About a week ago I found a link to an article on the myth of easy cooking–in it the author claims that cooking for the most part isn’t very easy or fast, and with so many ways of ordering food made available to us, sometimes it’s simply much, much faster to get some relatively-wholesome food via Seamless or similar. On one hand, she’s right because if you did take her approach and stop at the market every day for ingredients and then set down to cook them when you got home from work, it would take an enormous amount of time. Read More
As a lover of all things oyster, I have to admit that usually my preferred mode of eating them is raw and right out of the shell, maybe with a little lemon, horseradish, or mignonette. I’ll enjoy a good fried oyster po’ boy from time to time, of course, but I never really warmed to the idea of grilled oysters until we finally had Drago’s chargrilled oysters as part of an early evening happy hour on our last New Orleans trip. The concierge immediately directed us to the Drago’s that’s in the Hilton Riverside, and while the decor there screams that you’re eating in a hotel bar, the food is far better than what you’d get at a normal hotel. The original Drago’s is in Metarie so it’s not as easy to get to if you don’t have a car, so for many visitors the Hilton location is a good compromise. Read More
It’s funny–when I was looking for restaurants to add to our New York itinerary, I largely relied on old favorites first but then took advantage of the time of year and started plumbing the best-of-2015 and 2016 eating guides. I didn’t get very far because Adam Platt’s Where to Eat 2016 gave me way too many places to even consider for a two-day stint, and so I populated my custom Google map accordingly.
Initially for Saturday brunch I wanted to go to Corkbuzz down by Union Square, since we also had plans to wander around the greenmarket in the morning for old time’s sake. Unfortunately they no longer do Saturday brunch so that was out the window, so instead I suggested a place from the brunch section of Where to Eat: Cosme. Platt describes it as “the ultimate in gourmet brunchtime pleasure” and the menu seemed pretty enticing so I was sold, and oh, what pleasure was in store for us. Read More
It’s funny–for Super Bowl Sunday, I’m either totally in the mood for the traditional fare of the day like chili or nachos, or I feel like eating something completely inappropriate. This year was definitely the latter, so we did this whole spread of French small plates and drank a very fancy cocktail that involved turmeric-infused gin. We watched the game sporadically but given that neither of us are big football watchers (we all know my allegiance is to soccer) compounded with the fact that any team we might have remote interest completely imploded this past season it didn’t feel super-pressing to keep it on all night. Read More
I had this really long, probably very rambly recap of the two days we spent in New York two weekends ago, but I’d rather keep this short and sweet, because I’ve realized that there are a lot of things that I need to write about and I’ll be likely mining this trip and all of the delicious things we ate and drank for months to come.
(I know, I say that about all of our trips and it’s true, but now I’m making detailed lists of all of the things I need to write about and what I’m missing from each post so I can get my act together and actually schedule content to appear on a regular basis.) Read More
Longtime readers (all
five two of you) will know that it’s hard for me to say no to a cured salmon–I’m pretty sure it’s my absolute favorite way to eat it these days–and while I’ve tried a few different ways with citrus over the years, a few months ago I stumbled across a really intriguing version that called for mezcal and dried chipotle peppers ground with salt as the primary (and only) curing ingredients. The recipe came from Alex Stupak of New York’s Empellón restaurant group. He’s popped up in a few episodes of The Mind of a Chef and prior to starting his own group of Mexican-inspired eateries he served as a pastry chef at Alinea and WD-50. Read More
As I write this most of my neighborhood is still very much blanketed with snow, as the only plows we’ve really seen come through either were getting stuck en route to their job sites or the one for my building’s property management company that managed to clear out some the snow. In all fairness, we received as much snow in two days down here as we’re supposed to receive in an entire season, so I can definitely understand that the cleanup is going to be slow. We were prepared–Michael took the responsibility to go to the market on Thursday night, and we packed our pantry and fridge well to make sure we’d have plenty of food to enjoy over the weekend. Read More