Kids Test Kitchen: Crinkle Top Brownie Bites Recipe

Kids Test Kitchen: Crinkle Top Brownie Bites Recipe

Recipe Tester: Saya Cano Saya is a 12 year-old from Kansas City who enjoys dancing, baking and hanging out with her friends in her free time. RECIPE TESTED: Click here to get the recipe for What’s Gaby Cooking’s Crinkle Top Brownie Bites GRADE: A WHY…

Kids Test Kitchen: Edible Cookie Dough Recipe

Kids Test Kitchen: Edible Cookie Dough Recipe

Recipe Tester: Vincent Yoh Vincent is an 11 year-old New Yorker whose hobbies include gaming, drawing and baking. RECIPE TESTED: Click here to get the Family Fresh Meals’ Edible Cookie Dough recipe GRADE: A WHY THIS RECIPE? One of the best parts of baking is…

Orange Sherbet (not Sherbert!)

Orange Sherbet (not Sherbert!)

Sherbet — not a sorbet, not an ice cream. It’s perfect when you are waxing nostalgic for childhood treats like a creamsicle though honestly, it’s yummy anytime. I have not come across any other flavor other than orange that tastes as good, so why mess…

Food Log during COVID-19 (March to July 2020)

Food Log during COVID-19 (March to July 2020)

I started my COVID food log on March 14, 2020 since I knew I would be cooking at home ALL of the time.  And I like menu planning so I really leaned into it. I mapped out our meals for the week, keeping in mind…

Watermelon – Pimms Sorbet

Watermelon – Pimms Sorbet

Injecting booze into watermelon is a popular pastime (though I have never tried one). And there is the prevalence of summer watermelon cocktails. Why not add liquor to a watermelon sorbet? Why Pimms? My sister-in-law makes a mean Pimms, loading it up with a medley…

Strawberry – Pimms Sorbet

Strawberry – Pimms Sorbet

I’m on a sorbet roll these days! I started with a Blood Orange-Sake sorbet, which was quickly followed by a Lemon-Sake sorbet. I started to then think about other fruity and boozy sorbets I could concoct. I had a pound of strawberries that I needed…

Lemon – Sake Sorbet

Lemon – Sake Sorbet

I’ve mentioned before that I love frozen desserts. Having success with the blood orange-sake sorbet, I decided to take a go at a lemon-sake sorbet. It is lighter and a bit more refreshing than the orange sorbet. I will look to make my way through…

Blood Orange – Sake Sorbet

Blood Orange – Sake Sorbet

I love light flavorful icy treats like Italian ices, fruit pops and popsicles. So of course I love sorbets and fruit-flavored ones are my favorite. Some friends and I were fortunate to get some blood oranges recently and I started to see postings of wonderful…

Pre-Workout Energy Bars

Pre-Workout Energy Bars

What to eat before working out in the morning, or just to snack on instead of ripping open a package of something pre-made and full of preservatives? I am a fan of a blueberry cacao performance cereal from Brendan Brazier’s Thrive Energy Cookbook but even…

Beef & Barley (or Potato) Stew

Beef & Barley (or Potato) Stew

The image for this recipe (inspired by a hearty version by Cooks Illustrated) shows the stew with kale but it was with this batch that I decided simple is best. I prefer just onions (which melt into the stew, carrots and either barley or potato.…

Chef Floyd Cardoz (His Legacy. . . To Me)

Chef Floyd Cardoz (His Legacy. . . To Me)

This morning, I was busy figuring out when Governor Cuomo would be giving his daily press conference as I was feeling particularly bummed out by the COVID-19 maelstrom.  I was about two hours behind reading the news that Chef Floyd Cardoz had passed due to…

Goji Berry-Turmeric Tonic

Goji Berry-Turmeric Tonic

My tweet of making this tonic last Sunday morning had more likes than I had seen in a long time. Clearly, the lack of access to fresh juice bars and overall minimalization of outdoor time have severely impacted folks’ daily regimen. And so I thought…

New & Noteworthy (Week of March 9)

New & Noteworthy (Week of March 9)

I struggle this week to comment on dining out given the COVID-19 outbreak, mainly because every sentence I have written (and deleted) sound so frivolous. But then I remember I always turn towards food for solace and enrichment. This week I am adding Paisley, a…

New & Noteworthy (Week of March 2)

New & Noteworthy (Week of March 2)

Those who mourned the closing of Barbuto last May after its sixteen year run on Washington Street can rejoice. Jonathan Waxman is back, and the Barbuto reboot is only a stone’s throw from its original location with the same open kitchen concept, large pizza oven,…

