Well, there’s not much more to add. I mean when you hear “spicy pork belly sliders,” don’t you just want to run to Danji and devour a couple of them? The sweet and spicy thin slices of marinated pork belly are paired with kochujang and topped with a gorgeous mound of scallions. The texture of the pork belly gives the sliders a tad more complexity than the bulgogi sliders, which are equally as good. These sliders are something I will always crave.
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Celia Sin-Tien Cheng
Well, there’s not much more to add. I mean when you hear “spicy pork belly sliders,” don’t you just want to run to Danji and devour a couple of them? The sweet and spicy thin slices of marinated pork belly are paired with kochujang and topped with a gorgeous mound of scallions. The texture of the pork belly gives the sliders a tad more complexity than the bulgogi sliders, which are equally as good. These sliders are something I will always crave.
There are lots of Southern goodies at Seersucker but the one side I cannot miss is the Hoppin’ John: black-eyed peas cooked with country ham, Carolina rice and Cheddar cheese. It’s not as heavy as it sounds, but it IS pure happiness. The country ham infuses the rice with a smoky flavor and the peas and Cheddar all harmonize together in a collectively rich aroma that will tickle from your taste buds to your tummy.
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Celia Sin-Tien Cheng
There are lots of Southern goodies at Seersucker but the one side I cannot miss is the Hoppin’ John: black-eyed peas cooked with country ham, Carolina rice and Cheddar cheese. It’s not as heavy as it sounds, but it IS pure happiness. The country ham infuses the rice with a smoky flavor and the peas and Cheddar all harmonize together in a collectively rich aroma that will tickle from your taste buds to your tummy.
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Cynthia Sin-Yi Cheng2011-09-28T12:02:26Z2011-09-28T13:09:33ZGin All the Waytag:www.findyourcraving.com,2011-09-28:65765fc066cc1a620645fbdefa3c43d0/5e34a268e33b39ae5f8ef81729b362f5
The Vanderbilt
570 Vanderbilt Ave
Brooklyn, NY 11238
718-623-0570
I’ve learned the hard way that sticking with one spirit is really the smart way to drink and be merry. Since I’m a gin girl, I’ll often start the night with a classic martini. Nowadays I just go with other gin cocktails if I want to continue on the cocktail route.
A recent coup de coeur is the Ruby Sip ($10) at The Vanderbilt — a concoction of gin, hibiscus, fresh lime and cucumber. It’s tangy (hibiscus), refreshing (lime and cucumber) and bridges my craving for both...
The Vanderbilt
570 Vanderbilt Ave
Brooklyn, NY 11238
718-623-0570
I’ve learned the hard way that sticking with one spirit is really the smart way to drink and be merry. Since I’m a gin girl, I’ll often start the night with a classic martini. Nowadays I just go with other gin cocktails if I want to continue on the cocktail route.
A recent coup de coeur is the Ruby Sip ($10) at The Vanderbilt — a concoction of gin, hibiscus, fresh lime and cucumber. It’s tangy (hibiscus), refreshing (lime and cucumber) and bridges my craving for both...
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Nancy Matsumoto2011-09-27T13:32:31Z2011-09-27T13:34:55ZJacques Gautiertag:www.findyourcraving.com,2011-09-27:65765fc066cc1a620645fbdefa3c43d0/9dcb0e93925f2309ee2c9de5af5da98b
To enter the charming Park Slope restaurant Palo Santo is to feel you’ve stumbled upon a tropical Bauhaus, a laboratory for artisans. The botanical curves of metal artist Kristina Kozak’s handrail and grill lead up to a pair of century-old wooden doors, which give way to a wonderland of handcrafted furniture, mosaic work, and recycled architectural detailing. Lush greenery and the sound of water trickling down rocks complete this temple to craft, both culinary and decorative.
Although many artists helped Palo Santo’s chef-owner Jacques Gautier fashion the interior, the overarching vision is his own. “I feel there should be a strong...
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To enter the charming Park Slope restaurant Palo Santo is to feel you’ve stumbled upon a tropical Bauhaus, a laboratory for artisans. The botanical curves of metal artist Kristina Kozak’s handrail and grill lead up to a pair of century-old wooden doors, which give way to a wonderland of handcrafted furniture, mosaic work, and recycled architectural detailing. Lush greenery and the sound of water trickling down rocks complete this temple to craft, both culinary and decorative.
Although many artists helped Palo Santo’s chef-owner Jacques Gautier fashion the interior, the overarching vision is his own. “I feel there should be a strong...
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Nancy Matsumoto2011-09-26T16:50:09Z2011-09-26T16:56:02ZSlow-Cooked Pork with Mole Verdetag:www.findyourcraving.com,2011-09-26:65765fc066cc1a620645fbdefa3c43d0/c50fbc594c715063a59208f6487f4818
What dish could better represent the handmade ethic of Palo Santo’s chef-owner Jacques Gautier than this meltingly soft comfort food? Gautier roasts a quarter of a pig for 18 hours at a low temperature, lovingly basting it with beer along the way. After a little rest, Gautier pulls the meat off the bone and presses it into a pan. After another day of rest, the tender “cake” is cut into portions, seared, and covered with a bright tomatillo-cilantro green mole. When we tried it, he served it with soft chayote and potato, but it may look different on...
What dish could better represent the handmade ethic of Palo Santo’s chef-owner Jacques Gautier than this meltingly soft comfort food? Gautier roasts a quarter of a pig for 18 hours at a low temperature, lovingly basting it with beer along the way. After a little rest, Gautier pulls the meat off the bone and presses it into a pan. After another day of rest, the tender “cake” is cut into portions, seared, and covered with a bright tomatillo-cilantro green mole. When we tried it, he served it with soft chayote and potato, but it may look different on...
