Starters

Julie Hartigan’s Grandma’s Pasta Fagioli

My last post re-introduced our Guest Foodie column, providing insight into the points of view of almost top foodies — people who made a living in the field. That's where I wrote on Julie Hartigan, who mentioned trying this Pasta Fagioli recipe: "when you or someone you love needs a comfort food hug in a bowl." I had to try it. In Julie's free La Dolce Vita at Home booklet on her site, she wrote, "My grandma’s “Pasta Fazool” was my favorite comfort food dish as a little girl! (Fun fact: "Fazool" is Italian slang for "fagioli" or bean.) I give a glow-up version of the rustic Italian stew with [...]

By |2024-07-13T09:00:50-04:00July 12th, 2024|Entrees, Recipes, Starters|0 Comments
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Paper Plane Cocktail Recipe

While in Washington, DC, staying with my friend Scot, he offered me a Paper Plane, his new summer easy-to-make cocktail. He recently started experimenting with cocktails when he moved from beer and wine to liquor. Along the way, he discovered this easy-to-make cocktail with equal parts of each ingredient. The Paper Plane is less effervescent than an Aperol Spritz and lighter than a bourbon-forward Old Fashioned.  It is delicious and refreshing. Perfect for warm weather. It consists of equal parts of four ingredients: bourbon, Aperol, fresh lemon juice and Amaro Nonino Quintessentia, an orange bittersweet liqueur infused with herbs. We used an ounce of each. So simple and so tasty. [...]

By |2024-06-30T14:41:45-04:00June 23rd, 2024|Recipes, Starters|0 Comments
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GREAT GIFT: Stirring the Pot, A Fundraiser for Les Dames d’Escoffier NY Scholarship Fund

Les Dames d' Escoffier New York (LDNY), a group of the most influential and accomplished women in the food and wine world, introduced Stirring the Pot with members — called Dames — favorite recipes for everything from simple weekday meals to spectacular party dishes. Consider it as a hostess or holiday gift this season. Profits to benefit Les Dames d’Escoffier New York’s Scholarship Fund. Les Dames d’Escoffier New York is a 501c3 organization. Since 1977, LDNY has awarded more than $2 million in scholarships to over 1,000 recipients. If you’d like to donate to the Les Dames d’Escoffier New York scholarships, click here. We are a nonprofit philanthropic group that [...]

By |2023-11-08T07:58:32-05:00December 3rd, 2023|Breads, Sides & Salads, Entrees, Recipes, Starters|1 Comment
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Crispy Mac & Cheese Bites from Pam Brandon’s Delicious Disney

While dining with Pam Brandon Parks, my old Disney publicist, on a recent trip to Orlando, she rightfully boasted that her "Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth," one of the many cookbooks she co-authored for Disney, was #2 that day on the New York Times best-seller list right after "Spare!" Her recipe's headnote stated, "Wine Bar George is the only Master Sommelier-led wine bar in Florida, with a wine list that rivals any other in the world. And the food isn't an afterthought, with small bites and family-style dishes to pair with any pour. These Crispy Mac & Cheese Bites are [...]

By |2023-04-22T07:30:40-04:00April 15th, 2023|Recipes, Starters|1 Comment
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My Favorite Basque Pintxos: The Gilda

The Gilda — a Basque-style tapa often served on a skewer — is one of the oldest pintxos in San Sebastian. The newly opened Bar Casa Vallés (Reyes Catolicos Kalea, 10, 20006 Donostia, Gipuzkoa, Spain) first served it in the '40s, named after the American film Gilda. It's a little bit spicy, a little salty, just like the Spanish-descended actress Rita Hayworth's character in the movie.  Jon, our local tour guide on a trip with Global Palate Adventures, took us to his social club, where his family and numerous others could entertain by either hiring a chef or preparing their food in the large kitchen. Jon introduced us to this pintxo, instructing [...]

By |2022-10-20T08:59:46-04:00October 20th, 2022|Recipes, Starters, World|0 Comments
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Grand Marnier Cocktails at Daniel’s for Sous Vide Day (Today!)

