nprfreshair:

NPR’s doing a series on regional candy from around America. What’s your favorite?

(via America’s Affection For Hometown Confections : NPR)

bookoframen:

Another good reason to venture to Harlem: Brunch at Red Rooster Harlem. Above, Jerk Bacon & Egg, Helga’s Meatballs, and Truffle Fries.

The expansive bar area at the front of the restaurant is shared with live music that is energetic and fitting.

yunseocho:

Brunch at Extra Virgin

Greenwich Village, New York City

April 2012

yunseocho:

Armani Ristorante

5th Avenue Armani Flagship

New York City

April 2012

f-word:

short rib & skirt steak with fried oysters, samphire and radishes

photo by sifu renka

oldnewyork:

“In the 1960s and 70s, the idea of a domed city stepped out of the science fiction spotlight and seemed like it may become a reality. One of the first real life concepts came about in 1960, when engineer Buckminster Fuller proposed a two mile “geodesic dome spanning Midtown Manhattan…” (link)

lovagemetender:

I am obsessed.  With chard stems.  I find myself magnetically drawn to the fluorescent colors of chard when I’m at the market.  It’s not even that I like cooking chard that much (I mean, it’s tasty, but it’s no kale).  I’m just a sucker for gorgeous colors.  Almost every produce farm I know grows chard.  It is the plant that keeps on giving.  It’s quick growing and you can harvest repeatedly over the course of the season.

But even though chard is ubiquitous at markets across the country lots of people don’t really know what to do with it besides a quick sautee.  And when they sautee it they often discard the best part - THE STEMS!  Chard stems are perfect for pickling.  Just a quick pickle will do - leave it in brine in the fridge for a couple of days, then chop and add to salads for a zing, or serve them with a cheese plate.  At the restaurant where I work, Allswell, we serve a little chard stem snack that takes the stems to another level.  Here’s what Pete Wells has to say about that: “When I tasted little canapés he had made of spicy chard stems wrapped in ultrathin bacon, I didn’t want the recipe. I wanted to pass a law making it illegal to cook chard leaves without doing this to the stems.” 

So, I say, let’s go to the market to buy chard, not for its leafy greens, but for its stems!

Our first stop at our latest restaurant crawl.  #AllTheTastesOfNewYork

vangoghboys:

My first #foodcrawl… #appetizer #wine #foodporn #smorgasbord