I love vegetarian pizzas, especially when the vegetables are fresh in contrast to the hot pizza coming out of the oven. The Greenpointer at Paulie Gee’s is just that. Baby arugula with olive oil, fresh lemon juice and shaved Parmigiano-Reggiano are added after the pizza dough with fior di latte is out of the oven. The vegetables are salad-crisp—such a pleasant surprise. This is a must try!
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Celia Sin-Tien Cheng
I love vegetarian pizzas, especially when the vegetables are fresh in contrast to the hot pizza coming out of the oven. The Greenpointer at Paulie Gee’s is just that. Baby arugula with olive oil, fresh lemon juice and shaved Parmigiano-Reggiano are added after the pizza dough with fior di latte is out of the oven. The vegetables are salad-crisp—such a pleasant surprise. This is a must try!
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Nancy Matsumoto2011-09-22T10:07:44Z2011-09-20T16:51:23ZCrispy Sautéed Sweetbreads with Peppers and Onionstag:www.findyourcraving.com,2011-09-20:65765fc066cc1a620645fbdefa3c43d0/0cc67625e07fa952c3c5ab3c284e0908
If fate happens to drop you and a large group of friends in Reno, Nevada, take it as a sign that you should go to Louis’ Basque Corner, the 44-year-old institution that once provided fuel for hard-working Basque shepherds. Fresh from an interior facelift, the restaurant exudes the warmth of a gastropub and serves traditional seven-course, family-style Basque dinners. Each diner gets to choose a main course to go with the set menu, and it’s worth going out of your way to make sure at least one order of the sweetbreads makes it to your table. The dish...
If fate happens to drop you and a large group of friends in Reno, Nevada, take it as a sign that you should go to Louis’ Basque Corner, the 44-year-old institution that once provided fuel for hard-working Basque shepherds. Fresh from an interior facelift, the restaurant exudes the warmth of a gastropub and serves traditional seven-course, family-style Basque dinners. Each diner gets to choose a main course to go with the set menu, and it’s worth going out of your way to make sure at least one order of the sweetbreads makes it to your table. The dish...
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Cynthia Sin-Yi Cheng2011-09-21T10:40:13Z2011-09-20T21:42:25ZPopped Out of Fashion?tag:www.findyourcraving.com,2011-09-20:65765fc066cc1a620645fbdefa3c43d0/dbaad3068c526f0fdd368b9604b51ad0
The Mark Restaurant by Jean-Georges
25 E 77th St
New York, NY 10075
(5th & Madison Aves)
212-744-4300
While extra brut champagne is making a big comeback (and it is a comeback since Laurent-Perrier began making their Grand Vin sans Sucre in the 1889; today it’s known under the Ultra Brut label), demi-sec has fallen out of favor for a long time. But why oh why? I recently spotted a half bottle of A. Margaine on the dessert wine section at The Mark Restaurant by Jean-Georges and thought more wine lists should be serving this sweet dessert style...
The Mark Restaurant by Jean-Georges
25 E 77th St
New York, NY 10075
(5th & Madison Aves)
212-744-4300
While extra brut champagne is making a big comeback (and it is a comeback since Laurent-Perrier began making their Grand Vin sans Sucre in the 1889; today it’s known under the Ultra Brut label), demi-sec has fallen out of favor for a long time. But why oh why? I recently spotted a half bottle of A. Margaine on the dessert wine section at The Mark Restaurant by Jean-Georges and thought more wine lists should be serving this sweet dessert style...
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Celia Sin-Tien Cheng2011-09-20T08:29:24Z2011-09-20T08:36:17ZSeared Fish Tacotag:www.findyourcraving.com,2011-09-20:65765fc066cc1a620645fbdefa3c43d0/a1109ec8a875ccf9e0904f058f4061c6Celia Sin-Tien Cheng
While I do love deep-fried fish tacos, I have a soft spot for Tacombi’s seared fish taco, too. Bluefish (marinated in a green sauce of cilantro, jalapeno, chili and lime juice) is seared and topped with a red sauce of roasted tomatoes, capers and olives. See, it’s hard not to love these delicious-sounding ingredients, because they blend so harmoniously on the two small corn tortillas.
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Celia Sin-Tien Cheng
While I do love deep-fried fish tacos, I have a soft spot for Tacombi’s seared fish taco, too. Bluefish (marinated in a green sauce of cilantro, jalapeno, chili and lime juice) is seared and topped with a red sauce of roasted tomatoes, capers and olives. See, it’s hard not to love these delicious-sounding ingredients, because they blend so harmoniously on the two small corn tortillas.
I like chocolate chip cookies that have the perfect ratio of chocolate and cookie dough, evenly spread throughout. The chocolate chip cookie at Milk and Cookies is exactly that, with the added bonus of oats, which add a wonderful softness. Each bite contains the ideal blend of milk chocolate chips, chocolate shavings and ground oats.
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I like chocolate chip cookies that have the perfect ratio of chocolate and cookie dough, evenly spread throughout. The chocolate chip cookie at Milk and Cookies is exactly that, with the added bonus of oats, which add a wonderful softness. Each bite contains the ideal blend of milk chocolate chips, chocolate shavings and ground oats.
For a Danny Meyer restaurant inside the Whitney Museum, Untitled comes across as surprisingly down to earth, with no pretensions. Friday through Sunday nights, the restaurant serves a three-course prix fixe, in which the first and last courses are shared by the table, and diners choose their own main courses. On my last visit, I had an amazing entree of ricotta gnocchi with Swiss chard and hen-of-the-woods mushrooms. I noted how fresh and (again) unpretentious — not over manipulated, but just letting the goodness of the produce speak for itself — each dish was, including the pickled goods...
