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Where to Eat the Best Kouign Amann in NYC

You said "there's never been a time to dig into this Breton specialty."
I think maybe you meant that there's never been a BETTER time to dig into (etc.) It sounds wonderful and I am going in search of it as soon as I can!!
(Maybe I'll settle for Trader Joe, since it's not too far from here...)

The Best Desserts in NYC for $3 and Under

Mmmmm - Lemon Ice King on a hot, sultry summer evening. Then walk across the street, sit down on a bench in the vest-pocket-size park, relax, and watch the bocce game. Besides enjoying the best Italian ices in New York, you will also feel as if you have traveled to another country. No plane ride, no passport required.

Zucchini Is a Terrible Pizza Topping! (Unless You Treat It Right)

Thank you, FredipusRex, for thinking along those lines.; I thought maybe I was the only one. My first reaction to the headline was "why bother?" There are so many delicious vegetables; why bother putting zucchini on pizza, for pete's sake? This is the first time I've ever had the "why bother" reaction to one of Kenji's efforts.

The Real Home of Sweet and Sour Pork: Secrets of Dongbei Cuisine

@nyctea: the prefix "ur" is German and in linguistics means original or primitive. I love this way of referring to Wo Hop, which was in NYC's Chinatown when I moved here in the 1960s and is still here in 2015, or at least it was the last time I was down that way a few months ago.

The Case for Loving Vintage Cookbooks

My mother bought a copy of the Settlement Cookbook (not the New one) when she was married in 1933. I used to love to read it, and some of what I still cook today originated in that book. The 'New' Settlement Cookbook -- well, forget about it. Many of the interesting parts were dropped, but worse, many of the original recipes were dropped as well. My daughter-in-law now has that old copy that belonged to my mom, and she uses it too. Nothing can compare.

Most of the other food I learned to cook came from one of James Beard's basic books. Another old collection that is great fun to read but not necessarily stuff that we would cook nowadays, is the Woman's Day Cookbook which was a 12-volume set that was sold in supermarkets around 50 years ago. My copies are falling apart, I used to use them so often.

The Serious Eats Guide to British Sweets

I grew up in Canada, eating Peek Frean's bourbon biscuits (as many as I could stuff into my mouth!). Those were the days when Peek Freans really were "a very serious cookie," as they claimed in their commercials. I'm not sure they're even sold any more but in recent years the quality had declined (sigh). I bake, and I love homemade cookies, but nothing can replace those bourbon biscuits.

Any notable meals in Prague, Vienna, and Budapest?

And with the apfelstrudel, a cup of coffee with whipped cream, as it is served in most (maybe all?) Viennese cafes.

I don't have a....

No, you're not the only person. Many of us in the NYC area lack things like standing mixers and food processors because we just don't have the counter space or cupboard space for them in our tiny kitchens. Sometimes I really do wish for a standing mixer but have managed without one all these years. I cook and bake and do manage without all those lovely things, but having a couple of them would make life easier, I agree.

What is your favourite kosher food?

Favorites would be kosher deli. Borscht - both hot and cold (and including the "schav" my mom used to make). Stuffed cabbage, eastern European style. Fresh homemade challah bread. Actually, most things that require long, slow cooking are really good. Traditional Ashkenazi cooking isn't too great with stuff like rare steak. And has been mentioned previously, almost any cuisine can be made kosher, with varying results.

Where to Eat Naples Fl

What kind of food are you looking for? Italian, American, Asian, whatever? Anyway, as a rule of thumb, most places in Old Naples (south part of city) are pretty expensive, but a number of Italian restaurants on Fifth Ave. South offer dinner specials that include a "free" bottle of wine. Try Cafe Luna for this.

Decent places with good ambience are AZN (Asian) or Bravo (Italian) up in the Mercato shopping district in North Naples.

For a fun (but noisy) atmosphere, try Michelbob's on Airport Road for barbecued ribs or chicken. (Closed on Sundays)

Great seafood can be had in Naples but it's expensive.

Need a really, really inexpensive "down-home" place that's open 24 hours? Go to The Clock, on U.S. 41 in Old Naples. Cheaper than eating at home! We go there when we've just had a long travel day and no time to shop for groceries. Good soups, sandwiches and ice-cream (like old-fashioned milkshakes).

Bake the Book: Blum's Coffee Crunch Cake

The coffee toffee pie was my children's request for their birthdays instead of cake, when they were growing up. A pain in the neck to make but so unbelievably delicious. I made it at home from a recipe published in McCall's magazine, long before ever tasting it at Blum's restaurant, and the homemade was better (the restaurant version was chintzy with the topping). Now I have to try the coffee crunch cake!

Ask The Food Lab: Should I Brine My Corn?

