Print, NYC

Print Chef: Charles Rodriguez Pastry Chef: Heather Carlucci-Rodriguez Cuisine: American Nouveau Neighborhood: Hell’s Kitchen Price:$40 per person for food + drinks (not incl. tax/tip) Phone: (212) 757-2224 Address: 653 11th Avenue, NYC 10036 Choosing a good NYC restaurant for a pre-theater dinner is like voting for politician in… well, any election… let’s face it — … Continue reading

Pollo alla Diavola

I was reading my boss’s Men’s Health magazine at work and came across this recipe which seemed fast, healthy, and tasty. I copied it and decided to try it out during the week, because the preparation and cooking time are not too daunting to necessitate a weekend. Traditional Pollo alla Diavola, or the “devil’s-style chicken,” … Continue reading

Poached Salmon

Jen and I have been on a greasy, MSG-ridden (yet delicious) Asian food binge for a few weeks, so we decided to cook something a little more healthy for lunch this week. Enter… poached salmon. You boil it, so how can it possibly be anything but healthy?! Jen perused poached salmon recipes on and … Continue reading

Colicchio & Sons, NYC

Colicchio & Sons Chef: Tom Colicchio Cuisine: American Nouveau Neighborhood: Meatpacking District Price: $55 per person for a two course meal (à la carte) + tax / tip / wine Tasting Menu (8 courses) is available for $125 + optional wine pairing $65 Phone: (212) 400-6699 Address: 85 10th Avenue, NYC 10011 When I first … Continue reading

Chicken Chow Mein

Chow Mein 炒面 is a Chinese stir-fried noodle dish that is typically served in two ways: steamed or crispy style.  The latter version is also known as Hong Kong style in Western cultures, and it is one of my favorite Chinese dishes.  In order to get the perfect crispness of these thin noodles, you must … Continue reading

Mushroom Risotto

Growing up in a Chinese household, I ate steamed white rice by the buckets.  When I had first heard of risotto, the idea of essentially soggy, mushy rice did not sound too appealing. It was not until recently that I tried risotto that I realized I had been missing out! I was preparing a meal … Continue reading

Roasted Corn Kernels with Garlic Butter

I found this recipe while searching for a quick way to roast corn kernels without using the oven, as I was simply making this as a garnish to my Chilled Corn Velouté.  Granted, roasting corn is super simple: peel the husks back from corn, baste with seasoning, and then pop them in the oven at … Continue reading

Shaburi, CA

“Shabu-Shabu is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces, but it is considered to be more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.”  – Wikipedia Shaburi 171 Jackson St San Jose, … Continue reading

Baby Greens with a Lemon Vinaigrette

I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended.  I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette. Natalya and I … Continue reading

Seared Scallops with Corn Velouté

“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.”  Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading