 |
| This is what it should look like. |
There are few reasons for this:
tomato risotto with frizzled red onions
1 week ago
12.30.2011
This is Really Mac and Cheese
We haven't really talked about this yet.
There are few reasons for this:
There are few reasons for this:
12.16.2011
The Nerdist: Round One
A quick round-up of the things I nerded out over this week.
 |
| Brussels Sprouts and Grapes via Poor Man's Feast |
12.12.2011
EAT
If you can watch this and not:
a) get really hungry
b) kind of feel like we live during the most amazing time on the most amazing planet in the most amazing universe
c) really want to hug him when he gets surprised by the champagne
... then we probably don't hang out very often. If you feel a, b, c or some combination thereof and we also don't hang out very often, let's fix that and probably get something to eat.
EAT from Rick Mereki on Vimeo.
Now go eat lunch! Quickly, before you die of jealousy.
a) get really hungry
b) kind of feel like we live during the most amazing time on the most amazing planet in the most amazing universe
c) really want to hug him when he gets surprised by the champagne
... then we probably don't hang out very often. If you feel a, b, c or some combination thereof and we also don't hang out very often, let's fix that and probably get something to eat.
EAT from Rick Mereki on Vimeo.
Now go eat lunch! Quickly, before you die of jealousy.
12.02.2011
11.24.2011
From the Vault: Ben's Chili Bowl
Walking into Ben's, even on a night crowded with tourists, a line wrapping around the counter and winding its way through the restaurant, you get a warm feeling like walking into a family friend's house. The hip hop bumps, bass rumbling throughout the conversation and laughter that flows from customers to cooks. In an era in a city where kindness is a premium, Ben's is overflowing.
The cooks dance behind the line, taking pictures of college kids at the counter who know, just like we all do, that we are in a truly special place.
 |
| via TriViews |
The cooks dance behind the line, taking pictures of college kids at the counter who know, just like we all do, that we are in a truly special place.
11.21.2011
How to Horrify Your Dinner Guests
Because of my upbringing, I take Halloween very seriously.
When I say "my upbringing", what I mean is this: my childhood house turned into a crypt for the entire month of October and part of November because my mother takes Halloween very seriously. Our front yard was a cemetery. Our windows were blockaded with ghosts and warning signs. Navigating the spider webs in the hallways became an important skill. There was a fountain of blood in our dining room. Doorknobs turned into monster hands. Am I painting enough of a picture for you? Every year my parents threw a balls-out, lavish, enormous Halloween party for 100 of their closest friends. I've decided it's my responsibility to uphold this tradition, albeit on a slightly smaller scale in my adult life. In that spirit: a little Halloween party food porn:
When I say "my upbringing", what I mean is this: my childhood house turned into a crypt for the entire month of October and part of November because my mother takes Halloween very seriously. Our front yard was a cemetery. Our windows were blockaded with ghosts and warning signs. Navigating the spider webs in the hallways became an important skill. There was a fountain of blood in our dining room. Doorknobs turned into monster hands. Am I painting enough of a picture for you? Every year my parents threw a balls-out, lavish, enormous Halloween party for 100 of their closest friends. I've decided it's my responsibility to uphold this tradition, albeit on a slightly smaller scale in my adult life. In that spirit: a little Halloween party food porn:
11.17.2011
Pork Plucks and Kindred Nerd Spirits
Big thanks to my wonderful friend JSuh for alerting me to what's happening on Four Pounds Flour this week.
What's happening is some pretty significant digging into the New York Historical Society's culinary collection and the resulting nerdery. JSuh pointed me to the final post of the series, Unusual Meats, and now I am obviously hooked and will read everything Sarah has ever written on Four Pounds Flour, because clearly we are the same kind of nerd.Go check it out!
 |
| I can frame this, right? |
What's happening is some pretty significant digging into the New York Historical Society's culinary collection and the resulting nerdery. JSuh pointed me to the final post of the series, Unusual Meats, and now I am obviously hooked and will read everything Sarah has ever written on Four Pounds Flour, because clearly we are the same kind of nerd.Go check it out!
11.14.2011
A National Day to Get Behind
I don't remember the first pickle I ever ate. But I do remember the first pickle I ever asked for more of.
They were hamburger dill chips and they accompanied the grilled cheese sandwich of my dreams.
 |
| 1st Pickle Festival in NYC |
They were hamburger dill chips and they accompanied the grilled cheese sandwich of my dreams.
Subscribe to:
Posts (Atom)
