I love, lurve pickles - always have, basically since I was old enough to eat. While I enjoy a classic dill, my fave store-bought brand is Ba-Tampte (which, I have just learned, is based out of Brooklyn!) - their half-sour and garlic (like full-sour) varieties are perfection and the closest supermarket iteration to the authentic, real deal… i.e., the kind placed on your table at a great...
Must Try: Tanoreen
I initially heard about Tanoreen in Brooklyn a while back and neglected to look further into the restaurant or venture in for a meal at the time, but now thanks to Sam Sifton’s review in yesterday’s NYTimes, it might be moving to the top of my list of restaurants to try - and I’m guessing the same is true for many other Times-reading enthusiasts of Middle Eastern/Mediterranean...
A Wintry Mix
Just because it’s winter doesn’t mean salads can’t be as delish and full of seasonal, fresh, bursting-with-flavor ingredients as they are the rest of the year. I am dying to try the winter salad recipes I saw in my inbox today, thanks to Cookstr’s weekly e-newsletter (if you don’t already subscribe, sign up now - it’s free - you won’t be...
Derivation: Greek Salad
Loving the winning recipe from Cooking Light’s annual recipe contest: Greek Chicken and Barley Salad. I’ve made similar dishes to this one, with the biggest difference being in the grain used, though next time I’ll definitely be trying barley per this recipe. From past experience, regular or Israeli couscous also works really nicely with the elements of a Greek salad (minus...
The Three Musketeers
… i.e., three of my faves, Anthony Bourdain, Mario Batali and Eric Ripert. Their conversational Q&A on Grub Street is awesome and hilarious, as one would expect. According to the article: Bourdain believes “If God made butter it would taste exactly like bone marrow.” I tried bone marrow for the first time this weekend at the Standard Grill (more on that amazing place...
FrostBites: Another Cable Helping for Food Lovers →
Big announcement from Scripps Networks today, the owner of the Food Network will be launching a second 24-hour cable channel for food lovers on May 31st this year. Titled, “The Cooking Channel,” the network plans to include Rachael Ray and Bobby Flay hosting shows called “A Week in A Day” about… VERY excited for this to launch! Check out the NYTimes article about the upcoming...
A "Feast" with NBC New York
NBC New York launched their blog “Feast” today, which uses a secret algorithm to collect any and all reviews (from the NYTimes to blogs to CitySearch and everything in between) of New York City restaurants to create an ultimate Feast Rank of restaurants (there’s also one for Miami). Doesn’t come as a huge surprise that Le Bernardin is currently ranked in the top spot. One...
Good News for Chocolate Lovers
If you’re considering getting rid of leftover dark chocolate from Valentine’s Day to avoid over consumption, you might want to reconsider - especially if you’re stressed. According to various sources and news reports, consuming 1.4 oz of dark chocolate every day for two weeks was shown in a recent study conducted by Nestlé to reduce stress hormones. Among their findings, Nestlé...
This NYTimes zucchini fritter “recipe for health” looks too good to not try making it this week! Looks like a great alternative to the traditional (and loved) potato latke: Photo credit: NYTimes.com
NYC's Best Pizza?
According to NYTimes restaurant critic Sam Sifton, the title goes to Motorino: “Motorino is having a moment. That seems fair. It serves the city’s best pizza. It does so consistently, at both locations, whether Mr. Palombino is cooking or not. Made to his specifications and cooked in the tempering heat of a wood fire, his crust emerges from the oven as a Neapolitan fantasy of crispness...
As soon as I saw this online this morning, I couldn’t resist getting a ticket to the NYTimes TimesTalk, “The Cooks Who Saved My Life,” with Kim Severson interviewing Rachael Ray and - the real reason I’m so excited for this talk - Ruth Reichl (one of my food/food writing idols). Can’t wait!
Bourdain & Ripert, Coming Soon to a Radio Near You
Missed this last week: the announcement of an upcoming radio show, co-hosted by Anthony Bourdain and Eric Ripert on Sirius XM Radio. Fingers crossed this can be somehow listened to online!
Whole Wheat Pumpkin Spice Muffins
I posted yesterday about Mark Bittman’s whole wheat muffin recipe in the NYTimes, and have to write about it again because I baked these last night - and this is definitely one of the best whole wheat muffin recipes I’ve ever tried. Mine turned out to be a sort of pumpkin spice variation. Whole wheat pastry flour and not overmixing are I think the two keys to this turning out so...
Mark Bittman: "Whole Wheat Muffin, the Remix" →
Whole wheat pastry flour really IS the answer to whole wheat baked goods (especially muffins) that have a pleasing texture, density and flavor. The inclusion of buttermilk makes Mark Bittman’s recipe sound even more promising… might have to give it a try tonight! (On a side note, check out the NYTimes’ Valentines Day-inspired recipes - the ones incorporating figs look...
Exclusive: 'Top Chef Masters' season 2 competing... →
frostbites: lizlemon via carolinek: Wylie is coming back! Rick Tramonto is going to be on it! And David Burke! Oh, and the cast of Modern Family are judging! Top Chef + Modern Family = LOVE. Love this!
Bourdain + Bill Murray + Hudson Valley = Awesome...
Tonight is the Hudson Valley episode of “No Reservations” - I’m really interested to see what restaurants Anthony Bourdain visits for some hopefully great suggestions on places a short ride away from NYC worth checking out. And, with Bill Murray making a guest appearance on the show, I’m sure it will be as entertaining an episode as ever!
Upside-Down Pear Gingerbread
Warm, fresh out-of-the oven gingerbread on a cold winter night? Yes, please! I made EatingWell’s Upside-Down Pear Gingerbread earlier this week, and it’s a recipe I highly recommend if you enjoy gingerbread. And, aside from it tasting great and having a really nice texture, this recipe makes 9 generously sized portions that are 237 calories each - so this is a great way to get a sweet...
"We Are the World" for Haiti
Can’t help but love things like this! Photo credit: EW.com
Delivery, Fresh from the Farmers Market
Trend Central has a great post today on several farm-to-table initiatives, and I was so enthused by Basis that I already requested more information from them; prices look almost too good to be true for to-your-door produce delivery (as Trend Central puts it, they’re “putting a farmers market twist on delivery without farmers market prices”). Vegetables, fruit, a wide variety of...
Pasta nel Bronx
If you’re a pasta lover, I highly highly recommend Roberto’s in the Bronx. This cozy, lively Italian restaurant ranks at or near the top of most NYC best-of lists when it comes to Italian food, and it always lives up to its reputation. While the restaurant has a bit of a traditional Italian feel to it, the menu is broad and interesting. Perhaps their most unique offering are the pastas...