Anthony David's: A Review


Rainy Saturday evenings call for comforting Italian food.  In Hoboken I have my share of Italian restaurants to choose from.  In fact, I live exactly across the street from one.  However, I instead chose to head over to Anthony David's which was a few blocks away.  I had been here before a few months ago for a Sunday brunch, so I wasn't completely unfamiliar with the restaurant, but I had never had dinner here and was definitely curious.

Despite the crappy weather outside, the inside of Anthony David's was nice and dry and cozy.  Tables of families and friends dotted the interior.  There was also a bar counter where small groups could gather.  In addition, there is a larger dining room in the back.

We settled in and were greeted immediately by a friendly server.  Even though Anthony David's is a BYOB spot, they recently started to stock Unionville Vineyard wines by the bottle!  We reviewed the list of available wines and decided to go with a bottle of the Cabernet Sauvignon to pair with the meal.


While we waited for the wine, we perused Anthony David's latest menu. Yum!


We were pleasantly surprised to see that Anthony David's had ditched the traditional bread and olive oil that's served at the beginning of a meal.  They provided us with a spread that appeared to be made of beans and garlic, paired with slices of baguette. This was a delicious treat and we dove in.


We started out the meal with some appetizers!

Charred Octopus - The octopus had a great flavor and was very meaty.  It was layered over a large portion of cannellini beans in a tomato sauce, which made this a hearty appetizer.  We definitely enjoyed this one.


Burrata - I would never have thought to pair Burrata with salsa verde, but it was an ingenious idea.  This Burrata was served over a thick slice of bread and drizzled with olive oil and topped with salt and pepper.  Simple, clean, and tasty.


Next up came the entrees!

Grass Fed Ribeye - This ribeye surrounded by market greens, roasted garlic, and pecorino & rosemary potatoes.  The meat was tender and flavorful.  The greens had a strong taste of garlic, so if you love garlic then this might be the dish for you!  The rosemary potatoes were fragrant and perfectly seasoned.


Lobster Gnocchi - I really enjoyed the gnocchi and lobster paired together.  I also love corn in the summertime, so that was a welcome addition to this dish.  I think there might have been a few too many mushrooms here, but if you love mushrooms then this is the pasta entree for you!


On to dessert!


We went with donuts and a brownie for this portion of the dinner and we were not disappointed.

Chocolate Brownie - This was our favorite dessert.  The brownie was phenomenal.  It was chocolatey and just dense enough.  The pistachio gelato was a really nice addition on top of the brownie.  If you've never had pistachio gelato before, I recommend that you go out and find it!


Warm Donuts - We were served four donuts - two were covered in a Nutella chocolate sauce, while the other two were covered in a bourbon glaze.  These donuts reminded me of zeppoles, which is basically a deep-fried dough ball.  I liked the contrast of the sauces on top of the donuts.  The donuts were pillow-y on the inside, but structured enough on the outside to hold up to the sauces.  These were a really tasty and a nice (and filling!) end to the meal.


*Disclaimer - I was provided with the dinner in exchange for my opinion.  All opinions above are my own.

Cucumber & Chickpea Salad with Dill

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I really need to pick up my salad game on this blog.  It's really poor, if I want to be nice to myself.

I do make salads quite a bit in real life.  By "in real life", I mean that I don't set up photo shoots to take photos for this blog.  These are usually salads which I've already made several times before, or they're something that I've thrown together without an actual recipe to give guidance.  I've really become the queen of "clean out the fridge/pantry" salads.

But summer is now here!  It really did arrive, after rudely tempting us for so many weeks.  This summer is also quite brutal when it comes to the heat.  I'm not complaining because I'm still scarred from week after week of snow, sleet, and cold fronts earlier this year, but it's really time to ditch any sort of cooking on the stove or in an oven so we can focus on a lighter and healthier meal.

Something else I'm loving is chickpeas.  It's been a mild obsession for the past several weeks.  I've been making hummus like it's my job, and I've also been putting the chickpeas into quite a few salad recipes.  This particular Cucumber and Chickpea Salad recipe caught my eye because it also included cucumber and dill, as well as a nice and light dressing to complement everything.  I just couldn't resist!  So here we go...

Cucumber & Chickpea Salad with Dill
makes 4-6 servings

Print Recipe

  • 3 Persian cucumbers (or baby cucumbers), sliced 1/4-inch thick and quartered
  • 1/4 cup red onion, thinly sliced
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon fresh dill, chopped
  • 2-3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, to taste

1) In a large bowl, fold together the cucumber, red onion, beans, and dill.

