arathi’s Profile

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From Serious Eats: New York

What's Your Go-To Neighborhood Diner?

We often go to Comfort Diner (45th between 2nd & 3rd) on lazy weekends and their eggs and pancakes are great.

From Talk

Recommendations in Koreatown and Curry Hill?

yaay - you guys covered all my fave spots in curry hill ... all i have to say it ditto and ditto!

From Recipes

Seriously Asian: The Magic of Miso Marination

I recently tried miso marinated broiled black cod and it was amazing. I was skeptical at first about the miso flavor and its pungent taste but I was won over as I discovered the syrupy sweetness that is left upon marination with the mirin and miso.
:-)
Good stuff!

From Serious Eats: New York

Sugar Rush: Tomato-Watermelon Custard at Shake Shack

I tried the watermelon tomato today and it was really good - not too sweet like strawberry and I definitely got watermelon and not sure about the tomato though.

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Recent Posts

From Talk

What cookbook do you need & can't find the kitchen if missing?

From Talk

what are some yummy places to eat in paris & nice?

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Recent Favorites

From Serious Eats: New York

Sugar Rush: Patsy's Tiramisu

From Serious Eats: New York

Shake Shake's Custard Calendar This Month

From Recipes

Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms)

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Recent Comments | Response to Comments

From Serious Eats: New York

What's Your Go-To Neighborhood Diner?

We often go to Comfort Diner (45th between 2nd & 3rd) on lazy weekends and their eggs and pancakes are great.

From Talk

Recommendations in Koreatown and Curry Hill?

yaay - you guys covered all my fave spots in curry hill ... all i have to say it ditto and ditto!

From Recipes

Seriously Asian: The Magic of Miso Marination

I recently tried miso marinated broiled black cod and it was amazing. I was skeptical at first about the miso flavor and its pungent taste but I was won over as I discovered the syrupy sweetness that is left upon marination with the mirin and miso.
:-)
Good stuff!

From Serious Eats: New York

Sugar Rush: Tomato-Watermelon Custard at Shake Shack

I tried the watermelon tomato today and it was really good - not too sweet like strawberry and I definitely got watermelon and not sure about the tomato though.

From Serious Eats: New York

NYC Food Events for the Weekend (and Beyond)

On Aug 16th, Sunday - Don't miss the India Independence Day Parade! The parade starts at 12:00 pm at 41st street @ Madison Avenue and ends at 28th Street. There is a big “mela” at the end with stalls selling everything from chaat, kati rolls, tandoori and south indian food, music, clothes and jewelry!
Click for parade poster

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Will definitely try it this weekend. I bought some cute little zucchinis at the green market and now this is where they're headed! [insert evil laugh here]

;-)

From Talk

Anyone Interested in Starting an Underground Supper Club in NYC?

@dfmny - is the club in chicago still around? my bro just moved there and he is feeling lonely and hungry.

From Slice

Jamba Juice's New California Flatbreads: We Ate Them So You Don't Have To

These remind me of the wholesale pizza crusts that my Mom used to get from Sam's Club when we were kids and would whip up some interesting pizza creations which definitely looked tastier than these! Though they all shared that holey bottom of a pizza crust which would amuse me for hours.....

From Serious Eats: New York

Win a $1,200 Street Food Dinner for Two to the Citymeals-on-Wheels Fundraiser

Start off with chocolate dumplings from the rickshaw truck followed by paneer tikka kati roti slathered with some raita-chili sauce from the indian cart. then cooled down with a pavlova from the dessert truck!

So much Yummy Goodness in a Truck!

From Serious Eats

Costco Is Selling French Winter Black Truffles

It doesn't seem to be featured on the Costco website anymore. Is this an in-store-only special?

P.S. I think Costco is a 100x better than Walmart's Sam's club.

From Slice

National Pi Day Pi Pizza

i bought an apple pie today but it just wasn't the same!

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Mark Bittman has inspired me to experiment with different flavor combinations and prefer fresh, wholesome ingredients. He has also taught me that not all shortcuts are the best and to plan ahead so that you don't have to resort to the unhealthy processed and "easy" foods. Using those tenets have helped broaden the scope of foods in my diet and also decreased the amount of junk foods I consume. Bittman has made me crave healthier and tastier food! :-)

From Recipes

Cook the Book: Chocolate Semolina Pudding with Raspberry Puree

Ooh! This is actually very similar to an indian dessert called kesari, which is a semolina based sweet that is soft in consistency but flavored with saffron and camphor.

From Serious Eats: New York

New Jersey Dispatch: Patel Brothers Supermarket

This shop was one of the things I really missed when moving from NJ to NYC. My favorite part of the shop is the fresh in-season fruits (lychees, mangos, guavas, chickoos, sitafals, green peanuts) that are usually featured in the front. My 2nd favorite part of the shop is the numerous types of lentils and dals - its inspired me to experiment with different dals, soups & sambhars. And finally, they usually have the lowest priced milk and yogurt in the area.

