Profile

HerFood

A hungry new yorker who is joined by the hip with her camera

  • Location: United States
  • Favorite foods: I'll decide this when I've tried everything out there.
  • Last bite on earth: Toast with butter

What are some great places for Kalbi beef short ribs in NYC?

Seoul Garden in koreatown is nice.

If you're willing, you can come out to Queens. There are reasonably priced, all-you-can-eat BBQs like Picnic Garden or BBQ Village.
One of my favorites is Hanjoo in Murray Hill. They grill the meat on a crystal slate and their cold noodles are amazing. I think SE might have done a review on this one..

Sponsored Giveaway: Enter to Win Tervis Products

I make my own iced latte for my starbucks tumbler~

Win Tickets to a Six-Course Dinner (With Pairings) at Empellón

Have You Switched to Iced Coffee?

I'm stretching the hot drink season for as long as I can. Iced coffee can sometimes be too watery and bland for me.

Japanese Snacks: Pocky

"Word of warning: There are a number of Pocky imitators out there"
how dare you list pepero! I'm korean and i grew up eating PEPERO (빼빼로) not POCKY! When we were little we always called pocky "japanese pepero"
Ask any korean and they'll tell you the same. Not everyones on team pocky

Snapshots from Mexico: Elote and Esquite

ohmygoodness i had this on a rainy day in Michoacán last summer...they are absolutely AMAZING pleaseplease become popular in NYC!! *crosses fingers*

Cook the Book: 'The Just Bento Cookbook'

japanese sweet potatoes

Who likes SPAM?

@hmw0029 I love the spam in budajiigae:D

Fast Food International: Ajisen Noodle

there's also one in flushing.

The Nasty Bits: Crab Innards

my mom and I always FIGHT for the crab roe

Cook the Book: 'The Sriracha Cookbook'

in my egg sandwinch.

Can You Do Anything with Nut Shells?

some things are just meant to be thrown out.

Flushing recommendations, please.

Chocolate-Covered Pretzel Toffee

I just made them and oh my god they are SO GOOD! and i didn't even have to turn on the oven. I think i'm going take a rest from baking and start looking more into candy.

Cook the Book: 'The Essential New York Times Cookbook'

Growing up in a Korean Kitchen

What do you mean, you hate _________?!

jelly beans. ugh.

The Art of the Lunch Deal: 21 Club

they raised the price to 30 for lunch

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

hameggandcheese sandwich

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Win a Food-Themed T-Shirt and $50 Gift Certificate from Threadless

Bread, Butter, and a toaster.

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Koren bbq. My family doesn't really eat any formal meals when we gather. Fun meals like indoor bbq, in my opinion, is better than a fancy meal.

Daily Slice: John's Pizzeria, New York

I hate this place. The service is horrible.

What Do You Grab for a Midnight Snack?

Toast with butter. Can't get any better then that!

School Lunch in Puerto Rico

Which celebrity chef is more "Celebrity" than Chef?

almost every chef in Food Network.

Almost.

No Asian Chefs on Food Network

I've been wondering for a while why there aren't any Asian chefs on Food Network.

I know Ming Tsai was there before on "East meets West", but now he's gone.

Do you think FN should start introducing asian chefs soon?

Chocolatiers for Baking in NYC

I'm planning on making a flourless chocolate cake, and for good results I need some good chocolate.

Does anyone know of any noteworthy chocolate shops in New York City that sells chocolate usable for baking?

Henan Flavor: Another Flushing Noodle Shop Comes to Manhattan

Given how well Xi'an Famous Foods (full review here), the Flushing noodle and soup joint that made a successful leap across the East River to the East Village is doing, it was only a matter of time before a few of its competitors began to follow suit. Henan Flavor, the brand new Chinatown spinoff of Flushing's Henan Feng Wei, serves a menu that resembles Xi'an's in many ways. Wide hand-pulled noodles available in soups or platters, simple homestyle stews, and pork-stuffed sandwiches. But despite these superficial parallels, a few bites in and it's quite clear that you're in a different province entirely. More

Brunch at the Spotted Pig: Deep-Fried Eggs, Burgers, and More

Perhaps it's because we've so often found ourselves at The Spotted Pig well after midnight that it's never occurred to us as a destination for brunch the next morning. (Even though we're the kind of people who often start dreaming about meals a day before.) But once we were struck by the idea of a Spotted Pig brunch, we couldn't get it out of our heads. For a weekend day's kickoff meal, we usually want (or, well, need) something fatty and salty and gut-satisfyingly delicious, and that's just the kind of food the Spotted Pig excels at. More