2) In another bowl, whisk together the vinegar, olive oil, salt, pepper, and red pepper flakes, if using.  Pour the dressing over the salad and toss to incorporate.

3) Taste and add more salt and pepper if desired.  Serve immediately, or chill in the refrigerator before serving.

--recipe slightly adapted from Big Flavors from a Tiny Kitchen

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Salmon with Thai Curry Peanut Sauce

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Let me be the first to say....this doesn't look to be the most appetizing dish.  I mean, I know.  But I still can't help but share it because it's actually so so delicious!  I first saw this dish on Jessica from How Sweet Eats' instagram.  It was a fleeting image in her Instagram story but I immediately screenshot the image and knew I was going to make this as-soon-as-I-got-home.  That didn't really happen, but all that matters is that I made it finally!

A few things about this -

- Jessica served her salmon over coconut rice, and while it looked amazing, I didn't have any time to make the coconut rice.  I can totally see myself making it in the future though.

- We did however make this with a hefty serving of delicious roasted Brussels sprouts on the side, but those did not make it through the photographic edit process...

- While I love peanut butter, I rarely keep peanuts around the house.  I do however keep almonds, so I crushed and sprinkled them on top of the salmon and the sauce.  I also added green onions since I detest cilantro, which is what Jessica called for in the original recipe.

- Jessica recommends broiling the salmon, but *ahem* the broiler on my oven isn't working, so I've adapted this to be a baked salmon recipe.

- THIS SAUCE! I die. If you're a fan of curry AND if you're a fan of creamy sauces, then this will snatch your life.  Be prepared!  I wrote a note below, but this recipe definitely makes more sauce than you need.  You know what that means! Everything else I'm making for the next week is going to be drenched in this.  And when I'm done with that, I'm basically going to have to make more.  Because I just can't go on with out this anymore.  Dramatic?  Maybe.  Delicious?  Definitely.

Salmon with Thai Curry Peanut Sauce
makes 4 servings

Print Recipe

  • 1 (2 pound) salmon filet
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 3 tablespoons brown sugar
  • 1/4 cup peanut butter (chunky or smooth)
  • 1 (15-ounce) can coconut milk
  • 1 tablespoon sesame oil
  • 1/4 cup chopped almonds
  • 3 tablespoons unsweetened, shredded coconut, plus extra for garnish
  • almonds (or peanuts), optional for garnish
  • green onions, sliced, optional for garnish
  • cooking spray

1) Preheat the oven to 350 degrees F.  Line a baking sheet with foil and spray with a thin layer of cooking spray.  Place the salmon on the prepared baking sheet.

2) In a small bowl, stir together the salt, pepper, paprika, and garlic powder.  Rub the mixture all over the salmon.

3) Place the salmon in the oven and bake for ~20 minutes, or until just opaque and flaky.

4) While the salmon is cooking, make the sauce - Heat a saucepan over medium heat.  Pour in the olive oil until heated through.  Add in the garlic, stirring for 30 seconds.

5) Pour in the curry paste and stir for a minute or two, until incorporated.  Pour in the brown sugar, peanut butter, coconut milk, and sesame oil.  Use a whisk to stir everything together.

6) Bring the mixture to a simmer and make sure all ingredients are incorporated.  Taste the sauce and season with salt and pepper.

7) Serve the salmon by itself or over rice, if desired.  Pour the curry sauce on top.  Sprinkle with coconut, almonds, and green onions as a garnish, if desired.

* The Thai peanut sauce will make more than enough for this salmon dish.  I recommend saving the rest of the sauce to top other dishes.  I'm personally planning on drizzling this over some meatballs for lunch tomorrow!

--recipe adapted from How Sweet Eats

Pork Dragon Noodles

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I may or may not have a current obsession with Asian-inspired dishes.  I blame Trader Joe's Chicken Chow Mein.  It's a super quick and tasty dish that I've been making and taking to work for lunches.  I add my own spices because I can't leave a packaged and preserved dish alone.  FYI - you should most definitely amp up your packaged dishes with additional spices.  No regrets.

At any rate, I've been trying to beef up my workout game over the past few weeks and so the timing of this new carb-loving phase in life is quite appreciated.  My favorite noodles are vermicelli, but I also really love ramen noodles.  I've definitely indulged in a few (aka several) bowls of ramen noodles over the course of high school, college, graduate school, and at various other points in my life.  I always have a stash of Cup o' Noodles with me, or some other similar version of the same thing.  I mean, if you haven't tried Cup o' Noodles yet, how are you even getting through life right now?

