Momofuku’s Bo Ssam We actually went to Ssam Bar for lunch recently and got the famous bo ssam, a solid ten-pound piece of slow-roasted pork shoulder that pulls absurdly easily off the bone, ready to be covered in sauces and wrapped in lettuce. This is our experiment with making it at home, using a much smaller 3-pound pork butt. During this process, I learned that “pork butt” is in fact part of the shoulder…and not part of the butt at all. How deceiving… The recipe that’s floating around in Chang’s book and on the internet is too heavy-handed on the salt. I’d suggest letting the meat sit in a mix of sugar and salt in a 3:2 ratio for a few hours before tossing it in the oven. As you can see in the photo, the crust on mine came out too charred, maybe because I left too much sugar on the surface of the meat before cooking. The meat inside was really tender, though, so woohoo!
Pop-upView Separately

Momofuku’s Bo Ssam

We actually went to Ssam Bar for lunch recently and got the famous bo ssam, a solid ten-pound piece of slow-roasted pork shoulder that pulls absurdly easily off the bone, ready to be covered in sauces and wrapped in lettuce. This is our experiment with making it at home, using a much smaller 3-pound pork butt. During this process, I learned that “pork butt” is in fact part of the shoulder…and not part of the butt at all. How deceiving…

The recipe that’s floating around in Chang’s book and on the internet is too heavy-handed on the salt. I’d suggest letting the meat sit in a mix of sugar and salt in a 3:2 ratio for a few hours before tossing it in the oven. As you can see in the photo, the crust on mine came out too charred, maybe because I left too much sugar on the surface of the meat before cooking. The meat inside was really tender, though, so woohoo!

Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info
Neta [New York City] One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa.  Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there? …I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself. [[MORE]] Even before I’d made the reservation, I could recite Neta’s press spiel from memory: austere decor, a menu both reserved and surprising, omakase omakase omakase, blah blah. By the time we arrived for dinner, I was expecting quite a lot. According to a random tweet I saw somewhere, Beyonce and Jay-Z were spotted at Neta not long after it opened. That must mean it’s good, right? Our original reservation fell during the aftermath of Sandy (and Neta itself fell squarely within SoPo), so we were moved to the same slot a week later. The re-scheduling was handled well and it’s a credit to Neta that they were able to return to business so quickly. Our waiter was approachable and quick with suggestions, although I would have liked to have been seated at the counter. Ah well. Here’s what we ate: Toro tartar and caviar (in that tiny martini glass, with bread) Tai and shaved white truffle over mizuna greens  Sichuan spiced salmon and bonito flakes on top of crispy rice Duck and hoisin sauce on top of crispy rice Duck and foie gras in cucumber  “Neta roll” (toro and scallion) Assorted sushi (look at that gorgeous pink tuna…) I’ve read that their cooked dishes are the star of the show, but the raw fish was what stood out in my mind. The cooked dishes were good (maybe even great)—especially the duck and foie, smeared in hoisin sauce and sprinkled with crispy skin, arranged neatly in cucumber pipes (pictured here). In the end, though, what keeps Neta on my list of places to revisit is their flawless approach to sushi. Other places in New York dazzle with unconventional presentation or ingredients, but Neta excels at keeping something super simple yet very delicious. Awesome meal, will definitely be going back for more.
Zoom Info

Neta [New York City]

One time we were hanging out at the mall at Columbus Circle and stopped by the fourth floor, just to check out the Per Se and Masa menus. Giggling at those famous blue double-doors, we ooh’d and ahh’d over that day’s Per Se tasting menu, but as we walked around trying to find Masa, we found only the entrance to Bar Masa. 

Like seriously, we couldn’t figure out how you would even walk into Masa proper. It is on the fourth floor, yes? Or maybe it’s a magical door that only appears once you have enough money to eat there?

…I was probably just being an idiot. Anyway, after being magically barricaded from Masa, we tried the next best thing: Neta, opened in late 2012 by two former disciples of Takayama himself.

