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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

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

Truffled Deviled Eggs

Deviled eggs are the ultimate party hors d’oeuvre and so very easy to make.  All you have to do is boil eggs, take out the dry yolk and mix it up with some mayonnaise and spices, and plop it back into the egg white half.  I have been making my deviled eggs in the Classic … Continue reading

The Publican, Chicago

The Publican Chef: Paul Kahan Cuisine: American Nouveau, Gastropub Neighborhood: Near West Side/West Loop Price: $10-15 brunch entrées, $8-10 brunch cocktails Address: 837 W Fulton Market, Chicago, IL 60607 Phone: (312) 733-9555 Hours: Mon-Thurs: 3:30-10:30pm ; Frid-Sat: 3:30-11:30pm ; Sun: 10am-2pm (brunch) & 5-10pm The Publican, located in the Fulton Market District in Chicago is … Continue reading

What Happens When, NYC

What Happens When Executive Chef: John Fraser Cuisine: Global, Fusion Neighborhood: Nolita Price: $58 prix fixe dinner, no alcohol is served pending a liquor license Address: 25 Cleveland Place, NY, NY 10012 Phone: 212-925-8310 Hours: CLOSED The dining scene in New York City, much like its residents, is capricious, competitive, and ever-evolving. It seems sometimes … Continue reading

Deviled Eggs

Made these delicious bite-sized goodies for a work party. Make a lot because this dish goes out fast! For a fancier version, try Truffled Deviled Eggs… Deviled Eggs Original recipe from Food Network Ingredients 6 eggs, hard boiled, cooled, and peeled 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar 1 teaspoon finely … Continue reading