i like to read about, eat and cook food...although that last one could use some help. i have a huge list of restaurants i want to try out but unfortunately, im stuck in an office chair for 12+ hours/day staring at my computer, doing something finance-y

  • Website
  • Location: NYC
  • Favorite foods: at the moment, a big fan of mexican. but pretty much an omnivore, except for eggs and offal. and fat. i dont like fat. so no pork belly for me.
  • Last bite on earth: a perfect strawberry

Tiny Ovens, Hidden Cranberries: How to Survive Thanksgiving in Paris

I rememember my two thanksgivings in Paris...the first one I was making cornbread biscuits three at a time in my tiny mini convection oven. Took a while. The second my friend with a FULL SIZE STOVE AND OVEN (!!!) graciously let me use his kitchen. And let me cook everything I needed (sauce, gravy, biscuits). And then we took it over to our friends' who were hosting and who had a tiny oven. It was awesome.

Win a Copy of 'Baked Occasions'

Banana pudding because everyone loves it and it takes more than a day for me to make

Win a Copy of 'Plenty More'

sauteed fairytale eggplants with caramelized shallots and balsamic

Win a Copy of 'Ovenly'

chocolate covered pretzels

The Best Sweets We Ate in September

um...those AMAZING LOOKING BISCUITS? Any chance of a recipe? :)

Win a Copy of 'Jamie Oliver's Comfort Food'

pizza. yes that is comfort food for me.

Win a Copy of 'Tacolicious'

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Mole. Knowing that the mother-in-law spent hours and hours to make it just for us = love

Enter to Win a Ham Independence Day Package From La Quercia

Prosciutto is my pig me up

Win a Copy of 'Ceviche: Peruvian Kitchen'

lomo saltado. yum.

Manner Manners: Splitting Up the Tip

Some people are so strange...

In groups, if we split the bill evenly, I tend to be the one to calculate how much everyone owes so I just add 18-20% to the total and divide by the number of people, and then round up to the nearest dollar. People can't really argue with that.

If we're paying by what everyone ordered, I add 18-20% to the total bill, divide by the number of people and again round up to the nearest dollar and tell everyone to add that amount on top of what they ate. This seems to have eased the process as I also had some friends who would skimp. As long as someone sane takes control, everything will be fine...

Where to Get the Best Canelé in NYC

I love love love the Dominique Ansel one. Dare I say I prefer it over the cronut and the DKA...

Win Two Tickets to the Big Apple Barbecue Block Party

Big bob. Always and forever. I get there at 11am just to get that and not have to wait in line.

5 Great Drink Ideas From the Manhattan Cocktail Classic Gala

I loved the other cocktail at the los amantes table. There was also a really good rye whiskey, raspberry and lillet drink being served somewhere on the ground floor in a study type room

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Pork belly with lentils.

Poll: Are You a Blotter?

I'm with @gargupie. Only blot if necessary; no need for empty calories that don't add much.

Bake the Book: Frenchie

pierre herme macarons

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

seared in cast iron then basted in butter

Win Two Tickets to Choice Eats, March 25th

brooklyn kolaches. yum.

Are Cronut Lines Still Long?

I've done it twice. Yes, its silly and yes there are a ton of people taking pictures of the line and such but the staff sometimes comes out with goodies (I've gotten free madeleines!). The first time was totally worth it(salted dulce de leche), the second time I was debating if it was worth it (chocolate with orange zest sugar). First time I went on a weekday, got there at 7:30am and got in line which hadn't turned the corner yet. Had my cronuts and was out of the bakery by 9:10am. It was a pretty cold day, one of the coldest in November, so that may have deterred people. The second time I went on a Sunday and got there at 7:45am and we were a good 15 people past the corner. It was an unseasonably warm day in December (didn't even wear a jacket). I didn't get my cronuts until 11:30-ish. So my advice is go on a weekday around 7:30am if you have time to spare in the morning. The colder/rainier, the less people. The bakery opens at 8am and they let in about 15-20 people at a time. I might get in line for February's flavor - raspberry and lychee. If you decide not to go, you should still try to get something from there - I love the canelles and you can skip the cronut line if you're getting something else in the morning.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

braved the lines at big apple bbq. those things are looong.

Cook the Book: 'One Good Dish' by David Tanis

Eating in Savannah GA

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

not a fantasy because it exists outside of the U.S. but blackcurrant icecream

Cheap but delicious food near Columbus Circle?

