What is it about mom’s cooking that everyone seems to love and remember? Especially the Italians! Is it because we eat it so much that we love it or are we just a bunch of nostalgic people or maybe all our moms are just crazy incredible good cooks? Now that I have moved to NYC and my family in LA I rarely get to eat my mom’s cooking. So every time I go home I ask my mom to make specific dishes. But BUT there is one dish that my mom makes that I just can’t get enough of and its chicken wings with thing slices of potatoes cooked in coconut milk. It’s so frakkin good. Maybe because I love rice so much I can scoop a bunch of sauce onto the rice and eat it non-stop. Whenever I eat this dish I tend to eat couple extra bowls of rice. SO GOOD!

Then I thought well maybe it was time for me to actually learn how to make this dish so that I can have it whenever I want. I gave making this dish a try many years ago and totally F’ed it up. I had the correct ingredients but in incorrect amount. What came out of it was a bland watery chicken with potato soup instead of a thick stew like dish. Fast forward to just eh few weeks ago I gave this dish another try. This time instead of pouring the whole can of chicken stock in like last time I followed what my mom told me and poured just enough to cover the potatoes. Sorry if the recipe I’m about to give you isn’t really a proper recipe. Heck my mom didn’t give me a proper recipe either and my mom being a mom told me what moms usually say when giving their kids recipes. A pinch of this and handful of that and just enough of that.

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As the New York Times pointed out yesterday, “New York’s pizza moment is stretching into a pizza era.” Case in point: Olio, a new Neapolitan-style pizzeria in the West Village, which barely got any press when it opened. What press there has been has been mixed — my friend Jess (of We Heart New York) said there major flaws with the pizza, and yet she couldn’t wait to go back. We met for lunch there last week, and they must have been having a good day because my margherita was excellent.

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You have no idea how much good stuff I have heard about Saltie. From the internets to the people I know. I’ve been wanting to go to Saltie for a while but it wasn’t till one of my friend, super picky eater, told me that he likes Saltie that really made me want to go that instant. One random Sunday I had to run to Williamsburg for errands and decided to check out Saltie.

I walked in to find a near empty place except for 2 girls sitting by the window and a couple that seem to know the owners. The place was chilled, roomy and bright. I wasn’t sure what I wanted but I randomly got the Spanish Armada sandwich. I noticed they raised the prices of their sandwiches by a dollar compared to what it is on the website. Maybe they need help updating their website? If so I can help! Gimme a call! Within a minute after I placed my order I got my sandwich.

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Way back when I did my tasting of pizza along the L train, I had a really good Neapolitan-style pizza at Fornino in Williamsburg. I was excited to hear that there was a Fornino opening near me, in Park Slope, a few months ago, and on a recent Friday night I met up with my friends Jeff & Eva to check it out.

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Donny: So you know couple weekends ago Howard and I took a day trip up to Tarrytown to visit Stone Barns. It was quite hot that day but definitely good to leave the city. Tarrytown is just a quick 45min train ride on the Metro-North from Grand Central. Hello small town USA!

I did extensive research on places to eat in Tarrytown and luckily most things are on Main St and Broadway, which is close to the Metro-North station. I figured we be eating something at the Blue Hill Cafe so I did a search for snacky things in Tarrytown and Lubins-N-Links kept coming up on my searches.

So what’s a lubin you ask? Here’s what they say on their site “A Lubin is our own creation made of seasoned, slow roasted, tender and delicious beef, sliced and served on a hot dog bun (it actually falls apart because it’s so tender!). Top it off with one or more of our specialty toppings (I recommend Cheese Sauce and Sweet Onions…that’s my fave!).”

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Howard: On a recent Saturday Donny and I took the train up to Tarrytown, and then took a cab to Stone Barns. The Stone Barns Center for Food and Agriculture is, of course, the home of the fancy restaurant Blue Hill at Stone Barns. What you may not know, though, is that there’s also an informal Cafe on site as well. Sure, you’re not going to get a multi-course extravaganza, but it’s a good way to get a quick showcase of the way Stone Barns incorporates their crop into their food.

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