total posts: 192
Malfatti al Maialino - Pasta dish made with pork, fresh eggy pasta and arugula from Maialino in NYC.
Deceptively simple looking, yet delicious Chocolate noir rehaussé de citron vert from Ledoyen in Paris, France.
Fruit tarts. Appropriate for the spring season. Recipes are a hybrid of Payard's tart base and Ina Garten's pastry cream.
A bitten "Bea Arthur" - vanilla soft serve with dulce de leche, encrusted with Nilla wafer crumbs
Pork spare ribs from Fatty 'Cue in NYC. Barbecue seems to be a good fit for the warm weather we're getting now.
Green tea ice cream with red adzuki bean sauce.
Part of the Royal Frush deal at Baohaus in the Lower East Side, New York City. Tender, meaty goodness sandwiched in fluffy baos.
Hazelnut-almond strawberry thumbprint cookies. Edible, nut crusted jewels.
Chitarra SD26 - fresh, al dente pasta coated with just enough tomato sauce and topped with fresh basil. Simplicity at its best.
Pan seared halibut with lentils from The Breslin in New York City.
Fruit salad with rosewater tahini yogurt for brunch at Public in NYC.
The pork bun from Fatty Crab in NYC. One of the many notable things I ate in 2009.
Chocolate chip cheesecake. Recipe from Scharffen Berger's "Essence of Chocolate."
Bún du riz (Vietnamese-style rice noodles) from Momofuku Ma Peche in New York City.
Verrines from François Payard's Chocolate Bar in NYC.
Smoked Scamorzza pizza from Motorino, East Village in New York City.
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster Mushroom
Moist Almond Chocolate Cake. Recipe from "The Essence of Chocolate" cookbook.
Sugar snap peas, shrimp, cucumber from Gramercy Tavern.
Pork and foie gras terrine with topped with maple gelée, arugula and pickled ramps.
Innards of a red bean cake from Hang Heung Cake Shop, an old-school Cantonese bakery.
Steamed buns filled with coconut flavored egg yolk custard. Dim sum in Hong Kong's Sportful Garden Restaurant.
Baoguette's classic banh mi in NYC. So delicious and packed with lots of pork, pate, pickled vegetables and cilantro, all encased in a crusty yet soft baguette.
The oozy, gooey, molten cheese core of Shake Shack's 'Shroom burger.
Gramercy Tavern's pastrami sandwich. Part of their Soup & Sandwich lunch deal.
Homemade coconut-lemon sablés: how to get the elusive sandy texture.
Bukudan - an assortment of barely cooked seafood and poached egg and natto beans. Served at Matsugen restaurant in NYC.
Cheesy, stuffed burgers from The Stumble Inn.
Sweetbreads with with Heirloom Beets, Mustard-Caper Emulsion from Picholine in New York City.
The pork and egg bun of my dreams - found in Momofuku Milk Bar & Bakery in NYC.
The suckling pig of my dreams - Vermont Suckling Pig Confit with Cipollini onions, plum chutney, and five spice jus from Eleven Madison Park, NYC.
Chunks of delicious, fatty pork found in the bowls of Minca's ramen.
Bouchon Bakery's Ho-Ho: An upscale, elegant, albeit larger version of the original Hostess Ho-Ho.
Rich Almond Chocolate Cake. Recipe from La Maison du Chocolat's cookbook.