by Dina R. D'Alessandro, RDN | Apr 26, 2008
Welcome, class, to today’s Fresh Pick: LEMONSThroughout the eons, lemons have been used for a multitude of nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in...
by Dina R. D'Alessandro, RDN | Apr 25, 2008
I hosted another brunch in NJ on Saturday and eleven of my very wonderful friends and family members showed up. We all met at High SocieTea House in Wayne, which is located right off Rt. 23 South, and is a quaint establishment that can, surprisingly, hold a large...
by Dina R. D'Alessandro, RDN | Mar 9, 2008
I’m the first in line when it comes to free food. I will push grannies out of the way at the supermarket when I spot a “free samples” table. I’m almost always poor and hungry, so don’t judge me.This week at work, we celebrated not just...
by Dina R. D'Alessandro, RDN | Feb 9, 2008
Welcome, class, to today’s Fresh Pick: MASCARPONEHailing from Italy’s Lombardy region, mascarpone [mas-kahr-POH-nay] is a buttery-rich double- to triple-cream cheese made from cow’s milk. It is ivory-colored, soft and delicate, and ranges in texture...
by Dina R. D'Alessandro, RDN | Feb 5, 2008
A couple of Saturdays ago, Marc took me out for my birthday dinner at One If by Land, Two If by Sea in the West Village. We opted for the tasting menu (at $95/person), which was incredible and included decent-sized portions of items offered off the main menu. Our...
