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mandycw

Macaron Parlour Upgrades the Brownie Bar

To be honest, I thought this bar was a big miss. The caramel was rock hard and the three layers did not stay together at all. The top layer is really delicious and the brownie is good...but all three layers together just didn't work.

Birthday reservation help!

Panna II: It's an Indian restaurant with a really fun/festive atmosphere, decent food and super cheap. BYOB so what could be wrong!?

Cereal Eats: We Try the Discontinued Oreo O's

As I recall, Oreo O's were the shit. Almost worth the cost of flight to South Korea.

Cereal Eats: We Try the Discontinued Oreo O's

As I recall, Oreo O's were the shit. Almost worth the cost of flight to South Korea.

Smitten Kitchen's Mushroom Bourguignon

I have Deb's book and it's amazin'

We Try Guy's American Kitchen and Bar, Guy Fieri's New Times Square Restaurant

For me, this review is tainted by the "I ran off to The Dutch immediately afterward" side note. It adds pretention to an otherwise thoughtful and earnest review. There's no way that the food was so bad that Carey had to run off to one of NY's chicest restaurants directly following....

Win Two VIP Tickets to Let Us Eat Local on October 3rd

tomatoes and corn!

Win Two VIP Tickets to Let Us Eat Local on October 3rd

tomatoes and corn!

Where to Eat Near NYU

I second Otto in a big way. It's also a good choice to bring parents to that's not so expensive.

Cook the Book: 'Vegetables, Revised'

Fresh truffle!!!!!!!

Taste Test: (Almost) All of the IKEA Food

I don't know... I have to come down pretty hard against your meatball stance. I actually had them last night for dinner. If you spread them out on a plate and then flip once while in the microwave, you get some good meatballs! Also, I definitely don't think they need any additional fat. They taste pretty dang good to me. I guess taste and opinion are incredibly subjective, but I wouldn't want this post to deter someone from purchasing one of my favorite easy-dinners of all time.

We Chat With: Meredith Kurtzman of Otto

Cool interview! But I have to disagree with one thing.... the basil gelato at Il Laboratorio del Gelato is heaven!

6 Ice Cream Sandwich Hacks

I've actually made more than a few Momofuku Tacos in my day!

The Scoop: On Coffee Ice Cream

What do you think of Haagen Dazs' limited edition vanilla espresso bean swirl?

Daily Slice: Funghi at Grandaisy Bakery

The Zucca from Grandaisy is my absolute favorite, though the Funghi comes close. I think Zucca is seasonal, though.. but it's worth the wait.

Bake the Book: 'People's Pops'

mojito pops are amazing

Win a Barbecue Tour from Ed Levine at the Big Apple Barbecue Block Party

Living in Austin for a brief time helped bolster my appreciation for the flavors of BBQ.

AHT Giveaway: Case of Pat LaFrieda Burgers

Big bbq for my whole fam

Win Two Extra Mooga Tickets to the Great GoogaMooga

So much amazing food in ONE PLACE. If I got to go, it would be like having a second birthday!

Cook the Book: 'How to Cook Everything The Basics'

The Joy of Cooking (also my first cookbook!)

Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette

WOW. amazing. inspired.

More like this, please.

Cook the Book: 'Asian Tofu'

fresh tofu at zenkichi made me a believer!

Healthy but Delicious in NYC?

I second (or third?) Norther Spy. Also great, and of a similar style, is Back Forty. There are two locations, so you could tailor that around where you're going to be.

passover charoset

Agreed. It's not too hard to make and if you like it a particular way, its definitely worth it to DIY. Passover is only once a year!

Bake the Book: 'One Girl Cookies'

Macarons at Pierre Herme in Paris. JK... those are amazing, but I also love fresh out of the oven Tollhouse. I'm no snob when it comes to cookies.

Black Sesame Ice Cream- Downtown

My new favorite ice cream flavor isn't so hard to find at ice cream shops (il laboratorio del gelato and Sundaes and Cones both have it). However, a take-home pint of the stuff that's affordable has proven to be. I live downtown, and I'd like to buy a pint for under 6 dollars. Anyone know where I could the stuff? Sorbets or gelatos would be welcome as well. I might be willing to travel to K-town, but probably not much further.
So far, I've checked M2M and Union Square Whole Foods with no luck.

21st Birthday-- Where should I go?!

My 21st birthday is in a month, and my aunt is taking my boyfriend and I to dinner. Last year, we went to Babbo , which was incredible. It has to be around 100 p/p before tax and tip (none of us will be drinking--I won't be doing 21 shots!). Originally, I thought of going to Del Posto. However, I looked at a lot of recent dinner reviews and many said that the experience wasn't that amazing for the price. Another place that crossed my mind is Marea. The only issue with that is my aunt doesn't LOVE fish. She likes shrimp and lobster, but I know Marea has a seafood focus. Are there enough non-pesce options for her to enjoy? Does anybody have any thoughts on Del Posto for dinner (good or bad?) Or any suggestions for another restaurant that would be good to go to?

