If you ask anyone from either of the five boroughs where the best New York pizza is, most will tell you Grimaldi’s, a coal brick-oven pizzeria in Brooklyn. Everyone from Frank Sinatra to Mike Myers has frequented Grimaldi’s, which reveals both its age and notoriety. It’s a small restaurant and customers practically beat the doors down to get it…but mostly they just form a single file line around the block. I’ve wanted to go there since I first learned of its existence but since I don’t frequent that neighborhood, I made it there for the first time only a few weeks . . .
After 10 years of living here, I am still not very Americanized, so December 25th doesn't mean much to me. This year I spent Christmas Eve strolling the desolate streets of New York with my friend Michelle. Christmas Eve is probably the only day of the year New York City is borderline empty...it was eerie and strange, I'm not sure I liked it very much. We ended up in Max Brenner's - which is not only the chocolate authority, but they have great savory foods too. We split this skirt steak and mushroom quesadilla. It was meaty but a bit too crispy. However the mayo-based . . .
As mentioned before, I spent this past weekend in Montreal, Canada, in the company of some of my lady-friends. We stayed up into all hours of the night, slept well into the day and celebrated the New Year in every way we knew how. It was fabulous and we had a blast. Apart from the extensive breakfast buffet and this fantastic panini, the food in our hotel’s restaurant (Delta Montreal) sucked. *Cajun-style butterfly shrimp, goat cheese, tomatoes and guacamole. I usually never order shrimp in restaurants, but the goat cheese intrigued me. This sandwich, served with . . .
Here is another set of tips for the novice cooks out there: -DO NOT use jarred minced garlic. It is no flavor! It is a waste and a disgrace! Garlic is one of God’s greatest gifts to humankind (along with butter and cheese, of course). Fresh garlic, when chopped and used properly, can add the most wonderful flavor to almost any dish. Do it justice! Buy one head at a time and store it in a dark, dry place. -DO invest in a pepper grinder and use it! This is the same concept as the garlic. Freshly ground pepper provides a distinct, simple layer of flavor to . . .
I’ve wanted to write a post like this since I first started this blog and am now finally getting around to it! Whenever I cook with beginner cooks/people who don’t cook often, I always notice them making the same cardinal mistakes. Though these rules become second nature to one who cooks regularly, they may not be so obvious to a beginner. So here are a few do’s and don’ts: · When grilling or pan-frying meat (chicken, steak, pork, burgers), DO NOT press on the meat while it is cooking, with your spatula, tongs, or whatever weapon of choice is handy. JUST LEAVE IT . . .
I’ve been living 2 blocks away from Brennan and Carr for the past 10 years, so when I’m looking to satisfy my ever-present cheeseburger craving, this is where I find refuge. This fast food gem has been open for business since 1938. It is a small, brick and wood-paneled shack, located in the Marine Park neighborhood of Brooklyn. The interior is designed like a log cabin, which is just one of the many charming things about it. They’re notorious for their roast beef sandwich (the entire thing is dipped in jus!) and the Gargiulo burger, which is a cheeseburger that’s . . .
I’ve been trying to get myself over to Doughnut Plant for FOREVER! The Travel Channel loves it, the Food Network loves it, food bloggers love it and now I can finally say I love it too. Doughnut Plant is run by Mark Israel and has been located way in the east of lower Manhattan for the past 10 years (full history available here). Their menu changes seasonally and each doughnut is crafted with high quality ingredients. After shoving through locals and tourists on Grand Street for about 15 minutes, Lily, Irina and I finally made it to this tiny shop. Irina and I split a . . .