I'm so glad to read the results of Kenji's test. I'm not an authority on brining (or most other things), but my first reaction when I saw the headline was "Why would ANYONE want to mess around with delicious, sweet summer corn?" Thank goodness for the myth-busting, but as we all know, myths that appear online never die... they don't even fade away. They just keep going on and on and on...(deep sigh here)

Weekday brunch?

Great list! I especially like Sarabeth's. But I would also add that many diners and coffee shops serve breakfast all day, all the time, and some of those breakfast items would make a dandy brunch.

Peas Please! 18 Pea Recipes We Love

I love peas - they're my favorite veggie, much to my kids' dismay (they don't share my feelings). But these recipes all sound wonderful and I am going to try as many as I can. Maybe I can change their minds... Anyway, thanks for the collection. I don't think I've seen anyone recently extolling the delights of peas! (Or maybe never?)

Over the river and through the woods... How'd you get here?

I was looking up Ed Levine's name a couple of years ago to see if he had written anything newer on "New York Eats," and found that he was associated with SE. In my opinion any site involving him was worth a look. I still have my copy of "New York Eats," very ragged now as it has been read and re-read so many times. Unfortunately it's more for nostalgia these days as so many of the old places are out of business.

NYers - Citarella chicken liver pate?

I am going to assume that much of the chicken liver pate made and sold in NYC has evolved from the eastern European Jewish recipes for chopped liver. This recipe might be similar (from It has all the ingredients that my own mother used to use, and hers was the best! (of course).

Soutine Bakery is Closed (Say It Ain't So, Madge)

I am so sorry to hear this news. I used to work not far from there and Soutine was my go-to bakery whenever I needed to take a bakery gift that was guaranteed to impress. Even after I stopped working in the neighborhood I made the trip to Soutine for every special occasion. (Their Passover-style cakes were in great demand by my family and friends.) It would be nice if someone else could duplicate Ms. Rosenberg's recipes but judging from past experience I am not too optimistic.

How Much (Thanksgiving) Is Too Much?

Turkey sandwiches. Turkey soup. Turkey a la king (my husband's favorite). Most members of my family liked the leftovers better than the "day of" meal, so I always made more than was needed.

Food-related Movie Moments

Here's another oldie - the very sexy eating scene in Tom Jones. I think they were sharing chicken... does anyone else remember?

Spicy Stir-Fried Liver and Onions

I've never been able to convince my family that liver tastes better rare... they consider it "gross". But now that my kids have moved out I can cook it any way I please. Yum!!

Overused food descriptions.

These comments gave me the best laugh I've had in a long time. Thanks, everyone.

Any recommendations for Easter Brunch in Midtown?

Oh my goodness, I can't imagine trying to have brunch out on Easter Sunday, especially near the location of our so-called "Easter Parade" (there's not much left of it these days). One of the places my friends and I like (not fancy, not trendy, but comfortable and service is usually good) is Sarabeth's on Central Park South near the Plaza Hotel. I'm not sure how crowded it would be on a holiday, though. You should start calling places to find out and make reservations. Better yet, you and the parental units (I do love that term) should seriously consider preparing a simple brunch at home on Long Island. There are many dishes that can be started in advance and finished at the last minute before serving.

Why are restaurants so tame with spicy?

To those who responded to my comment above about my inability to tolerate spicy food: I never order dishes that are supposed to be spicy and request them to be made mild or, as ESNY says, "dumbed down". If you read my comment again you'll see that my problem is with modern chefs (and those who want to be trendy) putting chili peppers in everything from salad to ice cream. This is what makes it more difficult all the time for those of us who can't eat spicy food. (Nor do I ever request a restaurant to change a classic recipe to suit my own taste.) The idea that you can add your own spice (and maybe I wasn't clear about this) wasn't so much about adding it to Thai food but to any kind of food. You like Tabasco on your grilled steak? Fine, but it should not have to be on mine.

Why are restaurants so tame with spicy?

Some people simply don't care for very spicy foods. Personally I do like the flavors of Thai food, for example, but for several reasons am unable to eat extremely spicy dishes. There are many people like me, and the trend of including hot chili seasoning in everything (literally) from soup to desserts makes eating out very difficult for us. Have a little pity here, people... you can always add spice to your food but it's impossible to take it away once it's in there.

Nostalgia Land

My favorite childhood lunch was the stereotypical cream of tomato soup (it had to be Campbell's) and a grilled cheese sandwich. Recently in a weak moment I bought a can of Campbell's tomato soup. It was so sweet I couldn't eat it. I'm pretty sure it didn't taste like that years ago. I would be curious to see your recipe for homemade creamy tomato soup; I'm sure it was better than the Campbell's. Would you consider posting it? (Now grilled cheese is another thing entirely - it's still one of my "secret pleasures".)