“Do you want skate again or John Dory?” I asked Kyle. “John what? Isn’t that a restaurant?” was his response. My choice was obvious. No, we weren’t eating at April Bloomfield’s oyster bar of the same name at the Ace Hotel. Instead, I was cooking John Dory since (a) I’ve never made it before, (b)…
In the Phong Nha region of Vietnam, they serve a spicy green sauce with BBQ pork. Ingredients include Vietnamese coriander, garlic, lemon leaves, lemon zest, hot pepper and sugar. Its spicy and sweet: a perfect combination. I wanted to recreate the flavors but didn’t have access to lemon leaves. And since I had a ton…
Just as vegetables change with the season, so do fish options. No longer are we limited to tilapia, shrimp and salmon. Now softshells have started to appear. But at $8.99 for one, I’ll wait a few more weeks for prices to drop to something that won’t make me chokel. Instead, I went with skate at…
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…
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