When this recipe was republished in the New York Times a few years ago, Jessica and I cut it out and sent our brother to the supermarket right away to buy those eight onions so we could make it for dinner that night. “Eight onions!?!” Marc said? Yes, eight onions. We sliced them by hand that time, but now I have a food processor and discovered the slicing blade, so it was easier this time.
If you’ve never been to the Second Avenue Deli, you should go. Right now*. The food is amazing. Though many say it’s not the same as it used to be, it’s still worth a trip.
We used to go to the one on Second Avenue and Tenth Street all the time. When they closed, the first thing I did was buy the 2nd Ave Deli cookbook. I then bookmarked about half the recipes in the book, and actually made quite a few of them. When the new restaurant opened on 33rd and 3rd, I kind of forgot about my cookbook, and got my health salad fix at the deli. Continue reading
AKA Jeffrey’s Roast Chicken.
Apparently we’ve been on a chicken kick lately! But all of these recipes serve different purposes, and really, you can never have enough chicken recipes! Here’s our latest obsession from our favorite Ina Garten:
There aren’t many recipes that are this easy and yield so much flavor like this roast chicken. Ina definitely knows how to take simple ingredients and add that wow factor! This chicken was moist and juicy, with just the right amount of aromatics to make bring the flavor of this chicken to the next level. Next time you’re having company, impress them with this roasted chicken. You won’t be sorry. Continue reading
I’ve never had harissa before, but when I saw Anne Burrell make it, I decided I wanted to try it. I’ve heard about it on food shows and seen it on menus, but never really knew what was in it. So when I saw her toast the spices and grind them, I realized that I could make it very easily! I already have all those spices in my pantry, and knew that the combination would make for a very spicy and flavorful chicken. After making the harissa, marinating my chicken in it overnight, and baking, I knew I had to make this meal a menu staple. I also thought it would be a great idea to share my homemade harissa with Stephanie. I delivered my leftover harissa to her apartment and shared the chicken cooking instructions with her. The photos of the cooked chicken are from Stephanie’s kitchen. The ones of the harissa-making are mine. Continue reading
I’ve wanted to test out Indian food for a while now. I’ve experimented with all sorts of cuisines far away from my comfort zone, but Indian is one thing I reserve for restaurants. Until now, that is. If you were anything like me, it’s time to go spice shopping, because this is a great introduction to Indian cooking!
The Irish are very proud of their Guinness. So even though I’m not Irish, and St. Patrick’s day has nothing to do with Middle Eastern Jewery, They do say, “On March 17, everyone is Irish,” so I’m sticking to that. Happy Saint Patrick’s Day, Dear Internet Friends!
Honey and mustard are a classic combination, and while I don’t like the taste of either of them plain, they are both good at making other things tastes better! I am happy to dip my apples in sugar rather than honey on Rosh Hashana, and I never put mustard on my pastrami sandwich! But honey in tea? mustard in salad dressing? Yes, please!
Well, it’s actually Eggplant Parmigiana. But the cheese I bought was spelled Parmesan, so that’s how I’m spelling the title of this dish. Continue reading
Hamburgers are the ultimate comfort food. Especially a nice, big, juicy burger with either guacamole on top. I don’t eat ketchup or mustard, so I often try to get more flavor out of the actual burger. That means better meat, and flavors added into that meat. Which is why when I saw Alex Guarnaschelli make hamburgers with brisket, the cut Pat LaFrieda claimed is the best for hamburgers, I knew I had to try it. Continue reading
I’m pretty obsessed with my Crock Pot right now. I love to come home to the smell of a slow-cooked meal and to not have to cook dinner when I come home. It’s win-win. It’s pretty amazing how everything I make in there turns out delicious. I don’t even have to cook meat in it, vegetable stews work great, too. I always tell myself I will use it more often, then go through a slow cooker phase, and then put it away and leave it there for a couple of months. I hope this phase lasts longer!
I’ve been making a lot of stews to eat over rice lately, and I was in a pasta mood, so I decided to cook up a tomato sauce to serve on top of spaghetti, though it would be equally delicious with rice.
