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I was fortunate enough to be invited in to Jacques Brasserie on the Upper East Side to try out their new Belgian Feast. Every day except Friday and Saturday, from 5:30-7pm, they offer Moules Frites & a Draft Beer for just … finish reading Jacques Brasserie – It’s Mussel TimeJacques Brasserie – It’s Mussel Time is a post from: The Carnivore and the V
I was recently invited to Jeanne and Gaston to try out their new Spring menu and while I had limited knowledge of this restaurant prior, it would be a place I’d recommend to someone looking for some delicious French food … finish reading Jeanne and GastonJeanne and Gaston is a post from: The Carnivore and the Vegetarian
Normally when I have a fridge drawer full of beets, I end up roasting them and making a salad or tossed with some couscous/quinoa. I have never made borscht (I need to soon) and I’ve never had beets with pasta … finish reading Penne with Roasted Beet RaguPenne with Roasted Beet Ragu is a post from: The Carnivore and the Vegetarian
One of my favorite restaurants in all of New York (or anywhere), Vai, often serves a cauliflower purée, and it’s always so velvety smooth and delicious. They also have a scallop dish with a parsnip purée that is equally … finish reading Cauliflower Purée with Chicken Thighs, Spinach and White BeansCauliflower Purée with Chicken Thighs, Spinach and White Beans is a
I’ve been to Jonathan Waxman’s restaurant, Barbuto a few times, but I never saw this dish on his menu. There was plenty of other things to order, including the roasted chicken, which is usually a menu throw-away, but not here. … finish reading Shaved Brussels Sprout SaladShaved Brussels Sprout Salad is a post from: The Carnivore and the Vegetarian
I use Pinterest on and off. I’ll look for recipes to make or post recipes I want to save for later. Recently I awoke on a Sunday morning to the Vegetarian telling me that she saw a post for apple … finish reading Whole Wheat Apple Ring PancakesWhole Wheat Apple Ring Pancakes is a post from: The Carnivore and the Vegetarian
Creamy Vegan Tomato Soup sort of sounds like an oxymoron. I was pretty skeptical myself, but then when I saw it was a recipe from J. Kenji López-Alt at Serious Eats, I changed my opinion. Kenji has never let me … finish reading Creamy Vegan Tomato SoupCreamy Vegan Tomato Soup is a post from: The Carnivore and the Vegetarian
It might be winter, but I still stroll into my favorite coffee shops and order iced coffee. Days when it’s 20-something degrees? I still order it, despite the funny looks they give me. I have made iced coffee at home … finish reading French Press Iced CoffeeFrench Press Iced Coffee is a post from: The Carnivore and the Vegetarian
I was fortunate enough be invited to a press dinner held at Oficina Latina, an ode to Latin American food, which opened in October 2010. The restaurant is owned by two Italian’s, one of whom is responsible for the … finish reading Oficina LatinaOficina Latina is a post from: The Carnivore and the Vegetarian
I recently received an offer to try out a brand new yoghurt (no, that isn’t a typo) called Koru. It will be coming to the Northeast and I was given the change to try it before it hit the shelves. … finish reading Koru Creamery Style YoghurtKoru Creamery Style Yoghurt is a post from: The Carnivore and the Vegetarian
New York City has French bistros. New York City also has vegetarian restaurants. Combine the two and you get Table Verte, a true, first of its kind, vegetarian French bistro in the East Village/Alphabet City. While Table Verte opened in … finish reading Table VerteTable Verte is a post from: The Carnivore and the Vegetarian
I’ve never been to Sicily or Italy, but I can tell you that I never would have guessed that cauliflower was a very popular vegetable there. It is featured prominently in many dishes including some with pasta — something you … finish reading Cauliflower Gratin with EndiveCauliflower Gratin with Endive is a post from: The Carnivore and the Vegetarian