Yellow Eye Bean & Two-Potato Cassoulet

Yellow Eye Bean & Two-Potato Cassoulet

As I wrote in my review of 232 Bleecker, I was enthralled with Chef Suzanne Cupps flavorings and textures. And so, I was on the hunt for recipes and I only came across one but it was perfect given the cold winter chill that New…

232 Bleecker

232 Bleecker

Observations from my first visit Only twice in my life have I been surprised about a PB & J iteration at a restaurant. The first time was about a year or so after Grant Achatz opened Alinea. The first course was a de-skinned grape (I…

New & Noteworthy (week of Feb. 24)

New & Noteworthy (week of Feb. 24)

While there are plenty of new restaurant openings, I have nothing to add to the list this week. I will say that I finally visited Suzanne Cupps’ 232 Bleecker and was really impressed. I am in midst of writing my observations which I hope to…

New & Noteworthy (week of Feb. 17)

New & Noteworthy (week of Feb. 17)

This week, I wanted to add a shout-out to Golden Diner for the recent review from Grub Street.  Sam Yoo’s east Chinatown/Two Bridges restaurant was on my list when it opened March, and again when dinner service began.  I finally made it there for lunch…

Da Toscano

Da Toscano

Observations from my first visit Da Toscano marks Michael Toscano’s return to New York after closing Perla some half a decade ago. . . to the same address at 24 Minetta Lane. My visit came about a week or so since opening to the public. …

New & Noteworthy (week of Feb. 10)

New & Noteworthy (week of Feb. 10)

I have a weakness for really good roast chicken so while I appreciated Suzanne Cupps’ work at Untitled, I didn’t rush to add 232 Bleecker, the new sit-down restaurant from Dig (the Danny Meyers-backed group that owns the chain, Dig Inn).  Then this article from…

Thai Red Curry

Thai Red Curry

I try to build dishes from scratch most of the time but Thai curry is one time when a pre-made paste probably can’t be beat. The trick is finding the right one. I was shopping at Bangkok Center Grocery on Mosco Street in Chinatown and…

New & Noteworthy

New & Noteworthy

This week, I am removing Anton’s from this list post Pete Wells’ review.  I don’t think Wells had to make a disclaimer that he is not a “normal person” because I too would be put off by inconsistencies from the kitchen as well as the…

Orange-Scented Pecan and Date Bread

Orange-Scented Pecan and Date Bread

My husband had recently been dropping hints about date nut bread after discovering an index card from his mother with a hand-written recipe. She is a foodie so I was game but it was a recipe from another time that called for shortening and where…

New & Noteworthy

New & Noteworthy

I love ramen and used to keep a punchlist on me at all times when I was living in Tokyo so I could duck in for a bowl if I happened to be in a particular neighborhood. NYC has seen an incredible influx of ramen…

Supper Club: January and Aging Parents

Supper Club: January and Aging Parents

After a bit of a hiatus towards the end of 2019, Supper Club was back on our calendars for January. For our inaugural dinner of 2020, I was planning on reprising a Supper Club favorite, a Spanish bouillabaisse with lobster and clams, but upon learning…

Beet and Apple Salad with Pecorino and Pistachio

Beet and Apple Salad with Pecorino and Pistachio

This dish was born after discovering that there are endless options in creating new (and visually attractive) salads by cutting veggies into batons and adding some cheese and nuts. Beets and apples are natural friends in many salads but this salad’s preparation really shows off…

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

Zucchini Batons with Pecorino, Basil and Crunchy Almonds

This recipe for Zucchini Salad With Pecorino, Basil and Almonds from Alexa Wiebel and New York Times Cooking caught my eye because of its versatility. Also, it was summer and our weekly CSA seemed to be filled with different kinds of zucchini (though it obviously…

VERŌNIKA

VERŌNIKA

Observations from my first visit Located within a landmarked building in the Flatiron district originally called “The Church Mission” which is the New York home for Fotografiska, a Stockholm-based photography museum, is Verōnika. This restaurant is the latest from Stephen Starr and is designed by…

New & Noteworthy

New & Noteworthy

New sushi and yakitori omakase restaurants are opening but count me among the fatigued. That said, I am intrigued by Torien given Chef Yoshiteru Ikegawa’s reputation but I will wait a bit to learn more. There are so many great yakitori restaurants that I want…

Big Crispy Hash Brown

Big Crispy Hash Brown

I like my hash browns to be crispy and ‘fluffy’, not ‘al dente.’ And when making them at home, I like making one ginormous hash brown. It’s easier to make, to serve, and to eat! This recipe is flexible and hash browns are messy by…

