Winter is over. Spring flavors now erupt. Before we get to summer, make sure to enjoy the brief season for ramps. Pickle them, pesto the leaves, or sautée. Regardless, enjoy before they disappear till next year.
Ramp Season
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Take-Out
After a hard week in the trenches at work, unmotivated to cook at home, I did the unthinkable; phoned in for "takeout." On my first try, I used Grubhub, the local-focused delivery app. Where I live in Queens (Sunnyside) that can mean spotty offerings....
Schnitzel
My winter menu usually features, what we call, "winter meat," namely a weekly special for carnivores. Usually it's a stew. But last week we made use of unused veal racks, offering schnitzel on the bone. Customers seemed to enjoy it, as it sold out. Butterflied chop,...
Spicy Taste Test
One of my kitchen-staff gave me a gift from Barbados. It's called Bajan Pepper Sauce, and according to my friend at work, it's too hot for even him. I also recently bought a bottle of hipster-influenced "organic Sricracha." So I did some taste tests. The Barbadian...
Eataly Flat Iron
I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at Eataly Flatiron? Here's an admission. I've been known to kvetch to friends about Eataly's pretentiousness. What's with its branded star chef with orange...
Dinner at Agern
For a belated birthday celebration, I was treated to dinner at Agern, a Danish-inspired restaurant focused on sustainable, seasonal cuisine and headed by Icelandic chef Gunar Gíslason. Brain-child of Claus Meyer, the restaurant sits in in Grand Central's Great...
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