As children, we’re told to dream. We’re told to imagine all the possibilities and reach for the stars. The typical question, “What do you want to be when you grow up?” is normally answered with, “Police officer,” “Firefighter,” or “A princess.” It isn’t every day that a child answers, “I want to be a chef.”
In Stir it Up, Ramin Ganeshram tells the story of a little girl with a dream. This sweet book is filled with stories about Anjali Krishnan, a Queens-born, Trinidadian-Indian girl who has love in her heart and food on her mind. The story follows Anjali through her journey to following her dreams with incredible once-in-a-lifetime culinary opportunities. Ganeshram takes readers through high points and low points with Anjali, leaving us constantly rooting for her and hopeful that she'll succeed.
Throughout the book, simple, yet mouthwatering, recipes are inserted alongside stories that describe the flavors, texture and meaning of each dish. My personal favorite, Coconut Dark Chocolate Chip Cookies, had me closing my eyes and dreaming about how good the cookies must taste. The recipes have an Indian and Trinidadian flare with ingredients that may not be sitting in your spice cabinet, but the directions are broken down and won’t alienate any aspiring chefs (or even those just learning how to use a knife). With dishes like Sweet Rice and Spicy Fried Channa, I’d say my future dinner lineup is going to be ethnic, filling and delicious.
Last summer, I discovered a TV show that changed my life. I’m not talking about “Grey’s Anatomy”, “Gossip Girl” or “The Hills”; I’m talking about “The Best Thing I Ever Ate.” This Food Network show takes you on a journey, exposing you to a few celebrity chefs’ favorite finds. Since I have abstained from eating bread and sugar (I’m no fun, I know) for a full year, I gave my full attention to this 30-minute program to get a taste of the euphoric state these chefs must have been in after chowing down on their favorite foods. This past weekend, I decided it was time to stop teasing myself and indulge in some of New York City’s dangerously delicious cuisine.
My first stop was the Doughnut Plant on the Lower East Side. As an avid fan of PB&J, I was drawn to this shop by their famous Peanut Butter Glaze and Blackberry Jelly doughnut. Go-big-or-go-home, right? Are six doughnuts and a cinnamon bun big enough? I think so. Crème Brulée, Blackout, PB&J, Carrot Cake, Chocolate Chip and Tres Leches sat on the back of my car, waiting to be tasted and critiqued. After thirty minutes of sugary bliss, I was surprised to say that the eye-rolling, tear-producing winner was Carrot Cake. The moist cake doughnut was carefully coated with a cream cheese glaze and flawlessly flaked with sweet, candied carrots and walnuts. It was literally life changing. (Dramatic but true).
Next up on my food crawl was Eli Zabar’s restaurant E.A.T. After Ina Garten brought this next meal to my attention, I knew I would live in painful regret if I did not venture to the Upper East Side to try for myself. Now, ordering a “grilled cheese and tomato soup” may sound like the perfect after-school snack, but this $23 meal was nothing close to your mom’s cooking, and was definitely worth every penny. The buttery, warm and perfectly crisp (but soft) bread grabbed a hold of my taste buds, while the marvelously melted Gruyere took them for a ride (oh, the cheese pull!). The Tuscan Peasant tomato soup was, again, the unexpected star. The silky soup was complemented by soft chunks of bread and freshly grated cheese. Cue second eye-roll of the day.
And last-but-not-least, Levain Bakery. In this tiny, hidden, unsuspecting bakery, I may or may not have had a small breakdown (definitely did). I was asked twice in five minutes if I was going to start crying. This famous chocolate-walnut cookie was warm, chunky, soft, crunchy, salty, sweet, chocolately—hold on, I just drooled. I now know why Levain has been on almost every “top bakery” and “top cookie” list in New York City. When there was no sign of cookie left in front of me, I glanced down at my lonely napkin to find a few smears of chocolate left behind. Should I? Shouldn’t I? I did it; I licked the napkin.
For years I have been afraid of spicy food. I was always the person who vetoed any type of Indian, Mexican, or Thai cuisine suggested by my unlucky dinner partners. The result? In addition to friends and family dreading restaurant decision-time, I missed out on hundreds of some of the best dishes out there. Of course this goes for every food I resisted and didn’t appreciate as a child (I didn’t eat feta in Greece. Biggest regret in life? I think so).
However, over the past year I decided to venture into the complex, endless world of spice. I’m only a few months into the game, so I wouldn’t say I’m a spicy food newbie, but I don’t think I’m ready to enter into a relationship with a bottle of Tabasco sauce (unlike my brother who carries multiple on him). Due to my newfound love for all things pepper, I came across a Moroccan sauce called Mina Harissa. As a part of traditional Moroccan cuisine, Harissa sauce is used as a spread, a dip or drizzled on top of any dish that needs an extra kick. With the only ingredients being red bell pepper, red chili pepper, extra virgin olive oil, garlic, white vinegar and salt, Mina Harissa sauce is a healthier, adventurous alternative to fat-laden dips, dressings and sauces that typically accompany our meals.
