Cuisine. Culture. Commentary.
An entire restaurant devoted to grilled cheese sounds heavenly. And now it exists. Actually, it has existed for over a year, but now it conveniently exists near my office. I can’t go too often because my grilled cheese came to almost $10 – a crazy markup – and of course it didn’t keep me full…
Read More
I know I wrote about Dominque Ansel Bakery yesterday but who cares – here we go again. This time, we’re talking savory. While the bakery is famous for their desserts, they serve a couple soups, salads, and sandwiches that are, apparently, not to be knocked. One such sandwich was profiled about eight months ago and…
Read More
For my December restaurant pick, I wanted someplace that was similar enough to Albert’s choice of 5 Tacos so we could make a fair [enough] comparison between the two. It didn’t need to be tacos or even Mexican, but I did want it to be someplace casual with only a few chairs that served simple, authentic…
Read More
Experimenting with grilled cheese is fun. I’m a purist so I don’t believe you can add more than one non-cheese ingredient and still call it a grilled cheese. However, that doesn’t mean you can’t play around with different cheese varieties. This time, I wanted a cow’s milk Alpine cheese and went with Appenzeller Kaserei Tufertsch.…
Read More
I forgot tis the season for Madison Square Eats! I happened to walk by right at lunch time and it just so happened that the stall I most wanted to try accepted credit cards. This cash-free gal was in luck! I had never heard of Mighty Balls before so that was the main draw. They…
Read More
I’m baaaaack. Another long break for “Inspiration Station”, but I’m back in business. Here we go: I think Emma Stone is just adorable. I want to be her. Gorgeous and witty? Can’t ask for anything more. Easy A was her big break-out film. Sure it was a high school comedy, but it didn’t pander to the…
Read More
Caramelized onions are very French and French is very sophisticated. Hence, adding caramelized onions to just about any dish will make it more sophisticated. I decided to try out this theory with a recipe I found on A Cozy Kitchen. The onions take the most time so I stuck them in a pan with olive…
Read More
I bought fig butter for a recipe recently and had half a jar leftover. I didn’t want to waste it so I worked to find a recipe that incorporated it. This may come as a surprise, but fig butter is not one of my go to ingredients. It is by no means a typical condiment…
Read More
The name sounds so rock and roll but it’s fitting because this sandwich shop serves braised meat with an attitude. Mayhem and Stout started as a stall at NYC flea markets and just opened their first brick and mortar location on Friday – a convenient one block walk from my apartment. Since it’s so close…
Read More
I had a nice bottle of champagne on hand and was determined to use it for mimosas on the roof this past weekend so I invited Beth over for a Saturday brunch. I couldn’t just serve mimosas – that’s just not the kind of hostess I am – so I prepared two summer salads. The…
Read More
Peaches to Apples 