For a Danny Meyer restaurant inside the Whitney Museum, Untitled comes across as surprisingly down to earth, with no pretensions. Friday through Sunday nights, the restaurant serves a three-course prix fixe, in which the first and last courses are shared by the table, and diners choose their own main courses. On my last visit, I had an amazing entree of ricotta gnocchi with Swiss chard and hen-of-the-woods mushrooms. I noted how fresh and (again) unpretentious — not over manipulated, but just letting the goodness of the produce speak for itself — each dish was, including the pickled goods...
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Nancy Matsumoto2011-09-15T11:06:08Z2011-09-14T20:10:03ZSpiced Grass-fed Lava Lake Lambtag:www.findyourcraving.com,2011-09-14:65765fc066cc1a620645fbdefa3c43d0/c69e03fed24667f0379effdfb5f2fd56
From a restaurant that offers a tremendous selection of wonderful dishes from appetizers to desserts, this is one that lingers in the mind. Flavorful rectangles of grilled lamb loin are nicely charred around the edges and pink-tender within. The lamb is perfectly complemented by sweet, caramelized Algerian eggplant and a silky eggplant puree streaked with harissa-scented oil. To offset the heat, there’s a dollop of herbed yogurt and, for crunch, crispy lavash. As someone who likes plenty of accompaniments with lamb or beef, I appreciate the protein-to-vegetable-to-dairy ratio on this plate: every forkful is a delicious miniature of...
From a restaurant that offers a tremendous selection of wonderful dishes from appetizers to desserts, this is one that lingers in the mind. Flavorful rectangles of grilled lamb loin are nicely charred around the edges and pink-tender within. The lamb is perfectly complemented by sweet, caramelized Algerian eggplant and a silky eggplant puree streaked with harissa-scented oil. To offset the heat, there’s a dollop of herbed yogurt and, for crunch, crispy lavash. As someone who likes plenty of accompaniments with lamb or beef, I appreciate the protein-to-vegetable-to-dairy ratio on this plate: every forkful is a delicious miniature of...
Winfield-Flynn
558 Third Ave
@ 37th St
New York, NY 10016
212-679-4455
96 Dom Ruinart (750 ml) $255
Crush Wine & Spirits
153 East 57th St
3rd Ave & Lexington
New York, NY 10022
212-980-9463
02 Dom Ruinart (750 ml) $126.95
Pre-order now for delivery in October
Dom, Dom, Dom. When you hear that you must think of everyone’s imagine of the uber luxurious Dom Pérignon. But the Dom that really has my heart is Dom Ruinart.
Why, you ask? Let’s see:
REPUTATION: Ruinart is the oldest champagne-producing house in Champagne. It was founded in...
Winfield-Flynn
558 Third Ave
@ 37th St
New York, NY 10016
212-679-4455
96 Dom Ruinart (750 ml) $255
Crush Wine & Spirits
153 East 57th St
3rd Ave & Lexington
New York, NY 10022
212-980-9463
02 Dom Ruinart (750 ml) $126.95
Pre-order now for delivery in October
Dom, Dom, Dom. When you hear that you must think of everyone’s imagine of the uber luxurious Dom Pérignon. But the Dom that really has my heart is Dom Ruinart.
Why, you ask? Let’s see:
REPUTATION: Ruinart is the oldest champagne-producing house in Champagne. It was founded in...
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Celia Sin-Tien Cheng2011-09-13T13:34:18Z2011-09-13T19:03:02ZFairway 4 Herb Breadtag:www.findyourcraving.com,2011-09-13:65765fc066cc1a620645fbdefa3c43d0/57a3d9a325e09cf746e0061fb5bfcb39Celia Sin-Tien Cheng
Sarah Black, Fairway’s Bakery Director, recently introduced the Fairway 4 Herb Bread, a wreath of bread baked with parsley, sage, rosemary and thyme. (Yes, it’s hard not to think of the Simon and Garfunkel song.) Crispy on the outside and fluffy inside, the herbs and salt give it an herbaceous but not overpowering flavor. I’ve taken to eating these wreaths with just about everything from eggs to hummus. They’re versatile and delicious.
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Celia Sin-Tien Cheng
Sarah Black, Fairway’s Bakery Director, recently introduced the Fairway 4 Herb Bread, a wreath of bread baked with parsley, sage, rosemary and thyme. (Yes, it’s hard not to think of the Simon and Garfunkel song.) Crispy on the outside and fluffy inside, the herbs and salt give it an herbaceous but not overpowering flavor. I’ve taken to eating these wreaths with just about everything from eggs to hummus. They’re versatile and delicious.
I love Turkish cuisine, and at Turkish restaurants I’ll always start with a mixed cold appetizer platter. Ali Baba serves my favorite mezze platter: a beautiful composition of dollops of hummus, eggplant salad, lebni (homemade yogurt with walnut, garlic and dill), sautéed spinach and pilaki (red beans with carrots and potatoes in a tomato base sauce).
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Celia Sin-Tien Cheng
I love Turkish cuisine, and at Turkish restaurants I’ll always start with a mixed cold appetizer platter. Ali Baba serves my favorite mezze platter: a beautiful composition of dollops of hummus, eggplant salad, lebni (homemade yogurt with walnut, garlic and dill), sautéed spinach and pilaki (red beans with carrots and potatoes in a tomato base sauce).
The bracing acidity, the kick of peperoncini chile flakes and the smoky char of the crispy baby octopus make this dish a winner. Chef Sasha Miranda marinates the cephalopods overnight in pepper-spiked extra-virgin olive oil and basil then quickly grills them before assembling the dish. A simple olive oil and lemon juice vinaigrette ties together the greens: arugula, sliced cucumber, avocado, pickled shallots or red onion, and minced jalapeños. Topped with the octopus tentacles, all crispy edges and tender insides, the dish is complete. The only things that could improve the dish are some balmy weather, wide-open...