I  jumped at the chance to attend the preview of International Sous Vide Day earlier this month at The Bar at Restaurant Daniel (60 East 65th Street). After saying hello to Daniel Boulud who was greeting arrivals, I headed straight to the bar where I met Grand Marnier Ambassador Xavier Herit making his perfectly balanced Manhattan Park, a sous vide twist on that classic cocktail. You may just  have to use your imagination as it's a bit difficult to repeat at home without the right equipment. Having had a few, I vouch the flavor was incredible. The event featured Chef Daniel Boulud's sous vide small plates and sous vide cocktails [...]

By |2022-02-01T13:51:52-05:00January 26th, 2022|Recipes, Starters|0 Comments
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Cocktail Hour: Jungle Bird, Chelsea + Jungle Bird Cocktail Recipe

A new friend from my recent Cancun trip was heading to the city from Philly for a modeling gig and suggested we meet while she was in town. We met at the Jungle Bird cocktail lounge. They have a limited menu. It's a place to drink, not to eat. Bring your earplugs if you have them. Yes, it's that noisy. The bar is based on the eponymous tiki drink ($15) said to be invented at the Kuala Lumpur Hilton in 1978. This cross between a Negroni and a daiquiri has only five ingredients. Rum, Campari, pineapple and lime juices and simple syrup.  The flavor elicited memories of many fun times [...]

By |2021-11-08T09:16:03-05:00April 24th, 2021|Big Apple Life, NYC Restaurant Reviews, Rambling, Recipes, Starters|2 Comments
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Escarole + Escarole and White Bean Soup

When I see a beautiful head of fresh escarole in the market, my mind goes into planning mode. With about 10 cups of coarsely chopped escarole from one head, I often make more than one meal from it.  First Pasta e Escarole then Escarole and White Bean Soup, the latter from my defunct daily syndicated column, Express Lane Cooking (ELC). In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). Then, after I tell you how to make the soup, [...]

By |2020-07-19T12:48:12-04:00July 15th, 2020|Entrees, Starters|0 Comments
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Pepper Vodka (and More) from “Beyond The North Wind” by Darra Goldstein

(Written before COVID-19 quarantine) When I received notice that my friend Darra Goldstein had unsubscribed from my NewsBite newsletter, I reached out to learn, "why?" and learned she wasn't unsubscribing, just eliminating duplication as she was getting it twice. During our email interaction, she had mentioned the upcoming publication of her latest book, Beyond the North Wind, another tome exploring Russian food. Darra is the founding editor of Gastronomica: The Journal of Food and Culture. She's also the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. I was looking for a simple recipe to share. She suggested the Pear and Carrot Relish, one of her favorite easy [...]

By |2020-07-08T15:13:34-04:00July 1st, 2020|Recipes, Starters|0 Comments
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“Nostalgia on a Plate” Meatballs For My Nephew’s Recipe Book

For newlyweds, I assemble a baker's dozen favorites from my syndicated columns and out-of-print cookbooks as the start of their recipe collection. For one of my nephews, I wanted to include his grandmother's potted meatball recipe. I had taken notes watching her make those famous sweet & sour meatballs. I did make them once from those cryptic notes yet never "kitchen-tested" a written version. Having warned him of such, my insides smiled when he wrote to me after making them, "Nostalgia on a plate." (Meatball photo by my nephew.) Hilda’s Sweet & Sour Meatballs Makes 6 to 8 servings. "I’m writing this recipe from notes I had from talking to [...]

By |2020-07-19T14:21:09-04:00June 23rd, 2020|Recipes, Starters|2 Comments
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Braised Cabbage and Rice Soup

Since we're sheltering, we all have time for braising the cabbage for 1 1/2 hours as in this recipe, inspired by one of Italian cookbook author Marcella Hazan's recipes for this dense soup. Instead of soup, you could just enjoy the cabbage just braised. If you do so, add a generous grinding of Parmigiano Reggiano to each serving. Braised Cabbage Soup 4 servings 1 small onion, chopped (about 1/2 cup) 3 tablespoons extra virgin olive oil 2 cloves garlic, chopped (about 1 tablespoon) 1 pound shredded cabbage (about 6 cups) Salt Black pepper, freshly ground 1 tablespoon wine vinegar (I used apple blossom) 2 cups broth (homemade or purchased) 1/2 [...]

