Author: cia
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Adapted from The Complete Meat Cookbook Ingredients:3 pork tenderloins5 cups hot water2 cups apple cider2 cups maple syrup2 tbsps cracked black peppercornssalt 1. Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup and pepper. Cool in the refrigerator for about 20 minutes.2. Trim any excess external fat…
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Adapted from Mediterranean Light Ingredients:1 large can plum tomatoes with juice1 bunch of cilantro, washed and tied with kitchen twine1 large onion, chopped2 garlic cloves, minced1 tbsp ground cumin2 tsps paprikajuice of 1 limeplain yogurt 1. Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic,…
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Before breakfast, we decided to run on the beach. Of course, I lasted for only two trips from the beachfront to the end of West Bay. After breakfast, I thought it’d be a great idea to bike around the area. We borrowed the Bananarama bikes even though it was already 85 degrees before 10am. Of…
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Clink. Clink. Clink. What the hell! It was 7am and the divers were already getting the tanks out of storage to prepare for the day’s dive. We would not be able to sleep in the following days because of the diving preparations each morning. Roatan is a diving community, but because we don’t dive–the Dr.…
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We woke up early to catch our Atlanta flight that connected us to San Pedro Sula in Honduras. We spent a lot of time waiting at the airport before we boarded the flight to La Ceiba and then to our final destination, Roatan. The sun was setting when Omar picked us up. As soon as…
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Adapted from a delicious. magazine recipe using shiitake Ingredients:3 large portobello mushrooms, cleaned and stalks trimmed1 small bag of sugar snap peas, ends trimmed4 tbsps rice vinegar2 tbsps soy sauce1 tbsp brown sugar1 tsp chili sauce1 tbsp sesame oil 1. Preheat oven to 350º. Whisk all the liquid together with the sugar and chili. Brush…
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239 East 5th Street off 2nd Avenue 212/979.1012 $130 for two, with two drinks, with tip ♥ ♥ ♥ The latest from the Jack and Grace Lamb empire, Degustation is the replacement for Jewel Bako’s robato grill next door. They kept the same layout: an open kitchen where you can sit at the bar and…
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178 Broadway, right under the Williamsburg Bridge in Brooklyn 718/387-7400 about $400 for four, with a bottle of wine, with tip, cash only ♥ ♥ ♥ Most New Yorkers will think of Peter Luger when porterhouse is the topic of conversation. How could we not when it’s been around since, oh, 1887. Even our cab…
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203 East 10th Street off Second Avenue 212/995.9511 $104 for four, desserts only with matching drinks, with tip ♥ ♥ If you have room for dessert, Chika will whip up one of the most simple yet satisfying desserts for you at ChikaLicious, a tiny space on 10th Street. Assuming, of course, that they haven’t sold…
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558 Broome Street between Sixth Avenue and Varick Street212/226.4399 about $100 for three, BYOB, without tip I was so happy to find another restaurant that let us bring our own wine for no corking fee. My friends from Los Angeles were in town and I had a bottle of Uruguayan red wine on my desk…
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323 West 11th Street between Greenwich and Washington Streets212/691.8875$86 for two, with two drinks, with tip The salad portions shocked me the most at Turks & Frogs because they’re meant for two people even though the price is more familiar for one. Our waiter didn’t say anything when we ordered two salads and one main…
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Adapted from Mr. Tang’s, Chinatown, New York 1 flounder, cleaned, rinsed, patted dry1 ginger, julienned4 stalks of scallions, sliced1/2 cup sake2 tbsps soy sauce1 tbsp peanut oilred chili flakessalt and pepper 1. Preheat oven at 375º. Scatter half of the ginger and scallions in a baking dish large enough to accommodate the whole flounder. Place…