The bracing acidity, the kick of peperoncini chile flakes and the smoky char of the crispy baby octopus make this dish a winner. Chef Sasha Miranda marinates the cephalopods overnight in pepper-spiked extra-virgin olive oil and basil then quickly grills them before assembling the dish. A simple olive oil and lemon juice vinaigrette ties together the greens: arugula, sliced cucumber, avocado, pickled shallots or red onion, and minced jalapeños. Topped with the octopus tentacles, all crispy edges and tender insides, the dish is complete. The only things that could improve the dish are some balmy weather, wide-open...
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Nancy Matsumoto2011-08-25T12:03:18Z2011-08-25T12:03:18ZSasha Mirandatag:www.findyourcraving.com,2011-08-24:65765fc066cc1a620645fbdefa3c43d0/1b392e9ab26962ae750769edde1ec99d
One of the bright lights of the Williamsburg dining scene is Miranda, which features Italian- and Mexican-inflected cuisine from owners Sasha and Mauricio Miranda. Sasha, who grew up nearby in Flushing, cooks, while Mauricio, a native of Guerrero, Mexico, serves as sommelier and welcoming host.
That they ended up on this quiet, tree-lined corner of Berry Street cooking their quirky, delicious style of food seems preordained. Sasha’s Irish-American grandfather was born on this street, back when it was dominated by Irish and Italian immigrants. And on Sasha and Mauricio’s first date, they dined in the neighborhood and were intrigued by its...
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One of the bright lights of the Williamsburg dining scene is Miranda, which features Italian- and Mexican-inflected cuisine from owners Sasha and Mauricio Miranda. Sasha, who grew up nearby in Flushing, cooks, while Mauricio, a native of Guerrero, Mexico, serves as sommelier and welcoming host.
That they ended up on this quiet, tree-lined corner of Berry Street cooking their quirky, delicious style of food seems preordained. Sasha’s Irish-American grandfather was born on this street, back when it was dominated by Irish and Italian immigrants. And on Sasha and Mauricio’s first date, they dined in the neighborhood and were intrigued by its...
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Cynthia Sin-Yi Cheng2011-08-24T11:30:39Z2011-08-22T19:18:48ZJello, All Grown Uptag:www.findyourcraving.com,2011-08-17:65765fc066cc1a620645fbdefa3c43d0/9fce64cc9ce13b9017a5431a396431eb
The Meatball Shop
170 Bedford Ave
(N 7th & 8th Sts)
Brooklyn, NY 11249
718-551-0520
Anything playful entices me, so when I spotted the Jello Shot ($3) at the one-month-old Meatball Shop on Bedford Avenue in Williamsburg, I was quick to try it. My tasting companion informed me that it’s an upgraded version of the college frat party classic. I wouldn’t know!
Long Island Iced Tea was the flavor of the day when we visited. Two things struck me immediately: the firmness of the Jello and the intensity of the flavor and alcohol. This Jello is...
The Meatball Shop
170 Bedford Ave
(N 7th & 8th Sts)
Brooklyn, NY 11249
718-551-0520
Anything playful entices me, so when I spotted the Jello Shot ($3) at the one-month-old Meatball Shop on Bedford Avenue in Williamsburg, I was quick to try it. My tasting companion informed me that it’s an upgraded version of the college frat party classic. I wouldn’t know!
Long Island Iced Tea was the flavor of the day when we visited. Two things struck me immediately: the firmness of the Jello and the intensity of the flavor and alcohol. This Jello is...
It’s always hard to resist a sausage pizza, but the Hellboy at Paulie Gee’s has brought sausage pizza to new heights. The Neapolitan-style pizza dough is topped with fior di latte, Italian tomatoes, Berkshire sopressata picante and Parmigiano-Reggiano, plus Mike’s Hot Honey. The sweet and spicy honey and the spicy sopressata are soul mates for sure — a rare pairing that works incredibly well. The Hellboy is a true highlight in my pizza eating history.
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Celia Sin-Tien Cheng
It’s always hard to resist a sausage pizza, but the Hellboy at Paulie Gee’s has brought sausage pizza to new heights. The Neapolitan-style pizza dough is topped with fior di latte, Italian tomatoes, Berkshire sopressata picante and Parmigiano-Reggiano, plus Mike’s Hot Honey. The sweet and spicy honey and the spicy sopressata are soul mates for sure — a rare pairing that works incredibly well. The Hellboy is a true highlight in my pizza eating history.
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Nancy Matsumoto2011-08-22T12:43:27Z2011-08-22T12:50:57ZGrilled Wild King Salmontag:www.findyourcraving.com,2011-08-22:65765fc066cc1a620645fbdefa3c43d0/2fc631c2eb9db3678f0b15e6b61ca430
Why in the world, you might wonder, would one rave about a king salmon dish out of landlocked Reno, Nevada? The answer is a dedicated fisherman/fire captain who, on the days when he can get out on the water, catches the fish from his boat off the coast of Northern California and drives it four hours inland to the charming 4th Street Bistro. The other reason is the beautiful all-organic local produce sourced by chef Natalie Sellers (a transplanted San Franciscan who cooked at Stars and the Warwick Regis Hotel). A roll call of summer squash varieties —...
Why in the world, you might wonder, would one rave about a king salmon dish out of landlocked Reno, Nevada? The answer is a dedicated fisherman/fire captain who, on the days when he can get out on the water, catches the fish from his boat off the coast of Northern California and drives it four hours inland to the charming 4th Street Bistro. The other reason is the beautiful all-organic local produce sourced by chef Natalie Sellers (a transplanted San Franciscan who cooked at Stars and the Warwick Regis Hotel). A roll call of summer squash varieties —...