By |2020-04-15T09:56:49-04:00April 18th, 2020|Breads, Sides & Salads, Recipes, Starters|0 Comments
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Goat Cheese Roasted Pepper Bruschetta

Here's a simple, partially make-ahead colorful hors d'oeuvre. To do ahead, I "toast" the bread and marinate the peppers. As company arrives, I spread the toast with the goat cheese, top with the pepper mixture and garnish with some microgreens. Easy! Goat Cheese Roasted Pepper Bruschetta 1 baguette, sliced on the bias about 1/2-inch thick Extra virgin olive oil 1 1/2 tablespoons balsamic or red wine vinegar 1 cup thinly sliced roasted red, yellow and orange peppers* 1 shallot, minced 1 teaspoon dried thyme or 2 teaspoons fresh Salt and pepper to taste A large pinch red pepper flakes 3 tablespoons freshly chopped Italian parsley 6-ounce log fresh goat cheese, [...]

By |2020-02-09T07:40:01-05:00January 18th, 2020|Recipes, Starters|0 Comments
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Violet Fog, A Special Gin Moscow Mule

An attractively packaged and designed bottle arrived at my doorstep. Inside the thick gold-embossed black box along with the final two stanzas of the poem that inspired the McQueen and the Violet Fog name was a bottle of the eponymous gin. The press materials tout the liquor as "made with an unparalleled 21 sustainable botanicals from around the world, at least six of which are found in no other gin." This Sovereign Brands gin is a small batch one, bottled in Jundiai, Brazil. I decided to make the "Violet Fog" recipe (basically a Moscow Mule) that accompanied the bottle. I first made it with Bombay Saffire, the brand my dad [...]

By |2019-03-03T08:38:39-05:00March 3rd, 2019|Food & Drinks, Of Interest, Products, Recipes, Starters|0 Comments
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Shackleton Cocktail from Arlo Hotel: 88 Degrees South

"As the story goes, Sir Ernest Shackleton took cases of Mackinlay's Old Rare on his 1907 expedition to the British Antarctic. He later had to abandon the ship to save himself and his crew. That same whisky was found trapped under the ice 100 years later and recreated to become Shackleton Whisky. Named after one of the 20th century's most charismatic leaders, Shackleton Whisky embodies the spirit of a legend." With that introduction, I was invited to the Arlo NoMad (11 E 31st St) for cocktails and a sneak peek of the warmed "ice huts" sitting on the rooftop terrace 31 stories up, practically under the Empire State Building. At [...]

By |2024-07-21T11:14:01-04:00November 30th, 2018|Recipes, Rooftop, Starters|1 Comment
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Consider a Spritz While Waiting for Trick-or-Treaters

With its black and orange bottle, Mionetto Brut is perfect for Halloween spritz making. Here are a couple spritz cocktail ideas for you to make for your adult guests on October 31 while awaiting trick-or-treaters, or anytime for that matter. Thanks to the makers of  Mionetto Brut DOC for sharing these with us. Aperol Spritz: combine brut Prosecco, Aperol and seltzer; garnish with an orange slice. Elderflower: combine brut Prosecco, St-Germain liqueur and seltzer; garnish with lemon slice. Sunshine Spritz: combine brut Prosecco, orange juice and Campari; garnish with an orange slice. Arancia Spritz –combine brut Prosecco, San Pellegrino Aranciata and Campari; garnish with an orange slice. Limone Spritz: combine brut Prosecco, [...]

