Posts Tagged "78"
Check out all of the posts tagged with "78".
A Warm Bowl of Creamy Goodness
Tiny bowl of soup, or GIANT MUTANT SPRIG OF PARSLEY? Does one need an excuse to make delicious, delicious soup? I aver that one does not. Especially in grey, late-February, frozen-slushy, cold and shitty weather. (I don’t like February.) There’s something about wielding the stick blender that just chases the clouds away. Oh, the power.
Leftovers for…dinner?!
Won’t you please, please cheese me? After Thursday night’s meat-o-rama, I didn’t eat for most of the day. I wasn’t stuffed from the night before, am not dieting and didn’t feel sick; my body just didn’t feel the need to eat for a while after, and with good reason. I decided to trust my gut ...
Hardly even a recipe.
Anyone who would like to donate a Nikon D70 is free to do so at any time. Shrimp + garlic + good butter + red pepper + pasta = tasty and satisfying homemade dinner suitable for the I-don’t-feel-like-cooking-but-I-can’t-order- any-more-Pad-Thai-takeout nights. You say you don’t have those nights? You’re never too tired or stressed to whip ...
Leftovers for Lunch
People who need ribs are the luckiest people in the world. The only thing better than beer-braised short ribs are more beer-braised short ribs. We had lots of rib parts from Saturday night’s ribstravaganza.* Rather than hunching over the kitchen counter and gnawing at the bones like starved vultures, I decided to try and turn ...
The Lentil Stands Alone
Baby, I’m-a want you. The soup winner: smoky lentil soup with andouille and spinach, a riff on Farmgirl Fare’s lentil soup with smoked sausage. While not as photogenic as hers, it tastes fantastic and will be a great lunch tomorrow, which looks to be a prime soup day (wintry, wet, cold). It comes together really ...
Sated.
Leftover farro risotto and shrimp makes an *excellent* lunch, does not not make one’s office stink of fish when it’s nuked.
Copycat.
It’s midnight at the oasis. For Brian’s birthday this year we went to dinner at Perilla, the new-ish restaurant in the West Village opened by Top Chef season 1 winner Harold Dieterle. I could easily wax rhapsodic about the crispy pork belly with pea shoots, trumpets, and banyuls-vanilla gastrique, which I ate entirely with my ...