January 2010
22 posts
1 tag
Boozin'
losingweightinthecity: A lot of you Spring Shaper-Uppers (you’re like fix-‘er-uppers, but way hotter) have asked me how you can booze and lose weight. To be honest, from last February - last August, I didn’t drink very much. I can count the number of times I felt hungover the next day one one hand. Fitting into skinny jeans, or even less fat jeans, was just way more important to me than that...
Jan 29th
14 notes
3 tags
Jan 29th
1 tag
Quickie RR Revamps →
Mark Rozzo of the NYT details how restaurateurs/chefs are moving quickly to revamp their restaurants or newly acquired spaces. Given the economy, every week with brown-papered windows is a huge financial hit. Not to mention, in this city, each week is another layer of cobwebs you have to scrape off to get the foodies to come back around. The stakes are just incredibly high, and even higher the...
Jan 27th
2 tags
Jan 27th
293 notes
3 tags
El Bulli to Close in 2012 for Two-Year Sabbatical →
Jan 27th
2 tags
Toasted Marshmallow Shakes
Recipe and image courtesy of Gourmet and Cupcakes and Cashmere. P.S. Can I have her life please? The life where I get to make Marshmallow Shakes at 3:30 on a weekday afternoon? Jesus.
Jan 26th
2 tags
Dessert Truck Works
I wrote about this a while back…it’s finally open! Here’s to being fat in 2010.
Jan 25th
2 tags
Village Tart Opens in Little Italy
“Sweet and savory.” Says it right there on the website - I’m sold. This little just-opened gem, conceptualized by Lesly (!) Bernard of Permanent Brunch, and James Beard Award-winning Pichet Ong of P’ong (and of many-a Jean-Georges restauarants), I’m positive I will like this place and I really hope it does well. A closer look at the menu reveals they pay off...
Jan 21st
Jan 20th
44 notes
2 tags
Jan 20th
4 tags
“Maialino al forno [roasted pork loin, belly, ribs and shoulder] is a...”
– Sam Sifton in his review of Danny Meyer’s Maialino, located in the Gramercy Park Hotel. Sounds straight-out-of-the-gate terrific.
Jan 20th
3 tags
My MA Plate: The Friendly Toast, Boston, Mass
The Friendly Toast in Boston has a lot of so-bad-it’s-gooood-type things about it: - The Hansel and Gretel Waffle (below - a gingerbread waffle topped with pomegranate molasses and real whipped cream…so naughty, but so deliciously tangy and spicy - something waffles never are) - The King Cakes (two pancakes with bananas and chocolate chips inside and peanut butter in between,...
Jan 18th
2 tags
Weird Food McDonald's Sells Around The World →
jordanreid: Including McSpaghetti (Phillippines), Samurai Pork Burgers (Thailand), and seaweed-flavored fries (Japan). The McAloo Tiki Burger in India sounds tasty!
Jan 18th
2 tags
Pintxos Coming to Flatiron →
…courtesy of Jeffery Chodorow. Click above for more info.
Jan 18th
2 tags
Jan 15th
1 tag
Jan 15th
6 tags
New Cool, Old Cool
It’s Wednesday and that means the NYT dining review is out. This week, Sam Sifton settles in at the Breslin in the Ace hotel (conveniently located near my office…for now) for a super-fatty, super-coooool dining experience. He awards one star to the restaurant, for its hipster atmosphere and its indulgent but well-executed and clever gastropub/nose-to-tail-style cuisine. Also in the...
Jan 13th
2 tags
Jan 8th
“A pasta without cheese is like a kiss without a squeeze!”
–  It’s true. Photo and quote via Pioneer Woman
Jan 8th
2 tags
Mediterranean Cous Cous Salad
My lunch today. An easy, heathy, vegetarian but well-rounded and filling recipe, great for anytime of year. Ingredients: 1 box Cous Cous  - I picked an Israeli cous cous out for this - the kind that look like little pearls. I love the texture and this brand happened to have a little bit more protein in it - maybe 5-6 g. in a serving. 1 Cup frozen baby peas 4 tablespoons minced or...
Jan 7th
1 tag
Veselka: Perfect Food For Cold Weather
The Times today has a great article about East Village staple Veselka. Last Saturday night, when it was near unbearably cold out, we made the hike up to Momofuku for some comforting, hot, nose-drippingly spicy ramen noodles. I couldn’t wait to slurp them up! Unfortunately, there was a serious wait (and not much room TO wait), so we happily tried Ippudo instead. Closed for the holidays....
Jan 6th
1 note
3 tags
How to Make the Spotted Pig's Deviled Eggs
New York did some great investigative work in order to figure out what makes the Spotted Pig’s Deviled Eggs so special. They really are so tart and spicy - not at all gag/bubble-throat inducing. Here’s the recipe (from what the super-sleuth Lopez-Alt can tell), I just might have to give it a whirl: Deviled Eggs a la Spotted Pig Ingredients: 12 large eggs 2 tablespoons extra virgin...
Jan 4th