You’re invited…

To listen to the hustle and bustle of a market, the sizzle of garlic on olive oil, the clanging of silverware and glasses at dinner.
To eat sumptuous meals like a simmering stew of tomatoes and saffron with shrimp and clams, a risotto made with wine and wild mushrooms, a chicken roasted with Asian spices and served with wasabi mashed potatoes.
To sip a rare and tannic red wine, a smooth and buttery chardonnay, a unique cocktail.
To nibble on a humble pound cake infused with spices and dotted with vanilla beans, to savor an orange blossom soufflé with ginger cream, to devour a slice of chocolate cake.
To marvel at the eggplant, basil, squash and heirloom tomatoes at the farmer’s market, to visit a cheese shop for a triple creme, an English cheddar, a tangy goat.
To visit a bustling food market in Paris, to sample the local food throughout Italy, to buy an ancient spice blend at an Indian spice store.
To gather around a table and enjoy yourself with family and friends.
To immerse yourselves in the pleasures of everyday life.

Join me and together we’ll explore recipes and destinations to bring adventure and pleasure into your everyday life.

You’re invited…

To listen to the hustle and bustle of a market, the sizzle of garlic on olive oil, the clanging of silverware and glasses at dinner.
To eat sumptuous meals like a simmering stew of tomatoes and saffron with shrimp and clams, a risotto made with wine and wild mushrooms, a chicken roasted with Asian spices and served with wasabi mashed potatoes.
To sip a rare and tannic red wine, a smooth and buttery chardonnay, a unique cocktail.
To nibble on a humble pound cake infused with spices and dotted with vanilla beans, to savor an orange blossom soufflé with ginger cream, to devour a slice of chocolate cake.
To marvel at the eggplant, basil, squash and heirloom tomatoes at the farmer’s market, to visit a cheese shop for a triple creme, an English cheddar, a tangy goat.
To visit a bustling food market in Paris, to sample the local food throughout Italy, to buy an ancient spice blend at an Indian spice store.
To gather around a table and enjoy yourself with family and friends.
To immerse yourselves in the pleasures of everyday life.

Join me and together we’ll explore recipes and destinations to bring adventure and pleasure into your everyday life.

5 recipes for phyllo dough cups

Friends coming over? Need something super easy but impressive, not to mention flavorful, to serve? I recommend these 5 recipes for phyllo dough cups. The cups are already cooked so all you have to do is add a variety of ingredients, both sweet and savory. Your guests will enjoy these one-bite treats.

5 recipes for phyllo dough cups

Friends coming over? Need something super easy but impressive, not to mention flavorful, to serve? I recommend these 5 recipes for phyllo dough cups. The cups are already cooked so all you have to do is add a variety of ingredients, both sweet and savory. Your guests will enjoy these one-bite treats.

Respect the Bun® this summer with 5 enticing burger toppings!

There’s nothing like a juicy burger on a summer day, especially at a barbecue or beach party with family and friends. That first bite is always so enticing…the soft bun, the taste of the burger, the sauce, and cheese. Oh la la!

Respect the Bun® this summer with 5 enticing burger toppings!

There’s nothing like a juicy burger on a summer day, especially at a barbecue or beach party with family and friends. That first bite is always so enticing…the soft bun, the taste of the burger, the sauce, and cheese. Oh la la!

Irish Poitin Recipe: Frozen Lemonade

Have you ever tried Irish Poitin? Poitin, pronounced put-cheen, is a modern-day moonshine that you can mix and swirl with other ingredients for a refreshing, yet oh-so-potent, cocktail. Moonshine, said to predate whiskey, was originally made in a small pot, probably in someone’s kitchen (illegally) and the Gaelic word for pot is poitin, hence the

Ricotta-Honey Phyllo Tart with Stone Fruit

This free form phyllo tart is very forgiving; the layers don’t have to be perfect at all because you’re going to cover them with creamy ricotta and slices of fruit. For some crunchy texture, add crushed, spiced pecans or perhaps some toasted pine nuts.

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4 hours ago

The NYC Kitchen

I'm reposting since I got the date wrong. It's Friday, August 24th at @stirboston ... See MoreSee Less

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12 hours ago

The NYC Kitchen

Plum torte. I like serving it with ginger whipped cream. ... See MoreSee Less

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Facebook

Facebook

4 hours ago

The NYC Kitchen

I'm reposting since I got the date wrong. It's Friday, August 24th at @stirboston ... See MoreSee Less

View on Facebook

12 hours ago

The NYC Kitchen

Plum torte. I like serving it with ginger whipped cream. ... See MoreSee Less

View on Facebook
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