Serious Eats - seriouseats.com

For the moment, anything that requires broiling or grilling, as the broiler on my tiny NYC "kiddie" stove is unpredictable, and there's no "outdoors" for an outdoors grill :-(. Can't wait for the day when I have a real kitchen in a real house with a real backyard that can hold a real grill! Also, anything that requires dragging out the blender, since--did I mention?--I have no counter space either.

Pfaltzgraff offers melamine-ware for a lot of their patterns. Although I guess if you want vintage collectibles, you could always search eBay for discontinued Pfaltzgraff patterns and pieces.

Anything that has pork or shellfish in it, I can't make because it isn't a kosher recipe. Now, if it's something like fried chicken and mashed potatoes, I just omit the buttermilk bath and dredge the chicken in flour, an egg wash then seasoned pareve bread crumbs and I use soy milk and soy butter in my mashed potatoes. You really can't taste a difference in the milk and butter since you're cooking with it. The only time I can taste a difference in real butter and soy butter is if I'm licking it off my fingers, even on toast you can't really tell the difference, at least I can't.

Oh, and FYI, pareve means 'meat and dairy free'

For a good soy butter in stick form, use Willow Run and for a good soy butter in tub form, the light blue fleischman's is really good.

It seems like 69th Street Diner is based on Relish Diner in Brooklyn.

Here's a pic:
http://www.freewilliamsburg.com/restaurants/archives/relish_williamsburg2.jpg

@Eatorama, you are absolutely correct! I had a set of those back in California and they were manufactured by a company called Texasware.