Pumpkin Bread

11. November 2004 Vegetables + Salads 0
Pumpkins are everywhere come Halloween time and my mother always takes one home from her kindergarten school trip. Ah, autumn. If you don’t want to spend the extra effort to bake, feel free to use Duncan Hines Moist Deluxe Butter Recipe Golden mix and follow their instructions on the box instead of using your own ...

Snack Taverna

08. November 2004 Greek, West Village + TriBeCa 0
63 Bedford Street on Morton 212/929-3499 about $150 for two, with two drinks, without tip ♥ ♥ I always write about eating at Snack, my favorite Greek spot, so I decided to try its new sister restaurant, Snack Taverna on Bedford. It has a more grown-up menu with some French influences and the ambiance is ...

Esca

08. November 2004 Italian, Midtown 0
402 West 43rd Street off Ninth Avenue 212/564.7272 about $700 for four, with a lot of drinks, with tip ♥ ♥ ♥ Some friends I met while traveling in Ireland were in town. Remembering how much we all liked our seafood while we were traveling, I booked a table for four at Esca. At least ...

Gigot a la Moutarde, Leg of Lamb with Mustard

07. November 2004 Lamb + Veal 0
Gigot is French for a leg of lamb. This recipe was adapted from Julia Child’s Mastering the Art of French Cooking. I’ve used more expensive lamb chops with this recipe as well. You just have to call it côte d’agneau to refer to the ribs. For more flavor, allow a couple of hours for the ...

Pumpkin Ravioli with Maitake

Di Palo’s in New York City sells different kinds of pasta. In the fall, I like to pick up their pumpkin ravioli and buy mushrooms from the farmers’ market to match. Maitake mushrooms, also called hen of the woods mushrooms, are capless and look more like a cluster of wings. They’re very fragrant and can ...