Read More

Egg-Yolk “Ravioli” This is the twisted love-child of a wonton and a ravioli, made with a tofu-ricotta spinach filling and the usual Chinese dumpling wrapper. I don’t know what to call it, but it sure was fun to make, especially the part where I finagled an egg yolk from its shell and in between two paper-thin wrappers.  For the record, I don’t particularly recommend attempting this at home, because the wrappers I bought were way too thin and fragile to boil. Maybe another time?
Zoom Info
Egg-Yolk “Ravioli” This is the twisted love-child of a wonton and a ravioli, made with a tofu-ricotta spinach filling and the usual Chinese dumpling wrapper. I don’t know what to call it, but it sure was fun to make, especially the part where I finagled an egg yolk from its shell and in between two paper-thin wrappers.  For the record, I don’t particularly recommend attempting this at home, because the wrappers I bought were way too thin and fragile to boil. Maybe another time?
Zoom Info

Egg-Yolk “Ravioli”

This is the twisted love-child of a wonton and a ravioli, made with a tofu-ricotta spinach filling and the usual Chinese dumpling wrapper. I don’t know what to call it, but it sure was fun to make, especially the part where I finagled an egg yolk from its shell and in between two paper-thin wrappers. 

For the record, I don’t particularly recommend attempting this at home, because the wrappers I bought were way too thin and fragile to boil. Maybe another time?

Unagi-Don We used to always get the unagi-don from Sakura Express, but since leaving college, I’ve yet to find a decent substitute. So when I came across some frozen eel at the supermarket, I jumped all over it! This is just frozen eel, white rice, thinly sliced avocado, and homemade unagi sauce. The sauce is made by gently simmering equal parts soy sauce and mirin with a pinch of sugar, until it’s thickened to the consistency you like.
Pop-upView Separately

Unagi-Don

We used to always get the unagi-don from Sakura Express, but since leaving college, I’ve yet to find a decent substitute. So when I came across some frozen eel at the supermarket, I jumped all over it! This is just frozen eel, white rice, thinly sliced avocado, and homemade unagi sauce. The sauce is made by gently simmering equal parts soy sauce and mirin with a pinch of sugar, until it’s thickened to the consistency you like.

The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info
The NoMad Restaurant [New York City] I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype. [[MORE]] This (horribly delayed) post is from Labor Day weekend, so the offerings are definitely not winter fare. We ordered a handful of appetizers, the butter-dipped beets being my favorite, and gave their signature chicken a try, too.  It takes a certain level of panache to serve a $80 chicken entree, but even more to smear a concoction of black truffles, foie gras, and brioche beneath the chicken’s skin. The entire production sounds like some sick caricature of itself, missing only a stuffing made of $100 bills and children’s tears. Undeterred, we sprung for the outrageous chicken, and also tried the lobster minestrone. Both were excellent (as expected), and while I was worried that the lobster would just end up being some sad watery broth with tiny lobster shreds, this nightmare did not become a reality. The garganelli added bulk and the NoMad was not stingy with the lobster. Their chicken has subsequently inspired multiple attempts at home to replicate that lush, beautiful bird. I swear I’ll get it right one day! My only complaint was that the chicken is not carved at your table. The waiter brings out the whole bird, stuffed with a bouquet of herbs, for you to admire, but takes it back into the kitchen before individual portions are brought out. It’s such a tease for them to show you the entire animal, only to take it away! Our super fabulous waiter was another highlight. When asked which dishes he recommended, he admitted that he was, in fact, tired of tasting items on the menu. Sassy! Here’s to hoping that we’ll never tire of the NoMad. Read More: Pete Wells’s Review NoMad’s chicken in all its glory 4 stars on Yelp
Zoom Info

The NoMad Restaurant [New York City]

I’m so tired of this horrible NoHo/SoHo/TriBeCa naming convention. It sounds ridiculous (DUMBO) and it’s creeping into neighborhoods that had pre-existing names (FiDi). But despite the NoMad’s unforgivable name, let me just say that we were all over this restaurant, well before it earned a Michelin star this autumn. Totally upping my food-hipster street cred, here. The New York Times is not kidding when it calls NoMad a “triumph” — the chicken alone is worth the hype.

Read More

Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info
Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info
Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info
Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info
Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info
Maialino [New York City] On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat. All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!
Zoom Info

Maialino [New York City]

On Sunday nights only, Maialino serves their pasta tasting menu—four different pastas followed by a simple dessert. We had the [good or mis-?] fortune of requiring two desserts, due to some food allergies, but both were very good. Having attempted olive oil cake at home before, I can tell you that making a rich, “buttery” cake with only olive oil is quite a feat.

All the pastas were very good, if starkly simple in presentation and concept. The nut-free pesto, made with zucchini, was a great idea that I wish I had thought of earlier. I guess not everything has to be knock-out fancy to be good, right? If it’s any indication of quality, we definitely tried to recreate these pastas at home, to mixed success. All in all, I’d love to try the wintry reincarnation of this menu!

