One of the better chocolate chip cookie recipes I’ve tested! From Delectable Cookbook. 100% bitter chocolate chunks. Which I questioned, but it’s actually sooo good balancing all the sugar it asks for. I really liked the addition of bread flour!

Homey hearty Scandinavian style blueberry farmers cheese crepes at SMOR in the East Village. Didn’t make me miss pancakes!

Incredible fresh crudo menu at Theodora Mediterranean restaurant in Fort Greene, Brooklyn. A must try!

Hands down the my favorite dumplings and wontons in NYC at Maxi’s Noodle. Happy Lunar New Year!

Found an excellent kouign amann at Miolin Bakery this morning! Hard to find them made this well. The layers that were crispy& flaky on the outside with a super pillowy middle. Well balanced sugar coating to dough ratio and nice buttery flavor! You gotta try it📍South Slope, Brooklyn

Wow. Lots of creativity happening at Corima in lower Manhattan. The chefs just got michelin recognition. Modern Northern Mexico cuisine with fun Chinatown details in many bites. Loved the artistry, fresh ingredients, sauces, cocktails and vibe. I recommend 🫒🫒🫒🫒 #NYC

How I solved my leftover dried fig problem from Thanksgiving: Fig Almond Scones. Just add icing.

Love her 2024 cookbook “Our South: Black Food Through My Lens” Check it out!

I made Chef Ashleigh Shanti’s Holiday Yeast Rolls via her new cookbook. I love how she instructed to just eyeball the portioning & shaping. My OCD tendencies wanted to weigh each roll out perfectly. They weren’t all uniform in size, but had a nice fluffy soft interior. Great for mini sandwiches

in case you get stressed about Thanksgiving meal planning

Saw this crazy thing on Facebook Marketplace and instantly wanted it as a spice cabinet

Spotted: octopus wasabi flavored Lay’s at HMart 🤯

I went to the coolest Hot Pot Friendsgiving last night. What a great idea everyone should steal 😍

Finally a Chinese eggplant garlic dish that stood out! Most of the time I order this, I know what to expect in a good way, but this version surprised me 😍 The sauce wasn’t as pungent and the garlic was processed in a way that was silky and not chunky. It felt very refined. At Breeze in Brooklyn 📍

Atoboy still here to impress! Try their steak tartare w/fried oyster topping. And scallop makgeolli under a zucchini flower. My only disappointment was their twice fried chicken spread. Still don’t love the flavor. Doesn’t pop for me. Tastes just straight salty like it’s missing its chicken flavor.

Summer at the farmers market ❤️

quote post and show me a favorite photo of you

I’m into the fact that newer Thai restaurants in NYC won’t adapt dishes to a requested heat level. It’s like a passive aggressive way to ask you to respect their food.