food comas

Happy Birthday to us — Food Comas turns 2 today!

Blogging has been a very rewarding experience for all of us, and we just love being able to connect with family, friends, and strangers over a shared love for food. Our kitchen is our happy place; hours just fly when we are cooking, experimenting, and making all our friends and neighbors taste test.

To celebrate our birthday, Pris baked a delicious Nutella Swirl Bundt Cake and also decided to make an ebook with all our favorite recipes on the blog; will be coming soon!

Now, to update the scoreboard… we have published 145 posts in the last year, which brings the total number of posts to 330 (222 recipes, 108 restaurant reviews). We are thrilled that the the total number of views has more than doubled over the past year and we thank everyone for reading and supporting Food Comas!

JEN

My Favorite Recipe: Thomas Keller’s Buttermilk Fried Chicken
This was a rare indulgence in my kitchen, but I can make exceptions when paying tribute to Thomas Keller.

My Favorite Restaurant Review: ABC Kitchen, NYC
If I could open a restaurant, I would imagine it would be something like ABC Kitchen. I very much admire the restaurant’s fierce dedication to staying organic and locally sourced. I also love the American craftsman decor utilizing reclaimed and recycled materials, live edge wood tables, handmade porcelain dinnerware, and vintage light fixtures. And the adjacent ABC Home store where you can buy almost anything you used during your meal? Business sense props!

My Favorite Cooking Moment: Anytime I am cooking for a big group I’m in a frenzy of cooking heaven. I always love cooking our Thanksgiving Eve dinners but the cooking we did for our Hurricane Irene party was epic. The storm evacuated part of the city and had shut down transportation from Saturday afternoon to Sunday and so we had a bunch of friends crash at our place for a 2-day slumber party. Our cooking began very gourmet but as the drinking progressed, we began to just deplete our entire pantry of anything edible…

My Cooking Goals: So last year my goals were to learn how to poach an egg, bake the perfect cheesecake, and make the best banana creme pie that would rival even my favorite at Nation’s. I was able to check off poaching eggs with my California Eggs Benedict and… er… that was it. I know exactly what banana pie I plan to make though (April Bloomfield’s Banoffe Pie) and I want to learn to bake bread.

Restaurant Wish List: Daniel (NYC), DBGB (NYC), Jean Georges (NYC), Red Rooster (NYC), Atera (NYC), French Laundry (Yountville, CA), Next Restaurant (Chicago, IL)

My Chef Crushes: Thomas Keller, David Bouley, April Bloomfield

PRISCILLA

Favorite Recipe: Momofuku Milk Bar’s Crack Pie
Thanks to Jen who introduced me to one of Momofuku Milk Bar‘s amazing desserts when I visited her neck of the woods in New York. I was an immediate fan of the salty sweetness of the crack pie that when I returned home I searched for a recipe in which I could recreate the dish. This is definitely one of my favorite desserts to date!