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Let’s talk about Steamed Mini Pork Buns. I order them often (in fact, I ordered them for dinner last night), but have been unable to take a pretty picture of them - hence my usage of the photo above - because let’s be honest: the things aren’t exactly supermodels. They are, however, tiny, juicy, and unspeakably delicious, and their absence on a Chinese takeout menu means I ain’t orderin’. 

I also love enormous, fluffy pork buns, which are a totally different animal from the ones pictured above, but possibly even tastier. Obviously Momofuku’s are next-level, but Citysearch has a good breakdown of Chinatown’s Best Buns (“Top Bun” goes to Sun Sai Gai)

Also, cool: I found a recipe for how to make Momofuku’s buns yourself at home: http://www.gourmet.com/recipes/diaryofafoodie/2008/04/porkbellybuns. If you live in NYC (or anywhere pre-made buns are readily available), skip the bun-making step and focus on the pork.

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Yum Yum Yum

Look at the lovely Lemony Engagement Chicken reader Julia made! She substituted rosemary for parsley, whipped up a simple sauce from the pan juices, and served it alongside a “mushroom, brussel sprout and tomato concoction” (her words). Nicely done! 

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After we wrapped the shoot at Mia Dona, producer and soon-to-be-newlywed Marianne and I grabbed a bite to eat and talked bikinis at The Palace Restaurant (a resounding meh on the split pea soup I ate in honor of St. Patrick’s Day).

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Via TheGloss.com: Lust Object: Be & D New Garbo Tote.

“Accessories are always better when they have a little bit of a kick to them. That’s why this light blue tote is even cuter with studs on it – the pastels are a great contrast with the metal. It’s just the right amounts of hard and soft, feminine and masculine, gentle and edgy.”

Concur. Am presently lusting, and will be commencing search for knockoffs ASAP.