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3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

1/4 cup extra virgin olive oil 1 medium onion , cut into 1/4-inch dice 1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch 2 cups arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons unsalted butter 1/2 cup parmesan cheese , plus more parmesan cheese , for sprinkling 1 In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. 2 Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. 3 Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. 4 Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. 5 Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Source: food.com

3 tablespoons extra virgin olive oil 8 ounces pancetta (may substitute guanciale or good bacon) 1 lb spaghetti 1 1/4 cups freshly grated parmigiano-reggiano cheese 4 large eggs , separated fresh ground black pepper 1 Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. 2 Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). 3 Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. 4 Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. 5 Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

Source: food.com

2 tablespoons extra virgin olive oil 1 medium red onion , thinly sliced 1 teaspoon red pepper flakes 3 jalapenos, seeded and cut into thin slivers 3 lemons, zest of 3 lemons, juice of 8 tablespoons butter , cut in chunks (1 stick) salt fresh ground black pepper 1 1/4 lbs fettuccine pasta 1/2 cup grated pecorino romano cheese 1 Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. 2 Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. 3 Drop the pasta into the boiling water and cook until al dente. Drain. 4 Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Source: food.com

4 tablespoons sweet butter , divided 2 tablespoons virgin olive oil 1 large red onion , finely chopped 2 granny smith apples , peeled, cored and sliced into 1/8-inch pieces 1 1/2 cups arborio rice 1 cup dry white wine , such as Albana di Romagna 4 -5 cups homemade chicken stock, simmering 1/4 cup freshly grated parmigiano-reggiano cheese 1 bunch flat-leaf Italian parsley , finely chopped to yield 1/4 cup salt & freshly ground black pepper 1 In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned. 2 Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality. 3 Add the wine and simmer until evaporated. 4 Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice. 5 Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite. 6 Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

Source: food.com

1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Source: food.com

1 cup balsamic vinegar 1/2 cup fresh rosemary needles , fresh 8 garlic cloves 1/2 cup extra virgin olive oil 2 -2 1/2 lbs flank steaks kosher salt fresh ground black pepper 4 ounces parmigiano-reggiano cheese 8 cups arugula , loosely packed sea salt aged balsamic vinegar (balsamico condimento) extra virgin olive oil , finishing-quality 4 porcini mushrooms 1 For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper. 2 Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling. 3 Preheat grill pan or heavy-bottomed skillet over high heat. 4 Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat. 5 Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice. 6 While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired. 7 To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil. 8 Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish. 9 For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

Source: food.com

10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe Tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.

