Cherry On The Cheesecake
Two Little Red Hens | 1652 2nd Avenue (bet. 85th & 86th Sts.) | 212.452.0476 | twolittleredhens.com
Sealed With A Quiche
Broccoli & Cheddar Quiche | with Side Salad and Home Fries | Dorrian's Red Hand | 1616 2nd Ave. (at 84th St.) | 212.772.6660 | dorrians-nyc.com
Make A Date For Tiella
...My tiella showed up looking and smelling wonderful, and they were excellently executed. A smear of foie gras, being deep with flavor, does its usual, mouth-watering wonders for the palette, with its minimal use not playing nicely with the prosciutto—San Daniele being "daintier" than most—and both rewarding the light yet firm crust and the earthy, grounding melted mozzarella.... [Full post]
Fast and Steady Eddie
...The crust, from dough they make in-house themselves—was properly thin and firm, if not fully crispy, though it holds a great fold. I personally might have preferred a bit more flavor to the crust, but any lack of it was more than made up for in the rich, tangy, aromatic, well-seasoned and nicely balanced sauce. The cheese, as well, had a nice, mellow taste, and was pliable to the teeth without sliding off the slice. A quick survey of the folks who enjoyed my pizza charity found that they all were very impressed and pleased with the pizza, one even claiming "Awesome!".... [Full post]
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... Truly, the Brussel sprouts are purposefully on this pie, not as a parlor trick or gimmick, but to surprise you with the extra punch of flavor that is its charred leaves, all at once herbal, woodsy, and—maybe because of the sugars in the leaves—sweeter and less bitter than its always yummy un-charred parts.... [Full post...]
24/7 Food Heaven, Dude!
...Stirring two cups of heavy cream into six whisked eggs, adding a little spicy brown mustard (eff you, Dijon...!), worcestershire sauce, liquid smoke, chili powder, tobasco sauce, garlic powder, salt, fresh cracked pepper, a pinch of nutmeg, stirring in two cups of shredded sharp cheddar cheese and a cup of baked ham, separating the liquid base into two frozen pie shells, sprinkling another cup of shredded cheese and a few shakes of paprika and chili powder on top of each pie, and placing the pies on the middle rack of a 375°-preheated oven.... [cont.]
Pizza In A Cone? Only O-K!
...So, the verdict? First of all, let me say that the term pizzacone is a misnomer. As all should know, the word pizza means "pie" in Italian, and this is not a "pie" nor a "slice" of one. It would be like calling a calzone a "pizza pouch". This is a whole other animal.... [cont.]
National Pizza Week, Part 3 | Old School vs. New School
...I'm starting to learn that I am acquiring a preference for the "new school"-ology of pizza prep. The use of fresh products and foods, cooked quickly and/or barely to maintain not only the integrity of their flavors, but their textures as well. Letting the ingredients sing as individuals while only improving as a whole.... [cont.]
National Pizza Week, Part 1
...They were also kind enough to let me take photos of the space, which I did as inobtrusively as possible, since there was a decent collection of customers at the tables. The room is thin and long, but very comfortable and homey, warm and unhurried, and a little bit rustic, with its yellow washes, wood trims, framed black & white photos, and exposed rock walls.... [Full post]
Healthy, Wealthy, and Wise Hummus
...Well, not long after their spring opening, I started to notice that the small yet comfy space was packed, pretty much from the beginning of lunch through to the end of their dinner service. And often with large groups of people waiting outside for over half an hour waiting to be seated themselves!... [full post]
