As a college student I have to do the majority of my cooking for one. Sometimes this just doesn't seem worthwhile. What sorts of meals (with some degree of variety) do you like to cook for yourself? Just to make it more of a challenge, leave out the meat.
Coming from Texas, I am homesick for Tex-Mex. Oh queso, how I miss you.
Sean
http://www.menupages.com/ has the most extensive set of restaurant listings and reviews in the city that I know of.
In the East Village, I like Paquito's (mexican) and Luzzo's (coal oven pizza, italian). Patsy's (pizza, italian) on University is not bad, either.
Sean
What is Serious Eats? What would the internship entail?
Thanks
Sean
A couple weeks ago I made a great salad with romaine, cucumbers and avocados with a homemade green goddess dressing (recipe from Sunday Suppers at Lucques) that was DELICIOUS! I had never had green goddess dressing before then, but its tangy, herb-filled, super fresh flavor was perfect with the crunchy veggies and creamy avocado! YUM!
I also adore making and devouring homemade guacamole!
Can I ask what Northern Chinese Islamic cuisine consists of?
I agree with most everyone else!
Better/more variety in fresh produce, Mexican and Tex-Mex, and coffee and espresso.
Also, donuts.
And coming from southern California, I really miss Northern Chinese Islamic cuisine.
Whay NYC needs is a limit on the on the b.s. chains that push the classic New York eateries off the main drag. Anyone traveling there should have to eat street vendors and deli fare, the best in the world, instead of amorphus chicken chunks and McMystery foods that can be found any where else.
As for D.C. dining, great variety, but try to find a decent meal, bar or even a good bagel within walking distance of your hotel on a Sunday morning.
Manhattan is in desperate need of a) coffee and b) Mexican food!
SkinnyFatty, funny, I used to live in DC and I almost mentioned the relative lack of Ethiopian restaurants in NYC.
Rant
I say Feh to Pho. I am a native New Yorker and spent five years in DC. Pho and Ethiopian was all anyone ever talked about. You know why? Because they were the only interesting and good things down there.
Before I get flamed I know there is tasty and innovative cooking in DC, but not nearly the level of NY.
To get back to the topic of this thread, I would say that NY needs more authentic cuisine. What I mean by this is that every attempt at Southern food/bbq, is terribly citified. I know that by nature there can't be a great shack off the highway here in the city, but I just wish that it could somehow be closer to the original without becoming campy and corny. Think Jing Fong v. Chinatown Brasserie, Blue Gans v. Hallo Berlin, etc.
Even when good food does pop up unexpectedly, it is immedietly turned into an event. Though the Vendies do a great thing rewarding street vendors for doing something really well, it is really a good idea to bring celebrity chef status to the Arepa Lady? She deserves it, but I don't want to have to stand behind 15 Japanese tourists taking their pictures before I get my food.
Meanwhile New York lets it's few historic restaurants slip away. I am all for real estate development, but couldn't we have done something to keep the Second Avenue Deli alive?
Subscribe to our feeds:
Subscribe by email:
Website: http://www.stmintz.com/
Location:
About:
Favorite foods: Tex-mex (Oh, Houston, how I miss thee)
Last bite on earth: