Author: mondo
“CHICHOLINA” BEER BATCH N°13 | BITTER PALE ALE | A TRIBUTE TO ILONA STALLER (CICCIOLINA)
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A VISIT TO NOM WAH TEA PARLOR
[gallery link="file" columns="4"] On a Saturday we went to Chinatown in Manhattan to taste some Dim Sum. Following a New York Time recommendation we ended up at Non Wah Tea Parlor. Nom Wah Tea Parlor first opened at 13-15 Doyers Street back in 1920 as a...
AN AFTERNOON IN FLUSHING, QUEENS
[gallery link="file" columns="4" orderby="rand"] Flushing, founded in 1645, is a neighborhood in the north central part of the City of New York borough of Queens, 10 miles (16 km) east of Manhattan. It is one of the largest and most diverse neighborhoods in New York City. Flushing's diversity...
A HAPPY SUMMER WITH BUTTERMILK FRIED CHICKEN | RECIPE BY THOMAS KELLER
It's officially Summer in New york and last weekend we celebrated with a juicy fried chicken, biscuits, caramelized onions and miso butter corn salad. We used Thomas Keller's recipe from his book Ad Hoc at Home.[br] [br] [br] YOU WILL NEED[br] Two 2 1/2 to 3 pound chicken[br] Chicken brine,...
Buttermilk fried chicken
It’s officially Summer in New York and last weekend we celebrated with a juicy fried chicken, biscuits, caramelized onions and miso butter corn salad. We used Thomas Keller’s recipe from his book Ad Hoc at Home. YOU WILL NEED Two 2 1/2 to 3 pound chicken Chicken brine,...
Pork belly confit
Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Then it can be sliced into smaller pieces and sauteéd...
PORK BELLY CONFIT | RECIPE BY THOMAS KELLER
Following our love for good food, last week we adventured to the magic of pork belly confit. Pork belly is a tough muscle, so it must first braised or confited for hours to tenderize it. Then it can be sliced into smaller pieces and sauteéd...
ENTERING THE BEAUTIFUL WORLD OF ASIAN DUMPLINGS
Lately I have been really into Asian food and I decided to learn more. The first step was to get good cooking books that combine some aspect of food culture and recipes itself. The first book is called Asian Dumplings, mastering Gyoza, Spring Rolls, Samosas, and...