Usually I'm the one answering these kinds of questions but now I'll be the one asking. Backstory: fiance's brother started school at NYIT which is by Columbus Circle (61st and Broadway). He's on a very very very limited student budget (and I really mean that). Is there anywhere around there that has decent food options and won't go above, lets say $6 for a sandwich or $10 for a meal that can equate to 2 meals (thinking kinda like Sophie's Cuban or something where the portions are huge)? Any good carts nearby?

Yes I know he can go to Chinatown, and yes I know I can feed him sandwiches myself and have him take them to school with him, but I'm looking for actual places he can drop by to grab a bite in between classes. Thanks!

Quick last night eats on UES?

I moved to the UES recently (a few blocks east of the 77th street stop). Last night we were coming home from watching a movie at around 11pm and needed a quick bite but had no idea where to go. So we grabbed a slice of pizza that was, unfortunately, completely sub-par (and kinda expensive...)

My go-to late-night eats when coming home from something before I moved was the 2 Bros on 25th and 6th which was right on my block and tasted delicious fresh out of the oven at 1am (even more delicious if you've had a few drinks and for the fact that it's $1).

Are there any good places to grab a late-night quick bite on the UES (doesn't have to be pizza...)?

Eats on the French Riviera (between Nice & Menton)?

I'm going to be staying in Monaco (not by choice, but then again, I'm not paying) for the week after Memorial Day weekend. We'll probably rent a car and get out of Monaco most of the days.

Anyone have any good recommendations or inside tips on where to eat/what regional specials to try in Nice/Menton/Eze/Monaco and the surrounding area? Or even on the Italian side of the Riviera over there?

Recommendations on places to see/what to do also appreciated!

Nut-free bakery in NYC?

So I'm going to be baking some things for Thanksgiving and bringing everything down to my family's house in Jersey on the big day. One of the guests is severely allergic to nuts (as in she carries an epi-pen allergic).

Anyone know of a good bakery (preferrably in Manhattan) that does nut-free baked goods (as in the flour they use had to have been processed in a nut-free facility)? I only know of Eleni's and I'm not the biggest fan of theirs...

She's usually used to not eating desserts just in case, but I'd like to bring some over so she won't be left out

Leftover bean water

So I pressure cooked some black beans and I'm using them in a salad. I don't want to throw out the leftover broth...any ideas what to do with it? I can only think of either soup or maybe as stock for risotto.

Food recs in Lima/Buenos Aires/Rio and in-between?

Hopefully you guys will be able to help me out a bit...

I'll be going down to South America with the bf the second and third weeks of September. We are planning the following itinerary:

NYC>Lima>Cuzco>Aguas Calientes (Machu Picchu>Cuzco>Lima>Buenos Aires>Iguazu Falls>Rio>NYC

I want to make sure we don't miss any food-related gems along the way. I've done some research (NYTimes, Tripadvisor, etc) but wanted to ask you all as well, especially since I've taken a lot of advice from SE over the past few years.

I have some things on the list already like pisco sours, guinea pig, alpaca, chica, parillas, ceviche (Pescados Capitales or La Mar in Lima) and churrascarias (Fogo de Chao in Rio).

So, any recommendations on where to eat/what to eat/what not to miss in Lima/Cuzco/Buenos Aires/Iguazu Falls (both the Argentine and Brazilian side) and Rio. It can be fancy and expensive or a hole-in-the-wall. I'm down for anything except going way out of the way as we'll be spending only a few days in each place. Thanks!

Mirabelle plums

Has anyone seen or know where to find Mirabelle plums (tiny, yellowish-green) in any stores or farmer's markets in NYC (preferably Manhattan)?

They're so sweet and bite-sized and I've been craving them (got some other variety from Union Square today...) but have never seen anyone selling them

Chamoy salsa / chamoy apples

My friend recently brought me a tamarind and chili powder covered apple from Texas with chamoy salsa. And now I'm hooked. I've had chamoy down in Mexico as both a sauce and a candy but for some reason I can't seem to find it in NYC (I'll admit I only went to Tehutzingo). If worse comes to worst, I'll order online (plus mexgrocer had an interesting video showing how to make the apples with some kind of pre-made tamarind paste product that I might want to try) but wanted ask here first.

Anyone know where to get chamoy salsa in NYC (willing to go outside of Manhattan of course)? Also recommendations for best chamoy brand, as well as opinions for best chile-based fruit seasoning brand much appreciated (I'm not a fan of the classic Tajin seasoning, not spicy enough and tastes a little stale to me). Thanks!

Cooking for one (person) ideas?

