this one’s a keeper. there was a post about this bread/cake at thekitchn, which is originally from flo braker (via leite’s culinaria). i love sweet yeasted breads and buns, and this is the best of the bunch. really, it’s a cake, but i always think of yeasted […]
my love for dulce de leche started about five years ago, when nina happened to make a banoffee pie one weekend. i had heard of it (from the musical “guys and dolls”), and possibly had had it a few times, but i had never paid […]
these cookies look pretty good, right? unfortunately, they’re not. well, they’re ok, but they were enough of a disappointment that you won’t find the recipe here. i saw a post on photograzing for “peppermint meltaways” and was intrigued. i’ve always been intrigued by things that claim to “melt in your mouth,” be it chocolate, meat, or cookie. for example, how does meat melt in your mouth, exactly? surely a bit of steak isn’t going to melt in your mouth the same way that, say, butter will? and even if it did, would you really want meat to melt in your mouth? i know that meat wouldn’t “melt” the same way butter would, yet i expect it to because of the connotations i attach to the word “melt” (probably, in no small part due to the ubiquity of those m+m commercials during childhood). (more…)
when top chef first started airing, i was one of the skeptics. without willy wonka’s magical tv, i reasoned, it’s just not possible to be able to live vicariously through chefs in competition the way that one can with fashion in project runway. whereas in […]
long overdue, but finally here! i am going to make these a few more times and will post adjustments as necessary.
locanda verde / 377 greenwich st / nyc / (212) 925-3797 / dinner mon-sun, 5:30-11p; breakfast mon-fri, 8-11a, sat-sun, 8-10a; lunch 11:30a-3p / reservations recommended / dinner ~$50-60 per person (no wine) / 2 1/2 stars out of 4
it’s not often that hyped restaurants live up to the hype. especially restaurants that are minorly owned by celebrities. in this case, locanda verde, part-owned by robert deniro (whose previous restaurant in the same space, ago, folded), lives up to the food hype, but falls short in other ways that prevent it from being the whole package.
i read up on the restaurant shortly before we walked over, and let me just say that a lot of the yelpers who reviewed this place are a little…well, let’s be clear here: robert deniro may have invested in the restaurant, but he does not run this restaurant. when writing your review, should you feel a need to address a specific person, try the chef, the sous chef, the pastry chef, the manager, etc – not the investor who just wants a return on said investment. also, please employ correct spelling, and do not address anyone as your friend or “buddy” unless they are, indeed, your friend or buddy. (more…)