For weeks, my coworker had been offering to take me to Chinatown after I revealed to her that I have never actually eaten in Chinatown. Shocked, she was indeed. So one rainy Monday evening, we set out on an excursion downtown for a Vietnamese feast at Pho Bang Restaurant. Like most Chinatown establishments, the restaurant didn’t look like anything special on the outside (or inside, for that matter), but the big bowls of steaming Pho were just what we needed to start the week off on the right culinary foot.
You know that time of year in New York City. When the weather starts to warm up, the sundresses are unearthed from the back of your closet, and you dream of the perfect margarita practically all day long. Oh, that’s just me? Once it’s relatively warm out, I find myself constantly daydreaming in my cubicle of enjoying happy hour margaritas with friends from one of our favorite neighborhood spots, Cascabel Taquiera.
Every year, my mom travels to Europe on a 2 week school trip (she’s a teacher), and arrives home the Saturday before Easter. Since she usually spends the rest of Saturday catching up on sleep, Easter dinner is largely my responsibility. Did I mention the guest list usually reaches 30+?!
For occasions like this, it’s necessary to have a few easy appetizers in your repertoire that you can throw together the day before. Even better if they use mostly pantry staples. This Pea Pesto Crostini is just that. After all, who doesn’t have a lonely bag of frozen peas in their freezer? And in my house, parmesan cheese and garlic are always on hand.
Brunch is the quintessential “New York” meal. I don’t think people elsewhere brunch the way we do. Maybe it’s because it’s relaxing after a week full of working late, happy hours that turn into happy nights, and general running around the city? Or will we just use any excuse for good company and a good meal? Reasons …
I love beets. I love oranges. I love fennel. So imagine my delight when I stumbled upon this recipe for beet, orange and fennel salad. I first made this recipe with blood oranges since they are my favorite, but the second time I prepared this, earlier this morning for Easter dinner for 25, blood oranges were no longer in season. (One of the saddest things of the coming of spring is the end of blood orange season). But I prevailed with some Cara Cara oranges, and no one seemed to notice the difference.