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With so much emphasis on what goes on the grill, what to serve for dessert for Memorial Day Barbecue can be a challenge to anyone who wants to venture beyond the ready-made stuff?
A slice of this quick-and-easy-to-make peanut butter cup and pretzel terrine, courtesy of Real Simple Magazine will be a cooling crowd-pleaser. Sweet and savory, it’s sure to satisfy the range of palates and to be a hit with the kids.
Peanut Butter Cup and Pretzel Terrine - Courtesy of Real Simple
Click on the image above for the amazingly easy-to-follow directions on how to prepare this delicious treat. Oh, and Happy Memorial Day weekend to all!
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BY CAROLYN ONOFREY
Veselka
144 2nd Avenue
East Village
212-228-9682/veselka.com
Veselka appeared before me as an inviting Ukrainian diner. Specializing in Ukrainian comfort food, Veselka was filled to the brim on a Tuesday night with families relaxing over a heaping plate of stuffed cabbage and pierogies or a bowl of borscht.
Vegetarian Plate at Veselka
I sat down with a few good friends that I don’t see nearly as often as I should in the lofty, uninspiring space. I ordered their Vegetarian Plate ($12.95) from our pretty young waitress who was clearly straight off the boat, only making the experience more authentic. [Read more...]
BY CAROLYN ONOFREY
Otto
1 5th Ave
212-995-9559/ottopizzeria.com
A child of the Bastianich/Batali family, Otto is a restaurant that I keep coming back to again and again for its great food and value.
Antipasti Spread at Otto
Walking in to Otto you are greeted by a wine bar modeled after an old train station with high-top tables to stand at and invited have a glass of wine while you are undoubtedly waiting for your table. The wine list itself, will keep you busy while you are waiting for your name to come up on the large train schedule style board with its list of a seemingly endless selection of bottles, more than a hundred deep. [Read more...]
BY CAROLYN ONOFREY
Fig and Olive
420 West 13th Street
Meatpacking District
212-294-1200/figandolive.com
After a work week reminiscent of the never-ending story, I was in need of a relaxing night out with my boyfriend. My internal checklist for dinner consisted of good food, good atmosphere, and a good scene. Fig and Olive seemed like the perfect place, as I had heard many good things and its location in the Meatpacking District essentially sold me.
Located on a rather ugly strip of 13th Street sat Fig and Olive. Its cavernous interior was nicely divided into a large bar space to the left and dining area to the right. As we followed the hostess to our own personal nook, we took a step up to a level more fit for a flashy nightclub. The area was furnished with sleek white booth space, and allowed for a great view of the back of the bar in which shelving climbed to the ceiling illuminating a showcase of about a hundred bottles of all intriguing shapes and sizes of olive oil.
Olive oil from around the world at Fig and Olive
Our waitress greeted us with bread and an explanation of three different olive oils from around the word. I anxiously dove in to the different oils, transporting myself to Spain, Costa Rica, and Italy. I loved the attention to detail and needless to say, I couldn’t wait for the rest of the meal. [Read more...]
BY CAROLYN ONOFREY
Fig and Olive
420 West 13th Street
Meatpacking District
212-294-1200/figandolive.com
After a work week reminiscent of the never-ending story, I was in need of a relaxing night out with my boyfriend. My internal checklist for dinner consisted of good food, good atmosphere, and a good scene. Fig and Olive seemed like the perfect place, as I had heard many good things and its location in the Meatpacking District essentially sold me.
Located on a rather ugly strip of 13th Street sat Fig and Olive. Its cavernous interior was nicely divided into a large bar space to the left and dining area to the right. As we followed the hostess to our own personal nook, we took a step up to a level more fit for a flashy nightclub. The area was furnished with sleek white booth space, and allowed for a great view of the back of the bar in which shelving climbed to the ceiling illuminating a showcase of about a hundred bottles of all intriguing shapes and sizes of olive oil.
Olive oil from around the world at Fig and Olive
Our waitress greeted us with bread and an explanation of three different olive oils from around the word. I anxiously dove in to the different oils, transporting myself to Spain, Costa Rica, and Italy. I loved the attention to detail and needless to say, I couldn’t wait for the rest of the meal. [Read more...]
“The Sweet Hurt: Soho Chocolate Tour”
BY SARAH IP
Jacques Torres Chocolate Shoe. Photo by Joe Chan.
Who doesn’t love a little chocolate? Whether it’s chocolate candy bars, hot chocolate or truffles, chocolate holds a special place in many people’s stomachs. Francine Segan, food historian, led a tour of the unique chocolate shops that make New York City such a pleasure to peruse. This event took place on Apr. 28 and was hosted by 92Y Tribeca (200 Hudson St; 212-601-1000), a cultural and community center that holds lectures, tastings, wellness classes, films and culinary tours such as this one.
Of course, at 11 a.m., it’s essential to begin the day with a jump start: Segan passed around samples of different types of fine Italian confections, ranging from fruit-filled Venchi Giandujotti chocolate to Baci’s signature smooth hazelnut milk chocolate – the Baci was so good I wanted another! Two lucky winners had the privilege of taking home a box of Tuscan Biscuits with chocolate pieces (Cantuccini Con Pezzi Di Cioccolato).
To start off the Soho Chocolate Tour, Segan gave a brief talk on how chocolate is made and the process of cultivating the beans into the finished product. She covered tempering, seeding, melting and types of chocolate.
Did you know that…
…chocolate grows on trees and the pods must be plucked by hand?
…chocolate can only grow 20 degrees above and below the equator?
…cocoa beans can be made into wine (but result in a lesser quality chocolate)? [Read more...]
Happy Cinco de Mayo! Make it mas loco!
In need of ideas? Click on the image below, courtesy of Murph’s Guide, for some Cuervolicious celebrations throughout the city.
BY BETH KAISERMAN
Paulie Gee’s
60 Greenpoint Avenue
Greenpoint, Brooklyn
347-987-3747/pauliegee.com
Approaching 60 Greenpoint Avenue, you might think Paulie Gee’s is closed. I did. But inside was a wooden-colored pizzeria buzzing with people digging into Paulie Gee’s Neopolitan-style pizza, and maybe a Mexican coke.
Paulie Gee made himself known as a pizza aficionado on the Slice pizza blog and developed his pizza recipe using his own brick oven in his Warren, New Jersey backyard.
Pizza Delboy at Paulie Gee's
Every ingredient that goes in the wood-fired oven at Paulie Gee’s, including the cheese, is fresh and local. [Read more...]