Take me back to NJ!!

From Serious Eats

Serious Heat: Taming the Chile Fire

Beautiful.
You could start a scientific serious eats section and discuss the various compositions and chemistries of veggies, meats, spices and yummy foods!

From Serious Eats: New York

Sugar Rush: Sun Mary Bakery’s Steroidal Chocolate Cream Puff

it looks like a choux! i bumped into the choux factory on 48th and 1st and i've been smitten by those cream filled pastries. though i have to admit the choux was stuffed with more custardy/pudding type fillings instead of the one here.

From Serious Eats: New York

Sugar Rush: Ovaltine from Chinatown

I love ovaltine and horlicks. My favorite is Bournvita - its tastier than the
"chocolate ovaltine". I've seen the ovalmaltine bars in the Indian stores!! SO yum!

From Serious Eats: New York

Win Tickets to This Year's 'Village Voice' Choice Eats

The awesome-always-packed Caracas arepas bar. i love their gooey goodness of sweet and savory in the crunchy arepa pockets.

From Recipes

Dinner Tonight: Channa Masala

love, love.
you can also make a non-tomato based channa masala, spiced with ground cumin and ground corriander with diced onions, that is semi-dry. its great to eat as an appetizer or with a nice raita and chapathi too.

From Serious Eats

In Videos: Thai Street Vendor's Balletic Coffee Mixin' Tricks

wow is he on skates or something? how does he move like that?
this is very cool.

@Lady Marmalade yes it brings back memories or the kashi-wallas and tea-wallas.

From Serious Eats

Cook the Book: The Essence of Chocolate

chocolate baklava with almonds and yummy chocolate sauce.

From Talk

Do You Always Eat Breakfast for Breakfast?

I love breakfast at non-breakfast times. and the ideas here are just amazing for both breakfast types food and the non-breakfast morning foods!

my favorite non-breakfasty morning meal ever has to be in Jaipur where they have milk and jalebis for breakfast.

From Talk

Help Me Identify a Mystery Vegetable!

i had this recently at jojo's and i couldn't for the life of me figure out what it was and decided to assume water chestnuts that were 'molded' into funny fall/holiday shapes. i'm so glad this thread was posted.

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

Dark Chocolate Fondue with a hint of Creme Fraiche and fresh mint! With an accompaniment of strawberries, granny smith apple slices, graham crackers, marshmallows and oreos for dipping.
Yum! Ok I'm going to go make fondue now. :-)

From Talk

Recommendations in Koreatown and Curry Hill?

I agree with all the recommendations on Curry Hill. A couple of new, more upscale places have opened up. Bhatti is one and Coconut Grove. Dhaba os good too.

If you want to learn how to cook Indian food- take a class at http://www.Indianculinarycenter.com

There is one that teaches how to make your favorite restaurant dishes - that might be a good one to try.

From Talk

Recommendations in Koreatown and Curry Hill?

i second kang suh, arirang, seoul garden, mad for chkn and gahm mi oak. also reco shilla and madangsui on 35th.

hyo dong gak's jja jang myeon & jjam ppong have gone downhill in the past months and there's better mandoo at seoul garden or kang suh than mandoo bar. i've also been disappointed by wonjo's jjigaes.

From Talk

Recommendations in Koreatown and Curry Hill?

another vote for chennai garden and seoul garden, i actually prefer their soondubu over bcd

From Talk

Recommendations in Koreatown and Curry Hill?

Can't believe nobody mentioned Kang Suh in Koreatown - after 20 years still my favorite in the neighborhood.

+1 for Chennai Garden.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Hey girls! Thanks so much....... the end result using Rondele [similar to Boursin I believe] with garlic/herb was delicious and this will indeed become a keeper! Very easy to make, as well as a very simple fresh taste. I otherwise followed Gina's recipe to the letter as I always do on the first run. That pasta water addition is an important point that should not be dismissed as well.
We had this recipe with Greek dry rubbed grilled pork tenderloin.......outstanding :)

From Slice

Jamba Juice's New California Flatbreads: We Ate Them So You Don't Have To

Hahah, what a joke. They shouldn't even be allowed to make pizza at 99 percent of the establishments that serve it in CA. They should stick to tacos and other baja delights.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Thanks Gina and blindowl............I will try that Boursoin this week!

From Serious Eats: New York

Sugar Rush: Tomato-Watermelon Custard at Shake Shack

Kathy -- you should totally try the Dark and Stormy this month. It's my fav Shake Shack flavor, EVER. (A spot that previously belonged to the Salted Caramel). It's based on an old-fashioned cocktail of the same name, and I was told that they used molasses, ginger, and rum flavoring.

