Usually when all the critics love a place, I don’t. Or if it’s one certain dish, it doesn’t live up to the expectations. Not so at Batard. Of course, we didn’t go with the octopus pastrami – having had tons of octopus in Maui and thinking this was likely overrated. Instead we tried the red…
In addition to an overwhelming amount of cucumber and zucchini, I’ve been getting a lot of eggplant in my CSA. As much as I love eggplant parm, it’s far too time-consuming for my effort. So as an alternative, and trying to clean out my some things in my freezer, I defrosted some ground beef and…
My trip to Vietnam was everything I could have hoped for in a vacation and so much more. We ate, drank, ate a little more and had some serious adventures over the last two weeks. I have lots to share with you, so I will be doing several posts in the coming weeks. For this…
I get daily emails from Grubstreet, Eater and a ton of other websites devoted to keeping up on the latest in NYC food happenings. Yet somehow I was unaware of Num Pang, a gourmet bahn mi shop, with several locations around the city. Fortunately, when I picked up Edible Manhattan (checkout the article on the…
After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs. This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before). And the meat came out more tender but still intact. About as close to perfection as I’ve tasted. The…
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