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Our "Four Two section" is comprised of not only a half roasted pigs head, but an outstanding 52 day Dry Aged Tomahawk steak served with charred whole onion, alongside a pot of wood mushrooms! #sauvageny photo credit @spatrickmccarthy

Our "Four Two section" is comprised of not only a half roasted pigs head, but an outstanding 52 day Dry Aged Tomahawk steak served with charred whole onion, alongside a pot of wood mushrooms! #sauvageny photo credit @spatrickmccarthy

Speedy Romeo Justin Bazdarich and Todd Feldman's artisanal pies have earned Speedy Romeo a loyal following — and a coveted spot on Michelin's 2014 Bib Gourmand list. We recommend The Kind Brother (wild mushrooms, smoked mozzarella, farm egg, and sage) and The Dick Dale (speck, pineapple, Provel cheese, and grilled scallions).Speedy Romeo, 376 Classon Avenue (at Greene Avenue), Brooklyn; 718-230-0061.

Speedy Romeo Justin Bazdarich and Todd Feldman's artisanal pies have earned Speedy Romeo a loyal following — and a coveted spot on Michelin's 2014 Bib Gourmand list. We recommend The Kind Brother (wild mushrooms, smoked mozzarella, farm egg, and sage) and The Dick Dale (speck, pineapple, Provel cheese, and grilled scallions).Speedy Romeo, 376 Classon Avenue (at Greene Avenue), Brooklyn; 718-230-0061.

This ostensibly Vietnamese feeding station - Nightengale 9

This ostensibly Vietnamese feeding station - Nightengale 9

Cauliflower pizza crust: For the crust:  2 C grated cauliflower (about 1/2 a head) 1/4 C Plain 0% Chobani Greek Yogurt 1 egg, beaten 2 Tbsp mixture of dried thyme, basil, oregano, rosemary dash of sea salt  For the topping:  3/4 C pizza sauce (we whipped up a quick batch from scratch) 1/2 C of grated mozzarella

Cauliflower pizza crust: For the crust: 2 C grated cauliflower (about 1/2 a head) 1/4 C Plain 0% Chobani Greek Yogurt 1 egg, beaten 2 Tbsp mixture of dried thyme, basil, oregano, rosemary dash of sea salt For the topping: 3/4 C pizza sauce (we whipped up a quick batch from scratch) 1/2 C of grated mozzarella

What: Huarache de NopalWhere: The Black Ant  Chef Mario Hernandez traveled to the city of Tepoztlan last summer and was inspired to grill some cactus. "I met a sweet lady named Doña Chavela who has the most amazing fruit and vegetable stand where she sells a delicious cactus mushroom stew used for the filling in quesadillas," he explains. Comprised of cactus pad, figs, asadero cheese, and marmalade, the dish is "crispy, fresh, light , spicy, sweet  and salty." In other words: "All flavors…

What: Huarache de NopalWhere: The Black Ant Chef Mario Hernandez traveled to the city of Tepoztlan last summer and was inspired to grill some cactus. "I met a sweet lady named Doña Chavela who has the most amazing fruit and vegetable stand where she sells a delicious cactus mushroom stew used for the filling in quesadillas," he explains. Comprised of cactus pad, figs, asadero cheese, and marmalade, the dish is "crispy, fresh, light , spicy, sweet and salty." In other words: "All flavors…

Oda House - BRUNCH  76 Ave B, @ Easdt 5th Street  Oda House If you haven’t had khachapuri, this Georgian restaurant is where you start. Puffy ovals of warm bread are filled with everything (and we mean everything) from creamy cheese and poached eggs to spiced ground beef to mashed pinto beans. Obviously, we're fans of any sort of cheese-carb combo (especially after a long night out), but Oda's "butter pizza" is especially ...

Oda House - BRUNCH 76 Ave B, @ Easdt 5th Street Oda House If you haven’t had khachapuri, this Georgian restaurant is where you start. Puffy ovals of warm bread are filled with everything (and we mean everything) from creamy cheese and poached eggs to spiced ground beef to mashed pinto beans. Obviously, we're fans of any sort of cheese-carb combo (especially after a long night out), but Oda's "butter pizza" is especially ...

(Use almond milk, and sweeten with stevia) Coconut Almond Quinoa makes a big batch for warm, comforting breakfasts all week long. Use 1/2 cup of the quinoa per serving.

(Use almond milk, and sweeten with stevia) Coconut Almond Quinoa makes a big batch for warm, comforting breakfasts all week long. Use 1/2 cup of the quinoa per serving.

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