I love Vietnamese food. I think I would go as far as to say it is my favorite type of food. There are lots of cuisines in second place, but for me, not much can compare to a bowl of … finish reading 2013 NYC Food Trends: Ph?-nally?2013 NYC Food Trends: Ph?-nally? is a post from: The Carnivore and the Vegetarian
One of my earliest memories of my mom’s cooking is this recipe. Nearly every single holiday not named Thanksgiving, this dish would grace our dinner table. Brisket is one of those dishes that requires time — low and slow. However, … finish reading Mom’s Famous BrisketMom’s Famous Brisket is a post from: The Carnivore and the Vegetarian
Over two years ago, I wrote about Trader Joe’s Lemon Pepper Paradelle. It is one of the best items at the store, or any store. It’s cheap, it is full of flavor and goes well with lots of different vegetables. It … finish reading Lemon Pepper Papardelle with Broccoli Rabe and SpinachLemon Pepper Papardelle with Broccoli Rabe and Spinach is a post from: The Carnivore
Before my recent dining experience at Komi, my only memory of the restaurant was my dinner there about four years ago with the Vegetarian and her parents. To this day, I remember the delicious stuffed dates and one bite … finish reading KomiKomi is a post from: The Carnivore and the Vegetarian
Nestled in NoLita, right off the Bowery, Ken & Cook is an unassuming little restaurant that serves American food, usually with their own twist. Upon arrival I was greeted warmly by the hostess, but not so warmly from the loud … finish reading Ken & CookKen & Cook is a post from: The Carnivore and the Vegetarian
I was fortunate enough to be invited for a press dinner at Thalassa, which just turned ten years old. The restaurant has been a staple of Tribeca, feeding diners seeking to experience Greek food culture without the expensive airfare. It … finish reading ThalassaThalassa is a post from: The Carnivore and the Vegetarian
Asparagus, ricotta cheese, bacon and pasta. What happens when you add them all together? Creamy, deliciousness. With asparagus and goat ricotta cheese staring at me from inside the fridge, I immediately thought they would go great together mixed with pasta … finish reading Penne with Asparagus, Bacon and RicottaPenne with Asparagus, Bacon and Ricotta is a post from: The Carniv
If you’ve ever turned on the Food Network, you’ve probably seen a show with Guy Fieri. The “chef” goes all across the country on his Diners, Drive-Ins and Dives, in search of, you guessed it, Diners, Drive-Ins and Dives. Fieri … finish reading Guy Fieri’s American Kitchen & Bar: The accountable celebrityGuy Fieri’s American Kitchen
The West Village of NYC will always be considered one of the most iconic neighborhoods in the world. De Santos, located in the lower floor of a 100 year old building, provides an old school vibe with exposed brick and … finish reading De SantosDe Santos is a post from: The Carnivore and the Vegetarian
Winter is coming. All of you Game of Thrones nerds fans (or really Song of Ice and Fire fans, yea I got real nerdy) know what this means. For those of you who don’t know, one of the … finish reading Butternut Squash Mac & CheeseButternut Squash Mac & Cheese is a post from: The Carnivore and the Vegetarian
While the Vegetarian may be hard pressed to admit this (well, maybe she would), she really doesn’t like any cooked green. And by cooked green, I’m referring to spinach, kale, collard greens and not things like green beans and broccoli. … finish reading Sautéed Spinach with Garlic ChipsSautéed Spinach with Garlic Chips is a post from: The Carnivore and the Vegetaria
It has been quite a long time since I last made gnocchi, but with a bag of starchy potatoes sitting on the counter…why not? I know that there are some recipes out there, including one from Mario Batali, that … finish reading Rosemary Potato GnocchiRosemary Potato Gnocchi is a post from: The Carnivore and the Vegetarian
Bacon Vinaigrette. There aren’t many things that sound more awesome than that. I’m sure I’ve come across this at a restaurant before, but I certainly had never made such a thing before. With a crisper drawer full of golden and … finish reading Roasted beets with thyme and bacon vinaigretteRoasted beets with thyme and bacon vinaigrette is a post from: The Carn
