Loving Harding's
HARDING'S | 32 E 21st St. (bet. Park Ave. & Broadway) | 212.600.2105 | hardingsnyc.com
There's Something About Ukraine
...From the snappy, spicy, fatty kielbasa, to the pillowy goodness of the pierogis, to the nicely seasoned minced meat, wrapped in aromatic cabbage and slathered in rich, deep, mushroom gravy, each forkful was a delight of present day culinary standards mixed with old school and old world nostalgia.... [Full Post]
Ippudo, Finally
...First of all, the noodles are made expertly in-house, and are thinner than their college dorm counterparts, so they naturally absorb much more of the lusciously rich broth's flavor while maintaining a pliable firmness that gives them proper slurp as well as chew.... [Full Post]
Families First at "2nd" on First
...The pastrami teeming with flavor, and not just from its perfectly warmed and rendering fat, adding just the right amount of moisture to every bite. The lean folds highlighted the beef's natural earthiness and nuanced sweetness. The rye bread added aromatic hints, and the kicky, textured grain mustard made sure the every taste bud got something to enjoy..... [Full Post]
This House Is A Home
...The medium rare duck was succulent, tasty, with the proper amount of "game" without any of the "funk".(That's how I like to put it.) The sweet but not cloying cassis vinaigrette complimenting the meat without overwhelming it, and hefted nicely by the flavorful and aromatic sweet potato hash. The subtle, herbal notes in the cooked spinach rounding out the dish quite nicely.... [Full post]
Down For Chinatown
... With the unfortunate exception of the shrimp paste (better in idea than in execution), this dish was quite a winner. The pork and beef were nicely seasoned and tender, and were enjoyed more with wrapped in the lettuce with a leaf each of basil and mint, some rice noodles, and a drizzle of house-made vinegar dipping sauce. The springs deftly crispy and not greasy on the outside and chock full minced veggies and meat on the inside.... [Full post]
No Meatballs, But Good (Asian) Spaghetti
...The noodles were very tasty, possessing great varieties of flavor and little residual all. So impressed was I, in fact, that, although in my culinary maturity I've learned to accept tofu, this was the first time that I've actually enjoyed it!... [cont.]
End of a Sick Week
...Today was the first day I got to do any real PHUDE-ing, making myself some small meals for breakfast and lunch and ordering delivrry for dinner. Since I'm still medicated, I won't go into too much detail. Here's what I had to eat today:... [cont.]
Bowl Me Over
...I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth.... [cont.]
Quick Post | First Meal of the New Year...
...Lucky enough, I made enough to enjoy for the whole day, since I don't see myself leaving my apartment—or my bed—for the next 24 hours... [cont.]
Doing Right By Leftovers
...Over medium heat, I stirred until the garlic just started to brown (I don't mind the leeks browning a tad), then cubed five Idaho potatoes and thrown in as well, tossing them in the oil. Many folks like to add the liquids to the pot before the potatoes; I work on the theory that the potatoes will have more flavor if they absorb the oil first, and then later the liquid.... [cont.]
Suki To Me!
...So, yes, soup, salad, fried oysters, and three rolls should have rendered me food coma-ready, but something close to the opposite happened. My taste buds were gleefully entertained and my soul was sated, so I wound up feeling somewhat "lighter in spirit".... [cont.]
Orzo I Would Hope….
...But when I know I’m just cooking for one, it cuts down my ingredients portions by at least half, which means I usually will have half boxes of uncooked this and half bags of raw that are not just left, but left undone. Although inconvenient, storage-wise, this predicament also forces me to be creative on a whim to make good use of these yet unused ingredients, especially the perishables. [cont.]
