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I just finished a run today and was starving. When I got home, and looked in the fridge it was a sad sight. There was nothing in there of any worth. Some herbs, and one squash. That was it. I mean there were some other scattered things, but nothing that I could really make a meal out of. I looked in the cabinets and there was some pasta, and pistachios. I wanted neither of those. Looked like my lunch was going to be a protein shake. I actually liked it, but it isn't my idea of a good time. I want to chew my meals if you know what I mean. So my next thought was that I needed to get to work soon, and would need to bring food with me for dinner. I guess it's going to be that one Summer Squash! I figured I would doctor it up and just deal with it. So I pulled it out of the fridge along with some basil, parsley, and dried chives from the spice cabinet. On further thought I decided I wanted a little heat too so I took out the Cholula ! What happened was magic!!! I mean, I ...

     When I was running Gotham Lunch last year, once the summer came the need for light and low carb lunches came into demand.      One thing that sold every time was the Chicken Salad Lettuce Wraps that I made at least once a week.It's a crisp, tangy, easy to make, and totally satisfying, all while staying perfectly on your summer diet.There is mayo in it, but that is easily modified to become even more figure friendly if you want. Best part is that this is something you can make Sunday and have ready for your lunch Monday at the office. Another great thing about this recipe is that it cost me about $20, and that is for about 3 servings. You will never get 3 lunches for $20 in NYC. Not a healthy ones at least!      First thing you need to do is bake your chicken breasts. I used boneless skinless breasts, but by all means use the breasts with skin and bones. Chances are you will end up with a more tender chicken. I couldn't find or...

This weekend was Anthony, one of P2's closest friend's bachelor party. So while they were off to do what bachelors do, Kristen (the bride) and I had our own party! Ok... so drinks at Vynl in Hell's Kitchen and Saganaki at Uncle Nick's might not seem like a "party" per se, but to us its pretty close. If you do not know what Saganaki is, it is amazballs! Greek cheese, fried, and then doused in liquor and lit on fire! Then the fire is put out with lemon juice. It is sinful, delicious, and once you have it you can't stop from wanting it all the time. We actually ordered a second round! The picture to the right is our second serving being sent over. Just seeing it makes me want to hop into a cab and rush to Hell's Kitchen with a lighter and half a lemon! Anyway... So as we knew this weekend was our little slumber party, Kristen had emailed me a recipe from WebMD   that she thought might be nice to make for brunch the morning after. It looked great s...

It has been a while since I have picked a vegetable to talk about. But today I am craving beets, and since I can't eat a beet right now, I am going to do the next best thing.. Talk about them! I think much like the Brussels Sprout I love so much, the beet has gotten a bad wrap. This is due mostly in part to people growing up only ever trying a beet from a can. Those red discs that taste exactly like the can they plopped out of. Those are nasty!!! And they have kept the beet from getting the love they deserve! In recent years, the beet has gained more popularity as more chefs started serving them more regularly. I think this is in part to the general public having more interest in where there food is coming from and how it is prepared. Smarted clients = better product. I think what I was most surprised to learn when I Googled " Beets " is that Char is in the beet family. As in Swiss Char. I love that stuff!! Beets are extremely healthy. The have been shown to help lowe...

I am not exactly sure how long it has been, but I am guessing it has been about 2 years since the Cub Room closed it's doors in Soho for good. Since then I am sure I can't be the only one who's missed it. However, I am sure that I am not the only one that was excited to see what was coming next. The restaurant space is big and cozy at the same time. Someone with the right idea could really do something amazing with this space. After years of seeing the location closed up with brown paper covering the windows, it was great to hear that the people from Locanda Verde were moving in!! This new spot will be called The Dutch . With little effort it was clear that people were excited. It took 3 seconds on Google to find a ton of info on this upcoming venture by Andrew Carmellini who we all love because of how amazballs Locanda Verde is. So, myself and one of my favorite partners in food crime, Nicole, decided to sneak a couple of early seats at the bar this passed Saturday ...

P2's friend Ying Zhu has just published a great interview she did with world famous chef Jacques Torres, and just in time for mothers day!!! It is a great article, so I wanted to pass it along. http://www.notesontheroad.com/jacques-torres.html . Enjoy! XO -P

I recently had the pleasure of meeting some of the people behind the new gourmet market about to open by the amazing Daniel Boulud . It will be called Épicerie Boulud , and will be located perfectly right next to Bar Boulud and 2 doors down from the other new venture by Chef Boulud called Boulud Sud. That is right on Broadway directly across from Lincoln Center. The concept is genius and simple at the same time. Think Etaly but not as massive, much more high end, and filled with French delights specific only to this store. Épicerie Boulud will be the only place in America to carry their products and in some cases the only place in the world. I assume it will be quite expensive, but worth it. It is scheduled to open in May, but there is still no date on their web site. I have read that it may be as soon as this Tuesday. Right now I do know that the staff is going through extensive training. There will be separate sections such a patisserie and a cheese counter like ...