On Friday, it was 76 degrees. Today, it snowed.
The only upside I can see to any of this is that this post on apple walnut crumb bars is actually seasonal. So, I guess, hooray?
I had actually made these bars (via Sweet Pea’s Kitchen) a couple weekends ago for brunch with my boyfriend and his sister, who hosted at her new East Village apartment. (Of note: She has a dishwasher! We New Yorkers are sad.) She had a fun array of biscuits, turkey bacon, melon and OJ, so these bars filled the “sweet” quota. The beauty of these crumb bars is that they’re healthy enough — they have oats and walnuts — for a daytime snack, but sweet enough for dessert, preferably with a dollop of whipped cream or side of vanilla ice cream.
I’ve been obsessed with the idea of breakfast pizza ever since I had it a few years ago in Boston. My favorite food + my favorite meal of the day = genius. I finally got around to making one a couple weekends ago, using a recipe from one of my favorite sites, The Kitchn, for my boyfriend and friend Samira, who was in town for the weekend.
I wanted to make everything from scratch (from the dough to the sauce), but the planning that comes with that dough (i.e. letting it rise for hours on end) can be such a downer. Luckily, this recipe for a thin crust pizza needed no rising time, though I did make it the night before to avoid keeping my guests hungry in the morning. I let it refrigerate overnight, and in the morning, I took it out to warm up to room temperature while I prepared the rest of the ingredients.
Last week, I was lucky enough to be invited to former Top Chef contestant Angelo Sosa’s new Asian comfort food restaurant in midtown Manhattan. Social Eatz is a bright, buzzing restaurant with picnic-style tables that puts an Asian spin on American classics, like hot dogs and burgers.
That night, we got to eat from a pre-selected tasting menu, which included enough food to last me all three meals in a day. See here:
But first things first: We started with cocktail. I got a refreshing lime virgin drink (the Yuzu Collins), while my friend got a coconut curry daiquiri.
I associate pad thai with a lovely Evanston Thai restaurant I’d venture to in college called Cozy Noodles & Rice. Well, that was before it had that awful fire and shut down for a long while. I also associate it with stomach aches and food comas. It’s usually greased up and probably loaded with MSG.
Trying to avoid a trip to Queasy Town, I’ve avoided pad Thai and can’t even remember the last time I had it. Perhaps during my gluttonous college days. Nowadays, I go for the super-boring, but always reliably tasty entree of mixed vegetables with tofu. Fancy, huh?
But I did a little happy dance when I saw that Candice Kumai, a.k.a. The Stiletto Chef, whom I interviewed recently, had a recipe for a skinny pad Thai in her new cookbook, Pretty Delicious, and on her web site. And the results? Pretty delicious! Har-har.
Yet another recipe that has been stuck to my fridge since god only knows when. This weekend, after strolling by the Hudson for that short window of time that it was sunny and near 60 degrees, shopping at an antiques store and chomping on a half-pound cookie, I was in no mind to make an intense dinner. The thought of picking up Pinche Taqueria tacos was so alluring, but then I remembered that I actually had all the ingredients to make this recipe.