In addition to writing the Food Artisans column for Serious Eats New York, I'm a managing editor at Library Journal and blog about cooking, crafts, books, and anything else that catches my fancy at stephanieklose.com.
It really is worth a trip to Ferdinando's to try it on tap if you can. I have a hard time drinking much of the bottled stuff -- too thick and sweet for me -- but it's a little lighter and somehow creamier that way.
with butter and cheese!
Clean-out-the-cabinet chocolate chip cookies. Standard oatmeal chocolate chip with whatever odds and ends are hanging around: nuts, coconut, dried fruit, chopped up Christmas candy... No two batches are ever the same.
Oddly enough, I was going to mention Frankie's orechiette with sage, browned butter and hot sausage too. I went to a wedding in their backyard a few months ago and while all of the food was amazing, that was the dish that really stood out.
Saranac Black Forest when I can find it. Otherwise, any other smooth, dark beer.
Oh, let's make it an ice cream party. Labratorio del Gelato and at least the almond cookie ice cream from the Chinatown Ice Cream Factory.
Acapulco on Manhattan Ave. in Greenpoint -- tacos good enough even L.A. snobs like 'em!
Biscuits and gravy with greens on the side from Stone Park Cafe
Peanut butter m+ms.
Butterscotch pudding at Sweet Melissa
Laurie Colwin -- her books made me a better cook and a better person.
Dark, no question.
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