Orange Pound Cake

Orange Pound Cake

I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange…

New & Noteworthy

New & Noteworthy

Nolita, then MePa and so on and so on. I sometimes get caught flat-footed on new names for Manhattan neighborhoods. I admit not being familiar with Two Bridges, the Lower East Side/Chinatown neighborhood by the East River flanked by the Brooklyn and Manhattan Bridges before…

Spaghetti with Broccoli “Pesto”

Spaghetti with Broccoli “Pesto”

Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto.  But given the texture of broccoli, I decided not to make it more gritty by adding…

New & Noteworthy

New & Noteworthy

In my inaugural New & Noteworthy list of 2020, I keep myself honest and prune my list. I also add one new restaurant, which has been receiving coverage for a few months hyping its opening, Verōnika, the latest from restauranteur Stephen Starr and design studio…

Pecan-Raisin Crackers

Pecan-Raisin Crackers

I usually prefer savory crackers but these pecan-raisin crackers are an exception. And pair excellently with cheeses, especially blue cheese. I used Melissa Clark’s Golden Raisin and Pecan Thins recipe (which acknowledges that the recipe comes from”Better Baking” by Genevieve Ko) and made a few…

Caraway Rye Crackers

Caraway Rye Crackers

Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of…

“Old-Fashioned” Bundt Cake

“Old-Fashioned” Bundt Cake

When living in Tokyo, I used to stop into Mister Donut and treat myself to an old-fashioned doughnut now and again. I recall there were several types: glazed, sugar and plain. I used to get the plain — not too sweet and the rough texture…

Matcha Shortbread Cookies

Matcha Shortbread Cookies

The holiday brought about a flurry of baking. This recipe for matcha shortbread cookies was chosen for the color, ease and most importantly yumminess. It’s my go-to recipe for shortbread. It’s almost always called out when I pack them up as a gift, and is…

Le Crocodile

Le Crocodile

Observations from my first visit The Grub Street article and lead photo is what had me hustle to make a reservation at Le Crocodile. The piece was about the restaurant opening and the image was of the chicken and fries plate with the headline “Together…

Café Kitsuné

Café Kitsuné

I added Café Kitsuné to the New & Noteworthy list when it opened in the West Village in mid-November. The co-founders of the Maison Kitsuné brand are Masaya Kuroki and Gildas Loaëc, who began their business fusing their loves of fashion and music, and now…

New & Noteworthy

New & Noteworthy

As we can count down the number of days left in the year on our hands, new restaurants continue to open their doors in NYC. One that caught my eye comes from restaurateur Delores Tronco-DePierro (who has a few James Beard noms for Denver restaurant…

Skillet Corn Bread

Skillet Corn Bread

Recently, I made corn bread in a skillet for the first time. I usually do not want to make so much, so I bake it in a smaller glass dish. That said, I have always wondered if a skillet would make the edges more brown…

New & Noteworthy

New & Noteworthy

As 2019 draws to a close, so will new openings. I have no new restaurants to add to the New & Noteworthy list this week. The one I had been eying is stalled by a city permit with no hard open date as of yet.…

New & Noteworthy

New & Noteworthy

Thanksgiving is this week and we have about six more weeks until we start a new decade. Yes, feels like time is running short. In the last week, I visited two more spots on my list– The Jones and Kochi. I am in the process…

Kochi

Observations from my first visit I recently wrote that I was off tasting menus given the recent hefty price tags and time commitment. And I had never made it to Neta, Chef Sungchul Shim’s last kitchen. And I had only read one announcement of Kochi…

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…

Weekend Cooking

Weekend Cooking

Ah travel! The food, the sights, the food! For me, a holiday abroad is like a culinary tour — morning, noon and night. But I have to admit that it’s nice to return to home cooking. After our holiday in Tokyo, I was looking forward…

New & Noteworthy

New & Noteworthy

Apologies for last week’s New & Noteworthy list, or more specifically, absence thereof.  I was in Tokyo (more of that in Side Bar). I did keep an eye on happenings and the restaurant I am adding actually opened in September. Somehow I was not so…

New & Noteworthy

New & Noteworthy

The Daily Dish has a new look!  For those who wondered why the food/dining posts had a very serious look, it was because I was a squatter on a site launched focused on tech news.  As of this week, dining and cooking take over the…

Tech posts blog moved

The technology and culture related posts moved to Ghuneim.com. I will be blogging there from now on – this site will stay true to its name and be about food. blog moved to: ghuneim.com

Side Bar: The Best of the Worst

I just read Ryan Sutton’s review of Wild Ink at The Hudson Yards.  The full headline for the Eater piece is “Wild Ink Is an Overwrought Yet Underachieving Fusion Disaster at Hudson Yards:  London-based group Rhubarb’s New York City debut goes wrong at every turn…