Chestnut Millecrepe

Chestnut is the perfect wintry dessert ingredient, and Basta Pasta hits it home with their seasonal millecrepe — chestnut —...

Raspberry Cupcake (muffin)

While Thé Adoré’s “cupcakes” are really muffins — as there’s no frosting on top — I can see why they...

Salt Baked Potato (w/ braised oxtail, snail and Parmesan chips)

I love potatoes every possible way they can be cooked, but the salt baked potato at Bar Breton is really...

Baked d'Anjou Pear w/ blue cheese in clover honey & garlic oil

Ivo & Lulu may have a short and simple menu but that ensures they’re good at what they make. The...

Crêpe Suzette

The Crêpe Suzette at La Goulue is quite simply heavenly. Crêpes may seem easy to make, but the texture is...

Le Soufflé aux Deux Fromages (cheese soufflé)

During weekday lunchtimes, the Madison Avenue French institution, La Goulue, serves a sumptuous, light and fluffy, Gruyère and Parmesan cheese...

Ham, Gruyere & Egg Crêpe

The charming thing about Palacinka is that it’s a high-profile but low-profile joint. What I mean is that it’s laid...

Peanut Butter Cookie

I’m usually not a fan of peanut butter cookies. In fact of all cookie flavors, this would be the last...

Avocado on Seven-Grain Toast

Avocado makes everything taste better but when it’s the star ingredient, how does it fare? Pretty damn well. The way...