salsa Salsas are a great way to add flavor to a white fish without having to put in too much work. A simple salt and pepper seasoning is all the cod needs before hitting the grill and getting garnished with this herbaceous topping. Recipe: Grilled Cod with Pistachio-Herb Salsa Upside Down Cake Minimalist Baker / Via It's vegan. It's gluten-free. But I promise, no one will be able to tell once they take a bite of caramelized plums atop a tender almond cake. Recipe: Plum Upside Down Cake White Bean Dip The best part about this dip? I can almost guarantee you already have everything needed to make it. Not to mention, it takes only 10 minutes to whip up — perfect when someone hits you with that "I'll be there early" text. Recipe: Kalamata White Bean Dip Fruit Crostata This gorgeous dessert can even be baked on the grill for an elevated treat after a day of cookouts. Less mess, plus not having to turn your oven on? Sign me up. Recipe: Summer Fruit Crostata Steamed Clams with Chorizo and Shaved Fennel Herb Salad Something about refreshing, briny shellfish and rich, crispy chorizo just works. Steaming in beer adds an extra layer of toasty depth that you definitely don't want to skip. Recipe: Beer Steamed Clams with Chorizo and Shaved Fennel Herb Salad Panna Cotta with Simple Rhubarb Compote Alexandra Cooks / Via It may sound (and taste) like a restaurant-quality dessert, but this panna cotta is deceptively easy to make. Time to take advantage of all that farmers market rhubarb you impulsively bought! Recipe: Buttermilk Panna Cotta with Simple Rhubarb Compote Pizza with Corn and Prosciutto I know summer fruits usually get all the praise, but sweet summer corn also deserves its moment to shine, and what better way than on this crispy white pizza? Recipe: Grilled Pizza with Corn and Prosciutto Peach Summer Salad This refreshing salad features juicy grilled peaches, balsamic-marinated chicken, and crunchy pecans. It's the perfect combination of sweet and savory, making it the ideal dish for summer gatherings. Recipe: Grilled Peach Summer Salad Chicken Milanese with Tomato Arugula Salad Sometimes, you just don't mess with a classic, and crispy Chicken Milanese with a bright side salad is just that. Recipe: Crispy Chicken Milanese with Tomato Arugula Salad Kafta Serve these savory, rich Kafta with fresh veggies, yogurt sauce, and pita for a meal that's just as doable on weeknights as it is for a summer weekend gathering. Recipe: Lebanese Kafta BBQ Black Bean Burger Minimalist Baker / Via Sad portabello "burgers" are officially done as a vegetarian cookout option. These black bean burgers pack so much flavor, you may even find meat-eaters reaching for them. Recipe: Smoky BBQ Black Bean Burger Pasta with Whipped Ricotta and Breadcrumbs There are just a few ingredients in this vibrant pasta, so make sure you're grabbing ones that really help the dish shine. (Yes, you'll be making your own breadcrumbs — it's worth it.) Recipe: Asparagus Pasta with Whipped Ricotta and Breadcrumbs Cornbread Cobbler This isn't your average cobbler. The sweet cornbread lends itself beautifully to jammy blueberries for something that's not too sweet and perfectly balanced. Recipe: Blueberry Cornbread Cobbler Grits With Spring Vegetables This recipe combines the rich comfort of cheesy grits with the brightness of green veggies. Don't stress if you can't find morels — any wild mushroom will do (or just omit entirely). Recipe: Cheesy Grits With Spring Vegetables Peach Galette Grilled peaches and flaky pie crust — need I say more? (Well, yes: serve this hot with vanilla ice cream. That's all.) Recipe: Grilled Peach Galette Watermelon Margaritas There's nothing more satisfying in a drink than sweet fruit with a spicy aftertaste. Try to find the sweetest watermelon you can for the ultimate contrast in flavors. Recipe: Jalapeño Watermelon Margaritas Stuffed Poblano Peppers Your vegetarian friends deserve more than a sad side salad at the cookout. Serve these stuffed peppers instead, and I guarantee they'll thank you endlessly. Recipe: Vegetarian Stuffed Poblano Peppers Butter Strawberry Coffee Cake with Strawberry Icing Ambitious Kitchen / Via If you're looking for the best way to use up fresh strawberries this season, look no further. This coffee cake is perfect for a summer weekend brunch (or midnight snack). Recipe: Brown Butter Strawberry Coffee Cake with Strawberry Icing Satay Skewers with Peanut Sauce Marinated in warm spices and creamy coconut milk, this classic Thai street food is fully adapted to accommodate even the busiest weeknights. Try different proteins to mix things up, or even extra firm tofu for a vegetarian option. Recipe: Chicken Satay Skewers with Peanut Sauce Looking for even more seasonal meals for the start of summer? Download the Tasty app to browse and save 7,500+ free recipes — no subscription required. This post was curated with recipes from the Tasty library using AI and edited by our staff.
