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Agree re: that photo! Food porn INDEED.

I made a plum and fig clafoutis last week for dessert for my Rosh Hashana dinner. The recipe didn't call for figs, but, um, HELLOOO...how could they make it bad? They didn't. :-)

Although I have no plans to get down there any time soon, this place is calling me. Two words: DUCK PASTRAMI.

www.cochonbutcher.com

A family tradition...Cranberry Crunch!

I only recently learned that it goes back more than 40 years; I thought we started making it during my youth. Seems that my great aunt/uncle's dog pulled a full tray of it off the counter the night before Thanksgiving, and that was years before I came along.

I bet it's Bobolink Dairy...with the best url EVER, imo! www.cowsoutside.com

I was up there once, and let me tell you...the cows they do wander! Great cheeses, too...

SHUT. UP. I can't believe someone else does this! And that's exactly how I make them, too.
The 'chips' have been my way of introducing friends who say "Ewww...I hate brussels sprouts!" to those wonderful petite cabbages!

I've been a fan of Roberto's since he opened A Mano, and learned quickly that a lot of people don't "get" what he's doing, just as there are people who don't "get" the difference between authentic Chinese food and the stuff you find in the majority of Chinese restaurants. I really hope that New Yorkers will embrace the real Neopolitan pizzas at Keste, because they're fantastic! But this is NOT NYC pizza, as Adam says. This is the REAL. DEAL.

1. Greek yogurt (thanks to a new local Greek place here in NNJ that serves it as a dessert, w/honey and walnuts)...for you Fage fans, that's my favorite storebought kind, but I've learned that it's no longer being imported from Greece; it's made in upstate NY!

2. Zaatar, a Middle Eastern spice blend of sumac, thyme (sometimes marjoram), salt, and sesame seeds, which is spelled different ways depending on whether it's Israeli, Syrian, Morroccan, etc. Zaater, Z'ahatar, whatever they call it, I'm addicted! Mix it into Greek yogurt (see #1), add some olive oil, and serve it with pita chips. YUUUUM! I served it at a SuperBowl party, and people really liked it. *This discovery, btw, was made all of 3 weeks before it was featured on the Top Chef episode where the chefs went to Le Bernadin...turns out the gorgeous Eric Ripert has been using it there for a while. Now I've seen it on menus in at least two local restaurants...weird!

3. Crosnes, which I first saw at the Union Square (NYC) Greenmarket last fall. They're tubers--tiny ones--and in the box at the stand where they were also selling gorgeous tiny potatoes, I have to be honest; they looked like a pile of maggots. But they're delicious, cruncy, starchy little things. Who knew?

Otto meets all of your requirements! www.ottopizzeria.com

They take reservations, have a full bar, wine by the bottle or quartino, and many of the antipasti are $4/crock! Was just there recently; 9 of us at a big table, sharing a little of everything. Do NOT miss the gelati.

So glad I'm not the only one who saw the Obama logo on the new Pepsi cans! For that reason, I'm fine with it. <grin> And I'm not even a soda drinker...

As for the Tropicana re-design, UGH. It made me think of the days when Pathmark (?) made all of their generic products in all-white packaging with giant bar codes on them! On the flip side, the new package (esp the flip-up lid) for the gallon of Tropicana OJ totally ROCKS!

Little Owl is great, but it is LITTLE, so you'd better get on the phone if you want to try for a res this weekend!

Dark chocolate bark with salted almonds and dried cherries

NY Strip or Hanger...but ANY cut as long as it's med rare!

Since this was such a popular thread, I'll add another recipe, one which I found here on SE! I've now made it a few times, and have eaten it as a main dish, as a side, and (this morning) in a frittata...

Spaghetti Squash With Ricotta, Sage, and Pine Nuts
- serves 4 -
Adapted from The Kitchn.

Ingredients
1 small spaghetti squash (about 2 pounds)
3/4 cup part skim ricotta
1 clove garlic, mashed
Olive oil (about 1/2 to 1 full tablespoon)
6 to 8 fresh sage leaves
Salt and pepper
1/4 cup pine nuts, toasted

Procedure
1. Preheat oven to 375°F.

2. Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.

3. Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.

4. Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.

5. Combine squash and ricotta mixture and season to taste with salt and pepper.

6. Sprinkle with pine nuts before serving.

Original SE url: http://www.seriouseats.com/recipes/2008/11/spaghetti_squash_with_ricotta_sage_and_pine_n.html