The Best Food Blog

So it's been a while since I have blogged. My apologies for that, but it's just that I haven't been eating anything that great, and I haven't even really been cooking. Why you ask? Well that dreaded four letter word... DIET! Yup. We've been dieting. Well, P2 has  been dieting. I have been trying to be healthy. It's sort of the same thing, but I fall off the wagon a lot. P2 has been super strict and has taken his diet from a "diet" to a lifestyle change. I am very proud of him, and if you have seen him in the past month you can tell why. He has given up soy, dairy, gluten, wheat, and processed sugar. He says he has never felt so amazing in his whole life. I am sure he does, but I am personally not quite ready to go there just yet. I can't handle the thought of no pasta or cheese. Maybe one day, but not yet. That being said, ordering out, as a proper New Yorker does, has been our best bet. We can each get what we want. But all that ord...

I don't even know where to begin with the story of how this dish came to be. I guess it is a testament to the power of the Internet. Via the Internet so many things, good and bad, have been made possible in my life. Thankfully mostly good. I have learned a lot, gotten jobs, found old friends, found my husband (through a hacker actually), and perhaps most importantly I have met new people. Recently, due to the magic of social media I have been in contact with 90's pop icon  Zelma Davis ! As the lead female vocalist in the hugely popular C+C Music Factory , she rose to stardom with mega hits like "Things That Make You Go Hmmm" and "Just a Touch of Love" Check out one of my favorite videos;  When I was younger I had a HUGE crush on her, and as an adult I was so blown away when she commented on one of my food posts. It made my year! Turns out she is a bit of a food enthusiast too, and on a whim last week I asked if she would ...

I just wanted to share some amazing sneakers that I want. My friend Anthony showed them to me and I can't stop thinking about them! Who's up for a BBQ? XO -P

I love Fennel. I love the crunch, I love the flavor, I love the look, and I love the way it makes me think about being a little kid. Being Italian, Fennel is something that you put out on the dinner table for people to snack on before and throughout dinner. I think this started because since ancient times Fennel has been used a a natural means to settle an upset stomach . In my world that tradition faded over time, so it will always remain something that will remind me of the holidays at my grandparents house. There was Fennel, Celery, Carrots, and both green and black Olives. As a kid the Fennel was to eat and the olives were for me and my cousin to stick on our finger tips and chase each other around. More recently Fennel is something that I eat at least once a week. It simply adds crunch to a salad or can even be the star of a dinner. A lot of people do not like Fennel because of the liquorice taste. I am a big fan of that taste. Sadly people let their v...

   Are you one of the people who think flowers are a waste as a gift? Do you think, "what's the point? They just die"? Well I have to admit that I feel like that sometimes. Especially with Roses. I mean I love to get them, but after a few days I see them start to lose their strength, and I know it's only a matter of time before they are just tossed in the trash and forgotten about. This year a have a plan for your Valentines Day left over roses... Eat them!!! That's right. Eat them! I checked online and they are completely safe to eat, and the first thought that popped into my head was to make a Sage Brown Butter sauce and toss the Rose petals in. I tested it, and it worked perfect. The flower petals added only a slight floral favor, but did not interfere at all with the classic taste of the Sage Butter sauce. Now I had to figure out what to put the sauce on. My mind went to the last time I had it which was at Il Buco Alimentari& Vineria ...

A polenta craving is one not to pass over. There really is nothing you can do to fight it. The problem is, it is a pain in the ass to make. Not hard, but a bit more labor intensive than most people would like after working all day. At least it is for me. Because of the cold damp weather in NYC right now making comfort food a must, and my strict adherence to my New Year's Resolution to never have 6 pack abs, I had to indulge. Pan seared Flank Steak on a bed of Polenta. Topped with just a bit of pan gravy and some wilted Arugula. All bases covered! In the spirit of the upcoming Oscars I will award the Best protien  in a leading role award goes to the Steak. I briefly marinated it simply in a bit of chopped garlic, white wine vinegar, Olive oil, about a tablespoon of tomato paste, salt and pepper for about 15 minutes. Really basic and tasty. The tomato paste seemed to help out with the caramelizing of the steak when I seared it. The Osca...

Yesterday I had the best dinner out I have had in a long, long time!!! It was at Il Buco Alimentari & Vineria  the new baby sister to the famous Il Buco restaurant that is a staple of New York City Italian dining, Our intention was to go to Il Buco, but when I tried to make a reservation the suggestion was made that I try the new spot, so I did, One of the best decisions we have made in a long time. As soon as you walk in, you are in the market section of the restaurant. This is where you can get all the meats and cheeses you could want. Once passed there you are at the hostess. We checked in and were brought over to the best seat in the house. The chefs table. I can't believe we were lucky enough to sit and watch these guys in action. It was like no kitchen I have ever been able to watch before. There was a wonderful calmness that you could feel. These guys seemed to all be in sync, and all be truly enjoying what they were doing. They were getting their jo...