Ball so hard.
Ball so Hard Real, straight talk: It has taken me about 4 winters to perfect this recipe so be grateful I’m opening up and letting you into my kitchen with my fames-within-my-inner-circle meatball recipe. Ya dig? Ok, now that we’re done worshipping at the alter of the stove (my stove, obv). Let me start my … Read more
In the height of summer.
On a Saturday in August, I was home in NYC. A rare occasion for a beach and summer loving gal. After the wonderful brunch (a meal I usually deplore), I headed to the Union Square Greenmarket, almost a home-away-from-home. A place where my mother took me when I was young every chance she got – … Read more
Faustina//not quite Scarpetta…yet
We knew it was early to be trying Faustina given that it’s been open for 2 weeks but being huge fans of Scarpetta, we really could not resist the temptation of Scott Conant’s wise “Italian-as-interpreted-by-other-cultures” ways on a cold winter night. It began with five of us in the rather masculine bar area which is … Read more
A rhapsody on raw milk cheese//don’t stop ’til you get enough
Well, I am back home in NYC now. I just finished my 10 month Le Cordon Bleu/gastronomic/living-the-life stint in Paris. I miss it so much. The lights, the art, the beauty, the beautiful babies, the food stores…but what I miss most is the stinky, filthy, whore-y cheese… Cheese tastes different in France. Better. Stinkier. Filthier. … Read more
Stylecons//i not-so-secretly want to look like you
Related: Stylecon 1: Carine Roitfeld French Vogue is better Stylecon 2: Ines De La Fressange.
Articles of interest//weekending Dec 21
Yawn. It’s hard to avoid the top ten lists that get shoved in our face at the end of every year. OH WELL. Allons-y: In a cheese-serving-rut? Try some different ways of serving your cheez plate. As the year draws to a close, what can we expect but more top ten lists. This one, on … Read more
On reading//articles of interest for the weekending 12/4
Two ex-Saveur Magazine employees start Canal House Cooking. A (daunting) print venture in these internet times. Show your support for paper by subscribing. [NYT] Nation’s Restaurant News just came out with its survey of food trends for 2010. I’m, not sure whether to laugh or cry that “nutritionally balanced children’s dishes” are a trend for … Read more
