@Natny Thanks. Pongal is our favorite of the 27th St. Indian restaurants. We've also tried Hangawi and its more casual sibling Franchia. We like the food better at Franchia but the atmosphere at Hangawi is lovely.
Would you be able to recommend a classy, high-end vegan restaurant other than Kajitsu and Candle 79? I'm a kosher vegetarian willing to eat in vegan (not vegetarian) restaurants and am tired of eating inferior food or avoiding eating out.
@Max Thanks. I thought you were /only/ referring to buttercream frosting.
Why no mention of the regular black and whites from William Greenberg? The cookie base is most and flavorful and the icing in fact tastes like chocolate and vanilla. I've never even noticed they sell a black and white with buttercream. I believe what makes them so good is that the cookie is made with butter rather than vegetable oil like most in the city.
Cranberry orange biscotti
Skim milk and sugar
@Max Sadly the only decent kosher Chinese I've had has been from Buddha Bodai at 5 Mott St. and not everyone holds by their kosher certification. Despite that, it probably belongs on this list. Observant Jews do participate in the Chinese and a movie phenomena. The food just tastes like greasy Americanized take-out.
Thank you all!
I'm a huge fan of roasted and then mashed kabocha squash with raz el hanout and a bit of dark maple syrup.
What, in your opinion, are the best vegetarian appetizers (things to nibble before the meal is served, not a first course) that are relatively light and safe to leave for hours at room temperature? Bonus points for suggestions on how to keep the dog from eating them off the table before the people get to them.
@Kenji. My kitchen is small enough that I try to avoid pulling out the food processor. Would the recipe work with one of the top rated supermarket ricottas? Also, I find most lasagna way too rich (I know, what's wrong with me:) could I make the bechamel with skim milk with no ill effect?
@CityMinx. If you live near a Westside Market, they sell Ronnybrook for $4.20 a gallon.
@Scalfin. I've put poached eggs on pizza, either under the sauce or on top of sauteed spinach. As long as you poach your eggs a little less cooked than you want to eat them they don't seem to dry out.
@Kenji. 30 people doing make your own pizza is too much in a 1 bedroom apartment, but we've done it 2 years running (With both the oven and the portable convection oven going at the same time). It doesn't produce elegant pizza, but it rather tasty and fun. I suggest pre-portioning individual size dough balls in oiled plastic bags (NY style crust) after the dough is made so that they're all ready to go when it's time for the party.
I've never had edible airline food, but I remember being pleased with the individual cups of ice cream on an El-Al flight from Tel Aviv to New York.
What is the function of the 1/4tsp liquid stevia? Particularly if I'm going to make the recipe with ordinary sugar it seems silly to add stevia to the shopping list for such a small amount. Thanks so much!
@ Max. The sign reads "Spice Room." Sorry it's not more exciting.
Thanks Kenji! I emailed this to my Dad who reminisced about going to the original Steve's following a meal at the original Bertucci's. Dad notes that Bertucci's had a bocci court.
I can't stand them. I've spent a lot of time in Israel and just never could get into it. Same for Bisli. I second Cookoholic on the Pesek Zman bars though!
@Kenji. Unfortunately I need to cook fish through. Is there a way to use this technique to do that without producing shoe leather? Thanks so much!
I love peach or peach and blueberry pie. My husband the math major enjoys pumpkin pie and math puns.
My Most Favorite (mymostfavorite.com) on the UWS is open for Chol HaMoed. I've also heard that at least some of the Mendy's locations are as well.
One more note on the subject of kosher bread (and other kosher products). Just because something is labeled with a "D" for dairy may not mean it has dairy in it. The OU, the largest kosher certifier in the US no longer labels products made on equipment used for dairy, "DE" for dairy equipment. Kosher consumers treat this label as equivalent to dairy, but vegan consumers should read the ingredient label.
@Ken G As Ninadora said, kosher salt is labeled as it is because it is the type of salt used to draw out blood when preparing kosher meat. However, nothing labeled "kosher" has been blessed by a rabbi. Kosher food is supervised by rabbis to make sure that there are no non kosher ingredients in the food product. I am a rabbi. The only blessing my food receives is before I eat, the same as a Christian grace.
Hi All,
I'm making a large platter of raw and blanched vegetables to go with dips as a Thanksgiving appetizer. How early can I prep the vegetables without drying out or a loss of quality? Can the blanched vegetables be prepared farther in advance than the raw? Thanks for your help!
Naags
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There's a place called Artopolis on Amsterdam between 113th and 114. The first poster probably thought that's the one you were talking about.