My blog has been honored with a Versatile Blogger Award from Bromography. If you haven’t already been to Bromography, hurry! It’s a great site full of fabulous information. Bromography: Discoveries of New York Foodies has restaurant reviews, recipes, features, event write-ups, and more – mostly about my favorite city and home town, New York! Continue reading “Versatile Blogger Award”
Category: Blog
Cocktail Hour: Mustard Batons
Over the last few days I’ve given you recipes for simple syrups, grenadine, and maraschino cherries. You’re all set to get creative with your home bar and make some cocktails. Now I need to feed you. Can’t have all drinks and no food. That’s when things get messy. Not at my party, thank you very much. Continue reading “Cocktail Hour: Mustard Batons”
Homemade Maraschino Cherries
As a follow-up to my post on flavored simple syrups, today we’ll be making homemade maraschino cherries. You’ve had maraschino cherries before. Those candy apple red, overly sweet, gummy drops sitting in neon syrup, found at the bottom of Shirley Temples and atop ice cream sundaes. Nostalgic, yes. Also full of corn syrup and artificial flavors. I wanted to make my own. When I told a friend I was attempting homemade maraschino cherries, she replied, shocked: “You can do that?!” Yes, you can do that. I know, it’s hard to imagine a homemade version compared to what we’ve come to know as maraschino cherries. I warn you, they taste nothing of the sundae toppers of your childhood. Homemade maraschino cherries are boozy. Grown-up. I like them. Continue reading “Homemade Maraschino Cherries”
Four Simple Syrup Recipes and a Grenadine to Kick Start Your Summer
As it gets hot out we’re all reaching for cold beverages to cool us down. Here, four simple syrup recipes to sweeten any drink, from a sparkling non-alcoholic mint lemonade to a boozy Mojito. Plain simple syrup is a 1:1 ratio of sugar and water, simmered until the sugar dissolves. This is crucial for sweetening cold beverages since sugar crystals won’t dissolve easily in icy liquid. Simple syrup is a bar staple, used in ice coffees and cocktails alike. While I’m sure you can buy it bottled at Whole Foods and Trader Joe’s, it takes just minutes to make at home. Continue reading “Four Simple Syrup Recipes and a Grenadine to Kick Start Your Summer”
How to Make Pickles: A Primer
Ever wondered how to make pickles? It’s easy. Making homemade pickles has been on my to do list for some time now. I’m a little behind the times; pickling everything has been a trend that’s come and probably gone and I’ve eaten more pickled foods than I have time to list here. From pickled watermelon rind (my favorite) to pickled fiddlehead ferns, chefs have found that a little bit of something pickled adds nice acidity to almost any dish. I decided for my first home pickling project, I should start with traditional pickled cucumbers. Continue reading “How to Make Pickles: A Primer”
No Cook Herb Pasta Sauce
It’s getting hot and that means lighter food, and using the stove as little as possible. This easy no cook herb pasta sauce is just what the weatherman ordered. Essentially a nut-free pesto, it can be made with whatever beautiful summertime herbs or greens you have on hand. I used cilantro and parsley (yes, I’ve already written about my obsession with cilantro pesto), but basil, sorrel, spinach, mint, dandelion greens, or even a pinch of dill would all be lovely. This is good warm, but is just as good as a cold pasta salad of sorts. Bring it to a bbq. Or eat the leftovers cold right out of the fridge. Continue reading “No Cook Herb Pasta Sauce”
Turkey Meatballs with Dates, Lentils and Yogurt Sauce
As an Italian-American, meatballs are in my blood. They are one of the many comfort foods of my people, gifted to the world in the form of polpette appetizers, spaghetti with meatballs, and meatball subs. I may, however, be able to concede that Italians are not the only people who can lay claim to the mighty meatball. These baked turkey meatballs, for example, are definitely not Italian. Mixed with dates, sesame seeds, and breadcrumbs and served with lentils and yogurt sauce it has a Mediterranean-meets-Middle East vibe. Continue reading “Turkey Meatballs with Dates, Lentils and Yogurt Sauce”
A Culinary Tour of Jerusalem’s Mahane Yehuda Market
Culinary tours are my new obsession. And luckily the culinary tour has made it’s way to Israel. What better way to explore a place – whether you live there or are just visiting – than by getting an insiders view of the food? In Israel there is an abundance of incredible markets and hidden gems that can be difficult to navigate on your own. Continue reading “A Culinary Tour of Jerusalem’s Mahane Yehuda Market”
Chocolate Ganache Truffles
I almost forgot the super special bonus from yesterday’s cupcake recipe. It’s because all of the evidence is long gone. Should you end up with extra ganache after frosting those pillowy cupcakes, whatever you do, do not let it go to waste! Make the easiest ever truffles. Or whip up some ganache and make these truffles just because. They’re that good. Continue reading “Chocolate Ganache Truffles”
Cupcakes with Chocolate Ganache Frosting
Cupcakes may be a bit cliche, at least in the States, but they’re still fun. Irresistible, even. It was a friend’s birthday – her thirtieth to be exact – and so cupcakes were in order. Continue reading “Cupcakes with Chocolate Ganache Frosting”