cured
Breakfast, Brooklyn, Brunch, Dining Out, WilliamsburgKerry Alaric CheeseboroBelgian, bell pepper, Breakfast, Brooklyn, Brunch, Carolina, Cheddar, cheese, cured, Dining Out, dry rub, egg, eggs, grits, hash, paprika, peppers, poached, pork, potato, potatoes, sauce, scallion, scallions, shrimp, smoked, soul, soul food, southern, syrup, waffle, waffles, Williamsburg1 Comment

Savoring "Sweet"

SWEET CHICK | 164 Bedford Ave. (at N. 8th St.), Brooklyn | 347.725.4793 | sweetchicknyc.com

Breakfast, Brooklyn, Brunch, Dining Out, WilliamsburgKerry Alaric CheeseboroBelgian, bell pepper, Breakfast, Brooklyn, Brunch, Carolina, Cheddar, cheese, cured, Dining Out, dry rub, egg, eggs, grits, hash, paprika, peppers, poached, pork, potato, potatoes, sauce, scallion, scallions, shrimp, smoked, soul, soul food, southern, syrup, waffle, waffles, Williamsburg1 Comment
Dessert, Dining Out, Dinner, Greenwich Village, Lunch, TakeoutKerry Alaric Cheeseborobottarga, cured, extra, fat, fennel, fish, Greenwich, Italian, lardo, Mario Batali, meatball, meatballs, oil, olive, Otto, oven-baked, pizza, pizzeria, pork, prosecco, roe, rosemary, salt, sparkling, village, wineComment

Catching Up

...The fennel and bottarga pie was rich with layers of flavor, from the citrus-hued piquancy of the fennel to the earthiness of the bottarga, which boasts the same flavor property—almost—as anchovies, with more subdued salinity and brininess.... [Full post]
Dessert, Dining Out, Dinner, Greenwich Village, Lunch, TakeoutKerry Alaric Cheeseborobottarga, cured, extra, fat, fennel, fish, Greenwich, Italian, lardo, Mario Batali, meatball, meatballs, oil, olive, Otto, oven-baked, pizza, pizzeria, pork, prosecco, roe, rosemary, salt, sparkling, village, wineComment
Cooking In, DinnerKerry Alaric CheeseboroAgata & Valentina, bacon, black, cheese, chitarra, Citarella, cow's milk, cured, fat, fresh, garlic, green, guanciale, Italian, jowl, pasta, pork, scallion, truffle, truffles, yellowComment

With A Little Help From My Friends

...This dish appeared and tasted pleasantly bright and rustic. The pasta—thicker-than-most "thread" pasta—supported and hugged all the flavors of the rendered pork fat, garlic, lemon, and butter extremely well, while starting and ending each bite with, first, the aroma of truffles in the cheese on top, then, lastly, the flavor of truffle.... [Full post]

Cooking In, DinnerKerry Alaric CheeseboroAgata & Valentina, bacon, black, cheese, chitarra, Citarella, cow's milk, cured, fat, fresh, garlic, green, guanciale, Italian, jowl, pasta, pork, scallion, truffle, truffles, yellowComment