If you’re not familiar, disco fries are New Jersey’s answer to Canadian Poutine – crunchy fries smothered in brown gravy and melty mozzarella cheese – and they can be found in just about every diner in New York City. This recipe is based off my favorite version at the now-closed Market Diner: Waffle Disco Fries!
Ike’s Vietnamese Fish-Sauce Wings were one of the most popular dishes at Andy Ricker’s Pok Pok in Portland. Marinated in a blend of garlic, fish sauce, and sugar, then coated in rice flour and fried to crispy perfection. The final glaze of fish sauce, sugar, and roasted chili paste, provides a sweet, spicy, and umami-rich flavor.
My love for Win Son knows no bounds, and the latest recipe I tried from their phenomenal cookbook is Fan Tuan – a popular breakfast treat in Taiwan that’s bursting with flavor with a delightful contrast of textures.
Over-easy eggs, pork floss, youtiao (a crispy Chinese donut), pickled mustard greens, scallions, and kecap manis (sweet soy sauce) are rolled up in a layer of sticky rice.
This is the perfect way to kick off the meal and leaves plenty of room for a bowl full of pasta. The vibrant salad is composed of butter and gem lettuce, frisee, watercress, and endive all dressed in Via Carota’s vinaigrette containing shallot, garlic, thyme, and sherry vinegar.
Breakfast is the one meal of the day that it seems we’ve collectively decided it’s ok to have dessert as the main event. And growing up, weekend breakfast meant Chocolate Chip Pancakes at the Pheifer home. I couldn’t get enough of fluffy cakes, slathered in […]
Dan Pelosi has made my dream dessert with his Tiramisu Affogato from Let’s Eat – and it couldn’t be easier to pull together! After making a simple whipped cream with a bit of tang from sour cream, you just layer the cream with crunched-up Margherite […]
For this classic salad, chopped kale massaged in oil is coated in a straightforward Caesar dressing that skips the raw egg yolk and uses mayo to give the dressing body – it’s rounded out with anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice. The salad is topped with small croutons (ensuring a crunch in every bite), thinly sliced shallots, and a generous sprinkling of Parmesan!
BA’s Best Lasagna is a labor of love but worth the effort. Pork and beef make up the base of a ragu with white wine, tomatoes, milk, broth, and soffrito that marries perfectly with the creamy béchamel infused with parmesan, cayenne, and nutmeg.