Here, we're elevating our packaged ramen noodles.  We're discarding the fake seasonings and tossing in our own, along with a protein to help create a balanced meal.  This dish is nothing short of amazing.  The only issue I had was that I felt it only made 2 servings.  This might be a personal gluttonous issues though....Ever since making this, I'm now obsessed with eating all the noodles in sight!

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Pork Dragon Noodles
makes 2 generous servings or 4 smaller servings

Print Recipe

Dragon Sauce -

  • 1/4 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 teaspoon minced garlic

Pork and Noodles -

  • 1/2 lb ground pork
  • 6 oz ramen noodles
  • 3 green onions
  • 1/4 cup sliced almonds, crumbled
  • olive oil, optional (see note in instructions)

1) In a bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, and garlic.  Set aside.

2) Add the ground pork to a large sauce pan and saute over medium heat until fully browned.  (Note - I didn't need to add any olive oil to the pan to saute the pork, but if your pork is lean, then you may need a drizzle to keep it from sticking to the pan.  If you have quite a bit of oil after browning the meat, drain the excess oil and )

3) Once the meat is browned, pour the sauce into the pan.  Add in the crumbled almonds.  Allow the pork and nuts to simmer together for ~5 minutes, or until the sauce has reduced by half.

4) Meanwhile, boil a pot of water for the ramen noodles.  Once the water is boiling, add in the noodles and cook according to the package directions.  Once done, drain the noodles.

5) Add the noodles to the saucepan and toss everything until combined.  Sprinkle the sliced green onions on top and serve right away.

--recipe from Budget Bytes

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Livin' The Life 5/26/18

It's Memorial Day Weekend!  Finally, a 3-day weekend to relax!

Here's what I've been up to the past few months...

A really cool happy hour from 2Beans in NYC - a fruit and cheese platter and a glass of wine for less than $20!


A beautiful rose


Went to the Blue Note to check out Bobby McFerrin


AMAZING show!!!


Glorious spring sunrise!


Mussels at Flex Mussels....on point.


And do NOT get me started on their spectacular donuts.  We got Peanut Butter & Jelly, Chocolate, Fluffernutter, and Salted Caramel.  These are life-changing.  That is all.


Loving the brick, teal color, and chandeliers at Sorellina.


Massive paella at Cuba


Enjoying some jazz at BFlat


Met Jessica Merchant from How Sweet Eats!  She held a workshop at Word Bookstore in Williamsburg and we drank wine while making a sea salt hairspray and lip scrubs from her latest cookbook.  Yes, from a cookbook!  Don't mind my awkward stance below.  She's so tiny and I was trying to do a bit of a squat...Nailed it!


As I was leaving, I accidentally (on purpose) ran into Peter Pan Donuts.  I may have purchased a few donuts to go.


The fam came to visit and we went to The Ainsworth for dinner.  I can't even explain how amazing these brussels sprouts taste!


My mom decided to have a mimosa at brunch...


Drove into the city to catch Nicholas Payton at Smoke.  He was fantastic!


Brunch time = chicken + waffles time at Sweetchick


Post-brunch stroll through Brooklyn Botanic Gardens while the cherry blossoms were poppin'.


Birthday cocktails at Boudoir


Road trip up to Hudson Valley's Palaia Winery.


Beautiful views at Benmarl Winery.


Took a tour of the Benmarl wine vault.  So many dusty bottles!


When college friends come to town, you brunch at L'Amico.


Music. Is. Love.


I'm kinda sorta getting back into runninng.  Foggy early morning views of the NYC skyline.


I honestly can't get enough of shrimp and grits lately.  Picked this up at Peaches.


Speakeasy above a Five Guys restaurant in NYC.


Last week I did a yoga class at the Departed Soles brewery in Jersey City.  Now I'm obsessed....


Dinner with a dear friend at Cucharamama


But seriously...these empanadas!


My most favorite donut in NYC.  Hands down.


I love walking into Goorin Brothers.


Zucchini Rice

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I think we're doing summer now.  Like, I don't know if we're going to have a spring?  Maybe next week.  That's how these weather patterns have been playing me recently.  But, you know, we can roll with this.  Don't ever let me complain about the heat again, ok?  After this past winter I must learn to appreciate the warmer weather even more than I used to.