Time Out
6 days ago
- Entertainment
- Time Out
This midtown brunch will let you and your besties live out your podcast dreams
Do you remember the days when you could head to the mall with your BFFs, record a music video and take it home on a VHS tape? If you do, I likely just gave you a blast from the past. (If this didn't ring any bells, I have to assume your birthday is after 1990.) While galivanting to the mall to record music videos are out, heading to a restaurant to record a podcast is apparently in. Yes, a Times Square restaurant is inviting you and your crew to shoot your own podcast each and every weekend. Even better, brunch is involved. Hosted at Fushimi, the Japanese lounge and eatery invites you to dine and dish, literally. Held every Saturday and Sunday from noon to 5pm, the restaurant is hosting the dual event: Bestie Brunch and Podcast and Dine. Naturally, the weekend event starts with brunch. Priced at $39 per person, the prix-fixe menu starts with a choice of appetizer: a seafood bisque or an avocado cucumber salad. As for the second course, guests can choose from the kitchen or the sushi bar. Kitchen entrees include Grilled Salmon, Ribeye Steak and a whole Branzino, while sushi and nigiri sets are available at the sushi bar, as are rolls with rock shrimp tempura and spicy tuna. Mimosas, Bellinis and Sangrias are priced at $8, or you can go unlimited for $40 more. Once you and all of your crew are properly full and lightly buzzed, now is the time to record. Converting a portion of the bar and lounge into a podcast nook, up to four people can make the podcast of their dreams. Backed by professional-grade equipment, Fushimi's set up includes access to microphones, HD cameras and a RodeCast mixer. Completely new to the podcast game? An equipment manager will be onsite to guide up-and-coming personalities through the process. Each group will leave with a 10-minute edited video, plus video clips ready to be blasted on social media.
Forbes
20-03-2025
- Business
- Forbes
Everything You Should Know About San Jose's Newest Two-Story Dining Destination, Eos & Nyx
Interiors Downtown San Jose welcomed its newest hotspot late last year. Eos & Nyx is a striking 4,000 square, two-story restaurant and bar surrounded by lush greenery and cozy indoor spaces, further enhanced by 20-foot ceilings that flood in natural light. This latest venture comes from the renowned MO Hospitality Group, celebrated for its vibrant dining and nightlife spots across the city. 'Eos & Nyx represents an evolution for MO Hospitality, but at its core, it stays true to what we've always done—creating spaces that bring people together through food, drink, and atmosphere,' explains the Eos & Nyx team. 'The inspiration for this concept came from a desire to push the boundaries of what high-end California cuisine can be, embracing the diversity of ingredients, cultures, and culinary influences that define our region.' 'Downtown San Jose's dining scene is evolving rapidly, and we see Eos & Nyx as part of that momentum,' they continue. 'The city has long deserved a restaurant that offers a refined, ingredient-driven experience without feeling overly formal or inaccessible. By blending California's bounty with Mediterranean influences, we've created something both elevated and welcoming.' Inspired by the ancient Greek gods of dawn and night, Eos & Nyx offers a menu of California cuisine infused with Mediterranean flavors from 22 regions, spanning France, Spain, Italy, Greece, and North Africa, with service available for both brunch and dinner. Led by Executive Chef Nicko Moulinos, originally from Corfu, Greece, the coastal-inspired menu embodies the restaurant's philosophy of using ingredients in their entirety to minimize food waste. Moreover, 95% of the menu is prepared in house. Central to the cuisine is the open wood-fired grill, fueled by almond wood and mesquite charcoal, which is utilized to bring flavor and smoky depth to its dishes. Grilled lamb chops Standouts include the the grilled lamb chops, marinated in fresh herbs and served alongside charred seasonal vegetables; the dry aged "Jorge" ribeye served with sage butter, chimichurri and smoked aromatics; and the bone-in pork chop with patatas bravas and lemon pepper aioli. On the seafood side, guests can expect highlights like the prawns with tagine stew with olive, saffron and soft herbs; the made-in-house fettuccine served with lobster, beurre blanc and decadently topped with Tsar Nicoulai Caviar; and the Branzino with spring cassoulet, frutti di mare and piquillo. The beautiful restaurant destination has also recently launched brunch with popular dishes like the Breaking B(re)AD lemon stuffed French toast, Billionaire's bacon and infused maple glaze; Friends with Beneducts with poached egg, crab, butter hollandaise, potato rosti and yuzu trout roe; and the Another One Bites the Crust: House flatbread, mornay, prosciutto di Parma, mozzarella and poached egg. We chatted with Eos & Nyx team on the restaurant's influences, design, beverage program and more. Here's what they had to say. We want Eos & Nyx to be a destination for those who appreciate craftsmanship—whether that's in the dishes we serve, the cocktails we create, or the design details that make the space feel like an experience in itself. It's about giving San Jose a restaurant that can stand alongside the best in the Bay Area while still feeling uniquely rooted in this city. Rather