Articles by Kristin Adochio
Kristin Adochio is the First Course Editor for New York City, New Jersey, Philadelphia and Chicago.
Dessert is the best part of a meal! When you’re done with all the salty goodness of dinner, you get a nice little perk for your tongue at the end.
Maybe it’s just me, but I need something sweet after dinner. Even if it’s just a mint, I need something to change the taste on my palate and this will definitely please a picky one.
Try it on for this season.
1 quart of softened vanilla ice cream
2-3 tbsp. of grated fresh ginger
Sweet potatoes are some of the healthiest vegetables out there. Every top 10, top 20, top any number of healthy foods has this veggie on the list.
It’s chock-full of interesting things that you can’t pronounce but are good for you.
Since it’s cold outside I’ve been on a hot soup kick because besides apple cider, this is the one thing that warms me to the core of fall.
I’ll always preach that a bowl of soup will make you feel better, no matter what it is.
Since it’s autumn and seafood is delicious, I decided on trying these Autumn Spiced Scallops for dinner and they were fantastic! I never thought I’d like a scallop that wasn’t wrapped in bacon but these spiced wonders changed my mind.
Here’s what you need for this seasonal dish:
8 Maine sea scallops (2 oz.)
1 cup of fresh cranberries
1 cup of water
¼ cup of honey
I've never understood rhubarb before but it is kind of awesome.
The delicious and bitter taste makes it quite a treat when you add sugar and make it sweet. (no, I did not want it to rhyme).
It's fairly simple to make and doesn't take any longer than it is to make box cupcakes.
Try it out:
5 stalks of rhubarb, cut into small pieces (about 4 cups)
For this special rose infused treat you will need:
16-18 rose geranium leaves, rinsed and patted dry
2 sticks unsalted butter, more for the pan
3 cups of all-purpose flour, more for dusting
1 tbsp baking powder
1/2 tsp salt
3/4 cup of whole milk
1 tsp vanilla extract
1 1/3 cups of sugar
I have a very large sweet tooth and on top of all things peanut butter, chocolate and coconut I adore, the luscious caramel always shoots to the top of my list. Since it's well into fall, pumpkin is quite an appropriate choice
1/4 cup of water
1 1/4 cup of sugar
1 14oz can of coconut milk, well shaken
3/4 cup of heavy cream
1 cup of solid-pack pumpkin
6 large eggs
For this leafy side you need:
10 oz. of spinach
1 red onion, sliced
2 cups of mushrooms, sliced
1/2 cup of torn parsely
1/2 cup of feta cheese
juice of 1 lemon
salt and pepper
In a saucepan, cook the sliced onion in olive oil until a golden. Then add the sliced mushrooms and top off with some salt. After you take it off the heat, add the parsley, spinach and lemon juice. Toss with salt and pepper, add the feta and you're done.
Proud parents, Chef Daniel Angerer and partner Lori Mason, are celebrating their little one's 4th birthday with a free cupcake giveaway!
The delicious cupcakes are being offered to all NY patrons and in a varitey of tantilizing flavors like Sachar Torte, Black Forest, Fall Pumpkin and so much more.
Each party of two gets a single cupcake, but who's going to turn down a free dessert huh? I heard it's blasphemous to do such a thing.
To top of this birthday bonanza, the restaurant will be decorated the entire week just for the occasion!
Wish it was my 4th birthday.
Coriander Roasted Carrots: a truly toasty delight
1 1/2 lbs of carrots
2 tbsp of olive oil
2 lime wedges
3/4 tsp of cracked coriander seeds
salt and pepper
This is real simple. You're hungry, need a quick side and all you've (conveniently) got to work with are carrots and lime wedges. All you have to do is grab a sheet of tin foil, add the oil, juice of two lime wedges, coriander seeds, salt and pepper and roast at 425 degrees.
Like I said the other day; cheese is my favorite thing in life. Put it on anything and I'll eat it, add it to a dish, I'll eat it.
Add MORE of it to a dish and you've got me on board 150%. This dish from a Food Network Magazine reader makes a seemingly un-healthy dish, quite healthy.
This dish came out to a low 403 calories compared to other three-cheese dishes at restaurants that were a whopping 900 calories!
Thank goodness for Lactaid and smart foodies with the intent to add healthy to our lives without losing the flavor.