Acorn Squash Dumplings I went to Trader Joe’s a while back and saw a pile of acorn squash. I thought they were so cute that I bought one, without any idea about how to prepare it. After searching the internet, I came back empty. Baking the halves with some spices on top? Please. We can do better than that. So I asked my mom what to do with my adorable squash, and she suggested that I shred it and make dumplings. GREAT IDEA AS ALWAYS.
Zoom Info
Acorn Squash Dumplings I went to Trader Joe’s a while back and saw a pile of acorn squash. I thought they were so cute that I bought one, without any idea about how to prepare it. After searching the internet, I came back empty. Baking the halves with some spices on top? Please. We can do better than that. So I asked my mom what to do with my adorable squash, and she suggested that I shred it and make dumplings. GREAT IDEA AS ALWAYS.
Zoom Info

Acorn Squash Dumplings

I went to Trader Joe’s a while back and saw a pile of acorn squash. I thought they were so cute that I bought one, without any idea about how to prepare it. After searching the internet, I came back empty. Baking the halves with some spices on top? Please.

We can do better than that.

So I asked my mom what to do with my adorable squash, and she suggested that I shred it and make dumplings. GREAT IDEA AS ALWAYS.

Tocqueville [New York City] I wanted badly to like this restaurant. I love frou-frou food. The huge plates with tiny portions, the artfully smeared sauces, the little spoons for amuse-bouche. I love all of these things. A lot. But while Tocqueville had all of these things, I couldn’t bring myself to love it, and everything seemed just a little bit off from what they should have been.   [[MORE]] It started with a waiter who reminded me of Aziz Ansari doing his best impression of a fancy waiter. He was just so friendly, suffocatingly so, and I still can’t figure out if he was trolling us or if he actually is like that. But anyway. We went with the greenmarket tasting menu, a series of dishes cooked with ingredients from the nearby Union Square Greenmarket, something so socially aware and environmentally conscious that I may never forgive myself. And all I have to say about it is…meh. Everything was just…okay. First came a crunchy okra amuse-bouche. While I’ve got to applaud the use of okra, a decidedly untrendy ingredient right now (thank God it was not okra foam), it wasn’t anything amazing. Next, the sweet corn ravioli with cherry tomatoes, this dish with a bit of foam and requisite micro-greens garnish. Very seasonal in early September, also rather over-done. While I do love corn and pasta, I’ve seen this dish everywhere recently and it felt tired coming from Tocqueville. Next, a slice of sea bass with a vegetable puree sauce. Nothing to write home about and a dish firmly in the territory of forgettable. Finally, a watermelon “parfait” with a texture that was off the mark. I expected something smooth and creamy, but found only tiny icy shards.  My company took a few candidates out for their sell dinners here. Fingers crossed that it didn’t make these kids refuse their offers!
Zoom Info
Tocqueville [New York City] I wanted badly to like this restaurant. I love frou-frou food. The huge plates with tiny portions, the artfully smeared sauces, the little spoons for amuse-bouche. I love all of these things. A lot. But while Tocqueville had all of these things, I couldn’t bring myself to love it, and everything seemed just a little bit off from what they should have been.   [[MORE]] It started with a waiter who reminded me of Aziz Ansari doing his best impression of a fancy waiter. He was just so friendly, suffocatingly so, and I still can’t figure out if he was trolling us or if he actually is like that. But anyway. We went with the greenmarket tasting menu, a series of dishes cooked with ingredients from the nearby Union Square Greenmarket, something so socially aware and environmentally conscious that I may never forgive myself. And all I have to say about it is…meh. Everything was just…okay. First came a crunchy okra amuse-bouche. While I’ve got to applaud the use of okra, a decidedly untrendy ingredient right now (thank God it was not okra foam), it wasn’t anything amazing. Next, the sweet corn ravioli with cherry tomatoes, this dish with a bit of foam and requisite micro-greens garnish. Very seasonal in early September, also rather over-done. While I do love corn and pasta, I’ve seen this dish everywhere recently and it felt tired coming from Tocqueville. Next, a slice of sea bass with a vegetable puree sauce. Nothing to write home about and a dish firmly in the territory of forgettable. Finally, a watermelon “parfait” with a texture that was off the mark. I expected something smooth and creamy, but found only tiny icy shards.  My company took a few candidates out for their sell dinners here. Fingers crossed that it didn’t make these kids refuse their offers!