Source: food.com

3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. There are few things as satisfying as a hearty bolognese on a blustery winter day. It fills your stomach and warms your body from the inside out. Bolognese is an Italian meat-based sauce named after its place of origin: Bologna, Italy. The city of Bologna is actually the birthplace of most of what we consider “Italian” food here in the US: things like tortellini and lasagna and (duh) bolognese, a fact we learned 5 years ago when we spent a few days exploring its porticoed streets. All that rich, heavy cuisine has no place on the sunny shores of Southern Italy, after all. Bolognese sauce, or ragΓΉ alla bolognese, is distinctly different from marinara in that it is meat rather than tomato-based, the only tomato in it (in my version at least) is a few spoonfuls of tomato paste. We tweaked our favorite bolognese recipe and added pumpkin in two forms: puree stirred into the sauce for added richness and depth, and chunks of fresh pumpkin for texture. So if you’re not sick of pumpkin just yet, or maybe you have some pumpkin leftover after Thanksgiving, this would be a perfect recipe when you’ve exhausted every possibility for leftover turkey and frankly, couldn’t stomach another meal of it anyway. Meaty sauce over pasta is the perfect remedy for turkey-overload. You’re really hitting all the food groups with this one, each spoonful containing a hearty serving of vegetables and meat and even some dairy in there too. The first time I made this recipe I didn’t realize the inside of a white pumpkin would also be white, making for little chunks of pumpkin that actually looked like potatoes (which would have made for some confusing photos). So we made it again this week, using a proper orange pumpkin this time. Of course, like all my squash dishes this season, you could certainly substitute butternut or even jumbo sweet banana squash instead (they all taste relatively the same). One batch of sauce will make more than enough for a crowd, a good 6-8 servings depending on how hungry you are (it is rather filling, after all). The sauce also freezes beautifully, so you can make a big batch and stash some away for a later day. Pumkin Bolognese with Pappardelle Pasta Yield: 6-8 servings Cook Time: 1 hour 30 minutes Total Time: 2 hours A classic, meaty bolognese sauce with the seasonal addition of pumpkin (both puree and chopped pumpkin), served over thick pappardelle pasta. A hearty and satisfying dinner for your family. Ingredients: 1/4 cup olive oil 1 medium onion, diced 2 stalks of celery, chopped 1 medium carrot, chopped 5 large garlic cloves, minced 1/2 pound ground beef 1/2 pound ground pork 4 ounces bacon or pancetta, chopped into small cubes 1 cup chopped fresh pumpkin (about 1/4 of a small-ish sized pumpkin, you could certainly use butternut squash as well) 3/4 cup pumpkin puree 1/2 cup (6 ounces) tomato paste 1/2 cup whole milk 1/2 cup white wine 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme salt and freshly ground black pepper, to taste 1 pound pappardelle wide noodles finely grated Pecorino cheese, for serving chopped fresh parsley, for serving (optional) Directions: Preheat a large saucepan or dutch oven overΒ  medium heat. Add olive oil and heat until shimmery. Add onion, celery, carrot, and garlic and saute until softened and fragrant, about 5 minutes. Add beef, pork, and bacon or pancetta and cook, stirring occasionally to break up large chunks, about 10 minutes or until meat is no longer pink on the outside. Add chopped pumpkin, pumpkin puree, and tomato paste and stir until coated. Stir in milk, wine, and thyme, and season generously with salt and pepper. Cover and reduce heat to medium-low. Let simmer, covered, for 45 minutes to 1 hour or until thickened. Taste, and season to taste with more salt and pepper as needed. If you won’t be eating all of the bolognese right away, spoon out the extra sauce and refrigerate (overnight) or freeze (up to 1 month) in an airtight container. Re-heat in a saucepan until it starts to simmer. While bolognese is cooking/rewarming, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water and set aside. Drained noodles and add to saucepan with bolognese; stir until evenly coated, adding some of the reserved pasta water if needed to thin out the sauce. Divide among serving bowls and top with grated Pecorino cheese and chopped parsley. Adapted from Mario Batali. All images and text Β© Lindsay Landis / Love & Olive Oil Did you make this recipe? Let us know what you think! Leave a Comment or share a photo on Instagram with the hashtag #loveandoliveoil.

Source: loveandoliveoil.com



I saw a recipe on The Chew website yesterday that looked like a perfect side dish for dinner. I prefer making homemade gnocchi but after a super busy day I just didn’t have it in me. This recipe was so quick and easy to make. The tomato sauce was a snap to make and tasted so delicious. I adapted the recipe a little bit by using store bought gnocchi and adding a bit of shallot and crushed red pepper flakes to the sauce. We all thought this was a delicious side dish and it paired nicely with the salad and chicken I served it with.

Heat the olive oil in a large skillet over medium heat. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally. Taste and season with sea salt and freshly cracked pepper, to taste.

Cook the gnocchi in salted boiling water, per package instructions, about 3 minutes; drain, reserving 1/4 cup of cooking water.

Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed. Add most of the fresh basil and toss to coat evenly. Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan. Serve and enjoy.