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Nancy Matsumoto2011-08-12T11:46:05Z2011-08-12T03:07:31ZJustin Bogletag:www.findyourcraving.com,2011-08-11:65765fc066cc1a620645fbdefa3c43d0/90c67cf4a5aa4e1a5cae55deb541d87f
In 2010, Justin Bogle, executive chef of the Palace Hotel’s opulent showpiece, Gilt, received two Michelin stars for his cutting edge new American cuisine, making him the youngest New York chef ever to do so. His days working at diners and cheesesteak joints weren’t that far behind, and some of his staff had better résumés than he did. Naturally, he wondered if the reviewers mistook his cooking for that of his predecessor, the lauded Christopher Lee. It was only after he pulled down two stars again in 2011 that he allowed himself to think, “Okay, it’s legit.”
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In 2010, Justin Bogle, executive chef of the Palace Hotel’s opulent showpiece, Gilt, received two Michelin stars for his cutting edge new American cuisine, making him the youngest New York chef ever to do so. His days working at diners and cheesesteak joints weren’t that far behind, and some of his staff had better résumés than he did. Naturally, he wondered if the reviewers mistook his cooking for that of his predecessor, the lauded Christopher Lee. It was only after he pulled down two stars again in 2011 that he allowed himself to think, “Okay, it’s legit.”
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Nancy Matsumoto2011-08-12T10:52:21Z2011-08-12T12:42:33ZCobia, Flavors of Thailand, Charred Romaine, Peanuts (Seasonal)tag:www.findyourcraving.com,2011-08-11:65765fc066cc1a620645fbdefa3c43d0/1c81abf75b5a21384c57261439ab1e54
Looking at this exceptionally beautiful and suggestive dish, you might think that Frank Gehry decided to start working with edible ingredients. Instead, it is one of Gilt Executive Chef Justin Bogle’s eye-popping creations. The dish tests your wits as you parse its complex weave of textures (meaty fish, smooth green curry-cauliflower puree, slippery coconut gel, crunchy fried taro) and tastes (the heat and umami of curry, the sweetness of papaya, an herbal note from the Thai basil and a lovely smokiness from the charred romaine). Many areas of your brain will light up while you try to decode...
Looking at this exceptionally beautiful and suggestive dish, you might think that Frank Gehry decided to start working with edible ingredients. Instead, it is one of Gilt Executive Chef Justin Bogle’s eye-popping creations. The dish tests your wits as you parse its complex weave of textures (meaty fish, smooth green curry-cauliflower puree, slippery coconut gel, crunchy fried taro) and tastes (the heat and umami of curry, the sweetness of papaya, an herbal note from the Thai basil and a lovely smokiness from the charred romaine). Many areas of your brain will light up while you try to decode...
One might argue, as my son did, that this is not really pizza at all, but more like bruschetta. There’s something to that interpretation, because the dough is drizzled with olive oil and garlic, blasted in the oven until it’s blistered, and then sprinkled with fresh Italian buffalo mozzarella, halved cherry tomatoes, black olives, slivers of red onion, white anchovy and parsley. Whatever you call it, this salad-on-a-cracker assemblage is refreshing. The dough doesn’t get soggy as it does when slathered with marinara. Instead, the crispiness and char of the crust play off the creamy freshness of the...
One might argue, as my son did, that this is not really pizza at all, but more like bruschetta. There’s something to that interpretation, because the dough is drizzled with olive oil and garlic, blasted in the oven until it’s blistered, and then sprinkled with fresh Italian buffalo mozzarella, halved cherry tomatoes, black olives, slivers of red onion, white anchovy and parsley. Whatever you call it, this salad-on-a-cracker assemblage is refreshing. The dough doesn’t get soggy as it does when slathered with marinara. Instead, the crispiness and char of the crust play off the creamy freshness of the...
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Cynthia Sin-Yi Cheng2011-08-10T13:32:12Z2011-08-10T14:40:28ZSweetness from Champagnetag:www.findyourcraving.com,2011-08-10:65765fc066cc1a620645fbdefa3c43d0/1f385d6d68e9e20da9d55a80e8bd619c
Morrell & Company
One Rockefeller Plaza
New York, NY 10020
212-688-9370
Looking for a new way to enjoy champagne? Consider drinking “local” throughout an entire meal—that is, choosing wines only from within the appellation of the Champagne region. Perhaps start with dry, dry champagne (extra brut) or clean, clean champagne (blanc de blancs), then move gradually towards bigger body, older vintage and sweeter dosage.
For dessert, instead of ending on a sweet demi-sec champagne, try the regional liqueur, Ratafia de Champagne. I recently tasted one from Henri Giraud from a blend 30% Chardonnay and 70% Pinot Noir ($28.95)....
Morrell & Company
One Rockefeller Plaza
New York, NY 10020
212-688-9370
Looking for a new way to enjoy champagne? Consider drinking “local” throughout an entire meal—that is, choosing wines only from within the appellation of the Champagne region. Perhaps start with dry, dry champagne (extra brut) or clean, clean champagne (blanc de blancs), then move gradually towards bigger body, older vintage and sweeter dosage.
For dessert, instead of ending on a sweet demi-sec champagne, try the regional liqueur, Ratafia de Champagne. I recently tasted one from Henri Giraud from a blend 30% Chardonnay and 70% Pinot Noir ($28.95)....
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Celia Sin-Tien Cheng2011-08-09T14:25:17Z2011-08-09T14:26:05ZSpecial Oyakodon (Chicken Over Rice)tag:www.findyourcraving.com,2011-08-09:65765fc066cc1a620645fbdefa3c43d0/9a65817a7e29b49630952da17bade222
The New York branch of this Tokyo yakitori specialty restaurant is authentic and truly delicious! Oyakodon (short for oyako donburi — chicken and egg over rice) is comfort food at its very best. The special oyakodon at Yakitori Tori Shin is presented with a raw egg yolk to be mixed in with the cooked egg and chicken thigh meat, which is cooked over charcoal as yakitori, so it’s extra savory; the regular oyakodon uses minced chicken. The yakitori at Tori Shin is delicious, but do save some room for the oyakodon — the Japanese usually eat their starches...
