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Another classic joint. I also like https://pinosprimemeat.com/

Go over to ottomanelli’s on bleecker street. Their whole operation would fall apart without little pieces of white paper. Check out that spike full of them in the background

Sunday we had a NY Times cooking recipe for roasted carrots with whipped tahini. I roasted some yogurt and lemon marinated chicken thighs with the carrots, and added garlicky spinach. I also made some cilantro-garlic flatbread. Yesterday I made another NYTimes cooking recipe: winter vegetable curry with apple raita. The original recipe had potatoes and chickpeas but I eliminated both since I thought it would be too filling with the rice. The apple raita was a little strange on its own but tasted good mixed into the curry. I added pomegranate arils just because I had them in the fridge.

Their apple pie is terrific.

I had no idea he was at Chez Panisse. And your testament means a lot. Definitely buying some. BTW, I went to Berkeley. One of my fondest things was to stop off at Café Fanny for morning cafe au lait in a bowl, and some morning pastry. If I recall correctly Alice Waters had named it after her daughter, which also gave it special meaning. Bit of Parisian civilization which set the day right. Ah, wistfulness.... Edit: whoops, forgot - we have his Drinking French!

His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol

Thank you! I really have to pick up a couple of his books. Been on my cart a long time.

Me Too! https://www.davidlebovitz.com/quince-tarte-tatin/

When I made a St Louis gooey butter cake a couple of years ago I was not particularly taken with it. Of the two broad types, I went with the bready kind over the cream cheese version. (I should've followed up on @Kim Shook's comment at the time. Oops.) So when one appeared in Cake Zine I thought it was worth a punt... OK, now I'm on board. Welcome to St. Louis. These were good, and certainly delivered on the gooeyness. My homemade tulip liners were a touch too small for the quantity of batter, so maybe next time I'll make larger liners or slightly smaller cakes. Or maybe not. I quite like the visual of exploded gooeyness.

I ordered one apple pie and one SOMA panettone. As @ElsieD said, they’ll ship after Dec 15.

Went for a little shop at one of my favorite places yesterday. Mortadella from Italy - so large it has to be cut in half to fit on the slicer. Above it is a pork sausage, mildly cured, from Emilia; sadly, I forgot what it is called. But it's cured for a minimal amount of time, so it's a bit softer than a long cured salami, as well as mildly spiced. And there probably is no place left that still adds up your purchases (and gives you a taste of everything) manually. Indeed - Di Palo Fine Foods.

Well, she was unsure if the Tourtière would survive shipping, so the order was changed to ONE "Three Chocolates" and TWO "Apple Pie" Panettone. Money sent this morning.

Man, I love quince, beautiful. Did this come from one of his books?

Those sound amazing.

From a bakery in Taiwan, according to the alt-text on the original post. Check out that six-pack!

Not exactly salad weather, but I have gifted salads, so added some pulled pork (also gifted) and blue cheese for a heartier supper. I don't think I posted it, but I made a pot of potato soup the other day at my sister's request. Bacon, cheese and Herbes de Provence.

I'm always happy with Thai curry. Green, red, panang, jungle, yes please! Improvised dinner tonight. We had Mexican chorizo, yogurt, and chiles in the fridge, and shrimp and spinach in the freezer. Sauteed cubed chorizo and removed. Seared shrimp in the rendered fat and removed. Browned sliced onion, added minced garlic and chile serrano, and then mixed in the dry spices (ground coriander seed, cumin seed, cardamom seed, black pepper, turmeric, cloves, and canela). Deglazed with chicken stock, added spinach, roasted/diced chile Poblano, and yogurt, then simmered for a bit. Mixed in the shrimp and chorizo and finished with fish sauce and garam masala. House guest made bulghur, and we had tatziki from Mrs. C's trip to the Syrian market. Sliced up some cukes and called it a meal.

Zabar’s was always the last stop on the way out of town when I would visit New York with my parents as a kid. Still go every time I go through New York. No place else like it

These are like a hybrid potato pancake and a crepe?! Oh my.

I would be happy with this too. Sadly my husbandis not a fan of any kind of curry, so i save recipes like this for when he is away on a fishing trip.

@gfweb You BetCha aside of the current ' atmosphere ' Electric will be the ( or a ) way to go . but with stuff , that gets the job done at a fair , everything considering , price.

Not bad. But a warranty is only as good as the company behind it. One would hope that they would be around in 10 years. I worry about having to replace that battery.

Pear, blackberry, raspberry Frangipane tart. i sliced thin rectangles rather than wedges which provided a variety of the fruit in each slice.

Looks like in stock from AMZN (eG-friendly Amazon.com link)

Looks intriguing and delicious, @lemniscate. Sold out though. 😞