february Archive

Vegetarian Taiwan: Stinky Tofu

In February I went to Taiwan for a week, and had an amazing time. Because it was the week of the Lunar New Year, many restaurants (particularly the vegetarian ones) were closed. Luckily, Taiwan has a vibrant street food culture. On my first day I stopped by a road-side stand around the corner from the

Travel, Just Go Anywhere

I have the travel bug. You know that bug. We all get it some times. It’s especially hard when the bug wants to go to places like Tokyo, Iceland, ooohhh the Easter Island, and Ushuaia. I know where my bug came from. I’ve been diligently catching up on old episodes of No Reservations and The

John Brown Smokehouse

After eating at SriPraPhai in Woodside, Queens, my next Queens stop was……….the Butcher Bar. I was pretty excited to try this place and had made plans with friends to try it. Seeing all those delicious looking photos, I had my mind set on the PBLT sandwich and some double smoked burnt ends. Though just a

Brussels Sprouts With Honey And Mustard

Last month when I ate at Allswell, Howard and I shared a plate of fried Brussels sprouts with honey and pecorino. That dish was so good that it inspired me a week later to sort of make my own. Instead of frying the Brussels sprouts, I pan-fried them. Then I added a giant spoonful of

Allswell

It’s been a long journey for Chef Nate Smith from after leaving The Spotted Pig to being the owner of his own restaurant, Allswell. Lucky for me I’ve sort of been tagging along. I first met Nate Smith in 2010 at one of the Pie for Dinner events at 4 & 20 Blackbirds, it was

Mussel Omelette

So I made mussels with a green curry broth the other night but I couldn’t eat a whole 2lbs of mussels by myself. What to do with leftover mussels? Have you ever had an oyster omelette? I decided to make a mussel omelette. I whisked 2 eggs and added some of the green curry broth

Mussels With Green Curry Broth

I should really eat more fish but mussels are so much easier to cook, not to mention way cheaper. This time I made it even simpler. My usual way of cooking is oil, garlic, onion, add mussels and hit it with chicken stock. Last month I had made a jar of green curry sauce by