Molten Chocolate Cake--preparation advice

I'm planning on making Jean-Georges famous warm chocolate cake for dessert on Valentine's Day. The recipe is here here. My issue is that I would like to make the batter beforehand and then bake the ramekins after dinner. Any thoughts about this? Will the mixture harden? Has anybody tried making this or a similar recipe in 2 parts?
Any wisdom would be greatly appreciated!

Restaurant Week

So, I usually haven't had any stellar restaurant week experiences... but as it is *going on now* (although not too well publicized...I guess the summer one is more popular), I was wondering if anyone had any stellar experiences/opportunities to share with the group?

Falai NYC

Has anybody been to the restaurant Falai recently (the fancy one, not the caffe) ?? There's a deal on www.ruelala.com where you can get a $100 gift card for Falai for $69. The catch is that tax and tip are not included. But is this a good deal? Is Falai worth it?

Where can I buy squab?

I want to have squab for Thanksgiving (no one in my family is a big turkey lover, last year we ate duck). Now--where can I purchase it? I know it is available in some grocery stores in Chinatown. However, that knowledge is vague. Can anybody tell me the specific name of a grocery store that carries it? Also, I would be able to go to Flushing to get it there, I just need to know a specific location.
Thanks!!

A NEW spin on Salmon Tartare???

For the upcoming big day (Halloween), I want to prepare a really fun meal. I have already decided on pumpkin ravioli as the main course. For the starter I would like to do some sort of salmon tartare (it's sort of orange). The problem is that I've made salmon tartare several times before. I usually use sesame oil, soy sauce and other asian themed ingredients--variations on what you might find in every trendy fusion restaurant. I love those, but I want to do something that's truly unique. I want flavors that will snap, crackle and pop (haha). Basically, I'm looking for combinations that most people will have never had with raw salmon before. Any suggestions or recipes??

Where should I get BBQ in K-town?

I have out-of-town relatives visiting who aren't familiar with Korean food. I want something they will really enjoy. Any suggestions on a restaurant with particularly good barbecue? Please also include other criteria for recommendations such as atmosphere and quality of banchan.

Any insights on foie gras medallion from D'artagnan?

I am thinking about ordering a D'artagnan product called "Medallion of Duck Foie Gras with Black Truffles."
Originally, I was on the D'artagnan website looking for foie gras to sear. They sell a 5 oz. package of two precut portions for $26.99, whereas this 6 oz. package in a tube is only $13.99. Has anyone tried the tube? Besides the black truffles and sauternes wine, are there any other fillers? I'm also most interested in knowing if I would be able to cut slices from the tube and chill, then sear them.
Please let me know. If it's worth it, I'd rather buy the $13.99 then the $26.99.
Click here to see the product.

Why Nacho Cheese Doritos Taste Like Heaven

I don't love Nacho Cheese Doritos because my late grandfather used to sneak them to me under the pew during tedious Sunday sermons (he didn't). And I don't crave their cheesy crunch because my grade school crush, Bridget McElroy, sported an ever present orange film of "cheese" under her fingernails (thoughshe probably did). They taste like heaven because their creator, Frito-Lay, designs them to. Today we're focusing on the science behind that cheesy seasoning. More

The Serious Eats All-Star Sandwich Festival in Photos

On such a record-breakingly scorching Saturday, it can be hard to lure hundreds of people out of their houses to ferry over to Governors Island. But when mighty delicious sandwiches are involved, your odds are much better. Thank you to everyone who came out and joined us at the first Serious Eats All-Star Sandwich Festival over the weekend. We had a blast meeting all of you and munching on turkey heroes, sliders, falafel, banh mi, and all of the other sandwiches, drinks, sweets and pickles on the menu while kicking back on the grass. Here are a bunch of snapshots from the day. More

Apps Only: Back Forty

The idea for Apps Only came from a number of places, but it crystallized at the bar at Back Forty. I came for the great happy hour deal—half price drinks from 6-8pm, Monday-Thursday—but lingered over fried squid, Greenmarket-driven salads, and the occasional pork shoulder slider. More

Edible DIY: Pistachio-Honey Butter

There is a fancy gourmet market in my neighborhood that sells the most delicious pistachio butter. Brilliant green, slightly sweet, and intensely nutty, it's easily one of the best spreads I have ever eaten. The trouble is, it's imported from Italy and costs $30 a jar. Since I just can't live without it slathered on my morning toast, I decided to see if I could make a passable version at home for a fraction of the price. More

