Banana pudding is the reason to go to Magnolia Bakery. Turns me into a fat f***apotamus, man. For real.

Saveur offers a Carolina Banana Pudding recipe. Dig in.

[Photo Credit: Serious Eats]

This Italian breakfast dish is similar to a bacon, egg and cheese on a roll. But oh, so much better. And it’s good anytime, not just in the morning.

Anyone been to the New Amsterdam Market? I haven’t but just read about it at a cool food blog, La Buena Vida. Looks like it’s worth the trip.

The emmis according to chef Sara Jenkins:

I’m perturbed that people have gotten so turned around that they think restaurant food is the best food, and that today’s modern, self -aware “foodie” thinks that the highest level of cooking is to cook restaurant-style food in the home. Even in the finest restaurants, restaurant food, while delicious and deserving of its place as entertainment and theater, is really not the best food at all. It’s over-sauced and over-salted and over-rich, because the only thing restaurant chefs have to worry about is that the food tastes exquisite on the table. They don’t have to worry about whether you should eat less salt and fat or eat more vegetables or if you are consuming trans fats or saturated fat or petroleum. Even very good restaurants buy industrial commodity chicken and veal bones for their stock, and bulk up the plate with cheap commodity vegetables. What you pay for in most restaurants is for the transformation from ordinary into good or exquisite. And one of the ways that food is transformed is through copious amounts of butter, salt, and stocks.

If you really want to put great food on the table day in and day out, restaurants are not really what you want to emulate. What you need is a few techniques and a few standards and eventually you will have the ability to improvise and adapt. Learn a couple of recipes well and then build on them. I’m a huge fan of broiling a fish filet or even a fish steak. It’s quick, it’s easy, it’s healthy, and you can change it endlessly depending on what you season it with. I like to have a couple of different dried grains and beans in my pantry, because you can cook up lentils so quickly and mix them with olive oil and herbs, and have a simple and quick dish anyone can make in 20 minutes. I keep a couple of great cast-iron pans, and because they hold and transmit heat so well I can pan-sear things as diverse as shrimp, chicken breast, or lamb steaks. On weekends I am more likely to make a slightly more complicated braise or stew that can get extended later in the week with some beans or grains.

I control the amount of salt and fat that goes into my cooking, and know that I have bought high-quality ingredients I want to put into my body. Best of all, because I’m cooking for two or three or at most for 10, I control what I cook so much better than in my restaurant kitchen. As proud as I am of the food I put out professionally, I know the best food of mine you can ever eat is what I serve you at my home table.

Right on, sister. I like to eat out but I need to cook at home. I get happy thinking about what to cook. And I enjoy shopping, preparing the meal, serving it, and, of course, eating. I can’t imagine life without cooking.

Shaved Ice or Icy? Which one of these?

Serious Eats offers some farmers’ market tips.

Thai Heaven in Queens.

Took the trek last Friday night and it was as good as ever.

Man, I’ve been loving these big, dark olives they’ve got at Fairway. They are meaty and buttery. Also come smoked but I prefer the regular jammies.

Yanks-O’s, Take Two…

Grab a slice, settle in, stay warm and…

Let’s Go Yank-ees!

Dough! Oh My…DOUGH!

DOUGH Donuts: A Far Cry From The Old Fashioned from SkeeterNYC on Vimeo.

 Doity Wahtuh Delights.

[Picture by Bags]

Food and art collide at this sensational blog: scanwiches.com.

The wife eats veggie burgers, I don’t. Why should I when I love the real thing? But that’s just me and for those of you who don’t eat meat, the New York Times has a piece on the best veggie burgers in the city.

Frank Bruni reviews Gabrielle Hamilton’s new memoir:

After much anticipation, the inevitable memoir has arrived. “Blood, Bones and Butter” traces nearly all of Hamilton’s life and career, from an unmoored childhood through her triumph at Prune, which didn’t end the search for a sense of place and peace that is the overarching theme of this autobiography, as of so many others. It’s a story of hungers specific and vague, conquered and unappeasable, and what it lacks in urgency (and even, on occasion, forthrightness) it makes up for in the shimmer of Hamilton’s best writing.

Recalling her mother’s penchant for heavy eyeliner, she flashes back to “the smell of the sulfur every morning as she lit a match to warm the tip of her black wax pencil.” Hamilton invokes the “voluptuous blanket of summer night humidity,” captures the tantalizing promise of delicate ravioli by observing that “you could see the herbs and the ricotta through the dough, like a woman behind a shower curtain,” and compares breast feeding to being cannibalized, “not in huge monster-gore chunks, but like a legion of soft, benign caterpillars makes lace of a leaf.”

The description of the ravioli is great. I’ve never been to Hamilton’s restaurant, Prune, but it sounds tempting.

Best Pizza is reviewed in the Times:

Most garlic knots let you down. After one or two salty, satisfying bites, you’re left to chew on the increasingly impenetrable thing like a masticating cow. It’s a snack food for suckers and optimists, anybody with a Charlie Brown-like faith that maybe Lucy Van Pelt won’t pull away the football, that this time it might be great.

The garlic knots ($3 for six) at Best Pizza in Williamsburg, Brooklyn, deliver on that hope. Baked in a century-old brick oven, they arrive charred on top and creamy inside, more gougère than repurposed crust. There are no tricks, just good technique: dough that rises all day; a drizzle of garlic oil after the knots come out of the oven; a dusting of shaved pecorino; chopped parsley, because that’s what you do. The knots are served on a flimsy paper plate with pickled vegetables (fennel, mostly) because Best Pizza is a slice joint, where $3 will feed you, and $15 will pay for a feast.

The good–it looks damn tasty, the bad, it’s in Williamsburg. But if you happen to find yourself in Hipster Dufus Heaven, looks like it is worth checking out.

[Photo Credit: Brooklyn 365]

For the unleavened experience…

Check out this piece on Matzo.

Brunch at Tipsy Parson in Manhattan.

Fabulous fatness. Mmm, mmm, good.

Say it ain’t so…

[Photo Credit: Radaris, Nabok]

I had dinner at my aunt and uncle’s on the Upper West Side a few weeks ago and we got to talking about Morris, the deli counter man at the old Daitch Shopwell that used to be on Broadway. They loved Morris and the little old ladies who would visit him. This is what they overheard, back when.

Old Lady: Is the potato salad fresh?

Morris: Yes, we made it today.

Old Lady: It looks like yesterday.

Morris: Lady, you’re from yesterday.

Old Lady: How’s the roast beef?

Morris: It’s gorgeous.

Old Lady: Give me a half of a quarter pound of baloney.

Morris: You’re having a party?


It is dark and wet this morning so let’s get right to some nourishment of the sinful kind. The New York Times gives a tour of the best doughnut shops in town.

[Photo Credit: NY Mag and Good Point]