The New York branch of this Tokyo yakitori specialty restaurant is authentic and truly delicious! Oyakodon (short for oyako donburi — chicken and egg over rice) is comfort food at its very best. The special oyakodon at Yakitori Tori Shin is presented with a raw egg yolk to be mixed in with the cooked egg and chicken thigh meat, which is cooked over charcoal as yakitori, so it’s extra savory; the regular oyakodon uses minced chicken. The yakitori at Tori Shin is delicious, but do save some room for the oyakodon — the Japanese usually eat their starches...
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isabel2011-08-08T19:50:49Z2011-08-09T14:26:23ZFor All the Tea in Chinatag:www.findyourcraving.com,2011-08-08:65765fc066cc1a620645fbdefa3c43d0/b6de4a7172c84cd51a20d516cd0a0e84
I generally think of tea in two contexts: either a serene Oriental garden or a posh British parlor. But, until reading Sarah Rose’s For All the Tea in China, I never really considered that those two settings are halfway around the world from each other. The book’s subject — the tale of how the British stole the secrets of tea-making from the Chinese — initially put me off as something too esoteric to be interesting, but Rose humanizes the story through the main character, Robert Fortune, the botanist who adventured into China’s depths and brought back England’s national drink. Clearly...
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I generally think of tea in two contexts: either a serene Oriental garden or a posh British parlor. But, until reading Sarah Rose’s For All the Tea in China, I never really considered that those two settings are halfway around the world from each other. The book’s subject — the tale of how the British stole the secrets of tea-making from the Chinese — initially put me off as something too esoteric to be interesting, but Rose humanizes the story through the main character, Robert Fortune, the botanist who adventured into China’s depths and brought back England’s national drink. Clearly...
Leave it to The Dutch to concoct the most addictive habit of the year: oyster sliders! Breaded in cornmeal and deep fried, an oyster (selection depends on what’s fresh that day) is sandwiched between a mini sesame bun with lettuce and the homemade pickled okra tartar sauce (mayo- and whole grain mustard-based). And you still get that fresh raw bar feel, as the oyster is crispy on the outside, but not fully cooked inside. Paired with a drink, the meaty bite-sized oyster slider is a perfect appetizer—they’re so good, I must admit, I sometimes have to order two....
Leave it to The Dutch to concoct the most addictive habit of the year: oyster sliders! Breaded in cornmeal and deep fried, an oyster (selection depends on what’s fresh that day) is sandwiched between a mini sesame bun with lettuce and the homemade pickled okra tartar sauce (mayo- and whole grain mustard-based). And you still get that fresh raw bar feel, as the oyster is crispy on the outside, but not fully cooked inside. Paired with a drink, the meaty bite-sized oyster slider is a perfect appetizer—they’re so good, I must admit, I sometimes have to order two....
What a combination! The Kimchi Taco Truck’s Korean and Mexican flavors are an unexpectedly delicious and savory pairing. This food truck offers a great deal, with three kimchi tacos for $7 or four for $9. Each taco is set on a base of two small corn tortillas and topped with a choice of meat, then Asian pico de gallo (with daikon, Korean pepper, rice wine and more), kimchi and green onions. The kimchi is fresh and adds a kick, while the cool salsa balances it out. The choices of meat include BBQ beef (my favorite), pulled pork...
What a combination! The Kimchi Taco Truck’s Korean and Mexican flavors are an unexpectedly delicious and savory pairing. This food truck offers a great deal, with three kimchi tacos for $7 or four for $9. Each taco is set on a base of two small corn tortillas and topped with a choice of meat, then Asian pico de gallo (with daikon, Korean pepper, rice wine and more), kimchi and green onions. The kimchi is fresh and adds a kick, while the cool salsa balances it out. The choices of meat include BBQ beef (my favorite), pulled pork...
The ice cream sandwiches at Bklyn Larder look just like the old school ones I ate as a child, but they’re a gourmet version of this childhood delight. Larder’s delicious homemade ice cream is only part of the yummy equation. The other is the chocolate shortbread cookies that make the sandwich. Slightly undercooked, they’re soft and doughy. I swoon just thinking about the combination. There are two or more flavors available daily, including mint, espresso, pistachio, fior di latte, and hazelnut.
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Celia Sin-Tien Cheng
The ice cream sandwiches at Bklyn Larder look just like the old school ones I ate as a child, but they’re a gourmet version of this childhood delight. Larder’s delicious homemade ice cream is only part of the yummy equation. The other is the chocolate shortbread cookies that make the sandwich. Slightly undercooked, they’re soft and doughy. I swoon just thinking about the combination. There are two or more flavors available daily, including mint, espresso, pistachio, fior di latte, and hazelnut.
I love egg salad. Though it’s a simple dish, it’s not easy to find a really good one. But the egg salad sandwich at Bklyn Larder is as close to perfection as can be. It’s a refreshing mix of eggs, celery, dill, red onions, olive oil, salt, pepper and lemon juice. The crunch of onions and celery counters the creaminess of the eggs. And you won’t miss the pickles found in other egg salads because the lemon juice gives this salad a tart kick. Topped with lettuce and sandwiched between two slices of Pullman sourdough toast, this is...
I love egg salad. Though it’s a simple dish, it’s not easy to find a really good one. But the egg salad sandwich at Bklyn Larder is as close to perfection as can be. It’s a refreshing mix of eggs, celery, dill, red onions, olive oil, salt, pepper and lemon juice. The crunch of onions and celery counters the creaminess of the eggs. And you won’t miss the pickles found in other egg salads because the lemon juice gives this salad a tart kick. Topped with lettuce and sandwiched between two slices of Pullman sourdough toast, this is...
