All Photos By Gail
Do you like Southwestern Grains Salad? I sure do. I love the tasty mix of whole grains with sweet corn and tender black beans in a tangy dressing that is such a perfect summer side dish. The thing is, it seems so hard to make that I will usually deprive myself because I don’t want to make a mess in the kitchen or have to buy a bunch of stuff. Single ladies: you know how it is. Continue reading Product Review: Suddenly Salad‘s Southwest Grains Salad
Photos By Anne Raso (Click on Any Image to Enlarge)
Tucked away on West 40th Street, midway between the Times Square Subway Hub and Port Authority, The Hudson Bond is a restaurant that’s ideally located to attract both an “after work cocktails” commuter crowd and the destination dating set. Seamlessly incorporating the best aspects of a hip, high-end lounge, a neighborhood sports bar and a comfortable mid-priced eatery, The Hudson Bond is welcoming and trendy at the same time.
Continue reading The Hudson Bond: Dining and Nightlife in Midtown
This Looks Delicious!
Make this luscious and colorful fruit salad in a carved Watermelon Shark while the summer heat is still making us want fruit salad! The recipe, and step-by step-carving instructions, can be found at This Link!
19 Ingredient Singapore Slaw: So Effing Good
Last week Diane (aka “Diaaaahhhnne”) and I made a humble pilgrimage to Shang restaurant, located at 187 Orchard Street, which is owned and chef’d by the awesome Susur Lee of Top Chef Masters fame. Holy Cow, what that guy does to food is just insane. We ate a whole bunch of amazingly delicious treats including the Asian Slaw you see pictured above, which arrived at our table like an edible tower to food heaven and was suitably tossed and served to us by our very nice waiter. Geezus, this stuff is seriously yummy – and there is so much of it we each had two plates, just as our appetizer. If you are a vegetarian, it could easily be a main dish.
Anyway, Diane and I have been singing the praises of this slaw to anyone with ears for the past week, and today she did some searching on the Google and found the recipe! Diane! It looks like it would take about a gazillion years to prepare at home, so I would just much rather go back to Shang, pay them 20 bucks and have them make it for me, because that is how I roll. But if you feel like putting in the man hours, check out the recipe for what is officially called Singapore Slaw With Salted Plum Dressing, which you can find at this link.
Thanks to Diane Anderson for The Tip!
Chef Susur Lee!