than trying to define Mediterranean cuisine by a single perspective, we wanted to embrace its diversity—pulling from the spice-driven dishes of North Africa, the bright and herbaceous flavors of the Levant, the seafood-rich traditions of the Aegean, and the comforting, wood-fired cooking found across Southern Europe. The result is a menu that thrives on contrast and exploration. Fettuccini with lobster Our Daurade en Papillote is a perfect example of this approach—steamed with ouzo, citrus, and sauce grenobloise, it bridges the delicate flavors of Greek and French coastal cooking. The Half Chicken with Sumac Pickles and Avocado Yogurt takes inspiration from the Levant, balancing warm spices with cooling, creamy elements. And our Bruschetta with House Ricotta, Honeycomb, Speck, and Aged Balsamic showcases the beauty of simple, high-quality ingredients, reminiscent of rustic Italian and Spanish tapas traditions. Every dish tells a story of place, but together they create something entirely new—a menu that feels both deeply Mediterranean and uniquely Eos & Nyx. We wanted the design of Eos & Nyx to feel as intentional as the food and drinks we serve. Every detail plays a role in shaping the guest experience, making the space feel both transportive and welcoming. The central tree serves as a grounding focal point, bringing a natural, organic element to the space, while the rotating conveyor belt of spirits adds motion and an element of discovery. During the day, the restaurant feels bright and inviting, with natural light enhancing its warm tones and open layout—perfect for a relaxed brunch or midday gathering. At night, the energy shifts. The lighting deepens, the music picks up, and the open kitchen takes center stage, turning dinner into a vibrant, high-energy experience. The sights, sounds, and aromas of the chefs at work bring an immersive element to the meal, creating a dynamic atmosphere where food, drink, and conversation flow together. Whether guests come for a lively dinner with friends or to explore the cocktail program, Eos & Nyx is designed to evolve throughout the day, making every visit feel fresh and exciting. Spacious bar area Sustainability is woven into everything we do at Eos & Nyx, from the way we source ingredients to how we approach preparation. With 95% of our menu prepared in-house, we have full control over minimizing waste, repurposing ingredients creatively, and ensuring that every element serves a purpose. One great example of this philosophy in action is our Beets Multiple Ways dish, where we use the entire beet—root, stems, and greens—ensuring that nothing goes to waste. The beets are prepared in different textures and techniques, paired with goat cheese, dill, truffle, and hazelnuts to highlight their natural sweetness and earthiness. We take the same thoughtful approach throughout the menu. Our Dip Trio & Pita repurposes ingredients like yogurt whey, roasted vegetable scraps, and citrus zest to create deeply flavorful spreads. Seafood trim is used to enrich stocks and sauces, and housemade pickles and ferments reduce waste while adding layers of brightness to our dishes. Even in the bar program, citrus peels are transformed into syrups, infusions, and garnishes to ensure we're making the most of every ingredient. Sustainability isn't just about reducing waste—it's about celebrating ingredients in their entirety. At Eos & Nyx, we view this commitment not as a challenge, but as an opportunity to push creativity and deepen our connection to the food we serve. The beverage program at Eos & Nyx is designed as a journey—one that embraces the flavors of the Mediterranean while adding a playful, unexpected twist to classic profiles. We wanted to create a menu that feels both adventurous and approachable, celebrating unique spirits, bold aromatics, and thoughtful combinations that transport guests with every sip. Mixology at Eos & Nyx The creative process started with a deep dive into Mediterranean ingredients and traditions. We looked at flavors from Greece, Italy, France, and North Africa—everything from olive liqueurs and mastiha to tamarind, cardamom, and dill—then reimagined them through a contemporary lens. Our goal was to craft cocktails that feel rooted in tradition yet excitingly fresh. One standout is the Tree of Life, which features mastiha, chilies, lime, mint, and habanero tincture, finished with soda. It's a vibrant, herbaceous cocktail with layers of spice and cooling aromatics that perfectly embody the Mediterranean's balance of boldness and refreshment. Another highlight is the Licensed to Dill, which takes aquavit, apricot eau de vie, Greek yogurt, and fresh dill to create something truly unexpected—bright, savory, and creamy with a surprising depth of flavor. For those seeking something indulgent, Eye of the Beholder is a cocktail that plays with texture and richness, combining olive liqueur, vanilla, condensed milk, cream, and egg white with a touch of Maldon salt and olive oil. It's a drink that feels both familiar and entirely new, showcasing how a simple ingredient like olive can take on an entirely different character. Ultimately, our menu is designed to intrigue and delight—whether you're drawn to the classics with a twist or something completely out of the ordinary. Just like the restaurant itself, the beverage program shifts and evolves throughout the day, ensuring that every visit to Eos & Nyx feels like an adventure.
