Oliver and I recently lost a dear friend. And we expressed our condolences in the best way I know how — with baked goods.
Read all about it: Apricot and Pistachio Biscotti
italian
Culinary Cousins: Mushroom Bolognese
I’ve just posted a new recipe over at Culinary Cousins.
I’m happy to report that I’m still living the vegetable-centric life, and it’s going pretty well. Recipes like this mushroom bolognese make it especially easy. It’s rib-sticking enough to satisfy but also pretty healthy. Plus, when I make it from scratch, I know exactly what I put into it.
Read all about it: Mushroom Bolognese
A culinary tour of NYC, Part III.
Believe it or not, I saved the best for last. Don’t miss Part I and Part II.
Shake Shack — Madison Square Park/Flatiron (multiple locations)
There used to be only one Shake Shack location. I think it was also only open for certain months, and it was so popular that you could easily wait an hour or more in line for its legendary burgers, fries and milkshakes. I attempted that line once or twice, but I just never made it through. Now, there’s a Shake Shake on every corner in NYC. I’ve even heard they’re expanding to locations in London.
At the close of another full day of eating, we ended up at the original Shake Shack in Madison Square Park. The line was short, and there were tables aplenty. Perfect. Except that it was slightly north of freezing — a bit chilly for eating outside. I was quite happy, though, to tuck into a classic cheeseburger with ShackSauce and crinkle-cut french fries doused in this light, creamy cheese sauce. None of that neon-orange, gloopy, chain/stadium-style stuff here. Shake Shack’s selling point is quality — and you can taste it in the freshly ground meat and homemade sauces. My only regret is that it was too cold outside and I didn’t fell well enough to order a milkshake. So, guess I’ll have to go back. Poor me.
After so many years of waiting, I’m glad to report that Shake Shack lived up to the hype. It was dee-licious.
South & Sundry 