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posts tagged ‘new york’

Thrillist Feature: 22 of the Best Pasta Dishes in NYC

Wednesday, February 24, 2016 at 09:02 AM - Posted by Megan - (0) comments

When it comes to Italian food in New York, pizza dominates the conversation. And while we are a pizza town at heart, the pasta here has also long been indisputably the best outside of Italy—and decades of Italian New Yorkers crafting homemade red sauce classics, combined with chefs’ never-ending need for innovation, leaves us with the most delicious and diverse pasta options we’ve ever seen.

Bar Pitti_Pappardelle_Megan Murphy
My latest Thrillist article details the the best pasta dishes in New York City—from a bucket list-worthy lasagna better than your mom’s to a chicken liver signature from one of the city’s star chefs. Check out the full article here. Then mangia to your heart’s content.

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Roasted-Squash Salad: From Houseman to Home

Wednesday, December 23, 2015 at 10:12 AM - Posted by Megan - (0) comments

Yesterday, I had a fantastic lunch at Houseman restaurant in Hudson Square with a bunch of food industry friends, and the meal was a knockout—from the double-decker burger with caramelized onion and roasted mushroom relish to the French onion soup sandwich, and everything in between. One particular dish stood out as it was like nothing I’ve ever tasted before: the roasted-squash salad. Wow.

houseman roasted squash salad
Tender, sweet kabocha squash gets coated with a vibrant dressing of herbs, pistachios, feta cheese, and vinegar-plumped currants—creating a bold flavor-texture punch that beautifully showcases the season. If you can’t get to Houseman to experience the real thing soon, lucky for you, Sam Sifton published the recipe for this vegetarian stunner in the Times so you can recreate it at home. Enjoy!

Houseman’s Roasted-Squash Salad
Originally published in the NY Times

  • 5 tablespoons dried currants
  • ¼ cup plus 2 tablespoons white-wine vinegar
  • 1 kabocha squash (approx. 3 to 4 pounds)
  • Approx. 3/4 cup extra-virgin olive oil
  • ½ tablespoon kosher salt
  • 1 tablespoon plus 3/4 teaspoon ground fennel seed
  • 1 tablespoon plus 3/4 teaspoon ground sumac
  • 1 tablespoon plus 3/4 teaspoon ground coriander
  • ½ cup chopped parsley, packed
  • ½ cup chopped cilantro, packed
  • ¼ cup plus 2 tablespoons freshly squeezed lime juice (approx. 3 to 4 limes)
  • ½ cup pistachios, toasted and chopped
  • ½ cup firm feta cheese, diced
  •  
    Step 1: Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

    Step 2: Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

    Step 3: Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then
    add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

    Step 4: Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

    Step 5: Place squash on a warm platter, and spoon the dressing over the top.

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    Thrillist Feature: Secret NYC Menu Items You Need To Know About

    Wednesday, November 11, 2015 at 11:11 AM - Posted by Megan - (0) comments

    It’s no secret that some of the best dishes at NYC restaurants aren’t found on the menu. These special-request, unlisted items are created by chefs exclusively for diners in the know. All you have to do is ask, and you shall receive. But what exactly should you be asking for?

    Parsnip Sundae_Dirt Candy
    Check out my list of the 15 best off-menu eats that you can score right now—from badass burgers (Ai Fiori, Gramercy Tavern, Virginia’s) to over-the-top pizzas (Marta, Nicoletta, Roberta’s) to specialties from the sea (Seamore’s, Oceana), and many more! Read the full article featured on Thrillist here.

    Parsnip sundae courtesy of Dirt Candy

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