So I'm moving out of NYC after 7 years (tear) to Paris (ok, maybe no tear, but still) for a few years and for the first time, I'm going to be living completely by myself (no parents, no roommates, no living with the bf) and will be cooking for one.

I've always had issues judging how much one portion is when I cook and end up with a ton of food. I'm going to be working a lot (12h+ including most weekends). I eat pretty much everything. I'd also prefer not to make a large batch of something and eat it for days (i.e., chili / curry, both of which I love), but rather make something and reinvent the leftovers (roast chicken into chicken salad the next day, for example). Any advice / suggestions / recipes serious eaters?

Merci :)

Where can I find Quesillo in NYC?

I think the title of the post says it all. By quesillo (aka queso oaxaca or oaxacan cheese), I mean the crazy delicious string cheese (not flan) native to Oaxaca, Mexico.
I've seen it or read of it being available at some restaurants, but anyone actually SEEN it in any store / bodega in NYC? Thanks!

What to do with all the chiles I got in Oaxaca?

I was just in Oaxaca, Mexico (yes, the food is crazy delicious but I'm not actually not a fan of chocolate in my moles) and went on a mini-shopping spree at the markets. I got Chile Tuxta (or Tuxtla), Chile Pequin, Pastilla Oaxaqueno and powdered Mole Verde. And dried jicama flowers, which will become margaritas and iced tea.

Other than reconstituting the chiles and putting them in salsa, or making a rub for meat, does anyone have any ideas what to do with them? Has anyone used these chiles before?

I'll probably use the mole verde for chicken (the lady gave me a little piece of paper with a recipe on it when I bought it), but any other ideas?

Thank you all :)

what do YOU substitute to make something healthier?

i was looking for oatmeal raisin cookie recipes and decided to try out the one on david lebovitz's website and then i saw that it substitutes apple sauce for some of the butter, which i've heard of but never done before.

while i'm all for butter and whipped cream and using whole milk in recipes instead of skim, i am intrigued and can't wait to make these this weekend.

i was wondering what, if anything, do you substitute in recipes, to cut down on calories / fat / sugar but to keep the taste and consistency fairly similar to the original recipe? do you substitute it for all or some of the ingredient?

Curried Chicken With Israeli Couscous

I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes. More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Artichoke Enchiladas From 'Feast'

Sarah Copeland's hearty vegetarian enchiladas in her new cookbook, Feast, round out a unique filling of artichokes and quinoa with gooey Monterey Jack cheese and grassy cilantro leaves. The enchiladas are smothered in a tangy tomatillo-based sauce (easy to whip up with a broiler and blender), making them brighter than your average Tex-Mex order. More

Carnitas El Atoradero Serves the Mexican Home Cooking We've Been Waiting For

Until recently, the only way to enjoy owner Denisse "Lina" Chavez's cooking was to eat your picadata while leaning against the narrow store's shelves. Now she has opened up a full restaurant in the former pint-sized Mexicocina space next door. At first glance, the restaurant reads like an basic taqueria, with a menu that mostly lists antojitos and seating for about ten. But take a second look and you'll see that Carnitas El Atoradero is where you go to order the food you never get at your local taqueria. This is the home-style cooking, way beyond the taco, that New York needs. More

The Food Lab: Black Bean Soup With Chorizo and Braised Chicken

As any chef or grandmother will tell you, if you want a soup that's as tasty as it is hearty, a soup that's soulfully good, then a bit of technique is in order. Take, for example, this rich, savory, and spicy black bean soup flavored with smoky chorizo and chipotle peppers, with tender braised chicken. Now, I could just add all the ingredients to a pot, set it simmering on the stovetop, and come back a while later to a perfectly satisfying meal. But by taking a few extra steps, I end up with a bowl of soup that'll knock your socks off with flavor. I'm serious. Knock. Your. Socks. Off. More

The Most Popular Recipes of 2013

2013 was a great year for recipes. And, no matter how much we at Serious Eats enjoyed each and every one, we looked to you to see which were the absolute best. From pizzas you can ace at home to vegan dishes that continue to win carnivores' loyalties, these are the 15 dishes that rose to the top. We suspect they'll be sticking around through 2014. More

The 18 Best Vegetarian Recipes of 2013

Who would have thought that 2013 would be the year of the vegetarian recipe? Taking a look back at the recipes we've tested and tasted over the last year, I was amazed at not only the volume of vegetarian content we produce, but at its popularity with you, the Serious Eats community. Here are 18 of our favorite and most popular. More

Alice Waters' Swiss Chard Gratin

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More