Inexpensive, yet delicious brunch where a single drink doesn’t quadruple the price of the bill is hard to come by. Many places offer a special inclusive drink on Sunday, but come on a Saturday and you’re out of luck. Think you want more then the single watered down complimentary drink? That will be another $10. Luckily in Brooklyn, there are exceptions to the rule. Places … Continue reading Harefield Road
Baking tends to be a bit more of a scientific art, rather then honing creativity through cooking. Therefore, I cannot take much credit for this wonderful recipe by Food52. I will say, there are mild modifications and difficulties faced from the “easiest scone recipe ever.” I found my Strawberry Scones from the past to be a bit more straight forward, but these are definitely a … Continue reading Fig and Rosemary Scones
When all major New York City foodies anticipate the opening of another hot spot, the bar is set unbelievably high. Food must be perfect, service impeccable, atmosphere trendy and inviting. Perhaps no other 2014 opening has gotten as much hype as All’onda, a Venetian inspired restaurant in Union Square. Known for phenomenal pasta, utilization of high quality ingredients and surprisingly reasonable pricing, this place has … Continue reading All’onda
I love Wisconsin. I more proudly speak of the Midwestern state of cheese and beer then I do about my home state that shall not be named (hint: it’s the land of fist pumping, shore loving, Sopranos). When Michael White, of the famed restaurant Altamarea restaurant group, decided to open a Wisconsin style cocktail bar and supper club in Tribeca, it quickly topped my hit … Continue reading The Butterfly
Unless you are a super foodie like myself, chances are you’ve never heard of Sunchokes. They’re an oddly shaped vegetable, a member of, believe it or not, the sunflower family. They are often referred to as Jerusalem Artichokes, which is completely deceiving considering they have zero ties to Israel or Artichokes. They have a similar look to raw ginger, completely misshapen with what seems like … Continue reading For the Love of Sunchokes
Like any good Jew, I love smoked salmon. On my bagels, in my omlettes, by itself. So when I stumbled upon a recipe for a smoked salmon dip, I was immediately intrigued. The recipe is so easy, just a matter of whipping together a mixture of ingredients and presenting in a pretty fashion. I originally made this dip for a party setting, but quickly realized … Continue reading Smoked Salmon Schmear
A classic match made in culinary heaven. Creamy, warm tomato soup and gooey, crunchy grilled cheese, complimenting the each other perfectly. For the grilled cheese, I knew I wanted multiple cheeses, along with layers of flavor without adding toppings. I decided to use a mixture of Gruyere and White Cheddar, in block form. In addition to give the grilled cheese a bit more finesse, I … Continue reading Gruyere & White Cheddar Grilled Cheese (with Creamy Tomato Soup)
The Political Foodie 