Tip: This sauce is delicious whether you dip or drizzle! Pair it with couscous, vegetables or a variety of meat to enhance your meal.
The plethora of dinner locations in New York City is never ending. Each neighborhood is filled with unique restaurants, cafes, and even hole-in-the-walls that all offer something different, often intriguing and hopefully tasty. Although most places are all vying to seat the most clientele, there is a certain time when everyone comes together to appreciate the fresh ingredients and quality culinary skills that make New York such an apt locale for eating out. On May 20th and 21st some of the Upper West Side's most talented chefs will gather to create some of their best dishes for the Fourth Annual Whole Foods Market's New Taste of the Upper West Side.
This exciting event will feature over 80 chefs and restaurants of the Upper West Side that will come together and let their creative energies flow and learn more about the new innovations each has been implementing to produce the best and freshest tastes in the neighborhood. Although each chef differs in style and cuisine, they all agree that only wholesome fresh ingredients should be used and must be found within 100 miles of the city.
Learn a little more about the chefs and restaurants that will be attending:
Located on 1900 Broadway between 63rd and 64th Street is Bar Boulud owned by the famed chef Daniel Boulud. Known as a leader in culinary authority, Daniel grew up on a farm and because of that his menus are completely based on the change of seasons and freshness of ingredients. Although his food is very traditionally French, he combines a contemporary vibe that can be felt from the atmosphere of the restaurant along with the notions that a three course dinner is not a necessity.
On 10 Columbus Circle is A Voce, which maintains its quality Italian cuisine under the watchful and effortless eye of Missy Robbins. New York Magazine claims that Robbins takes her Italian to an elevated and "different plane". Like Daniel Boulud, Missy Robbins takes pride in keeping authentic traditions alive in a modern, sophisticated way that is pleasing to locals of the Upper West Side, as well as everyone else.
In Lincoln Center at 142 West 65th Street is Lincoln, an upscale Italian restaurant that again takes traditional Italian and makes it contemporary by adding many of Jonathon Benno's twists. Before Lincoln, Benno spent 10 years working at Per Se and French Laundry, and now he runs the slightly eclectic kitchen of Lincoln where he makes authentic dishes like Strozapretti Neri and Pappardelle Verdi al ragu di vitello.
Tip: By coming to sample and learn more about some of your favorite chefs and cuisine in the area, you will also be contributing to Columbus Avenue BID's fund dedicated to neighborhood beautification.
Taking a break from their normal schedules, some of New York's most prominent restaurants and vendors will be dedicating their products and services to the fight against cancer at a Taste of Hope, Thursday May 5th in Soho. All revenue gained from the event will be given to the American Cancer Society to aid in their fight against cancer. Last year Taste of Hope raised $150,000 to donate to the research, programs, and support for cancer patients and their families.
Taste of Hope is planning to make an even larger contribution this year with help of over 50 restaurants and beverage venders. In return for the help and support of those who attend, there will be a delicious sampling of food and an unlimited open bar along with music from DJ Scott Sheehy.
Learn more about some of the restaurants that will be there:
B. Smith's Restaurant: With two outposts in Washington D.C. and Sag Harbor, the Time Square located B. Smith's offers American cuisine with a mouthwatering Southern twist. They offer classic comfort food favorites of fried macaroni and cheese, fried green tomatoes, and of course Southern style fried chicken. There are also some healthier choices such as stir fried vegetables in a ginger garlic sauce and roasted rainbow beet salad.
The Black and White Cookie Company: An all time favorite of New Yorkers, Black and White Cookies will also make an appearance at a Taste of Hope. For those of you who haven't tried this version of this classic cookie, you'll be in for a real treat with its soft middle and crisp edges, and notable taste of lemon.
Nuela: Offering South America cuisine to the lineup is Nuela, a delicious restaurant that has scrumptious fair from pork belly to octopus. Even Nuela's cocktails have original twists to them with options like adding lime, Peruvian pepper, fresh pineapple, cilantro, and ginger to mescal.
Octavia's Porch Representing the many cultures of NYC, Octavia's Porch was originally a Jewish establishment that introduced African, Mediterranean, and South American flavors to their cuisine. With casual menu items like brisket and lentil soup, Octavia's will provide a classic staple to the samplings of the night.
Tip: Enjoy good food and drink while helping to save someone's life at Taste of Hope.
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