Oh, that is easy! it's the Arrosto di maiale al latte, which the first commenter mentioned too. That is just a superb dish, almost infallible, and totally unlike anything I'd eaten before. But Marcella's recipe for Ragu Bolognese is also perfect.
I too have the Zojirushi that is pictured above and it is marvellous. It does take an exceedingly long time to make brown rice but it is perfect, and stays warm for a long time without drying out.
The manual seems to be quite hesitant about endorsing doing any fancy cooking in it, but it certainly has handled some simple stuff I've done, like using stock instead of water, adding herbs and some diced vegetables. But I am not sure it would do the steaming that some of this week's Times recipes proposed.
La Palapa on St. Marks Place is superb. They get the basics right: the salsas and rice and beans alone are great, and going up from there the appetizers, entrees and drinks are really good.
I'm from L.A. and always crave the basic combo plate with rice and beans ideal... La Palapa has higher aspirations but still satisfies my base desires as well as succeeding in its ambitions.
The first time I went to Shopsin's (original location), I was in a booth with the friend who brought me (and was a regular there).
A couple of Kenny's young children came and sat in the booth with us. Their noses were dripping; they had serious colds. It was rather disgusting, though it did reinforce the notion that Shopsin's was different than other dining establishments.
Perhaps my revulsion would not have run so deep had I had my own children at the time (as I do now), but it did mark for me the limit to which I am willing to trade hominess for cleanliness at the restaurants I like to visit.
Maldon Salt... great flavor, and the flakes combine with the juices and fat to create a great carmelized exterior.
Ceriello's also has great rib-eye steaks. It is a fine butcher and easy to underestimate because of its lack of Manhattan reputation before it located at Grand Central. I don't find the butchers there to be flexible about preparing anything special while I wait, but the prepared cuts are excellent.
it's been a couple of years since I ate at Wolfgang's, but I thought the steak was first-rate and the appetizers and side dishes far surpassed Luger. A massive crab cocktail was delicious. Also a very interesting and reasonably-priced wine list with some very hard to find California cabernets.
I lament the closing of Kurowycky, but I will truly be devastated if the same fate befalls the East Village Meat Market, otherwise known as Baczynsky, on Second Avenue between 8th and 9th... and the parallel applies, as it is only a couple of doors down from the useless Max Brenner, purveyor of not-good chocolate (a notion I hardly knew existed).
East Village Meat Market is a great establishment, with house-cured bacon to rival anyone's, and many other great prepared meats and sausages, as well as being a fine neighborhood butcher shop. Long may it smoke.
In NYC: Blue Smoke
In North Carolina: Lexington #2
I don't have a problem with BLT Burger other than that the service is terrible--non-existent, apathetic, incompetent--and that the fries are totally pre-fab. I am not offended by celebrity chefs doing burgers, but BLT Burger deserves to die simply because it is stocked with employees who seem not to care a whit about serving their customers.
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I have cooked many of her delicious recipes, but my favorite is still the first one I cooked back in the 70's, the lemon Roast Chicken.
Her onion & butter tomato sauce and the pea, bacon and ricotta sauce for pasta.
Clearly pasta e fagioli -- I can hardly wait for a the first snowstorm of the year to make it. It is the perfect "storm" food because I almost always have all of the ingredients on hand!
I think it will be pork in milk in the future. Now I just have to dig out the cookbook, find the recipe, buy the ingredients...
Ossobuco, when I can afford the ingredients.
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