Posted on Mar 29th, 2012
This week’s Food Gold comes courtesy of a twitter request from our pal Jillionaire. I ask my tweeples to suggest some appetizers to cook up for the column and dude was all “bacon-wrapped dates.” For this version, I decided to dub it out with some very strong Cabreles cheese, but you could just as easily use a mellow goat cheese if the funky stuff is too forward for you. Get in! Recipe after le jump.
As a special Food Gold bonus beat for all the NYC heads, I’ll be hosting a free Underground Eats event at Baohaus tonight at midnight – they’re giving away free baos to the first 100 people to like their Facebook page. Flyer for this after the jump too. Read More
Posted on Jan 5th, 2011
Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this! Read More
Posted on Aug 24th, 2010
After checking out the Anthony Bourdain in Rome version of No Reservations last week I caught a glimpse of homeboy eating Cacio y Pepe, a beautiful bowl of pasta with cheese and pepper, and decided this was absolutely going to be the next recipe I shared with y’all for Food Gold.
Now, due to the stark simplicity of the recipe you need to be sure you use only top notch ingredients (I’m looking at you dudes who use the old pepper you’ve had in your cupboard for two years) so spend a few extra bux and reap the rewards.This one is a stone cold classic and a great lesson in subtly swagged out home cooking. Read More
Posted on Jun 30th, 2010
Right now it is hot in NYC. It is very hot in NYC. I didn’t feel like cranking up the ol’ stove this weekend so instead I made an absolutely delicious cooking-free treat, my very own signature Proscuitto/goat cheese/honey/basil snackwich. These handsome little devils are perfect for breakfast, a brunch treat, a mid day snack or a even very light dinner. They are super easy to make and simply work because of the way the ingredients play off one another. You got salty ham, you got sweet honey, you got creamy cheese, you got crunchy olive oil coated bread. This one’s a dream date for sure! Ingredients after the jump. Read More