What I’m Eating – At Home in New York City
After flying and eating around the world for three straight years, I’m excited to spend a month (a whole month!) on the ground in New York City, working on my book and planning the next big foodie adventure. I’m not a New Yorker by birth, but I’ve lived in Manhattan for the past 15 years and it never gets old. Never. Maybe I’m just a romantic sap, but I find myself falling in love with this city on a daily basis. It doesn’t hurt when you wake up to the view pictured above.
I realize I don’t write about New York on the Foodie International website as much as I should. Every meal in this city is its own culinary adventure, from cutting-edge underground supper clubs to early mornings at my favorite bagel shop. Read more
Now that I’m back in New York City with two feet semi-firmly on the ground for a few days, I’ve got time to update my Foodie International blog with the wild adventures and culinary wonders of the past four weeks in Africa. As some of you know, Internet was not always (or ever) available, so I wanted to take a moment to say: Hello Technology, it’s good to be back! While I sort through photos and delicious blog-worthy memories, I thought I’d post some hunger-inducing pics of a new foodie fave from New Orleans: Cochon Butcher.
There’s something magical about New Orleans and the way it gets under your skin. It’s the one city that keeps me coming back, year after year. And the food… oh, the food. I have a crush on that food. When I’m away from New Orleans too long, I begin daydreaming about Cajun flavors: dishes prepared with buttery roux and fiery hot peppers, basketfuls of boiled crawfish and dozens (and dozens, and dozens) of plump, briny oysters on the half shell.
Six of One, Half Dozen of the Other: Manhattan’s Egg Dishes Worth Taking a “Crack” At:
What: Egg “En Cocotte” – Coddled egg with savory chicken, buttered white toast, mixed lettuce, vinaigrette
Though served in a traditional brunch setting, Prune’s coddled egg is more stand-out than typical AM standard. The barely-cooked egg rests in a small bowl, covering strips of succulent, shredded chicken. The dish is best served spooned onto a slice of crisp, buttered toast.
A Birthday Brunch-Day, Chicago Style
I always believe that when celebrating a birthday, very few rules apply, (i.e. ice cream is an acceptable appetizer, calories will not be counted, there’s no such thing as “too much.”) After a totally amazing (mind-blowing!!! religious???) gastronomic experience at Alinea, I decided to spend the next day sampling delicious, down-home fare at some of my favorite Chi-town haunts. Read more