I have a very specific mission this summer: experience the best of what New York City has to offer. I have found myself in a very unique situation: I was born and rasied in North Carolina, I go to school at Cornell's Hotel School, and am now interning this summer at one of NYC most loved restaurants. (I'm not sure if I can say the name, but its located near Union Square Park and was founded in 1985) I have been to the city a total of two times, so this is truley a situation of 'Southern transplant trying to make his way in the big city."
My project to occupy my time while I am not working at ______ is to blog about my eatings, work, and experiences of the city. Remeber, I have never really eatin at restaurants such as the ones New York has to offer. What I need from you, Serious Eaters, is the names of those very restaurants. Just simply submit the one restaurant you feel is the best or worth a visit. I will total all of the results, select the top 20, and then vist each of them over the course of the summer.
Which is your favorite?
I am heading out west next month and wanted to know places that might be interesting to visit and/ or eat. I know they have a great market there but would love to know a few other places worth checking out.
I have reservations to night to Wd-50. I am not from NY and only have one day in the city. Is this place a good bet for getting food that its good but still unique enough that i couldnt get it at home? Reviews?
Going to a lecture by Anthony Bourdain tonight. Interesting questions you might ask?
I have just made a TON of candied ginger and now after the fact realized I have no dessert to make. I know I can go with the classic ginger snap cookies, but was wondering if there are any other applications worth while?
I have always wanted to use fresh pumpkin but I don't know the best way to go about doing just that. Are all pumpkins you see good to eat? How do you prepare one? Cook it first? Recipes for fresh pumpkin?
i have been playing around recently with making my own granola, (sparked from a feature on this site) but can't make the cluster of oats happen. My end result is still good, but resembles uncooked oatmeal. Any suggestions on how to make the granola cluster? Any proven recipes?
lets hear the best you've got
every now and then i see somebody using blue corn meal in stead of the good old yellow. is there any noticeable difference- taste, texture? also, if you would like to use it, where do you manage to find the stuff? good recipes with blue corn meal?
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