Leftovers: There is No Waste, Only Potential

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After a delicious first attempt at making celery root mashed potatoes, I found the perfect opportunity to expand on my experience.  Staring at what was shaping up to be a frigid Friday night in New York City, I knew I wanted something for dinner that was sufficient but not a whole night-ending ordeal (of course you have to leave some room for some fine fermented beverages).  It was also a perfect time to...

Celery Root Mashed Potatoes with Sautéed Garlic and Onion

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Okay, okay, there's been a lot of talk here about celery root this winter, but for good reason.  This versatile root vegetable is a great replacement and supplement to potatoes.  This dish was just too good and simple to pass up.  Here's my final...

Sustainability in Southern Spain: A TED Talk with Dan Barber

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TED talks are a set of conferences under the slogan "ideas worth spreading."  Well here is a fascinating speech given by Dan Barber, Chef/Co-Owner of Blue Hill restaurants (at Stone Barns and New York City), back in March 2010.  A speech about how sometimes doing less can produce so much more, an idea truly worth spreading.  Having a little trust and patience with nature can bring about beautiful and flavor filled changes.  For those of you who don't wan to sit down and watch a 15 minute video, we have included the written transcript after the jump. 

2 for Tuesday at Pizza by Cer té

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For all of you in the New York area, Pizza by Cer té (132 E56th Street between Lex and Park) has a great deal going on this Tuesday, January 18.  Starting at noon, 2 Margherita slices are just $2.  This a great opportunity for anyone who hasn't gotten a chance to try this delicious, locally sourced pizza.  The tomato sauce and dough are made fresh daily at the restaurant and almost all of the ingredients are from local farms surrounding New York City.  

We have a full breakdown of the pizza making process along with the full story behind Chef Edward Sylvia and Pizza by Cer té if you click here. 

Give it a shot, this is one of the best and most unique slices I've found in New York City yet.  It's all about the taste.

Enjoy and let us know what you think in the comments section below.

Pic of the Week

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Parsnippin': The End is Just the Beginning

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A few weeks ago, we saw the first frost of the winter season, with this comes a lot of change.  Whereas most uncovered vegetables seem to be done until the spring, parsnips are just getting started.  Parsnips are grown in cold climates as the frosty weather forces them to establish their sweet flavor.  A perfect veggie for boiling, roasting and especially a great sweet soup, one parsnip's final harvest is another...

Getting Back to Work

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Well after a few weeks keeping my hands clean, it felt great to get back into the swing of things.  The city dirt never feels the same.  No matter what I tried, I couldn't find anything to...

Pic of the Week

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