Zoom Info
Tocqueville [New York City] I wanted badly to like this restaurant. I love frou-frou food. The huge plates with tiny portions, the artfully smeared sauces, the little spoons for amuse-bouche. I love all of these things. A lot. But while Tocqueville had all of these things, I couldn’t bring myself to love it, and everything seemed just a little bit off from what they should have been.   [[MORE]] It started with a waiter who reminded me of Aziz Ansari doing his best impression of a fancy waiter. He was just so friendly, suffocatingly so, and I still can’t figure out if he was trolling us or if he actually is like that. But anyway. We went with the greenmarket tasting menu, a series of dishes cooked with ingredients from the nearby Union Square Greenmarket, something so socially aware and environmentally conscious that I may never forgive myself. And all I have to say about it is…meh. Everything was just…okay. First came a crunchy okra amuse-bouche. While I’ve got to applaud the use of okra, a decidedly untrendy ingredient right now (thank God it was not okra foam), it wasn’t anything amazing. Next, the sweet corn ravioli with cherry tomatoes, this dish with a bit of foam and requisite micro-greens garnish. Very seasonal in early September, also rather over-done. While I do love corn and pasta, I’ve seen this dish everywhere recently and it felt tired coming from Tocqueville. Next, a slice of sea bass with a vegetable puree sauce. Nothing to write home about and a dish firmly in the territory of forgettable. Finally, a watermelon “parfait” with a texture that was off the mark. I expected something smooth and creamy, but found only tiny icy shards.  My company took a few candidates out for their sell dinners here. Fingers crossed that it didn’t make these kids refuse their offers!
Zoom Info
Tocqueville [New York City] I wanted badly to like this restaurant. I love frou-frou food. The huge plates with tiny portions, the artfully smeared sauces, the little spoons for amuse-bouche. I love all of these things. A lot. But while Tocqueville had all of these things, I couldn’t bring myself to love it, and everything seemed just a little bit off from what they should have been.   [[MORE]] It started with a waiter who reminded me of Aziz Ansari doing his best impression of a fancy waiter. He was just so friendly, suffocatingly so, and I still can’t figure out if he was trolling us or if he actually is like that. But anyway. We went with the greenmarket tasting menu, a series of dishes cooked with ingredients from the nearby Union Square Greenmarket, something so socially aware and environmentally conscious that I may never forgive myself. And all I have to say about it is…meh. Everything was just…okay. First came a crunchy okra amuse-bouche. While I’ve got to applaud the use of okra, a decidedly untrendy ingredient right now (thank God it was not okra foam), it wasn’t anything amazing. Next, the sweet corn ravioli with cherry tomatoes, this dish with a bit of foam and requisite micro-greens garnish. Very seasonal in early September, also rather over-done. While I do love corn and pasta, I’ve seen this dish everywhere recently and it felt tired coming from Tocqueville. Next, a slice of sea bass with a vegetable puree sauce. Nothing to write home about and a dish firmly in the territory of forgettable. Finally, a watermelon “parfait” with a texture that was off the mark. I expected something smooth and creamy, but found only tiny icy shards.  My company took a few candidates out for their sell dinners here. Fingers crossed that it didn’t make these kids refuse their offers!
Zoom Info

Tocqueville [New York City]

I wanted badly to like this restaurant. I love frou-frou food. The huge plates with tiny portions, the artfully smeared sauces, the little spoons for amuse-bouche. I love all of these things. A lot. But while Tocqueville had all of these things, I couldn’t bring myself to love it, and everything seemed just a little bit off from what they should have been.  

Read More

Honey Bacon Biscuits These biscuits are a heart attack on a plate, but nobody seemed to mind when I brought them fresh out of the oven last week! Unfortunately, I didn’t write down a recipe for this…mostly because I was making it up along the way. It does involve a combination of cold bacon grease and butter, as well as a healthy amount of honey and maple syrup. No such thing as too much bacon!
Pop-upView Separately

Honey Bacon Biscuits

These biscuits are a heart attack on a plate, but nobody seemed to mind when I brought them fresh out of the oven last week! Unfortunately, I didn’t write down a recipe for this…mostly because I was making it up along the way. It does involve a combination of cold bacon grease and butter, as well as a healthy amount of honey and maple syrup.

No such thing as too much bacon!

Top