Zabars or Fairway are excellent and very reliable. Whole Paycheck also has great food but the name says it all....
I always tell my guests (if they ask about it) to bring their preferred drink - wine, beer, whatever. Bringing food always complicates matters as there's always someone who can't eat something or doesn't like something else... as the host I think it's my responsibility to put out a feast that all can enjoy. That being said, if you have friends that really can cook and don't bring the Sam's Club vat of potato salad, a pot-luck can be an amazing event. :)
Pork Butt wrapped in Banana leaves and smoked.... Yumm!!
This was an incredible dish and the best thing I've eaten in in a while!! Thank you so much for posting it!!
Was just in Italy and got some absolutely delicious aged white balsamic vinegar. It has nearly the consistency of syrup. Only problem- no idea what to put it on, other than possibly a bowl of strawberries. Can anyone tell me how to use it?
I made goose last night in a trial run for a highly eventful Xmas dinner that's coming up. Using Julia Child's steaming and roasting method was totally fantastic, but the skin, although beautifully browned, was not really crispy. I read on an English site that a good trick would be to separate the skin from the bird before steaming/roasting, then seasoning and pricking it with a fork as usual. Has anyone ever done this or had experience with this sort of preparation? Or perhaps someone else is familiar with the Julia Child recipe and has a tip or 2?
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Any green olive, preferably stuffed with chili or almonds!