S’mores iced coffee! I blended coffee with ice, cold brew powder, chocolate milk, vanilla bean powder, and toasted marshmallows.
Yogurt bowl set up – vanilla skyr with Made Good chocolate granola and Jelly Berry grapes.
I quite liked these crispy onion chips from Trader Joe’s.
Toasted turkey and cheddar sandwich. On sprouted wheat sourdough with mayo and pickled jalapeños.
Mexican-ish vegetarian bowls. Brown rice, cauliflower rice roasted with green onion and poblano pepper, Trader Joe’s soyrizo, cojita cheese, and orange Soss.
Crab fried rice. Leftover brown rice stir-fried (with soy sauce, rice vinegar, and fish sauce) with blue crab, eggs, green onion, peas, and carrot.
Dinner inspired by a dish we loved recently at Llama Inn – sautéed bok choy with grapes, sunflower seeds, and black garlic vinaigrette. Plus tuna cakes made with soyrizo.
Homemade meat lovers pizza! I made a big batch of sauce by cooking down jarred marinara with yellow onion, garlic, turkey bacon, ground turkey, shallot oil, urfa chili, Korean chili flake, smoked paprika, and fish sauce. On a Trader Joe’s frozen crust with whole-milk mozarella balls. Plus roasted caulilini.
We had leftover sauce with roasted zucchini and Trader Joe’s cauliflower gnocchi.
And I put leftover bacon in some homemade okonomiyaki (eggy cabbage pancakes). I also stuffed it with ginger and chili crisp and topped it with Sriracha, Kewpie, and furikaki.
We also made a sandwich style pizza that was my favorite meal of the week. With mozzarella, cheddar cheese curds, sliced turkey, and a homemade roasted garlic aioli. Plus sautéed snap peas and red bell pepper with tons of garlic and butter.
We had a giant, insanely good meal at Sunday in Brooklyn. Honeybear on Holiday – rum, Montenegro, sherry, apricot, pineapple, lime, cumin, and honey.
The Tiger Prince – Indian single malt whiskey, pandan, coconut, curry leaves, and lime.
Warm crab and artichoke dip with crusty bread.
Wood roasted mushrooms with salsa verde, peanuts, coriander, and spring greens.
Herb-crusted roasted chicken with butter lettuce and fries with za’atar, chili flakes, and spicy mayo.
Our dinners at home this week were great thanks to the best flour tortillas and a big batch of homemade salsa (loosely based on this recipe). Quesadillas with Oaxaca cheese and sharp cheddar (and salsa and plain Greek yogurt) plus shishito peppers.
Turkey tacos with ground meat sautéed with poblano pepper and orange yellow bell pepper plus cheese, yogurt, and salsa.
Chilaquiles – salsa, poblano and bell pepper, homemade baked tortilla chips and pico de gallo chips, plus tons of cheese – topped with fried eggs, shredded chicken thighs, yogurt, and hot sauce.
This mochi chocolate chip cookie from Cha An Bon Bon is one of my favorite things I’ve eaten this year! The crispy, slightly savory cookie was the perfect foil for the mochi.
Crepe cake with salted milk foam, boba, and brown sugar syrup from Prince Tea House.
Oddfellows Ice Cream – saffron passionfruit ice cream with apricot and pistachio plus chocotorta (cream cheese ice cream with dulce de leche and chocolate cookie crumb (<–my new favorite flavor!))
Kitsby dessert bar blew our minds. We came for (and loved!) the salted egg yolk lava cake.
But were head over heels for The King – durian cream brulee with banana ice cream, brown butter shortbread, and herbal jelly. If you’re a durian fan in NYC I recommend getting this immediately!
Our Easter weekend had major Spring vibes, and not just because I wore head-to-toe pastels the past three days. We met up with friends for ramen and a walk in Prospect Park and were too hot in sweatshirts – a dream for April in New York.
Highlights from the past week included…
On-theme pink for Easter, a strawberry milk dalgona iced coffee.
See also – this very spring-y sugar cane and key lime cocktail.
Also I brought these seaweed chips I’m obsessed with into work and my coworkers were equally impressed.
Best snack of the week/month/year was this assortment of candies with a decaf iced coffee with salted maple chocolate cold foam.
We made a big batch of this baked rice. I subbed in vegan soyrizo, halved the rice/broth, and added celery, bell peppers, and urfa pepper. <– highly recommend
Leftovers from Win Son are as good as anything I make at home the first night.
This was an exceptionally tasty week! My snacks were on point, we tried a fantastic new restaurant, and the dinners we cooked were total successes. Highlights include…
Brunch at Xilonen, a new vegetarian Mexican spot in Greenpoint. We were blown away by the scrambled egg tostada with salsa mache, queso, and a crispy blue corn tortilla.
Heirloom corn tamal, stuffed with sweet potato al pastor, and topped with smoked crema and poblano rajas.
Boba-studded popsicles are currently my favorite snack category.
10/10 leftovers from The Meat Hook. The french onion dip was the best I’ve ever had.
Farro / glazed, baked tofu / sautéed bok choy and green onion / chili crisp / fried shallots (which we made in the microwave!!).
Soba noodles / peanut sauce (loosely based on this one) / cabbage / zucchini / ground turkey / chili crisp and smashed peanuts.
Oven-baked crispy chicken tenders (loosely inspired by this recipe) with brown sugar chili crisp sauce + roasted broccoli with fried shallots. I went back for thirds of that chicken!
I did not watch any Super Bowl (instead I started watching Woke!) but I did eat a giant plate of cheese fries! Other highlights from this weekend included…
{Coffee} Trader Joe’s cold brew with cookies and cream milk.
{Lunch} Leftover buffalo chicken pizza with roasted zucchini.
{Snack} Coca-Cola Tic-Tacs. How did they get the flavor so spot-on??!
{Dinner} Egg tacos. These are amazing; I’ve been eating them all week and I’m still not sick of them! Pan-warmed tortillas // sauteed corn and kale with paprika and TJ’s umami powder // soft-scrambled eggs with gouda // homemade salsa (I made a big batch loosely based on this recipe).
