Tomato and Feta Cheese Salad

My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak ...

Tomato Pasta Salad

This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes ...

Sparks Steak House

09. July 2003 American, Midtown 0
210 East 46th Street between Second and Third 212/687.4855 $200 for two, with a bottle of wine, without tip ♥ ♥ ♥ My older brother lives in Manila and whenever he visits New York City, he has one request: eat a nice slab of steak at Sparks Steak House. When mafia boss Paul Castellano and ...

Kalbi, Korean-style Barbeque

20. June 2003 Beef 2
I watched the boy make his own kalbi marinade for a barbeque party once. It’s so involved, that’s why people usually just buy it in a jar. Kalbi, or galbi, as some Koreans spell it, is really just short beef ribs cut across the bone. You can even leave them uncut but they’re easier to ...

Noodletown

09. June 2003 Chinatown, Chinese 0
28 1/2 Bowery corner of Bayard 212/349.0923 about $10 for two, without drinks, with tip ♥ ♥ ♥ Noodletown is not only a restaurant, it’s an institution. When Chinatown becomes a ghost town, Noodletown, or Great N.Y. Noodletown, as their sign suggests, is still open and stays open until four in the morning. Asian kids who come from ...