There is one dessert I will never pass up. It’s name is crème brulee. Its glossy sugar casing only hints at the delectable creamy goodness underneath. There were two must haves on my wedding registry: a massage chair and a crème brulee torch. I have yet to break out my torch, but these recipes are just the inspiration I need to light my fire.
Iced tea is my cool-down drink of the summer. While there are many store bought options, I have come to love making my own. Brewing your own iced tea puts you in control of the strength, sweetness, and ingredients, plus it’s the perfect opportunity to utilize fruit and fresh herbs to create unique drinks week after week.
Arancini is a popular Italian dish in which balls of rice, often mixed with cheese, are breaded and deep fried. Thus the common nick name, rice balls. My Italian brother-in-law, who prepared them regularly at his deli, introduced me to them and I fell in love with how creamy and cheesy the inside of these nuggets are. The result is mouth-watering food in the palm of your hand. Wanna make them at home? Try one of these eight recipes or create your own!
Restaurant owner Daniel McCawley’s clever response to a sexist comment requesting that his waitresses “show more skin” had me cheering in the wings … and craving potato skins. If I owned a car, I would road trip to West Virginia to dine at Daniel’s Atomic Grill. Instead, I promise to share his story and think of him as I snack on potato skins this weekend.
I’m allergic to shrimp, so I rarely partake in paella at restaurants; however, a few weeks ago I had a vegetarian paella that was orgasmic. Gato, a restaurant here in NYC, serves a kale, wild mushroom, and crispy artichoke paella topped with a sunny side up egg. The runny yoke was the perfect compliment to the crispy texture of the rice and artichokes. Even without seafood or sausage, this dish delivered complex smoky flavors. I woke up the next morning craving another bite! It has inspired me to master my own paella for my next dinner party. Here are some recipes to try!
Apparently, I have been living under a rock for the past 28 years of my life. This weekend, I tried ramps for the first time and I am smitten. At our Mother’s Day dinner at X20, I ordered risotto with mushrooms and ramps. I love mushroom risotto, but the leafy ramps stole the show. These flavorful vegetables are a cross between garlic, scallions, and chives. The bad news: these tiny morsels are seasonal. The good news: they’re in season right now! Run to your local farmer’s market before they disappear.