Where better to find oysters than at Grand Central Oyster Bar? It’s in the name for goodness sake! But that’s not why you should get your oysters there. It’s because they are exceptionally good. GCOB offers the largest oyster selection of any seafood restaurant in New York. The menu, which changes daily, offers nearly 30 varieties. You can’t beat that! I have my favorites like Kumamoto, Widows Hole, and Kusshi, and it’s always fun to try new ones like French Kiss and Lady Chatterly. With a list this robust, I’m always making new discoveries.
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Celia Sin-Tien Cheng
Where better to find oysters than at Grand Central Oyster Bar? It’s in the name for goodness sake! But that’s not why you should get your oysters there. It’s because they are exceptionally good. GCOB offers the largest oyster selection of any seafood restaurant in New York. The menu, which changes daily, offers nearly 30 varieties. You can’t beat that! I have my favorites like Kumamoto, Widows Hole, and Kusshi, and it’s always fun to try new ones like French Kiss and Lady Chatterly. With a list this robust, I’m always making new discoveries.
Turnip cake, a quintessential Chinese dim sum dish, is made of shredded Chinese radish (daikon) and rice flour, sliced then pan-fried. The key to good turnip cake is its consistency: it should be soft and a little gooey but not runny nor, on the opposite extreme, too hard. The turnip cake at Chinatown Brasserie is just right. The pan-fried exterior is crispy and the inside, with its bits of Chinese sausage, is soft but not runny. The spicy XO sauce with dried scallops and dried shrimp is an essential topping that goes with the cake like hand...
Turnip cake, a quintessential Chinese dim sum dish, is made of shredded Chinese radish (daikon) and rice flour, sliced then pan-fried. The key to good turnip cake is its consistency: it should be soft and a little gooey but not runny nor, on the opposite extreme, too hard. The turnip cake at Chinatown Brasserie is just right. The pan-fried exterior is crispy and the inside, with its bits of Chinese sausage, is soft but not runny. The spicy XO sauce with dried scallops and dried shrimp is an essential topping that goes with the cake like hand...
In the steak business for over a decade, Chef Danny Teng knows his beef. His signature steak at Danny and Company — a teppanyaki steakhouse — is the US dry-aged rib eye cap from Idaho. This cut has less muscle, more moisture, and a richer flavor. Cooked beautifully medium rare, as I requested it, the outside is perfectly crispy and the inside pink, juicy and tender without a trace of blood. The rib eye cap really does highlight the flavor of the meat. A beautiful experience on its own, it’s also delicious with the housemade cumin...
In the steak business for over a decade, Chef Danny Teng knows his beef. His signature steak at Danny and Company — a teppanyaki steakhouse — is the US dry-aged rib eye cap from Idaho. This cut has less muscle, more moisture, and a richer flavor. Cooked beautifully medium rare, as I requested it, the outside is perfectly crispy and the inside pink, juicy and tender without a trace of blood. The rib eye cap really does highlight the flavor of the meat. A beautiful experience on its own, it’s also delicious with the housemade cumin...
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Cynthia Sin-Yi Cheng2011-06-22T08:58:39Z2011-06-21T18:27:59ZBring it on Raw tag:www.findyourcraving.com,2011-06-21:65765fc066cc1a620645fbdefa3c43d0/d21aa7949eea7cdbad604e3a1d4c0761
Miranda
80 Berry St
@ N 9th St
Brooklyn, NY 11211
718-387-0711
Raw. That’s how I like my fish best. I’ve been waiting all year for Miranda’s summer ceviche appetizer (MP; $10 – $15).
Chef Sasha Miranda sources her seafood daily, so you can expect a few delightful surprises each day, in addition to the usual delicious base of bay scallops, shrimp, bacalao and Portugeuse octopus.
I love how the raw babes are dressed: a bit of sweetness, a touch of heat. Mango or sweet potato cubes add the sweetness and jalapeño or habanero kick the dish...
Miranda
80 Berry St
@ N 9th St
Brooklyn, NY 11211
718-387-0711
Raw. That’s how I like my fish best. I’ve been waiting all year for Miranda’s summer ceviche appetizer (MP; $10 – $15).
Chef Sasha Miranda sources her seafood daily, so you can expect a few delightful surprises each day, in addition to the usual delicious base of bay scallops, shrimp, bacalao and Portugeuse octopus.
I love how the raw babes are dressed: a bit of sweetness, a touch of heat. Mango or sweet potato cubes add the sweetness and jalapeño or habanero kick the dish...
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Celia Sin-Tien Cheng2011-06-21T08:04:01Z2011-06-21T00:44:44ZCelebrating 10 Years of Cook for the Curetag:www.findyourcraving.com,2011-06-16:65765fc066cc1a620645fbdefa3c43d0/0891a5f06e3e7190aa9ee0eb5f4bb2fe
KitchenAid’s Stand Mixers have been a coveted kitchen tool since 1919. What makes them so fun is that they come in so many bright colors! (I have one in lilac.)
In celebration of the 10th anniversary of their Cook for the Cure program, which has raised $8 million to fight breast cancer, KitchenAid recently introduced the Raspberry Ice 5-quart Artisan Series Stand Mixer. A metallic fuchsia, Raspberry Ice joins two other mixers to raise money for breast cancer research: the baby pink Cook for the Cure model, and a white model with pink trim.
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KitchenAid’s Stand Mixers have been a coveted kitchen tool since 1919. What makes them so fun is that they come in so many bright colors! (I have one in lilac.)
In celebration of the 10th anniversary of their Cook for the Cure program, which has raised $8 million to fight breast cancer, KitchenAid recently introduced the Raspberry Ice 5-quart Artisan Series Stand Mixer. A metallic fuchsia, Raspberry Ice joins two other mixers to raise money for breast cancer research: the baby pink Cook for the Cure model, and a white model with pink trim.
