Staying ahead of the curve in the dining scene is one of those mildly competitive foodie things that I’m embarrassed to admit that I thrive on. But I do. Ridiculously, shamefully, truly.
My love of tacos runs deep, as in the depths of my soul “deep.” The taco culture of LA is one of the things I miss most when I’m not in my hometown, so when given the chance to recreate those feel good flavors, I jump up on it.
It was time. I wanted to make homemade pasta, but it scared me. It seemed so complicated — this delicate balance that I would overthink until I went full throttle Tracy Flick (à la Election) and took all of the joy out of the simplicity of it.
Pondering the best job in the world? Have you considered being a spice sommelier? If not, then I highly suggest you add it to your list. Lior Lev Sercarz reigns supreme in this category, traveling the world, and carefully curating spice blends for Michelin star chefs, such as Eric Ripert of Le Bernardin.
I always try a few new restaurants when I’m in town, and then there are my usual suspects – the gems that are pit stops for me and my voracious appetite, whether I have 5 days in the city or just 32 hours. Here are a few of those places, both old and new, that I enjoyed on my last New York Food Crawl.
Basically, you build your glass with seasonal farmers market ingredients to create a fresh and herbaceous nod to summer. Any or all of the above listed ingredients are great, but the key pieces are citrus and herbs. If you don’t have grapefruit, lemon works. No radish, no problem.