Pastrami-Smoked Salmon at my Doorstep!

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As a snail mail enthusiast and a self-proclaimed specialty foods professional, I couldn't turn down the opportunity to try out FoodyDirect's gourmet food mail-order service last week. Growing up, my family would occasionally receive packages of mail-order specialty food from friends and family around a holiday or another special occasion. It was a rare but very exciting occurrence--a basket of fruit or assortment of chocolate was always much more magical when it came out of box from a far away state. I became a big fan of ...

A Taste of Fine Dining at Le Bernardin

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When I first moved to New York over a year ago, I immediately began making a list of restaurants I wanted to visit before leaving the city. I compiled suggestions from blogs and recommendations from others into a list that seemed long but incredibly intriguing. A month later, I looked back at the list and realized I'd unknowingly compiled a list of the most revered, most expensive restaurants in the city. Needless to say, I didn't have the money or desire to dine at each of ...

A Departure, An Arrival, and Gluttony in Montauk

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The corner of 34th Street and 8th Avenue in Midtown Manhattan is not a quiet corner. It's a corner of commuters stepping off the trains at Penn Station and into the heart of the city, just blocks from the Empire State Building. Men and women in bright orange vests make forceful attempts to get their tabloid papers off their hands and into yours; heels click as business women pass through their offices' revolving doors. This is Penn Station, and morning in New York City has ...

Baited by Roasted Salmon with Rosemary and Pecans

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My cooking style usually defaults to that of The Simple Bold Chef. First, I'll use up what's on hand -- that's pretty simple. Next, I'll seek out ingredients that are local, organic, in season and affordable -- to me, finding said ingredients creates the dishes with the boldest, most satisfying flavors. The Simple Bold Chef always makes for a tasty meal, and a happy tRuth. Every once in a while though, I throw a wrench in the gears. Like yesterday, when I opted for the cooking ...