I personally didn't really mesh well with the Watermelon-Tomato either. For a while, I could eat it because all I could taste was the Watermelon.. but then the tomato came back as a weird aftertaste and lingered unpleasantly for the rest of the day. :/

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Pine nuts occurred to me too, after I made this for the fourth time last night, and used yellow squash as well as zucchini. This is a great recipe from which to adapt, and a damn fine breakfast too.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Oooh, the toasted pine nuts idea sounds great! Making this for dinner tonight, but not sure if I have pine nuts lying around... I seem to recall all of the groceries stores being out of them last time I looked for them (very weird.... I gave up after three stores!)

From Recipes

Seriously Asian: The Magic of Miso Marination

Wonderful recipe, but after last week's WSJ op-ed, I'm hoping we can all avoid Whole Foods. Their CEO made it clear he really would rather not have our business.

From Slice

Jamba Juice's New California Flatbreads: We Ate Them So You Don't Have To

you can make your own pizza and it would taste better and be cheaper i do and im only 16

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Made this for dinner - really nice! I kept the zuke in half-moons, omitted the celery, and added some very finely chopped lacinata kale. Yum with pear cider out on the deck on this warm night.

From Recipes

Seriously Asian: The Magic of Miso Marination

verak, I think you'd be better off doing a denkagu preparation or some kind of glaze for tempeh.

http://www.seriouseats.com/recipes/2009/07/seriously-asian-tofu-dengaku-recipe.html

Alternatively, you could fry the tempeh first and then simmer it in a miso-based sauce. As far as marinating it goes, I'm just not sure how much of the flavor would really penetrate the tempeh. Best of luck!

From Serious Eats: New York

Sugar Rush: Tomato-Watermelon Custard at Shake Shack

Sounds interesting!

I recently made a tomato cake (+cinnamon cream cheese frosting) and was surprised at the tomatoes' contribution. It acted as an enhancer, like salt or MSG, than a flavor.

From Recipes

Seriously Asian: The Magic of Miso Marination

One of the best meals of my life was miso marinated scallops with freshly picked seaweed. I get a craving every few weeks for bla

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Jackie,
Try Boursoin garlic & herb flavor. I've mixed it with egg noodles with good results, for a really quick dinner.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Jackie,

I don't think Fontina will work with this recipe per se. The secret here is that the gorgonzola's very creamy texture and high fat content means that it simply melts right into all the other ingredients and disappears as a solid form, coating the pasta with its fat and flavor.

To duplicate that, I think you would need something that can melt in a similar way. Otherwise you are going to wind up with stringy globs; finely grated Fontina would make teeny stringy globs. A very creamy soft-ripened robiola, like La Tur, would work, maybe. If you can find it, Stracchino would probably melt similarly. I'd have to test it out for you to give a definitive answer.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Sorry, I am one of a rare breed...........I HATE BLUE CHEESE! Somebody's gotta do it. I watch my husband in total rapture when he orders anything with blue on it or in it. Here we are in the original wings/ blue cheese dressing town of Buffalo, NY & I just can't stand the flavor. My question Gina is, how would the recipe be with my favorite Fontina? I could of course just try it, but I thought you might have a good alternative. I am Italian, would love this pasta dish, & love the simplicity of the flavors.......but just with another cheese. I agree with others on idea of not tweaking......however since the cheese is the focal point, I'd just like your suggestion. Thanks!

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

I made this recipe tonight and it is simply marvelous! The balance and interplay of flavors is just perfect. I actually scaled the ingredients down by half to make a single (big) serving for myself. Worked just fine.

A few points - the ingredient amounts in the recipe are spot on, resist the urge to tinker. Also there's no need to add parm, pine nuts or more pasta (yeesh) everything the recipe needs is already there. Use top-notch ingredients - great pasta, organic veggies and herbs plus a good quality gorgonzola dolce (not "gorgonzola crumbles") and you'll be well rewarded!

Lastly, the big idea with this dish is the mellow subtlety of flavors and textures. It's not supposed to be a big Gorgo bomb. Just follow the recipe and you won't go wrong.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

How about some toasted pine nuts added just before serving?

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Oh, goody! I was going to make Zucchini Tarte Tatin with Polenta for dinner: http://guiltykitchen.com/?p=227 - But it's a little too labor/time intensive for my liking for this evening, so I am thrilled to have this lovely sounding recipe to try! Our zucchini is coming in like crazy (but sadly, the tomatoes are not), and I have made soup, breads, casseroles, plain ol' sauteed with Parmesan, fried, and I've even managed to "gift" some friends and family members with zucchini. Amazingly enough it's STILL coming in! I look forward to trying this tonight - Thanks for sharing!

Recent Posts

From Talk

What cookbook do you need & can't find the kitchen if missing?

From Talk

what are some yummy places to eat in paris & nice?

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About arathi

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Favorite foods: chana batura, yogurt rice, mushroom truffle risotto, guacamole, chocolate olivers

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