By |2018-10-29T08:39:23-04:00October 29th, 2018|Recipes, Starters|0 Comments
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Jacktember Cocktails to Celebrate Jack Daniels

Last month was renamed Jacktember by Jack Daniel’s Tennessee Whiskey to recognize their eponymous whiskey distillers! I have a soft spot in my heart for Jack Daniels, having visited the Lynchburg (TN) distillery a number of times, having judged their World Championship Invitational Barbecue contest and also friend of the "family" (Brown-Forman Corporation). And, so I'm sharing with you a couple of the cocktails they shared with me. Personally, I prefer my Jack neat. Jack Old Fashioned This simple to make classic never goes out of fashion 1 ½ ounces Jack Daniel's Old No. 7 ½ ounce simple syrup 2 dashes Angostura bitters Garnish: orange twist, cherry Fill half a [...]

By |2018-10-16T11:58:27-04:00October 11th, 2018|Recipes, Starters|1 Comment
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Spicy Strawberry Margarita

Spicy Strawberry Margarita When this photo and accompanying recipe for a strawberry margaritas arrived in my inbox, it caught my eye as I love spicy drinks.  I tried it — and like many recipes that come across the transom — it didn't work. I re-wrote and re-tested it.  Adjust the fresh jalapeños used depending on your heat toleration! And, obviously, use really flavorful ripe berries. 3 cups sliced strawberries, plus 6 slices for garnish 1 - 2 seeded and finely diced jalapeño peppers 1/4 cup (2 ounces) simple syrup 2 cups crushed ice 3/4 cup (6 ounces) tequila 1/4 cup (2 ounces) triple sec or Cointreau 1/2 cup (4 ounces) freshly [...]

By |2018-06-30T09:41:09-04:00July 2nd, 2018|Recipes, Starters|0 Comments
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Espresso Martini

Kerrygold — which specializes in Irish dairy products many of which we've reviewed or offered as a FREEBIE on BiteoftheBest.com —  now offers Kerrygold Irish Cream Liqueur. It is a rich and velvety blend of natural Irish cream, real chocolate and oak-aged Irish whiskey. This liqueur was named award-World’s Best Cream Liqueur at the 2016 World Drink Awards. It is now available in most states. My favorite way to enjoy it is in this simple martini, is as a dessert rather than to start the night. Espresso Martini Ice cubes 1/2 ounce vodka 1 ounce espresso coffee 1 ounce Kerrygold Irish Cream Liqueur 1/2 ounce Dark chocolate, for garnish Fill a [...]

By |2017-08-25T16:01:50-04:00May 19th, 2017|Recipes, Starters|0 Comments
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Marge Perry’s Green Shrimp

My friend Marge Perry's green shrimp are an ideal appetizer, as you can make them in advance. Before serving be sure to bring to room temperature. Or, serve as a main dish over rice or with pasta. - bonnie BonnieBOTB Follow @BonnieBOTB Green Shrimp 1/2 cup cilantro 1/2 cup basil 1/2 cup parsley 1 tablespoon rice vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 small jalapeno pepper (or to taste) 3 tablespoons extra virgin olive oil, divided 24 peeled shrimp (about 1 pound) 24 cherry tomatoes Combine the cilantro, basil, parsley, vinegar, salt, black pepper, jalapeño and 2 tablespoons of the oil in a blender and puree. Toss 1 [...]

By |2017-08-25T15:55:49-04:00May 9th, 2017|Recipes, Starters|0 Comments
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Avgolemono Soup with Arugula from Power Greens Cookbook

This simple flavorful twist on a Greek classic is from this week's Guest Foodie — Dana Jacobi 's soon to be published book, The Power Greens Cookbook containing 140 dark, leafy greens recipes. - bonnie BonnieBOTB Follow @BonnieBOTB   How does lemon-sparked chicken and rice soup fit into a cookbook on leafy greens? By adding arugula. The combination is so perfect that I wish I had thought of it sooner. To save time, you can start with step 3, using store-bought chicken broth and cooked chicken breast. The result tastes milder but delivers all the comfort that makes this creamy soup a Greek classic. Avgolemono Soup with Arugula 6-ounce skinless [...]

By |2017-09-08T11:02:04-04:00March 29th, 2016|Recipes, Starters|0 Comments
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