Photography major and Food Studies minor @ NYU.
d'awwww, wish I could've made it, hope everything ran smoothly!
this post made me very sad, not in the sense that i expect this to be good, but in the "where is mankind going" sort of way :(
ritual union- little dragon!
The Queens Kickshaw in Astoria offers a Miso-Mustard Pickle plate, which actually comes in a mason jar, and has carrots, parsnips I believe, and some other veggie, as well as two pickled quail eggs. A cute little appetizer before some grilled cheese goodness. Also, the remaining liquid in the bottom of that jar may or may not have had a grilled cheese dipped into it....
a beet and goat cheese risotto i make pretty often especially in the colder months, or chana masala!
i had it on a carnitas quesadilla last night, couldn't have been a better match
dark chocolate with either sea salt, chili, or some type of nut, but definitely dark chocolate.
scones, muffins, cupcakes, brownies, any and all pastries
with figs, goat cheese, and balsamic syrup!
avocado chocolate cake from cake spy
ever since i once put sriracha in a bowl of egg drop soup, i struggle eating it without sriracha nowadays
cowboy cookies
with roasted figs, goat cheese, and balsamic syrup
carnivores, i've cooked for too many vegetarians as of late
anthony bourdain
i'm a sucker for baba ghanouj
everytime rowling mentioned butterbeer in the harry potter novels i practically could taste the richest cream soda i could imagine. dying to go to the harry potter theme park because i believe they sell it there
i've had a really good un-soapy experience at super taste, bummer :(
stuffed acorn squash with ground beef, rice, garam masala, raisins, cilantro and lime.
oatmeal, sweet or savory. i can even eat it in the warmer months
dining solo is always a good time to enjoy sloppy food. anything stringy, that can be slurped, messy- the best. personally i have a ball with soup when eating by myself.
i'd have to say macaroni and cheese because not only is it a comfort food most americans identify with, but there are so many possible variations on the dish based on vegetables or protein you can put in, spices, herbs, and different cheeses. my personal favorite "american" food :)
in the spring and summer i love making fruit crumbles rather than pastries and cakes, it just seems appropriate
Rob Sobotnik hasn't written a post yet.
Here at SE we've been known to mindlessly scarf down a hamburger or two, but that doesn't mean that we don't think that food can be a form of art. One look at the beautiful work of our own cake and sandwich recipe developer-food stylist Maria Del Mar Sacasa is all you need to know what we're talking about. Check out this video of the making of a Sacher Torte— it's as beautifully orchestrated as a ballet, but much more delicious. More
"What exactly is Icelandic food?" was the most popular question I was asked after returning from a week in Iceland. (Second place goes to: "Did everyone look like Björk?") To answer the first, the basic diet hasn't changed too much from the Viking Age, though of course chefs have become more imaginative with preparations over the years. The mainstays include: lamb, skyr, potatoes, fish, and other seafood. A lot of seafood. Here's a primer for anyone visiting Iceland or wondering, what do they eat up there? More
On a recent visit to Charleston, South Carolina, I didn't have much of an agenda for the trip aside from sun-basking in balmy temperatures and enjoying some good Low Country cuisine. One morning, I found myself in the cozy dining room of The Hominy Grill, perusing a drool-worthy brunch menu. More
It's time to meet another member of the SE gang. Sarah is one of our all-star editorial interns at SEHQ right now. Her guilty pleasures? Drinking pickle juice straight from the jar or peanut butter milkshakes for breakfast. Get to know more about Sarah, and say hello! More
Fun is usually not the first thing that comes to mind when I think of tasting menus. Expensive? For sure. Exciting? I hope so. Tasty? Better be. Show-offy? Often. So when I went to Torrisi Italian Specialties for Rich Torrisi's freshly designed $125 twenty-course tasting menu, I couldn't help but wonder: could the chef's characteristic sense of humor make such a marathon meal a fun experience? More
big gay ice cream disco party for obvious reasons...