April 2010
9 posts
2 tags
Simple & Sweet (recipe: chocolate chip cookies)
I’m on what feels like an endless hunt for the perfect chocolate chip cookie recipe. As divine as some fancy and more complicated desserts/sweets can be, a well-made and homemade chocolate chip cookie can be tough to beat. It’s amazing how varied the results can be by tweaking a small list of basic ingredients, and of course it’s also so relative to personal taste - while one...
3 tags
Eating Like a Restaurant Critic →
A quick and interesting read by NYTimes restaurant critic Sam Sifton about how he manages the food-overload requirement of his job and keeps his health and weight in check, which is no simple feat considering how many meals per week he has to eat at restaurants. Related is the food-diary he posted (I’m a sucker for pieces like this written by people working in the food world). It all makes...
3 tags
Buttery Goodness
Ever since I read about this recipe for “St. Louis Gooey Butter Cake” in the NYTimes last fall, I’ve been waiting for the right occasion to make it. So, when I was asked on Monday to bake something for a food/coffee/tea-related brainstorm at my office, this quickly came to mind. I was happy to find that it does seem to pair especially well with a hot cup of tea.
From what...
3 tags
'Monkey'ing Around in the Kitchen
I have yet to be disappointed by a recipe from The Essence of Chocolate, and I’ve wanted to make its Pull-Apart Kuchen - more commonly known as “monkey bread” - for a while, but as you need to set aside a few hours for the process from start to finish, I kept putting it off. A relaxing Sunday afternoon last weekend turned out to be as opportune a time as ever though, as this...
3 tags
It's the "Simple" Things...
…and I mean “simple” both in the literal sense of the word, as well as Alice Waters’ book The Art of Simple Food(which, as I’ve said before, I highly recommend as a wonderful cookbook staple you’ll no doubt turn back to repeatedly). Fresh pasta with a quick tomato sauce and some grated parmesan - so basic, yet so satisfying and delicious. The simplicity -...
1 tag
Amazing News for Team Coco: Conan O'Brien to host... →
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Cheese Takes on Manhattan
On trend with my grilled cheese post yesterday, my friend MyNYPlate brought to my attention this morning this exquisite bit of news: a cheese factory will be opening in Manhattan’s Flatiron district. As reported on the NYTimes Diner’s Journal Blog:
Beecher’s Handmade Cheese, which has been in Seattle’s Pike Place Market since 2003, will open a cheese factory in the Flatiron district...
2 tags
Cheese Please
Certain dishes, like the uber comfort food The Great Grilled Cheese, are sometimes best enjoyed in their simplest, most basic form. Gooey, creamy melted cheese sandwiched between two slices of perfectly browned bread - what more do you need, really? The light crunch of the outer crust, the still-chewy interior of the bread, the warm, velvety goodness of the cheese… a bite of a well-made...
5 tags
A Chance to Cook with the Best (literally)
Jacques Pépin, David Bouley, André Soltner, Morimoto, April Bloomfield, Dan Barber, Michael Psilakis… aside from the obvious, what do these names have in common? They, in addition to other premier chefs, led last year’s New York Culinary Experience. I read about this event this morning and it immediately just about topped my list of dream epicurean experiences; this annual event,...
