The Blog

The Best Ramen

Posted on October 15, 2014 by Miriam Zelinsky

Fall is here! As the temperature starts to drop, I inevitably find myself opting for ramen more and more. Thrillist came out with a great list of the best ramen in NYC. I definitely agree with most of the winners on their list (Ippudo is definitely a favorite – opt for the proscuitto and brie spring rolls with balsamic glaze as a welcome addition to the traditional pork buns). I also love Jin Ramen up in West Harlem (3183 Broadway). It's less fussy and has a spicy tonkatsu that is to die for. Also, if timed right, you can avoid the two hour wait that is synonymous with the other more popular ramen joints in the city. 

Read the list of top ramen in NYC here.

Here's a list of the top ramen in the USA.

Cocktail Recipe du Jour: Honeydew Margarita

Posted on October 03, 2014 by Miriam Zelinsky

October is here and it's my favorite month of the whole year! Time for apple picking, pumpkins, costumes, and fun themed cocktail parties while the temperature has yet to plummet below freezing!

With that being said, I'm always on the lookout for easy and (relatively) healthy cocktails – especially ones that incorporate tequila! Make this drink for one, or multiply the recipe for a group!

Cheers!

What You'll Need:

Honeydew melon

2 oz of tequila (preferably silver or blanco tequila)

1 oz fresh lime juice

Optional: 1/2 teaspoon agave (I found the recipe didn't need it so this is entirely to taste)

Directions:

1) Cut the melon in half and take out the seeds.

2) Hollow out the melon with a spoon and add the pieces to a blender.

3) Blend until smooth.

4) Add the melon juice, ice, lime (and agave if you're using it) to a shaker.

5) Then, mix salt on a rimmed plate (bonus points if you also include chili powder) and run a wedge of lime around your margarita glass before coating the glass in the mixture.

Best Pizza in the USA

Posted on September 30, 2014 by Miriam Zelinsky

Pizza is one of the most versatile foods and one we all enjoy eating year round. So, in honor of our favorite cheesy food, we're raising our glass to Thrillist this week for their awesome list of the top 33 pizza joints in the country.

I will definitely be adding many of their suggestions to my list of must-dos. I also humbly add Amici's in San Francisco (can't get enough of their red clam pie when I'm in town) and Porta in Asbury Park, New Jersey. What are you favorite pizza places?

Read the article here

Belly Up to the Bar: Bacon Wrapped Potatoes

Posted on September 25, 2014 by Miriam Zelinsky

Sports bars are notorious for their snacks. There can be nothing more enjoyable than digging into a plate of “appeteasers” surrounded by good friends and good booze. But lately, the standard fare at your typical bar has become pedestrian and tired. No longer are the days when a plate of potato skins can thrill you. The 80s are over and so are mozz sticks, Miller Lites , and mullets. The least they could do is class up the apps. Therefore, I submit for your approval a new take on some classic flavors; all the charm of the spud without the solidified cheddar cheese in a skin. These bacon wrapped potatoes provide a bit of whimsy while satisfying your cravings for BACON and starch. A creamy dill sauce replaces the heavy sour cream for a flavorful finish.

Simple flavors can stand up to a bold brew. Go for something hearty like a stout or if you really want to go nuts, grab a bottle of something bacon flavored. If it’s hard to find something bacon flavored that doesn’t have that artificial taste, instead try Port City Brewing which does a nice porter if that’s your thing.

--M. Perrelli

Bacon Wrapped Potatoes with Dill Sauce 

What You'll Need:

1 lb or so of new potatoes (halved)

9 slices bacon, cut in half crosswise

¼ cup light mayonnaise

½ cup fat-free Greek yogurt

splash of half and half (more for a thinner sauce)

1 tbsp dill weed

½ tsp seasoning salt (Lawry’s)

1 tsp dried parsley

salt and pepper 

Directions:

1. Steam the potatoes in a steamer basket until tender 15-18 minutes. I love my bamboo steamer and use it for all my steaming but use what you have. If you prefer to use the microwave, that is also acceptable for this step.
2. Heat oven to 425 degrees F.
3. Let the potatoes cool enough to handle.
4. Cover a rimmed baking sheet with foil (you won’t want to skip this step).
5. Wrap the bacon halve around each potato and place on the baking sheet with the seam on the bottom. Bake 18-20 minutes or until the bacon is crisp.
6. While the potatoes cook, combine the remaining ingredients in a medium bowl and which to combine. Serve with the potatoes.

Belly Up to the Bar: Pizza Dip Recipe and Perfect Beer Pairing

Posted on September 17, 2014 by Miriam Zelinsky

Football season is here! Break out your favorite jersey and invite over a few of the guys. While we all know you would rather be tailgating in the stadium parking lot, away games can give you a chance to enjoy the comforts of your couch and close-ups of all the action. One recipe that is sure to please is this layered hot Pizza Dip. Who can resist gooey cheese and spicy sausage while your favorite team is racking up the TDs? Anything goes when it comes to dippers so be creative! Crackers, chips, bread are crowd-pleasers but for the carb conscious (pfffft…boo!) go with wide cut vegetables. Think sturdy, this is not a dip for the faint of heart.

When watching the game I don’t want a heavy beer that fills me up fast (it’s not soccer). With Pizza Dip I suggest a Peroni. The flavors of a pizzeria deserve a refreshing Italian beer to wash it all down. Light in color, the taste won’t scare away even your most mainstream beer drinkers.

--M. Perrelli 

Pizza Dip

What You'll Need:

1 8-oz block cream cheese

2 cups tomato sauce

dried herbs (use what you like, a few shakes of oregano, basil, Italian seasoning or my favorite, fennel seeds )

1 bunch scallions, chopped

1 small can sliced black olives, drained

8 oz. mozzarella cheese, shredded

1 lb. hot Italian sausage, remove from casings, cooked and crumbled

 Directions:

1. Spread cream cheese on the bottom of your casserole dish.

2. Layer subsequent ingredients in order on top of cheese.

3. Bake at 350 degrees for 30 minutes.