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Brown Butter Creamy Apple Pie

My cousin Rose uses this recipe for a classic apple pie with a crumbly brown sugar streusel topping.  It is super easy to make (using a frozen pie crust helps) and deliciously creamy.  Enjoy with some homemade whip cream (or Redi-Whip) and serve with some vanilla ice cream… yum! Brown Butter Creamy Apple Pie (recipe … Continue reading

Our Third Annual Thanksgiving Eve Dinner

Last Wednesday, Natalya and I hosted Thanksgiving Eve dinner for a bunch of our friends who, like us, have no choice but to stick around the city during this foodie holiday because of work Friday.  Our first year, we made the mistake of not making it clear to our guests we were preparing legitimate food … Continue reading

Mini Caprese

Insalata Caprese is a simple Italian salad made of mozzarella, tomatoes, and basil.  When you downsize all the ingredients to bite-size form, you get the perfect party appetizer that is both refreshing and, well, really cute.  I prefer to keep my Mini Caprese salad skewers very simple; I use the same olive oil + balsamic vinegar + … Continue reading

Roasted Brussels Sprouts with Crispy Shallots

For our Thanksgiving Eve Dinner, I wanted to roast a side dish of Brussels sprouts but make them a little more exciting than usual. I found this recipe for Roasted Brussels Sprouts with Shallots and Wild Mushrooms and used it as inspiration. I didn’t have the time (or extra mushrooms) for the whole recipe, so … Continue reading

Crunchy Deviled Eggs

For our Thanksgiving Eve dinner, Natalya and I decided to try a new deviled eggs recipe.  I saw a recipe for A Little Bit of Devilish Eggs and decided to substitute celery for chives to add a nice crunch (plus I had some leftover celery from the Whole Roasted Chicken).  These deviled eggs have a … Continue reading

Roasted Garlic

I love garlic — it just makes every dish so much better!  But garlic can be more of an accent ingredient; it can also be a highlight dish on its own.  I was first introduced to roasted bulbs of garlic with my favorite Whole Roasted Branzini dish at Bohemian.  Roasting garlic is a super easy … Continue reading

Spicy Meat Sauce

Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop.  The Spicy Pork Meatballs are top sellers at The Meatball Shop and they are made even more delicious served with a hearty and spicy meat sauce.  We have been making these … Continue reading

Spicy Pork Meatballs

Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop.  These Spicy Pork Meatballs are top sellers at The Meatball Shop; how can anyone resist these amazingly juicy meatballs packed with heat?  The secret ingredients that really make these meatballs … Continue reading

CO-OP Food & Drink, NYC

CO-OP Food & Drink Executive Chef: John Keller Sushi Chef: Stephen Wong Pastry Chef: Mame Sow Cuisine: American Nouveau, Sushi Neighborhood: LES Price: $50 per person (food, tax, tip) + extra for drinks Address: 107 Rivington St., NYC 10002 Phone:212-796-8040 Hours: Sun-Thu 5pm-2am; Fri-Sat 5pm-3am Former Nobu & Le Bernardin chef John Keller brings together … Continue reading

Five-Spice Roasted Acorn Squash

As fall season rolled through, we had bought an acorn squash primarily as an autumn decoration for our apartment but we figured we would eventually cook it.  I love cooking squash as it has such a light sweet and nutty flavor.  So far I have cooked with pumpkin, butternut squash, Japanese Kobocha squash, and now … Continue reading