The idea for this salad came from a wrap I ordered for lunch one day - a bad wrap. It consisted of poorly seasoned grilled chicken pieces and a medley of vegetables with a peanut dressing on the side. The wrap was overstuffed with vegetables and when I tried to pick it up and eat it, it fell apart. I gave up on its false identity as a wrap and consumed it with a knife and fork like a salad. Although the wrap was technically a failure, I loved how those vegetables tasted with that dressing. I decided to recreate that wrap, as a salad, without chicken. The salad was not . . .
As some of you may know from this previous post, I have a huge crush on Anthony Bourdain, about which I'm clearly very vocal. A few days ago I was informed that he will be in the Union Square Barnes & Noble on May 24th (which was yesterday) to commemorate the release of his newest book, Medium Raw, in paperback. You can imagine my delight...no, my ecstasy, upon hearing this news! Thank God I only had a few days to wait - living in that kind of anticipation for any time longer would have been miserable. For those of you nearly as crazy about him as I am, I will try . . .
This roulade is perfection: it has a crispy, buttery crust (my tried and true recipe), and a gooey, savory filling. If you are going to try any one of my recipes, do yourself the favor and make this roulade! (Yield: 12 pieces) Pastry: 2 c all-purpose flour 1 tsp salt 6 oz butter ½ c ice water Filling: 1 tbsp butter 3 c chopped spinach 1 egg, beaten 1 c farmer cheese 1/2 tsp salt + 1/2 tsp black pepper Start by making pastry: cut butter into small cubes and place into freezer for about 10 minutes. Place flour and salt in a food . . .
Los Mariachis is my favorite Mexican restaurant. It's located in the Flatbush neighborhood of Brooklyn, not too far from where I live. The decor is quite ornate - colorful and overwhelming, really, but it's cozy and friendly. The waitresses are nice and the food is AMAZING! Unlike more upscale Mexican eateries, the food at Los Mariachis isn't all decorated and flimsy. It's honest and substantial. And very affordable. Here is a summary of my last visit there with my girlfriends. Before the food arrives, they serve a chip platter with fresh chips, pico de gallo, salsa, . . .
Last night I had dinner at Nyonya, a Malaysian restaurant in the Sunset Park neighborhood of Brooklyn, with Sofya and Dina. I'd never heard of this place before but the girls were dying for Asian food so on we went. Turns out, Nyonya is pretty poppin' - it's a favorite of Zagat, New York Magazine, Time Out NY and many, many locals. The walls of Nyonya are covered in bamboo, giving the restaurant a sort of log-cabiny atmosphere. There is an open kitchen and the food arrives fairly quickly, as the staff is attentive. Most of the tables seated loud families, ones visibly . . .
I first heard about this New York City gem on the Travel Channel. It's been called the "speak-easy" of burgers! It is located modestly behind a red velvet curtain at the posh Le Parker Meridien hotel in midtown. It's a small place, with only about 12 tables, and the wooden-paneled walls are covered in writing. The menu is limited to a burger, with classic toppings available, fries, soda and milkshakes. I finally made it to this 'Burger Joint' yesterday with Sofya, and we were not let down. The place was packed - turns out it's pretty popular after all. We each had a . . .
I found this recipe on Smitten Kitchen and I just knew I had to make these. I've been meaning to make Linzer bars for a while but was waiting for the perfect recipe to come along and now it finally has. However, I also added a sliced peach to the blueberries. These crumbly, buttery, fruity treats are super-easy to make... The dry ingredients are combined first... Then the butter is cut in and the egg is added. Half the dough is then pressed into a pan, fruit goes over that and the rest of the dough is crumbled over the fruit. Into the oven for 45 minutes and . . .