In celebration of our latest wave of "sprummer" (get it - spring and summer?) let's pull on a dress - or shorts, if you like - and make sure that we have some zucchini rice.  Zucchini season is in full swing so we need to take advantage.  Get thee to your local markets immediately.  Once you're back, we can discuss this rice situation.

We are mixing zucchini for our health and cheese because we only live once.  And let me tell you that this is delicious.  I decided to use brown rice because I had some in my pantry, but you can do you and use whatever type of rice you have.  Live your best life!

Zucchini Rice
makes 4-6 servings

Print Recipe

  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth*
  • 1 1/2 cups water*
  • 1 cup brown rice
  • 1 1/2 - 2 zucchini, shredded
  • 1 cup shredded cheese (cheddar or mozzarella would work well)
  • Kosher salt and freshly ground black pepper, to taste

1) Over medium high heat, melt the butter in a large saucepan.

2) Add in the garlic and stir.  Allow to simmer for 1-2 minutes in the pan.

3) Pour in the chicken broth and water, then add the rice.  Bring the rice to a boil, cover, reduce the heat, and simmer until the rice is cooked through.  This can take about 12 - 15 minutes.

4) Remove the saucepan from the heat and stir in the shredded zucchini and cheese.

5) Season the rice with salt and pepper, to taste.  Cover the saucepan and allow the rice to stand for 3 minutes, so the cheese can melt.  Serve immediately.

*Note - you can leave out the water and use only broth if you like.  Similarly, you can substitute water only, if you don't want to use broth.

-- recipe adapted from Damn Delicious

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The Brunch Dish: Lilly's Craft & Kitchen


The Brunch Dish is here once again!  This time we're talking about Lilly's Craft & Kitchen in Hell's Kitchen, NYC.  I confess that I have actually been here twice in the last few months.  The first time I was hanging out with my friends and their two adorable kids, so suffice it to say that while the pictures I took were cute, there was also a lot of other stuff going on.  Kids do not care if you want to take a photo of food!

The second time I visited Lilly's, I was with a friend and we sat at the front window - prime location for people-watching!  We grabbed the menus and saw that the brunch primarily consisted of quite a few egg dishes and burgers.  But don't worry!  They do have classic breakfast/brunch dishes such as pancakes and french toast.  There are also several weekend specials which they swap in and out.


Have I mentioned that Lilly's also has an unlimited drink menu!?!?!

For $24, you can have unlimited Mimosas, Bellinis, or Bloody Mary's for 90 minutes with the purchase of a brunch entree.  This is a great deal if you plant to have 3 or more beverages over the course of brunch, as just one of these drinks is ~$8.  When I visited Lilly's, I was actually pretty tired so I opted for a coffee and a glass of wine.  My friend decided to take advantage of the Bellini drink special though!


My friend's food arrived first (there was actually a glitch and my food was delivered to another table!).  She ordered the Lilly's Signature Burger which also comes with fries on the side.  It looked delicious and she enjoyed it as well!


I opted for the Breakfast Quesadilla.  When I finally received it, it was fabulous!  The portion size wasn't too large and I really enjoyed the side of chips and salsa to nosh on.


I will say that I highly recommend the brunch at Lilly's Craft & Kitchen.  Even though they sort of forgot to give me my order the second time I visited, everyone was really nice and tried their best to fix the issue once they realized it.

I would also venture to say that this is a favorable location to bring kids to brunch if it's earlier in the day.  They open at 11am on weekends and it wasn't too crowded at the opening hour.  It gets busier in the afternoon, so it will be more adult-friendly later on.

Either way, I have enjoyed my experiences here and I would definitely recommend Lillys' Craft Bar & Kitchen to anyone who might be in the Hell's Kitchen area for a weekend brunch.

Brussels Sprout & Bacon Pizza

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OK, stay with me.  I know it might seem a bit strange to combine Brussels sprouts and pizza.  But there's bacon, so everything will be alright.

Speaking of being alright.  It's SPRING!  Granted, we're only on Day 2 of Spring, and tomorrow we're reverting back to winter....but we're living for the here and now, right?  I went out last night for a late dinner with a friend and we celebrated by walking over to the restaurant without the painful feeling of a brutal wind on our face.  Then we had pineapple jalapeno mojitos and Cuban food, which was divine!

