February 9, 2012
Along with my macaron tasting, I was able to fit in some cookies without having a sugar overload. My latest find, the cookies at Levain Bakery, were so good, I had to make a second trip for more so everyone at home could experience them. Okay and because I wanted another for myself. Here are some snapshots of Levain and my other favorites in the city.
 
It’s hard to miss this Upper West Side bakery as there is always a crowd spilling out onto the sidewalk. To get to the shop, you walk down a set of stairs as if entering a basement and are welcomed with the sweet smell of cookies. If it weren’t such tight quarters inside, only a few bar seats by a window, I would stay in there just to inhale more of the aroma.
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February 8, 2012
On my latest trip to New York I decided to make it a macaron trip, the idea mainly inspired by the opening last year of Ladurée, the famous Parisian tea salon that finally has come to the states. I hope Pierre Hermé will follow suit but for now I will settle for a little piece of Paris in Ladurée, literally, as the macarons are flown over every week.
And before I get into the little details of each macaron, here is my blurb, macaron tasting 101, because I take it that seriously. It’s like wine tasting.
Ladurée’s pastel green is as recognizable to sweet lovers as Tiffany’s blue is to shopaholics. In the midst of the rainy weather, the window display on Madison Avenue was a welcoming spring combination of green and lavender. This is the only photo I have of the shop, as true to the Paris locations, photography is not allowed inside. I figured the window was acceptable since it is viewable from the outside.
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I thought I’d write an entry on what I look for when I try macarons. For me, the ultimate macaron comes from Pierre Herme in Paris so I like to use that as a basis, but just that because if I were to compare everything to that, I’d probably be disappointed 95% of the time. Here are my criteria for great macarons:
1. Macaron to filling ratio- Pierre Herme uses a generous amount of filling (some like it and some don’t) that is as thick as one of the macarons that forms the sandwich. It is sad when I come across macarons where I can barely see what is inside. That is usually my first clue not to buy it.
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May 30, 2011
I’m constantly on the look out for a place that is creative and bold with macarons and I am pleased to have found Dessert Truck Works on my recent trip to New York. Its popularity was boosted by an appearance on Bobby Flay’s Throwdown, where the owners made their signature bread pudding with bacon anglaise. Yes bacon. On a late evening in middle of January I made the trek out to the truck parked in East Village and tasted for myself. It was very good.
In January 2010, Dessert Truck set up shop on Clinton Street, conveniently located next to a favorite food spot of mine, Clinton St Baking Company. I was tempted to go in for the amazing blueberry pancakes but I was on a mission for macarons.
 
Front of the shop with a menu of some of individual desserts sold at the shop and on the mobile truck.
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August 18, 2009
I can’t stop raving about Wicked the musical right now (seen 3 times in 3 different cities, in 1 year) and to get in the spirit of the show here are a few of my favorite foodie finds.
The Wicked Brownie
From Fat Witch Bakery, in Chelsea Market, NYC. The original fat witch brownie with mint chips and for the real Elphaba effect, green sprinkles. This one is not on the list of options on their site so I think it comes and goes at the store. I happened to see it in July.
Photo courtesy of mrchocolate.com
Wicked Hot Chocolate
Another favorite NYC sweet stop, Jacques Torres, carries Wicked Hot Chocolate. It’s not specially for the movie but how perfect would it be with the brownie? Double dose of chocolate. I have yet to try it but its supposed to be really good. If you’re not a fan of the liquid version, it is also sold as a chocolate bar.
Photo courtesy of broadwaycares.org
Wicked Good Cook! Apron
Perform a good deed by purchasing the Wicked Good Cook! Apron. All the proceeds go towards Broadway Cares/Equity Fights AIDS.
July 28, 2009
I’m so glad I was in NY the right week to see this. Ina Garten’s barn, where she now films her show Barefoot Contessa, is House Beautiful’s Kitchen of the Year, so they created a replica at Rockefeller Plaza. The whole plaza was actually pretty lively with all that was going on.
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July 26, 2009
 Sunday lunch at Jean Georges’ Nougatine
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July 25, 2009
Onto a new cuisine, Italian, for my second meal. Friday night dinner at Del Posto, a Lidia Bastianich and Mario Batali, establishment. Del Posto doesn’t actually participate in RW but they have a special prix fixe menu for $32 that I tried out.
Bread basket was impressive. A lot to choose from. FYI this is a basket for 4 so there was 4 of each thing. Mini baguettes on the left. I immediately wished I had brie and ham to make a sandwich.  There were also bread sticks that were gobbled up before I could get it in the shot. The rolls on the bottom were multigrain, herb, and olive.
The multigrain was really good. Loved all the different grains. Herb was not too bad. I didn’t try the olive roll as I was getting very full from carbs already, but it had bits of olives which was nice.
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 I had a 12 o’clock reservation for lunch last Thursday. I’ve always wanted to try Bobby’s food.
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March 9, 2009
Inspired by my meal at Shopsins in New York. Shopsins is a diner- well not even, its just this open section of an inside food building, with creative brunch items such as slutty cakes, “Blister on My Sisters,” and most famous, the mac and cheese pancakes. I’ll admit I wasn’t going to even order the mac and cheese. The combination sounded gross. At the last minute, we got them and thank goodness. I would have regretted not eating these.
 Mac and Cheese pancakes, Shopsins, New York
Mac ’n’ Cheese Pancakes
Published: October 9, 2008, New York Times
Recipes adapted from “Eat Me,” by Kenny Shopsin and Carolynn Carreño.
Makes about 12
Ingredients
Peanut oil, for the griddle
Butter, for the griddle and serving
3 cups pancake batter, like Aunt Jemima frozen batter, thawed, or homemade (see here)
1 heaping cup cooked elbow macaroni, tossed with olive oil and warmed
1 1/4 cups shredded cheddar
Grade B maple syrup.
Directions
Clean the griddle by running an oily cloth over it. If the cloth snags, scrape to remove, then wipe down the griddle with peanut oil. Set the griddle over moderate heat. Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook.
When it bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium-high. Cook, adjusting the heat as needed, until bubbles appear, 1 to 3 minutes.
Sprinkle 1 tablespoon of warm macaroni on each pancake, then 1 tablespoon of cheddar. Using a thin metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness.
Cook until golden, about 2 minutes.
Serve, macaroni-side up, with butter and warm maple syrup.
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My life is food and I am lucky to experience it in San Francisco. Williams-Sonoma is my 8-5 and more because I dream the store is my kitchen. The Ferry Building farmer's market is my inspiration for baking in my half-sized apartment. When I'm not there, I'm out searching for the city's best eats, with special attention to sweets. I hope in perusing my blog, you are inspired with ideas for cooking, entertaining and tasting new things. Email me
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