Constantly thinking about my next meal! :)
Well-chilled summer fruit - berries, stone fruits, and watermelon! Yum :9
@Mr. Nick - I find that they have a bit of vegetable sweetness, especially those little French Breakfasts, which tend to be milder than other radishes. I think a lot of people do indeed find that radishes have a peppery bite. That's my favorite part about them :)
Food Emporium sells Tom Cat baguettes in both the regular and demi sizes =)
Thank you friends! I did go to Esposito's and they were wonderfully, thoroughly helpful! There, I scored a 10.8lb pork butt, bone-in and skin on, for the measly price of $2.49/lb. Definitely going back to sample some of their delectable looking home-made sausages =)
^ I agree w/ @kathryn. Momofuku is for hifalutin' fancy-pants occa$ion$. Amy's Bread, on the other hand, is about as homey as you can get. Their devil's food cake with chocolate frosting is dangerously delicious. Simple, dark, moist, not too sweet...gahhhhhhhhhhhhhhhh *drool*
I think if you call at least 24 hours in advance, you can order one in a size that will suit your needs! The devil's food also comes in cupcake form, if you're in a rush, you can just grab a dozen of 'em!
This little dumpling shack is synonymous with my childhood, growing up in Queens. Thanks for reminding me about it SE! =)
Think of the simplest and quickest thing you can make, and can make well - start from there. It's not a hassle, so it won't make you resent your new kitchen. And maybe after you take a bite, it will remind you of how rewarding it is to cook your own meals.
For me, it might be scrambled eggs. There are nights when I just want to face-dive into a box of Lucky Charms and call that dinner. But I'll remind myself that I can whip up really good scrambled eggs (and who doesn't love breakfast for dinner) and after a bite, I'll feel motivated to make something a tad more elaborate tomorrow. Baby steps!
Cafe Zaiya @ 41st Street and 5th Ave has one! It's not really a cake though, just layers of sliiiiiiightly jello-fied mango mousse and stiff whipped cream. They pile it in a big plastic ring mold so it's cake-shaped.
I am LITERALLY eating handfuls of the "Original" Cheddar Goldfish as I type this comment. The rough, slightly sandy texture of the salt granules coating these bad boys is my favorite part.
Also, with regard to the Goldfish Grahams (please don't judge me), I like to rip open a bag of the S'Mores flavor, fish out the marshmallows for a separate sugary treat, and then dip the grahams in...Nutella. Omg. Seriously, just grab one by the tail and dip it head first directly into a jar of Nutella. They're tiny and have so little surface area, so you feel ok about eating a dozen. Until you realize 10 minutes later with certain horror that you've consumed half a jar of Nutella in one sitting.
Shell Shucked! I would love to learn how to shuck an oyster properly without losing any digits in the process =)
Martha Stewart's Baking Handbook - lots of buttered and floured fingerprints on the pages and covers.
"Om... namastnotyourday!"
So.
Much.
Win.
*the highest of fives :D
Cheurng fun, if you want to speak cantonese =)
Chee-urnn (add a little 'ng' sound here if ya can) Fun!
O_O
Want, asap.
adorkable! definitely hitting up the Tap room soon :)
@Tar Heel Fan - seconded! I've given in to the guilty pleasure that are Pillsbury canned baked-things (the crescents make for a quick pigs-in-a-blanket dinner), and the Cinnamon rolls themselves are not that sweet. Like Maria said, they are a little plain and bland. The cup of frosting that comes with it, however, is awful stuff. Gritty, powdery, with a weird tinny aftertaste. Make that filthy frosting instead! What a great name, you should get it copy righted ;)
They do this @ Cafe Zaiya in NYC :D
Great post, but I'm most happy that you linked the from-scratch recipes! Thanks! :D
@guycooking - huh?
Shake Shack + The Strokes.
@graciegrace OMGGGG ME TOOOOOO. I live in NYC and thought I was the only one! Whenever I asked, they gave me little cartons of honey, straight up. And if my parents ever brought McNuggets home (rarely) I would just squeeze honey from the bear bottle all over them. My friends thought I was crazy too, but SO happy to know you like it too :D
MCNUGGETS + HONEY = MAGIC.
Honey mustard is also a good choice haha.
Gunna have to pick up a box or two of these bad boys for dinner. KFC's popcorn chicken is awesome, and they look so similar, so it must be tasty!
Agreed - the first time I had gelato at Eataly, I was quite disappointed with the icy and fluffy texture.
Looks glorious - pudding coma, here I come!
Dear Friends,
Do any of you fellow meat-appreciators know where I can find a whole bone-in pork butt at a reasonable price (aiming for 10lbs)? I used to go to Big Apple Meat Market in Hell's Kitchen for specialty and extra large cuts, but they have been temporarily shuttered as they are moving locations.
I'm all for finding an old school or family-run type butcher shop anywhere in NYC! If anyone has suggestions, I'd greatly appreciate it. Thanks so much =)
There's a plethora of bars in Hell's Kitchen - does anyone make a decent wing (preferably buffalo, but I'd settle for anything deep fried)? One CAN have too much Thai food along 9th Ave @___@;;
To All The Serious Bakers/Kitchen Wiz Kenji!
I'm in a time crunch, and have to whip up a batch of Linzer Tarts by this Friday.
Most recipes call for grinding your own almond flour/meal, but I'm currently lacking a food processor - is it possible to do it in an old-school blender? I'd rather not have to buy bagged/boxed almond flour as I think the taste pales in comparison to the stuff that you can make after toasting the almonds.
I'd be most grateful if you had any advice
Hello friends! Does anyone know of a store in NYC that sells dried cherries (and other quality dried fruits, for the matter)? They make such a delicious snack :)
Thanks! =)
I'm in the office, which is near Grand Central, and was struck by the most overwhelming urge for Pumpkin Pie...
Like, I want it so bad, I can cry. Where can I get my hands on some pie in this forsaken mid-town-East area????
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes. More
A rich homemade chicken stock forms the base of this hearty, creamy chowder. More
[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! About... More
I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More
Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so. More
Salad for dinner always sounds virtuous, but not necessarily all that fulfilling (or just plain filling at all). Flipping through Mindy Fox's most recent cookbook Salads: Beyond the Bowl, it's clear that Fox, who is the food editor at La Cucina Italiana magazine, is trying to stretch the definition of what a salad can be. It's also refreshing that her range of flavors goes way beyond Italian food, like in this twist on Asian sesame noodles. More
I had this a few months ago - those carrots haunt my memory with their sweetness.
Their veal agnolotti also made me weep with happiness.