VIEW POST
Let’s kiss Fall right on the lips. We still got game. And who could possibly resist a hot, spiced pumpkin soup with smooth sweet maple cream. I mean come on now, really. Hello Fall. Hey there, you’re lookin’ good. How you doin’….
The Prep:
The Soup
Halve a white onion, chop….
VIEW POST
It’s pretty obvious how much GHT is about the brunch. It’s kind of hard to overstate. You are home, it’s the weekend, the day is still mostly in front of you. And there’s bacon. And sometimes booze. This week, brunch is Challah vanilla french toast:
The Prep:
Slice Challah, nice…
VIEW POST
You may recall our adventures with Salad for Dinner. Well, we over-purchased on the tuna and there was a good steak and a half left over. So this little number got itself together the following evening:
The Prep:
The fixins’:
Pickled ginger, boston lettuce leaves, sliced tomatoes.
Wasabi aioli – wasabi whipped…
VIEW POST
VIEW POST
Last week S and I escaped to L.A. for an anniversary/birthday weekend with P&R. Good times, but I wouldn’t want to live there. The driving, the parking, the valets, the no-walking thing. Enough with the cars already. So now we are back in the New York groove and ready…
VIEW POST
Ummm, salad for dinner? Really? Don’t worry, people. This is no wimpy toss of greens. We are placing together a hearty (yes, hearty) arranged salad in the style of Nice, France: a Salad Niçoise. Let’s take a few liberties with the traditional bent, but conceptually we’ll enjoy our salad…
VIEW POST
Like most everyone living in Downtown Manhattan, we aren’t from here. Well, maybe the little one is. But the Mrs. and I migrated from the land of the dropped Rs. We left our toasta in Worcesta, ya bastaad. And I still occasionally say T-Pass instead of MetroCard. So with…
VIEW POST
What an unfair rap these get. Most experiences with Brussels sprouts involve a long old-school boil, ensuring a gross mushy texture and pungent sulphur taste. So I get the apprehension. But there’s another way, people – fast roasting. And that makes all the diff. Nutty, crispy, umami. It’s a…
VIEW POST
Out this last Father’s day for brunch at Beauty and Essex in the gritty LES (pawn shop in front, restaurant hidden in the back). The little one was all about the lemon pancakes with ricotta. So let’s re-create. I tried this recipe from Bon Appétite. Yes, occasionally GHT follows a…
VIEW POST
I love you. Mid year bonus. You look great. On the house. Let’s add another three-word combo that brings a smile: Duck fat potatoes. Or rather “Pommes de Terre Sarladaise”, if you must get all French on us. Crispy, salty potato. Only crave-tastically better. Let’s get in there:
The Prep:
Par…
