Taken from http://www.lacabe.com/marga/food/recipes/ropa.html. Presumably we can just drop the wine part, since the stewing isn’t going to boil off the alcohol in any reasonable amount: This is an extremely delicious, … Continue reading »
The Atlantic‘s October issue has a short article — unfortunately not available online — on “big organic, small organic”. It’s a compare and contrast between the small Butterworks Farms … Continue reading »
This site has an archive of scanned restaurant menus from around the city. I’m not sure how up to date some of the menus are, but it’s handy resource … Continue reading »
This Gothamist article provides a helpful pointer to the City’s searchable database of restaurant health code violations. Unfortunately, the database appears down momentarily, or I’d be checking places we’ve … Continue reading »
I stumbled across the Queens Tribune’s 2002 “Best Of”. The categories are interesting: it’s very Old World, in the sense of being relatively heavy on the Italian, diners and … Continue reading »
Found in today’s New York Times: Time: 40 minutes 1 1/2 pounds spinach 12 ounces firm or extra-firm tofu 2 tablespoons butter or oil 1 tablespoon minced ginger 1 tablespoon minced … Continue reading »
Based on this Cooks.com recipe: APPLE – TUNA TOSS 1 med. head lettuce, torn bite-size 1/3 c. chopped walnuts 2 c. diced apples, unpeeled 2 tsp. soy sauce 1 (6 … Continue reading »
From www.allrecipes.com. There are general cheesecake baking tips on this site, as well as specific recipes. Chocolate Chip Cheesecake Submitted by: Jessica This is the best cheesecake I’ve ever had. People … Continue reading »
We ate at Mamlouk last night, a Middle Eastern restaurant in the East Village. Very good food: it’s a fixed menu, along the lines of, say, Thali, where you … Continue reading »
From the NYT today. Should try it this weekend: warm ovens are good in this weather. Recipe: Roasted Salmon With Herb Vinaigrette Time: 40 minutes Olive oil 1 1/2 medium-size Idaho potatoes, … Continue reading »