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Entries tagged with 'Lupa'

Top 10 Desserts of 2010

New York Kathy YL Chan 2 comments

We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie! Today, our Top 10 Desserts of 2010. More

Sugar Rush: Lupa's Tartufo

New York Kathy YL Chan 1 comment

[Photo: Kathy YL Chan] Tartufo: this is how one ought to end every meal at Lupa. A large chocolate-covered orb of hazelnut gelato with crushed biscotti cookies and a single cherry at the center. This gelato is quite something—purely... More

Lunch for One: Garganelli at Lupa

New York Kathy YL Chan Post a comment

[Photo: Kathy YL Chan] Put this on your list of pastas to catch before the summer season ends. At Lupa, the Garganelli ($17) are thin, silky floppy folds, the largest garganelli I have encountered in a long time. A... More

Apps Only: Lupa Osteria Romana

New York Ben Fishner 4 comments

Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. House made coppa cotta.... More

Cook the Book: Black Pepper Panna Cotta with Figs

Serious Eats Caroline Russock 5 comments

This recipe for Black Pepper Panna Cotta with Figs is one of those desserts that won't push you over the edge into a food coma—it's just a clean and slightly sweet way to finish your meal. More

Cook the Book: Winter Farro Salad

Serious Eats Michele Humes Post a comment

Today's recipe, reprinted from Simple Italian Snacks by Jason Denton and Kathryn Kellinger, is a gorgeous, jewel-toned salad just bursting with flavor and texture. I'm getting hungry just reading the ingredients list: pomegranate seeds, toasted almonds, chopped apples, smoked mozzarella,... More

Cook the Book: Black Olive and Cucumber Tramezzini

Serious Eats Michele Humes Post a comment

A tramezzino is a small, crustless Italian sandwich. Unlike their more staid English relative, the finger sandwich, these light bites are consumed not at tea time but at cocktail hour. Jason Denton's black olive and cucumber tramezzini, reprinted from Simple... More

Cook the Book: Pork Sausage Spiedini with Bocconcini and Cherry Tomatoes

Serious Eats Michele Humes 4 comments

Photo from Ms. Glaze on Flickr Skewered anything makes a perfect party food. It's such an efficient presentation, leaving one hand free to hold a cocktail glass or gesture wildly, Italian-style. Appropriately enough, today's Cook the Book recipe is... More

Cook the Book: 'Simple Italian Snacks'

The Serious Eats Team Closed

Words by Michele Humes | Congratulations on surviving Thanksgiving! Of course, just when November is safely out of the way, along comes December with its back-to-back cocktail parties and family gatherings. Thankfully, it's Jason Denton and Kathryn Kellinger to the rescue with their Simple Italian Snacks. The latest book from the chef behind some of New York City's best-loved wine bars—'ino, 'inotecca, Lupa and Bar Milano—picks up where Simple Italian Sandwiches left off. Denton is still spreading the gospel that fine ingredients can speak louder than lengthy preparations, but has expanded his offerings to include party nibbles, small plates and full suppers. Each day this week, we'll be posting a party-ready recipe with an Italian accent—just add prosecco. Expect cocktail-friendly... More

More Restaurant Week Food Porn

New York Zach Brooks 2 comments

Alsatian sausage by Food in Mouth; Colorado lamb sausage by thewanderingeater We're nearing the mid-way point of Summer Restaurant Week 2008 and the reports keep pouring in. The Wandering Eater files her second RW meal of the week; a... More

Batali's Greatest Hits

New York Ed Levine 1 comment

Every year Mario Batali donates a progressive dinner for the fund raising auction at my son's former school. This year the winning bidders and I had an antipasto course standing at Otto, three small pasta courses (preceded by a tiny... More

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