Right now, and presumably for another month or so, New York City is experiencing perfect weather. It's chilly early in the mornings and at night, but still warm and often sunny in the afternoons. It's a good time for light sweaters and cardigans but there isn't yet need for a jacket. I don't know about you (and feel free to share in the form of a comment) but this type of weather makes me painfully nostalgic; and hungry for warm, rustic foods. Like this stew. Although the cooking time is approximately two hours, they are mostly inactive, so you don't have to . . .
The recipe for these meatballs is loosely based on Alton Brown's recipe - watch the video. It's quite educational. But the sauce was all my idea. This is one of those recipes with lots of ingredients and several steps so I recommend reserving it for a weekend dinner. (Yield: 18 balls/about 6 serving) Ingredients: 1 1/2 lbs. ground turkey 1/2 c grated Parmesan cheese 1 egg, beaten 1/2 c bread crumbs, divided 1 tsp dried parsley 1/2 tsp salt, 1/2 tsp pepper Sauce: 4 red bell peppers 2 tbsp olive oil, divided 1 tbsp butter 1 yellow . . .
This post is long overdue. I went to Perry St. when this summer's NYC Restaurant Week just started, which was about three weeks ago already. I've heard so much about the Jean-Georges Vongerichten restaurant empire and was ecstatic to find out for myself what all the fuss is about, thanks to a work assignment. I went with my friend Michelle, a regular dining companion. Perry St. is located in the hip Meatpacking district of the city so I expected to have a very posh experience. The dining room was indeed elegant - white walls, couches and chairs, with wooden accents. . . .
I went over to my friend Michelle's house the other night to unwind after a long work day and we decided on the perfect activity - we made tiramisu. I'm not a fan of tiramisu, or creamy desserts in general, but Michelle adores the stuff and she had all the ingredients ready to go. Neither of us had made it before so we followed this recipe. Michelle's awesome photos of the process: We didn't have whipping cream so we whipped egg whites instead. Mascarpone mixture + egg whites Dipping ladyfingers into espresso Then in Kahlua Dusting with cocoa powder And dark . . .
This breakfast is creamy, sweet, delicious and beautiful. It works wonders on significant others. Doesn't it just implore to be eaten in bed? I assure you the other in question will be impressed. And you might even get some. You're welcome. "T.J's Cream Cheese and Strawberry-Stuffed French Toast" from the Deen Family Cookbook, 2009 (Yield: 1 luscious breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese 4-5 strawberries, sliced 1 egg 2 tbsp milk 1 tsp butter Maple syrup or powdered sugar for the grand . . .
I have been hearing and reading about David Chang and his Momofuku (Japanese for ‘lucky peach’) empire for years. What gave me the final push to actually go and try his food was the fact that Tony wrote a whole chapter about him in his book, Medium Raw. The restaurant's focus is on ramen noodles and Korean-inspired dishes. I ordered two of their most popular dishes. First: the luscious, mouthwatering, absolutely and perfectly divine pork buns ($10). A pork bun is a thick slab of roasted pork belly wrapped in an airy steamed bun, along with sliced cucumbers, hoisin . . .
Remember my exciting encounter with Tony last month? Well, I finally got around to finishing his book, Medium Raw. If you love to cook and eat, are interested in food writing, or are curious about the restaurant industry, this is a must-read. In the book, he picks up where he left off in Kitchen Confidential (the book that brought him unexpected fame, a fantastic read). He devotes entire chapters to his culinary heroes, such as David Chang, and nemeses like Ronald McDonald. He also includes stories of his personal life and speaks about his new role as a father. His . . .