There’s this fantastic little neighborhood gem, danny brown, that we just can’t get enough of. It has easily become our favorite restaurant in Queens; it simply does not disappoint. Continue reading Danny Brown
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When I think about matzah, “delicious” is rarely the first word that comes to mind. It’s dry, relatively flavorless, and I always seem to purchase way more than I could ever eat. I realize this last point has nothing to do with any actual characteristics of matzah, but I still hold a grudge. Look, it’s just not my favorite. That’s not to say I don’t enjoy other items that are traditionally served at Passover. I love charoset, kugel, horseradish, and (duh) brisket. But matzah? Until recently, I could’ve done without it. Now. Now I will crave matzah. I will crave matzah that is covered in caramel and chocolate and (generously) sprinkled with sea salt. You will too once you make this dessert (aka: crack) matzah. Continue reading The Best Matzah Ever Remember that sun-dried tomato pesto I made yesterday? You need to make it. I’m not kidding. It’s an essential component of this pasta recipe, and you’re definitely going to want to try this. I call this an “Ari” recipe. It is titled thusly because my fiancé would prefer not to eat it. Now before you start doubting the deliciousness of this pasta, you should know that the fiancé is not a lover of sun-dried tomatoes. (I know, right?!) He’ll eat them in small quantities, and every now and again he’ll enjoy how I prepare them, but in general, they’re just not his thing. So when I made this pasta, I went crazy over it and he was… unenthusiastic. Dishes like this (which tend to be healthier, meat-free, and full of my favorite ingredients) are reserved for those rare occasions when the Mr.-to-be is unavailable for dinner. How fortunate for me that he’ll be out-of-town this weekend! I might even throw a sun-dried tomato party in his absence. Before you ask, yes – you are invited. Please bring wine.
Pesto is one of my favorite ways to use up leftover sun-dried tomatoes. It comes together quickly, packs a bold, tomato-y flavor, and is so versatile in use. My preferred way to consume it? Pasta. (Duh.) More on that later.
Brilliant name for a restaurant, right? I had hoped dining at the newest addition to Sunnyside would bear a close resemblance to our highly enjoyable meals at Traif, but sadly, I’m not rushing back. I’ve just spent the last week in Florida enjoying (read: dying in) the heat and humidity. It was a nice change from the sporadic weather NY has been having (e.g., 75 one weekend, 40 the next), but I’m excited to head back up north. I always forget that Florida lacks seasons other than “summer” and “extra-hot-summer.” Pictures of cherry blossoms have been popping up all over the internet, and I for one can’t wait to experience spring in NY. Spring is without a doubt my favorite season for food. First (and perhaps most importantly), it means the much-awaited return of local asparagus! Farmer’s markets will soon be appearing on street corners, outside dining will open up at small cafés, and we’ll see an abundance of fresh herbs and seasonal fruits. What’s not to love? Why not celebrate the new season with a perfectly springy salad? Caprese salad is light, colorful, and best when fresh, local ingredients are used.
Sorry for my prolonged absence! There’s this little thing – my Master’s thesis – that I’m frantically trying to finish. Between that (my day job) and wedding planning (my night job), one could say I’ve been busy. Gourmet, home-cooked meals are the farthest thing from my mind right now, and although I’m dying to test some recipes from my newly purchased bread cookbooks, I just don’t have the time. What I do have time for are quick, easy meals. These days, I’m sporting a pescetarian (fish and veggies only) diet during the week, and saving poultry and red meat for the weekends. It’s part of my active goal to be healthier, and eating less meat and more veggies can’t hurt, right? I’m hoping I can make this change permanent, because I really love how I feel when I go for that “roasted veggies wrap” at the coffee shop instead of a sandwich with “turkey and chipotle cheddar.” No, I do not plan on becoming a full-on vegetarian. There’s just no way I could turn down a good piece of seared foie gras, or beef short ribs that fall apart like butter, or (gasp!) pork belly/lamb belly/boar belly/anything-belly. I love these things too much. Thus, my “weekday pescetarianism.” What? It’s totally a thing.
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