Zabb Elee: East Village Newcomer is Best Thai in Manhattan

I'm not one for suspense, so I'll give it up right away: Zabb Elee has easily the best Isan Thai food in Manhattan. A couple weeks back, Serious Eats Drinks editor Maggie mentioned that Le Da Nang, the East village Thai spot, had just been converted to a Manhattan branch of Zabb Elee, a popular Queens Isan Thai restaurant. Preliminary reports of takeout seemed promising. About a week later, I received a hastily written email from Harold Dieterle, Chef at Kin Shop, and authority on Thai cuisine—and his recommendation meant that we just had to visit. More

Miss Lily's: Serious Jamaican Food From A Serious Chef

When you combine chef Bradford Thompson's cooking chops with the fact that his Jamaican wife Kerry-Ann's family owned several seminal jerk chicken restaurants in the Bronx, you have the potential for Jamaican food that's probably better than most of us have experienced in the Caribbean. The only thing that worried us as we walked into the restaurant is that Lily's is a Serge Becker joint, and Becker is much better known as a club owner and scene maker (The Box, La Esquina) than as a restaurateur. We had a real fear that the scene would trump the food. But we needn't have worried. More

RedFarm: Chinese-American Done Justice in the West Village

High-end dim sum is what Ed Schoenfeld and Joe Ng do best. The former is the man behind Chinatown Brasserie, Shun Lee, and Shun Lee Palace; the latter, a dim sum chef Schoenfeld met in Sunset Park and brought on board at Chinatown Brasserie. Almost a year ago, the chef-restauteur pair launched the RedFarm stall in the upscale food court FoodParc, where we loved the dumplings and pastrami egg rolls and quite a bit else. And finally, after a number of delays and what seemed like weeks of preview dinners, they've opened their newest restaurant, also called RedFarm, in a townhouse in the West Village. More

Breakfast at Brown Cafe

The Brown Cafe sits in the crook of Hester Street that's part Lower East Side, part Chinatown; it's a small spot, but a good-looking one, particularly before noon, all wood in the morning light through the full-length windows. Since it doesn't open for breakfast until 9:00am, it's perhaps not the best pre-work stop-off, unless you're located in the area or you're just snagging a pastry. But if you've got time for a leisurely morning meal, the fresh, thoughtful food at Brown will do you right. More

Chinese Appetizer Recipe Week: Soup Dumplings

So we've been through guo tie (fried dumplings), the thick-skinned, crisp-on-the-bottom potstickers from Beijing, but what about their Shanghai counterparts? I'm talking the delicate xiao long bar of Shanghai; the ones that appear to be your standard dumplings, but miraculously burst open in a mouthful of savory broth with a tender meatball floating inside as you bite into them. More

Drink the Book: Bananas Foster Shake

While Bananas Foster is typically served with ice cream, milkshake maven Adam Ried decided to blend the caramelized bananas into ice cream for this Bananas Foster Shake. To make this shake you begin by slowly sautéing bananas with butter and brown sugar until gooey and soft and then finish with a dramatic rum flambé. (Watch out, that stuff really does flame up!) More

Pistachio-Honey Butter

[Photographs: Lucy Baker] This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the... More

Cook the Book: Salted Caramel and Walnut Slice

Faith Durand, author of Not Your Mother's Casseroles has a pretty loose definition when it comes to defining the word "casserole." She basically says that any baked dish falls into the category. Using this definition, all sorts of desserts fall under the casserole category, including these insanely delicious Salted Caramel and Walnut Slices. While I'm not totally sold on these crazy rich chocolate-caramel-coconut-walnut cookies as a casserole, I sure am glad that Durand shared the recipe. More

Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

One of my favorite meals these days is a whole chicken roasted on top of potatoes. The chicken is flavorful with garlic, olive oil, and herbs. The potatoes are perhaps even better: they get seasoned with the chicken's juices, plus more olive oil and more herbs. But easy as it may be, roasting a whole chicken isn't that cheap, and it takes a while. So I've been experimenting with roasting chicken thighs and legs, and adding flavor even during a shorter cooking time. More

Dinner Tonight: Chicken with Roasted Cauliflower and Tahini Sauce

I am a well-roasted cauliflower fanatic. It's one of my favorite vegetables to roast. Roasting can bring one of the most boring vegetables to life. Gorgeous nutty aromas start coming out, the color changes to brown, and the flavor transforms from flat to multidimensional. So I was all over this recipe from Saveur, which roasted the vegetable with a dusting of cumin in a 500°F oven and served it with a tahini sauce. My only question was how to make this more of a main dish. More