Today I'm actually going to workout for a bit indoors.  I'm not super happy about it, but the tostones and yellow rice and peas from last night are not going to work themselves off.  Until my class starts, I plan to don my athleisure-wear, walk around in the sun with an iced coffee and try to be as basic as possible.

What's not basic is this pizza.  It's a combination of my recent obsession with Brussels sprouts and my ongoing obsession with bacon.  And of course we can't forget that this is fundamentally a pizza!  This is not necessarily a MUCH healthier version of a pizza, but it does put an interesting spin on a dish that we can overlook sometimes when it comes to homemade meals.  And you can't deny that you will also be eating your greens.  Even though they're covered in cheese and served on bread....

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Brussels Sprouts & Bacon Pizza
makes 4 servings

Print Recipe

  • 10 oz bag shaved Brussels Sprouts (from Trader Joe's) or 1/2 lb Brussels Sprouts, shredded
  • 2 tbsp olive oil
  • sea salt and black pepper (about 1/4 - 1/8 tsp of each)
  • 1 lb store bought pizza dough (one 16 ounce package)
  • 5 slices bacon
  • 1/2 cup manchego cheese, shredded
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Italian seasonings
  • red pepper flakes, to taste
  • cooking spray

1) Preheat the oven to 425 degrees F.

2) Spray a lined baking sheet with cooking spray.  Place the Brussels sprouts on a pan in a single layer.  Drizzle with olive oil, salt and pepper, to taste.

3) On another lined baking sheet, spread out the bacon slices.

3) Place both baking sheets in the oven.  Roast the Brussels sprouts for 10 minutes.  The bacon should be done after 10 minutes, but if you like really crispy bacon, allow them to bake for a few more minutes.

4) Remove the bacon from the oven and chop into bite-sized pieces.  Set aside.

5) Roll out the pizza dough and stretch it to fit on a sheet pan.

6) Top the pizza dough with the Brussels sprouts, then the crumbled bacon, and then the manchego cheese.  Sprinkle the herbs and spices on top.

7) Bake the pizza for 10-13 minutes, or until the cheese is bubbly and the dough has taken on a golden brown color.

8) Slice and serve immediately.

--recipe adapted from Abra's Kitchen


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Paname French Restaurant : A Review


If you know me, then you know that I'm obsessed with France - Paris specifically.  So going to Paname Restaurant was a great experience for me.  Paname is the slang word for Paris, similar to how The Big Apple is slang for New York City.  I've never heard of that before and it was an interesting fact.

I was excited to get the opportunity to check out Paname and the lovely menu.  Chef Bernard Ros opened Paname in November 2014.  He is the owner, executive chef, pastry chef, and wine director!  Paname features an eclectic selection of updated classic French bistro dishes with a modern flair.  They are open every night for dinner, weekday lunch, weekend brunch, and an all day happy hour 12-7.  They don't offer delivery, but they do offer onsite and offsite catering. Paname is located in Upper East Side in New York City, on 2nd Avenue between 56 and 57th streets.


Upon walking into the restaurant, I entered an intimate space which was decorated eclectically with Art Nouveau decor.  There are framed Parisian Art Nouveau paintings, classic wood bistro chairs, and wooden tables with crisp tablecloths.  The dining room seats 60 people and I'm pleased to say that you don't feel as if you're crammed into the space, as you may feel in other NY restaurants.

As we are approaching May and Mother's Day, you should be aware that Paname is planning to have a Mother's Day special menu with 3 courses for $40.  The menu can be found here.  So if you're wondering where to take your mom for her upcoming special day, here's your answer!  But don't forget about the regular menu too - see below!


We started off with a plate of Amuse Bouche, which are little bite-sized hors d'oeuvres that Chef Bernard sometimes serves in between courses.  They aren't available on the menu, as Chef Bernard creates a variety of these on an ad hoc basis.  This amuse bouche platter consisted of a sardine pastry bite, a mushroom bite, and a cracker spread with a bit of Roquefort cheese.


For an appetizer, we decided to order the Baby Octopus with White Beans.  I will confess that I'd never had octopus before but I decided to change that once and for all.  The octopus was very tender and the sauce was rich and savory.  I'm usually not a fan of beans, but the white beans were delicious as well.  I would definitely recommend this dish as a unique appetizer.  


For our first entree, we started off with a Bouillabaisse with Shrimp, Cod, Clams, and Mussels.  This broth was very tasty and rich.  We were also given bread as well and I really enjoyed dipping my bread to absorb the sauce.  This bouillabaisse takes about 2-3 days to make.  It takes a whole day to reduce the broth to get to this level of richness.  If you're interested in a tasty, robust dish, then this is the one for you.


