alexis lee

Okay... reading one of JJ's links above, it looks like a trip to First Avenue's Foccacceria for a vesteddi is in order. Who's up for it? ← My uncle told me about this sandwich as he grew up on the Lower East side. I had been searching for the place, but I think it's closed? Does anybody know where I can get one nowadays? It would be greatly appreciated!!

Hi Si, While you're around the Lower East Side Area, (which is where Katz's and WD-50 are) you might want to pop in Russ & Daughters. It's a specialty food store on Houston St. that really captures the spirit of that area as an Eastern European/Jewish (is that an accurate depiction?) immigrant community. It's been around for ever and has so many fun foods to check out. Also on that street: Yonah Schimmels Knishery as well. Even if you don't buy anything to eat, if you are on a food inspired New York Vacation, these are both great places that are very New York! Just walking in to them will helps to understand the beginnings of culinary enterprise in this city. Your trip sounds perfect. Welcome and have an amazing time!!

Does anyone know anything about Native American cuisine? I'm interested in learning more about what foods were grown and used, how they were prepared- what cooking methods were used. Thanks!

Just a suggestion- in one of my books they said that arancini can also be filled with a mushroom ragu, which can be seen commonly in Rome. However, the very idea of Arancini is so Sicilian so it shouldn't be a problem. Fun Fact: Arancini means "little orange" in Sicily, thus the name. I thought that was interesting! The only advice I can offer since I just made arancini but stuffed them with chicken livers and mozz cheese, is that be sure your rice is very well seasoned or you run the risk of having bland balls. he he. The rice just absorbs the flavor. Does anybody know if mushrooms are grown in Sicily? Or are they commonly found there? I am of Sicilian descent and I don't particularly remember mushrooms in the food growing up. Good luck on your dinner! It sounds scrumptious. Oh- and a little secret some people use in their Caponate- cocoa powder. Not too much but just enough to give it some depth and richness.

As I was riding home on the train my mouth was watering for one of my "cupboard" favorites. Pasta con le Sarde. It's funny that I stumbled upon this topic while I was browsing. It's a great pasta to whip up with many things you can keep in your dry storage. It's a beautiful bright pasta with complex flavors. Basically you smash a few garlic cloves and put them into a pan with EVOO. With gentle heat bring that up slowly to infuse the oil. Then you add some anchovy filet and saute until the anchovy melts. then add some diced red onion and fennel. Sweat that until they are translucent and just starting to color. Throw in some chili flake, and pine nuts. Toast the nuts in the oil. Then you throw in your Raisins (or currants )and Sardines. If that stuff hasn't thrown off enough water add a bit of water (preferably pasta water) and taste for seasoning. When the sardine filets soften and all of the flavors meld you are ready to go. I like to then zest some fresh orange over the top and finish it with chopped fronz of fennel. If it's a special occasion you can add saffron to the oil in the beginning as well. ORGASMIC!! Sorry, just wanted to share. I think I got a bit carried away.