I’m tired of rice, and you know, it’s probably tired of me. My go to “side” is usually quinoa. While it may not lend itself to as many things as rice, quinoa has twice the protein. Normally when I make … finish reading Quinoa with Leeks and Shiitake MushroomsQuinoa with Leeks and Shiitake Mushrooms is a post from: The Carnivore and the Vegetarian
Ok. So national cheeseburger day may not be the best “holiday” of the year, but any excuse someone can give me to put down a burger works for me. The history of the burger takes us back to Germany immigrants … finish reading National cheeseburger dayNational cheeseburger day is a post from: The Carnivore and the Vegetarian
As demonstrated in the recent post for shrimp and grits, shrimp are now in regular rotation. Since the Vegetarian loves pasta more than nearly any other food (potatoes might be a close second), it only seems fitting to bring … finish reading Shrimp ScampiShrimp Scampi is a post from: The Carnivore and the Vegetarian
The Vegetarian is coming out of her (seafood) shell, much like the patagonian wild shrimp I cooked came out of theirs before getting sauteed into a quick shrimp and grits, the yellow variety (More on that here). Yes, it … finish reading Wild Patagonian Shrimp and GritsWild Patagonian Shrimp and Grits is a post from: The Carnivore and the Vegetarian
A couple days ago I finally decided to use a box of dried chickpeas (garbanzo beans). After soaking them, I realized I had way more than I could use in one meal. After making an eggplant, chickpea and tomato casserole, … finish reading Roasted Chickpeas – A perfect snackRoasted Chickpeas – A perfect snack is a post from: The Carnivore and the Vegetarian
Just this past week I flew out to Minneapolis for a work conference with several co-workers. Before I go to any new city, whether for work or pleasure, I always do research on restaurants, bars, and other places I must … finish reading Minneapolis: A food and Bourbon town where I least expected itMinneapolis: A food and Bourbon town where I least expected it is a post from: Th
Having a farm share/CSA can sometimes be challenging. This week was one of the largest vegetable pickups I’ve ever had, from the said farm share. There were tomatoes by the truck load, with 6 beefsteak tomatoes (and many other varieties), … finish reading Swiss Chard Casserole with Farfalle and CheesesSwiss Chard Casserole with Farfalle and Cheeses is a post from: The Ca
I was recently invited to join a private beer tasting at the Whole Foods in Columbus Circle’s new Tap Room (more on that later). The main event at this tasting was a new beer collaboration called Saison Liaison from … finish reading Saison Liaison: A Harpoon & Whole Foods Beer CreationSaison Liaison: A Harpoon & Whole Foods Beer Creation is a post from:
Not too long ago I was at Le Pain Quotidien, a French style cafe with a food ranging from pastries and coffee to tartines and salads. When I was there, I ordered what they call a Farmhouse Avocado … finish reading Farro, Beet and Tomato SaladFarro, Beet and Tomato Salad is a post from: The Carnivore and the Vegetarian
It has become all to regular to find a delicious recipe on Serious Eats. There are certain recipes that do take a bit of effort and time, but this is one that really doesn’t take much time at all. Usually … finish reading Italian ‘Cassoulet’ with Sausage and BeansItalian ‘Cassoulet’ with Sausage and Beans is a post from: The Carnivore and the Vege
I was recently approached by Ethical Ocean with regard to a Vegan Recipe contest, asking me to enter. While this blog is not a Vegan blog by any means, it does have a lot of focus on vegetarian food (despite the fact … finish reading Ethical Ocean Recipe ContestEthical Ocean Recipe Contest is a post from: The Carnivore and the Vegetarian
I promised my self readers that I would start blogging more, as the past few months have seen quite a decline. As of yesterday I began a vacation in Bodega Bay, California, which is located about 20 miles west of … finish reading A Salmon TaleA Salmon Tale is a post from: The Carnivore and the Vegetarian