The name of this burger at AsiaDog is slightly misleading as I was expecting it to be slices of bulgogi meat on a bun, but it’s actually an Angus beef patty marinated in bulgogi (marinade) sauce. The patty comes topped with your choice of Asian slaw or kimchi, or half and half like I chose. And I couldn’t have been happier! The kimchi provides spice, and the red cabbage slaw with carrot, sesame oil, mayo and vinegar is light and refreshing. Sandwiched in a toasted white hamburger bun, it’s a great combination of Eastern flavors in a Western...
The name of this burger at AsiaDog is slightly misleading as I was expecting it to be slices of bulgogi meat on a bun, but it’s actually an Angus beef patty marinated in bulgogi (marinade) sauce. The patty comes topped with your choice of Asian slaw or kimchi, or half and half like I chose. And I couldn’t have been happier! The kimchi provides spice, and the red cabbage slaw with carrot, sesame oil, mayo and vinegar is light and refreshing. Sandwiched in a toasted white hamburger bun, it’s a great combination of Eastern flavors in a Western...
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Nancy Matsumoto2011-06-10T08:26:24Z2011-06-19T17:22:33ZJody Williamstag:www.findyourcraving.com,2011-06-02:65765fc066cc1a620645fbdefa3c43d0/89620bd6dc72a935963686b6eb05375a
Buvette’s Chef Jody Williams has never taken a formal cooking course, yet during stints heading the kitchens at Giorgione, Gusto, Morandi and Gottino, she’s established herself as one of the most soulful interpreters of the rustic Italian food experience. Now she’s focused her considerable talents on turning out honest French-Italian fare at the casually elegant Buvette.
Her kitchen career, says Williams, is built entirely of on-the-job learning. Raised in Sacramento by a single working mom, her early eating experiences swung between the “impoverished food system” of the local public school cafeteria and the agricultural bounty of the surrounding Central...
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Buvette’s Chef Jody Williams has never taken a formal cooking course, yet during stints heading the kitchens at Giorgione, Gusto, Morandi and Gottino, she’s established herself as one of the most soulful interpreters of the rustic Italian food experience. Now she’s focused her considerable talents on turning out honest French-Italian fare at the casually elegant Buvette.
Her kitchen career, says Williams, is built entirely of on-the-job learning. Raised in Sacramento by a single working mom, her early eating experiences swung between the “impoverished food system” of the local public school cafeteria and the agricultural bounty of the surrounding Central...
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Nancy Matsumoto2011-06-09T08:54:16Z2011-06-04T16:56:22ZStracchino and Sun-dried Tomato Tartinetag:www.findyourcraving.com,2011-06-02:65765fc066cc1a620645fbdefa3c43d0/47afd1c993db8296becd7acce26466ef
The stracchino and sun-dried tomato tartine at Buvette, like a lot of menu items at this inviting West Village “gastroteque,” is unpretentious comfort food at its best. Chef Jody Williams calls the dish a “gift,” because all she did was source some stellar ingredients: sundried pachino tomatoes from Sicily, the kind Williams remembers seeing drying over doorsteps; fresh, creamy crescenza, a member of the stracchino family of cow’s milk cheeses, and bread from Bensonhurst’s Royal Crown. Through some alchemy — involving a marinade of Calabrian oregano off the stem, sherry vinegar, capers and a panini press—the result is...
The stracchino and sun-dried tomato tartine at Buvette, like a lot of menu items at this inviting West Village “gastroteque,” is unpretentious comfort food at its best. Chef Jody Williams calls the dish a “gift,” because all she did was source some stellar ingredients: sundried pachino tomatoes from Sicily, the kind Williams remembers seeing drying over doorsteps; fresh, creamy crescenza, a member of the stracchino family of cow’s milk cheeses, and bread from Bensonhurst’s Royal Crown. Through some alchemy — involving a marinade of Calabrian oregano off the stem, sherry vinegar, capers and a panini press—the result is...
It wasn’t my intention, really, it wasn’t. But look at it; I didn’t see
any point in resisting. The most decadent part of this was it was
right at lunchtime.
I was in line to order a Kyoto iced coffee when I spotted these boozed-up s’mores, apted named “Brooklyn Bootleg S’mores.” We’re talking about a Kings County Distillery Moonshine-infused marshmallow sandwiched between two house-made graham crackers and covered in Mast Brothers chocolate ($3.50).
A woman came in behind me and we were both eyeing them,...
It wasn’t my intention, really, it wasn’t. But look at it; I didn’t see
any point in resisting. The most decadent part of this was it was
right at lunchtime.
I was in line to order a Kyoto iced coffee when I spotted these boozed-up s’mores, apted named “Brooklyn Bootleg S’mores.” We’re talking about a Kings County Distillery Moonshine-infused marshmallow sandwiched between two house-made graham crackers and covered in Mast Brothers chocolate ($3.50).
A woman came in behind me and we were both eyeing them,...
The lamb vindaloo at Brick Lane Curry House Too could be your next bad habit. It’s not just the spiciness and tanginess that you should expect of any good vindaloo that makes it so great. It’s the overall flavor and texture of the sauce, which includes generous chopped fresh cilantro and a touch of fresh ginger, that makes this fiery concoction brisker than you might anticipate. This is no diet dish by any means. You’ll feel very full afterwards, but the fundamental flavor strains of hot, sour and fresh make it go down easily. Warning: They pull no...
The lamb vindaloo at Brick Lane Curry House Too could be your next bad habit. It’s not just the spiciness and tanginess that you should expect of any good vindaloo that makes it so great. It’s the overall flavor and texture of the sauce, which includes generous chopped fresh cilantro and a touch of fresh ginger, that makes this fiery concoction brisker than you might anticipate. This is no diet dish by any means. You’ll feel very full afterwards, but the fundamental flavor strains of hot, sour and fresh make it go down easily. Warning: They pull no...
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng
Celia Sin-Tien Cheng