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Screen Name
amybnyc
Member Since
June 12, 2008
Latest Comments...
They've been coming to the Abingdon Sq. market on Saturdays. I have to admit I have eaten all of their cheeses and the Manchester is really really good.
They also make an incredible feta ch...
I have a ring binder/photo album that I use with plastic protecors. I cut out the recipe or print it out, and stick it in the book. The book is kind of random, but separated in my mind into holid...
I always throw a cheese rind (parmesan reggiano, grano padano, piave etc.) into my minestrone. The chef's treat is to fish it out when it is really soft and chewy and eat it. Kind of like parmesa...
Eat that honey! Eat it someway you can really taste it, like with good bread and good butter (toasted or not). On top of steel-cut oatmeal, on top of a slice of feta cheese. The list goes on, but...
If you live in New York - try the challah knot rolls at Amy's bakery. They are made with challah dough and a very light touch with the sugar syrup and cinnamon.
When Balducci's was still Balducci's the fruit guy taught me how to pick a honeydew mellon:
1) If it smells good it is good
2) The rind should feel a little tacky (sticky).
This h...
Another wine that is good with spicy food is Torrontes, which is a muscat-like dry varietal from Argentina. In NYC they run from 9-16$ for quite decent bottles. Dry Muscats from Alsace are also g...
I love the Takahashi canisters! I have an old hutch with shelves with canisters on them, but the canisters are nothing special - would love some with color.
Who/what/when/where - are they fl...
Latest Comments...
They've been coming to the Abingdon Sq. market on Saturdays. I have to admit I have eaten all of their cheeses and the Manchester is really really good. They also make an incredible feta ch...
I have a ring binder/photo album that I use with plastic protecors. I cut out the recipe or print it out, and stick it in the book. The book is kind of random, but separated in my mind into holid...
I always throw a cheese rind (parmesan reggiano, grano padano, piave etc.) into my minestrone. The chef's treat is to fish it out when it is really soft and chewy and eat it. Kind of like parmesa...
Eat that honey! Eat it someway you can really taste it, like with good bread and good butter (toasted or not). On top of steel-cut oatmeal, on top of a slice of feta cheese. The list goes on, but...
If you live in New York - try the challah knot rolls at Amy's bakery. They are made with challah dough and a very light touch with the sugar syrup and cinnamon.
When Balducci's was still Balducci's the fruit guy taught me how to pick a honeydew mellon: 1) If it smells good it is good 2) The rind should feel a little tacky (sticky). This h...
Sounds good, I love halibut. Did you bake the foil packets on the rack or on a baking sheet?
Another wine that is good with spicy food is Torrontes, which is a muscat-like dry varietal from Argentina. In NYC they run from 9-16$ for quite decent bottles. Dry Muscats from Alsace are also g...
I love the Takahashi canisters! I have an old hutch with shelves with canisters on them, but the canisters are nothing special - would love some with color. Who/what/when/where - are they fl...