by Dina R. D'Alessandro, RDN | Jan 13, 2009
I couldn’t get enough of the great deals during Restaurant Week ($35 three-course dinners at some of the city’s best restaurants), so I reserved a table at Django where Marc joined me after work for a second night of eating out.Inspired by the legendary...
by Dina R. D'Alessandro, RDN | Jan 12, 2009
It’s Restaurant Week this week (last week, too, actually), so I enjoyed a fantastic dinner—probably one of the best I’ve eaten in months—this evening with L at Marcus Samuelsson’s Asian-fusion restaurant Riingo. While L chose items off the main...
by Dina R. D'Alessandro, RDN | Dec 10, 2008
Welcome, class, to today’s Fresh Pick: JAM Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers....
by Dina R. D'Alessandro, RDN | Nov 18, 2008
Welcome, class, to today’s Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the...
by Dina R. D'Alessandro, RDN | Nov 13, 2008
Welcome, class, to today’s Fresh Pick: FARFALLEFarfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as “bowtie” pasta.Dating back to the 1500s, farfalle originated in Lombardia and...
