29 Sunday Sep 2013
Posted in Uncategorized
M. Wells Steakhouse is expected to open next month in a former car repair shop in Long Island City. Here is a photo via NYT’s Julie Glassberg of a bone-in burger that might be on the menu.
26 Thursday Sep 2013
26 Thursday Sep 2013
Posted in Uncategorized
I finally got my claws on this new leopard print macaron box from Ladurée in NYC! You can fit exactly eight macarons inside. It might be my favorite box ever!
26 Thursday Sep 2013
Posted in Uncategorized
Paris Baguette in Ktown is selling a very special Brie cheesecake. They’ve managed to use sugar and frosting to make the cake resemble a little round of Brie cheese. I actually thought it was covered in a layer of white rind before I cut into it. The creamy Brie filling inside is savory (maybe even a bit salty). I loved it!
15 Sunday Sep 2013
Posted in American, Asian, beverages, bucket list, herbs and spices, Japanese
On October 21, 2013, Coca-Cola will start selling warm ginger ale in Japan. Once you activate the can, it heats up the ginger ale inside while preserving its effervescence. I can’t wait to try it!
15 Sunday Sep 2013
Pinch me. Am I dreaming? Nope. I have finally found a place that makes Taiwanese pineapple cake (fènglísū 鳳梨酥) that is as good as Chia Te or SunnyHills — and it’s right here in New York City! IRIS Bakery in Flushing specializes in Taiwanese pastries and breads, and their pineapple cakes are to die for. They currently have two varieties, one is plain pineapple and the other is pineapple with cranberry. They also serve delicious panna cotta and grapefruit gelatin.
IRIS Tea & Bakery
39-07 Prince Street
Flushing NY 11354
(718) 888-1633
14 Saturday Sep 2013
Posted in autochthonous, Ecuadorian, Peruvian, snacks
I found this package of amaranth puffs at an Associated grocery store in Elmhurst, New York. I think I’ll save some to mix with honey for Day of the Dead huautli skulls.
06 Friday Sep 2013
Dog wood trees produce an edible drupe that tastes a lot like persimmon. I found a giant dog wood yesterday on Princeton’s campus and scooped up as much of the delicious fruit as I could.
Chinook Olive 