Month: November 2019

New & Noteworthy

New & Noteworthy

This week, I add another two restaurants to the N&N list, Anton’s and Café Kitsuné. As the end of the year draws close, the holidays usually draw out the ‘old New York’ nostalgia and it looks like Anton’s menu fits the bill. Chef Nick Anderer…

Labneh with Black Olives and Za’atar

Labneh with Black Olives and Za’atar

I recently met with a friend who spied a picture of this dish. I wrote about it in a Weekend Cooking post and said it was inspired from a recipe from Mokonuts on the Saveur site but did not really go into much more detail…

Crispy Pan-Fried Potatoes

Crispy Pan-Fried Potatoes

Potatoes have always been a personal fan-favorite. When I was young, when asked if I could bring one thing to a desert island, my answer was a potato and I would regale over how I could eat french fries, baked potatoes, mashed potatoes and so…

Simple Risotto with Crumbled Sausage

Simple Risotto with Crumbled Sausage

Risotto is a real workhorse dish. It is delicious as a standalone and can also be fortified and easily changed up with simple toppings. You don’t need much of anything so it’s a great way to use up some loose ends in the fridge. This…

New & Noteworthy

New & Noteworthy

Kochi and Xu’s Public House are added to this week’s New & Noteworthy list and Hutong is coming off as it isn’t so new now. I have been bemused to see that the reviews coming in for Hutong, mainly because the kudos seem to be…

Gussed-Up Instant Ramen

Gussed-Up Instant Ramen

I do enjoy instant ramen noodles. Mind you, that is not to confuse it with cup-o-noodles. My go-to economy brand is Sapporo Ichiban Original flavor; and my splurgy brand is Myojo Chukazanmai Shoyu flavor. The instant noodles themselves give off some starch and oil so…

New & Noteworthy

New & Noteworthy

Halloween has come and gone and we have gained an hour on the clock so the sun rises at a reasonable time, and the sun sets before we’re ready.  The nightfall helps stimulate my appetite so I feel like I am hungrier when dinner time…

Quinoa and Bean Soup

Quinoa and Bean Soup

This recipe is my twist on the popular Italian soup, pasta e faglioli sans pancetta and using quinoa instead of ditalini. The result is a vegan (or vegetarian if you add cheese rind) soup that is warming and filling. I had been making regular pasta…

Side Bar: Rocco DiSpirito and The Standard Grill Part Ways

My very first post on the Daily Dish was a review of Rocco DiSpirito’s return to a restaurant kitchen in February of this year. Now, he and The Standard Grill have parted ways according to the New York Post and the New York Times. After…