Yes, you read the title correctly. There is now a “beer” for dogs. According to a post last week on the Kitchn (per ABC News), there is now a beer for dogs. The new drink, which comes in at a hefty … finish reading Beer…for dogs?Beer…for dogs? is a post from: The Carnivore and the Vegetarian
I think if you added up the number of Anthony Bourdain related posts on this blog, it would reach embarrassing levels of fandom. That is very hard to escape. However, I think if you asked anyone really into food or that is … finish reading Bourdain @ BAMBourdain @ BAM is a post from: The Carnivore and the Vegetarian
Well, the day has finally arrived. Anthony Bourdain’s No Reservations has been canceled or according to Eater and a tweet from Bourdain. In some ways this is a very sad day after a run of over 130 episodes. On the … finish reading No ‘more’ ReservationsNo ‘more’ Reservations is a post from: The Carnivore and the Vegetarian
There are very few things better than a delicious, fresh bánh mì from the Eden Center in Falls Church, Virginia. Yes, you can get one other places too. I have also had plenty of good and great bánh mì in Manhattan … finish reading Pork Bánh mìPork Bánh mì is a post from: The Carnivore and the Vegetarian
Chinese food is one of my favorite cuisines and with the limited to no Vietnamese food in the NYC area, and the Vegetarian’s slight dislike of Chinese food, Thai (or Mexican) is the standard delivery choice on non-cooking … finish reading Kung Pao ChickenKung Pao Chicken is a post from: The Carnivore and the Vegetarian
Being from the Maryland/D.C. area, I know my crab cakes. Many places try and claim the best crab cakes around, however, I often find that they are poor excuses for crab cakes. Crab cakes that contain too much filler are … finish reading Maryland Crabcakes with Tomatillio SalsaMaryland Crabcakes with Tomatillio Salsa is a post from: The Carnivore and the Vegetarian
Who doesn’t love poached eggs, with that runny yolk dripping all over what lies beneath. If you don’t love poached eggs, then you should stop reading now. To those who to chose to continue reading, that was a wise … finish reading Roasted Potatoes and Asparagus with Poached EggsRoasted Potatoes and Asparagus with Poached Eggs is a post from: The Carnivore an
Leeks are softer than they appear Almost a year ago I posted a recipe for Garlic Confit, which utilizes a ton of garlic and extra virgin olive oil, yielding delicious soft garlic made to use with just about anything. I recently came … finish reading Leek ConfitLeek Confit is a post from: The Carnivore and the Vegetarian
When spring arrives, so do the delicious little ramps. Ramps are really just wild leeks that are much smaller and harder to come by. While I find them to be a really nice cross between garlic, onions and leeks, in … finish reading Spaghetti with Ramps, Peas and MushroomsSpaghetti with Ramps, Peas and Mushrooms is a post from: The Carnivore and the Vegetarian
Every year during Passover when I was growing up, my dad would make Matzo brei, which is basically crumbled up matzah that was soaked in water mixed with eggs. The version I’ve always had was very basic, nothing else added … finish reading Personal Matzo Brei’s with Red Peppers, Scallions and ParsleyPersonal Matzo Brei’s with Red Peppers, Scallions and Parsle
Taken at the American Natural History Museum in Manhattan History’s most awesome carnivore is a post from: The Carnivore and the VegetarianHistory’s most awesome carnivore is a post from: The Carnivore and the Vegetarian
Say what you will about Whole Foods and their exorbitant prices, much of what they sell is pretty high quality. I’m guilty of highly enjoying some of their prepared foods and salad bar on occasion, and really like the locations that … finish reading Whole Foods finally does the right thingWhole Foods finally does the right thing is a post from: The Carnivore and the Vege
Once in a while restaurants will tout a menu as the “grown-up” version of something, usually a classic dish like pizza. You know, pizza with sriracha sauce or something that now has pickled stuff and eggs on top. I will … finish reading Leek and Mushroom MacaroniLeek and Mushroom Macaroni is a post from: The Carnivore and the Vegetarian
