eat and greet

Totally light and refreshing recipe from SeriousEats that's fabulous for dinner tonight and lunch tomorrow. I'm loving the added kic...

red wine sangria : red wine, triple sec, sugar, oranges, apples red cabbage and mango slaw: red cabbage, red onion, mango, cilantro, vinaigr...

My love for Mooncake Foods is old news by now , but I figured it wouldn't hurt to once again reiterate the yumminess that is this coz...

Photo and Recipe Courtesy Kerry Saretsky, SeriousEats Honestly, what gives? It's been gorgeous and temperate all week long and just as ...

Friends, boats, swimming, wakeboarding, constant competitions and one-up's, (attempted) ghost scares, and family style meals three times...

Well the weather in New York looks like it's going to be pretty close to fabulous this week which means smiles all over this girl's ...

So my boss totally gets all the credit for tipping me off on this thing (Thank you, Tom) but I'm all about it. MADCrush is a Thursday n...

This week in the Times, Frank Bruni offers a look inside what it was like to be one of his lucky (or maybe not so lucky) dinner companions...

So this is pretty much ridiculously amazing. Tortellini with wilted spinach and arugula in a creme fraiche and butter sauce further enriche...

These are two goodies I've been meaning to post for a while now but haven't been able to snap pictures of. But that all changed when...

After a much needed weekend of straight up gorgeousness at the beach with friends, I'm once again sitting here wishing I possessed magic...

This week, I'm highlighting one of the salads from the 101 salads post: #69. Silly coincidence. Anyways, it calls for stir frying some ...

My beautiful and always funny foodie Aunt Kari has deemed these Trader Joe's Thai Shrimp Gyoza dumplings as pretty divine. Sadly, Trade...

steamed lobsters boiled new potatoes corn on the cob drawn butter mozzarella, tomato, basil salad torn baguette lemon wedges chardonnay magn...

Sam Sifton has been the chosen one to fill Frank Bruni's shoes as the new restaurant critic for the New York Times. And while I know n...