A few weeks ago, Simrit, a dear friend from LA, came to visit and gifted me with a tin of No Chewing Allowed Original French Truffles. The chocolates weren’t from LA, but knowing me so well, while gallivanting around the city, she picked up the chocolates figuring I would like them. She was partly right, because not only do I like them, I seriously love them. MORE »
![]() |
![]() |
![]() |
![]() |
Happy Belated Thanksgiving! Hope everyone is feeling happily fat and full! I have a lot of things to be thankful for this year, as well as a lot of unthankful things (you a$$holes know who you are!), and one of those things is that I don’t live closer to Dominique Ansel Bakery. Not that I hate the place, but the bakery of Dominique Ansel (the ex-Executive Pastry Chef of Daniel) is too damn addictive. The place is serious trouble for your waistline and your wallet. So if you’re prone to unhealthy dependencies like I am, divert your eyes and move one. Everyone else, let’s dive into the rabbit hole of gluttony together, shall we? MORE »
I’m not a big sandwich person (more of a noodle soup girl), but this past weekend, all I ate were sandwiches. Not sure what happened, but when a craving hits, you just run with it. And I’m glad I did, because I think I just discovered a contender to my favorite downtown sandwich, Katz’s pastrami on rye. MORE »
![]() |
![]() |
![]() |
![]() |
I’m back in the East Village! The power came back last Friday, and although it was nice to spend some quality time with the family, there’s just so many nights one can attempt sleep on a hard, Korean grain-filled pillow, and just so many days one can watch the Disney channel (my nephew’s station of choice) without going mad. So I’m back. It’s good to be home. And it’s almost back to normal downtown. Almost… MORE »
Last month, to the joy of my sugar-loving boyfriend, I was invited by Melissa to Top Ten Pastry Chefs 2010, an event announcing the “the top toques of tuile, cocoa and sugar” according to Dessert Professional. During the event, guests were given the opportunity to walk from kitchen to kitchen at I.C.E. (The Institute for Culinary Education) and sample desserts from participating chefs. A lot of chocolate, sorbet, and even pop-rocks were eaten, but my favorite by far was Chapeau Chic by Nicholas Lodge of the French Pastry School. MORE »