I had first eaten at Celeste years ago, and then promptly forgot its name (I knew the name of the restaurant was a woman’s name, and I kept thinking “Was it Gina? Adrienne’s? Stella?” – all names of *other* restaurants). So for years, Celeste was in my memory as “That Italian restaurant on the Upper West Side with good Italian food and a woman’s name that only takes cash.” I fortunately found my way back to Celeste recently, and it was as good as I remembered. Continue Reading
Happy Wednesday, Noshers! Today, I’m happy to share my experience brunching at Locanda Verde. Brunch is my favorite meal, and lemon ricotta pancakes are my favorite pancake-type (what, don’t you have a favorite pancake-type too?). So when I heard that Locanda Verde‘s lemon ricotta pancakes were out of this world, I had to try them for myself.
Locanda Verde isn’t located near me by any means, but I’m willing to travel for a good brunch. BUT, if I’m making a trek, I’m definitely sampling more than one dish. So, Continue Reading
Happy Monday, Noshers! Hope you had a wonderful weekend! NYC-area readers, did you get to enjoy the lovely weather?
Today I’m excited to share my experience at a Springtime Past Making Class I attended recently at Giovanni Rana Pastificio & Cucina! Located in one of my favorite foodie places, Chelsea Market, Giovanni Rana is a warm and inviting Italian restaurant with a friendly, family vibe: Continue Reading
Adrienne’s Pizza Bar is one of several places I’ve visited multiple times, only to realize I left my camera at home. One recent weekend, I finally remembered to bring my camera with me on this pizza run. Adrienne’s Pizza Bar is located on a busy, cobble-stone lined stretch called Stone Street, in the Financial District. On warm summer nights, the bars and restaurants on Stone street open their doors and after-work crowds take over the tables and benches that line the street. Now that it’s chilly, the after-work crowd has thinned; however, Adrienne’s still serves its delicious pizza.
The first thing you’ll notice about the pizza is that it’s not your typical pie: Continue Reading
My first experience with risotto took place years ago, when I encountered a neighborhood hole-in-the-wall that specialized in his creamy, luscious grain. One delicious bite and I was sold; risotto, whether made with Arborio, Camaroli or other short-grain rice varieties, is what I consider the perfect marriage of two of my favorite things – carbs and butter. Wheeee!
When I received a batch of fava beans from my CSA, I wanted to re-create one risotto variety that I had tried so many years ago: fava bean and asparagus risotto. I found this recipe online, which was in turn adapted from Mario Batali’s risotto recipe. I’ve featured a recipe for wild mushroom risotto on this blog before, and I won’t lie – risotto is a hands-on endeavor, and you WILL be standing by the stove stirring, stirring, stirring. However, the results are well worth it, and apart from the constant stirring and monitoring, it is quite an easy but impressive dish!
You will need: