I recently conducted a highly scientific taste test comparing the Zucker’s regular black and white to the Zucker’s mini black and white.  The control? The regular – purported by an eating buddy to be the best black and white in NYC (which is quite a tall claim in NYC, the land of black and whites).  The test? The mini. The hypothesis to prove:  The mini is equal in taste and texture to the regular.  (Yes, I was raised by scientists, what of it)

Let me back it up a bit.

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Although So Kong Dong isn’t in NYC, I make a visit to my hometown at least once a month to devour its unparalleled tofu.  Its phone number is programmed into my phone.  I’ve brought carry-out back to NYC at the request of desperate friends.  Hey, if Anthony Bourdain visited this place on his No Reservations: New Jersey episode, it’s gotta be pretty good, right?

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I recently made these chocolate covered strawberries for a friend’s bridal shower.  I received a lot of positive feedback and recipe requests.  There was some disbelief when I claimed that these were really easy to make, but I’m here to show you just how simple it can be.

You will need:
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Here’s a little secret – I don’t have the faintest clue how to cook.  I can bake up a storm, but cooking?  Geez, it’s like watching a dog try to type on your laptop – maybe his paws can occasionally eke out a word or two, but it’s mostly by chance, and for the rest of the time you watch with a mix of amusement and horror.  But I’ve got to start somewhere, right?

I read a novel that featured crawfish etouffee and decided I needed to make it.  So, relying heavily upon this recipe by Emeril, I attempted an etouffee.  You will need:
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I’m just going to go ahead and say it – Levain Bakery’s chocolate chip cookies are the best I’ve had. Ever. I mean, look at the ratio of gooey chocolate to dough in that picture.  Is there really any debate?

“Chocolate chip cookie” is a loose term often used to describe anything from bland dough with a morsel wedged in…somewhere, to the work of art that is the Levain cookie.  Weighty, dense yet airy, and chock-full of walnuts, chocolate chips, peanut butter chips or raisins, a Levain cookie can be a meal, a late night binge, a hearty breakfast if you will.  I sampled the oatmeal raisin:

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As a collaboration among Mario Batali, Lidia Bastianich (of Lidia’s Italian Kitchen) and Lidia’s son Joseph, Del Posto offers more than your typical Italian fare.  Set in a cavernous space in the Meatpacking district, Del Posto offers top-notch service along with its cuisine (case in point – my eating buddy’s purse was offered a chair. Really? Really.) I recently took advantage of Del Posto’s prix fixe lunch menu.  At $29 for antipasto, entree and dessert of choice, it is a fairly economical way to get an idea of what this restaurant is all about.

We were first presented with amuse bouche:
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PS Yes, I swapped in a newer fruit tart photo!

A couple days ago, I received a request for a good fruit tart recipe.  Here’s a little secret: I’m not really a fan of fruit tarts.  Many times the crust is soggy, the filling is all weird, and the fruit is sickly sweet.  Because of that, I created a slightly tweaked fruit tart recipe, using a more shortbread-like crust, slightly sweeter filling, and a tangy glaze for the fruit.  The result, if I do say so myself, is pretty yummy.

You will need:

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As one of many Jean-Georges V. restaurants in NYC, Perry St faces the reputation dilemma – if it’s good, that is expected.  If it’s bad, you are doubly disappointed.  Lucky for me, Perry St fell into the former category.  I recently went for its prix fixe menu – at $26 for two courses and dessert, it is a reasonable brunch option.

I started with the house mozzarella with citrus and Thai basil:

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I recently received a request for a good lemon bar recipe – this one is a balanced blend of tart and sweet, and is easy to make. I recently brought these to a world cup match (Ghana vs. USA, for the curious) and they were a hit!

You will need:

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As one of the few Japanese/Italian fusion restaurants in NYC, Basta Pasta offers an interesting proposition.  Featuring traditional Italian pasta dishes with decidedly Japanese ingredients, the restaurant presents a mash-up of delicious proportions.

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