10 Spices That Should Be in Your Pantry Right Now

I couldn't help but get excited by this Talk thread on the one spice Serious Eaters would keep if they could have only one. I couldn't answer for myself—even thinking about was too much like deciding which children to abandon—but it did get me thinking about the essentials of what spices are really about. What do we really use them for and how do they effect our experience of a food? More

Sunday Brunch: Scallion and Cheese Corn Muffins

A few bits of cheese and some savory chopped scallions make for an ideal contrast to the standard sweet muffins that are often served in the morning. These muffins are not only great on their own, served warm with a bit of butter, but would make an excellent accompaniment to some scrambled eggs with salsa, or even huevos rancheros. (Or some hearty chili later in the day). More

Boston: Shakshuka at Sofra Bakery and Café

I spent about 10 days in Israel when I was 13, but the only two dishes I remember eating are falafel and turkey schnitzel. (I wasn't the most svelte of teenagers.) At that point, my obsession with food was in relatively nascent stages, so I can't feel too remorseful about all the local delicacies that I missed out on—but the one dish I do regret not trying in the homeland is shakshuka. More

The Brunch Dish: Cornmeal Buttermilk Pancakes at The Mermaid Inn

You'd expect sea-inspired eats to be the standouts on The Mermaid Inn's brunch menu, and indeed, it's hard to go wrong with their fish tacos or shrimp po'boy. What's surprising is that their pancakes and French toast--seemingly boring same olds that certainly don't mesh with fish--are executed with just as much flair. Personally, I'm biased towards the former, made with a loose cornmeal batter that yields ultra-thin cakes ($12). More

Bake the Book: Amaretti

The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract. More

Cook the Book: Cornmeal Biscuits with Honey Butter

These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible. More

Dinner Tonight: Spiced Butternut Squash, Lentil, and Goat Cheese Salad

Main dish salads are tricky to pull off, especially around this time of year when you can't just dump a butch of ripe tomatoes into a bowl with lettuce and call it a dinner. With autumn here, a little extra effort is required. But it also means the results can be even more soulful and satisfying. That's especially true for this salad from Bon Appétit, which mixes roasted butternut squash with French green lentils. More

Cook the Book: Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate. More

Uzbek Beer Can Chicken

The recipe begins by grinding a warm spice rub of ginger, paprika, coriander, turmeric, and cumin, then rubbing it into the chicken and letting it sit and soak for a few hours. Even before the chicken is grilled, it takes on a lovely burnished tone. After the spice rub has had enough time to work its way into the flesh, it's time to crack open a beer! Taking a few sips is part of the recipe. More

The Crisper Whisperer: What's a Cucuzza?

Of all the ways I've worried over the years about falling short, being a decent Italian-American was never one of them. But this weekend I discovered the cucuzza, and now I'm not so sure. How could I not have known about this ancient Italian summer-squash-like gourd? I spent the weekend getting to know it. Are you familiar with the cucuzza? Let us know in the comments. More

4 Ways to Cool Down with Chocolate

Sitting in my AC-less apartment with the fan blowing hot air in my face, it's hard to think about anything except how frigging hot it is in the Northeast. Record-breakingly hot. Temper-breakingly hot. Now, this doesn't necessarily put everyone in the mood to scarf a chocolate bar, but here are four ways to get your cocoa fix while staying cool. More

Trader Joe's Frozen Steelcut Oatmeal Might Change Your Life

You have to respect Trader Joe's for addressing such an important issue: that steelcut oatmeal takes forever to cook. Sometimes up to 45 minutes, it's just too long to justify outside of a weekend breakfast luxury. But wait. Trader Joe's is now selling frozen steelcut oatmeal—three words you never thought you'd hear together—and it's ready in less than three minutes. Which got us thinking, what if we made a big pot of steelcut oatmeal and started freezing it in an ice cube tray? More

Seriously Asian: Konnyaku

There are few foods on the planet for which you expend more energy chewing it than you receive in calories. Raw celery is one of them. Konnayaku, the Japanese product made from a plant in the taro family called konnayku (also referred to as konjac or devil's tongue), is my low calorie food of choice. Here are some suggestions for how to cook with it, including a recipe for simmered konnyaku with beef. More

Cakespy: Inside-Out Peanut Butter Cups

Chocolate peanut butter cups are undoubtedly one of the finer things in life. But I have my reservations about the construction: the chocolate gets your hands messy and there never seems to be enough peanut butter. So what would happen if you turned a peanut butter cup inside-out? More

Eat for Eight Bucks: Baked Sweet Potato 'Fries'

A plain baked sweet potato is incredibly tasty, as far as I'm concerned, but Ina Garten's brown-sugared baked sweet potato fries are out of this world. Although I usually leave the peels on (out of laziness and a longstanding belief that the peels contain good stuff), they are even better peeled. With or without peeling, they come together very quickly and make a nice side for an easy and inexpensive meal of hot dogs or hamburgers. More