Our next entree was the Oven-Roasted Duck with Barley and Mango Coulis.  This duck was so tender and moist that we could "cut" it with a fork.  It was served with a sweet mango sauce on the side.  Chef Bernard mentioned that the duck is cooked over the course of 3.5 hours!


Our final entree was the Beef Bourguignon.  This is actually not on the written menu, but it is available every day.  Many places that serve beef bourguignon only serve it one day a week because it takes so long to make, but you don't have to worry about that at Paname!  This dish is made over the course of 2-3 days, so it's also rich and the meat is tender and falling apart.  The beef is served over mashed potatoes which soak up the stew to round out a delicious meal.


Paname serves a variety of homemade and unique ice creams.  The night we went, we were treated to homemade rose ice cream.  I adore rose scents and flavors, so I found this quite delightful.  Chef Bernard will change up the flavors over time, so you might not get the same ice cream twice!


For dessert, we chose a few items.  We had the classic Creme Brulee which was a sweet and crunchy treat.


We also tried a molten chocolate volcano cake.  The cake was made of decadent chocolate, with a liquid chocolate in the center.  It was fabulous!  And look at that presentation!

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Finally, we tried the Apple Tart, as the French are known for their ability to make amazing tarts.  This was no exception.  The pastry was crisp and flaky and topped with a dollop of sweet vanilla ice cream for contrast.


To get a rare taste of true Parisian food in the middle of NYC, I would recommend visiting Paname to check out the French fare.  I had an excellent dinner and I would truly go back again to try all the other dishes and sauces that I didn't taste on this visit.

*Disclaimer - I was provided with this meal in exchange for my opinion.  All opinions above are my own.


Cheeseburger Gnocchi

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I like winter.  I really do.  But I'm SO READY for summer!

I just can't deal with these continuous Nor'Easters, or even just the cold weather in general.  After a few days of being in New Orleans and wishing it was warmer there, I returned to the NY area and was immediately smacked with cold wind to the face.  Note to self - Appreciate the warmth when you have it!

This cold is driving me to continue to cook warm and hearty food.  I know I should be living for salads at some point but I just can't bring myself to eat only greens just yet.  I'm still here for my slow cooker, saucy, carb-loaded meals.  It still feels like winter outside, right?  So why not?

I've had this cheeseburger gnocchi recipe on my radar since last winter.  It's honestly been that long but I'm nothing if not committed to food.  I finally got a chance to make this recently and it was basically one of the best decisions I've made in 2018.  Pats self on the back.  If you want to live your best life, I suggest you also get into this.  You can eat a salad tomorrow.


Cheeseburger Gnocchi
makes 4-6 servings

Print Recipe

  • 1 tablespoon butter
  • 1 16 oz package potato gnocchi
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon mustard powder, optional
  • 1/4 teaspoon red pepper flakes, optional
  • 2 cups diced onion (about 3/4 - 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can diced tomatoes
  • 1 cup chicken broth (or water)
  • 1/4 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup thinly sliced scallions

1) Melt the butter in a large skillet over medium-high heat.  Add the gnocchi in a single layer and cook until browned and toasted on one side.  Shake the pan to move the gnocchi around and brown the other side of the gnocchi for 2-3 minutes.  Note that you may need to do this in batches and you may need to use tongs to help you turn the gnocchi.  Move the pasta to a plate and set aside.

2) Turn the heat to high and drizzle the extra virgin olive oil to the pan.  Add the beef to the pan and then pour in the salt, pepper, cumin, paprika, mustard powder, and red pepper flakes.

3) Toss in the onion and garlic.  Stir until the beef is browned, the seasonings are incorporated and the onions are golden.  Drain any excess fat in the pan.

4) Pour tomatoes and broth or water back into the pan.  Add in the toasted gnocchi and stir everything together.

5) Bring the mixture to a boil, cover, and reduce the heat to medium low.  Allow the gnocchi to simmer for 5 minutes, or until the gnocchi is softened and the liquid in the pan is mostly absorbed.

6) Remove the pan from the heat and stir in the cream and 1/2 cup of cheese.  Sprinkle the remaining cheese and the scallions on top of the gnocchi dish.  Cover the pan for 5 minutes to allow the cheese to melt.  Serve warm!

--very slightly adapted from Kevin & Amanda

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