Gnocchi al Telefono Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins Author: Pam - For the Love of Cooking / Original by Mario Batali Recipe type: Side dish Cuisine: Italian Serves: 4 Ingredients 2 tsp olive oil 1 small shallot, diced Pinch of red pepper flakes, to taste 2 cloves of garlic, minced 1 (28 oz) can of San Marzano tomatoes, crushed Sea salt and freshly cracked pepper, to taste 1 (12 oz) package of Gnocchi, cooked in salted water per package instructions cup fresh basil, chopped (divided) Ciliegine mozzarella balls, halved, to taste Fresh Parmesan, grated Instructions Heat the olive oil in a large skillet over medium heat. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally. Taste and season with sea salt and freshly cracked pepper, to taste. Cook the gnocchi in salted boiling water, per package instructions, about 3 minutes; drain, reserving cup of cooking water. Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed. Add most of the fresh basil and toss to coat evenly. Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan. Serve and enjoy. 3.5.3226

Source: fortheloveofcooking.net

05 Jul Things to Do in New York City with Teenage Boys posted by Lori Lange If you’re planning a trip to New York City and you happen to have teenage boys in tow, I’m sharing aboutΒ Things to Do in New York City with Teenage Boys.Β  I’m also sharing about the best places to stay in New York City when you have teenagers with you and the best places to eat in New York City with teenage boys too.Β  Read on! Or shortcut and scroll to the bottom of this post where I have collected a nice, neat list of all of my recommendations for things to do in New York City with Teenage Boys (and places to eat too!) My friend Mary Jo and I planned a trip to New York City with teenage boys (our sons!).Β  They had just finished their Junior year in high school, and we thought it would be a good time to get some quality time in with them before they head off to college next year. I’ve been to NYC many times.Β  It’s cold in the winter, and it’s beautiful in the spring.Β  New York City can be pretty hot and humid in the summer.Β  We were there the week of Memorial Day, and it was already major ice cream weather. I’ll give you a recommendation for a couple of hotels that I’ve stayed in that I thought were in pretty good locations and decent prices. This time, we stayed at the Paramount Hotel (near the center of Times Square, but like a block away from all of the hustle and bustle).Β  This is the third time I’ve stayed at this hotel.Β  It’s in a greatΒ location.Β  The prices are always reasonable.Β  The rooms and bathrooms are small, so I wouldn’t stay in a room with more than two people.Β  We loved that there was a Pret a Manger on the corner near the hotel for coffee and breakfast sandwiches every morning. This summer the restaurant and bar are being remodeled at Paramount, so that wasn’t convenient when the Moms were needing a glass of wine!Β  Once they’re finished remodeling, all will be good again. I’ve also stayed at The Tuscany Hotel near Grand Central Station.Β  Also a great location, and the rooms and bathrooms in that hotel are HUGE- which is not so common for NYC.Β  I love the breakfast they offer at this hotel every morning, and they open up their bar for drinks in the evenings too.Β  Here’s a post I wrote about staying at the Tuscany Hotel. Here are my travel mates.Β  Brooks (RecipeBoy) is on the left.Β  This might surprise some of you who have been following my blog for the last 7 years because my little boy has grown into a 17-year old, 6’4″ man!Β  My friend Mary Jo and her son Michael joined us on this trip. One of our favorite activities on this NYC trip was to rent bikes and ride the loop around Central Park.Β  We got a 2-hour bike rental, which was just perfect for us.Β  You will want to get a longer time period if you plan to stop in several places around the park.Β  It’s a beautiful ride.Β  There are some ups and downs in the park but nothing major. Budget tip for renting bikes near Central Park:Β  Although more convenient, you’ll spend more money if you rent the bikes at the entrance to Central Park.Β  We looked for the guys who held the “deal” signs near Central Park and were able to take their coupon and walk a couple of blocks away to a bike rental place (I don’t remember what it was called, but you can just look for guys holding signs near the park!)Β  I secured our two bikes (no helmets or locks) for two hours, and the price was less than $10 total.Β  Bargain! Black Tap Craft Burgers & BurgerΒ (locations in SoHo and Midtown) is a must-go kind of place to take teenage boys to get burgers and shakes.Β  They truly have the most amazing burgers (all kinds) and some out-of-control milkshakes to choose from too. Yes, those are some pretty crazy milkshakes you see there on the right.Β  And if the parents have been walking around NYC on a very hot day, a cold beer at Black Tap doesn’t taste too shabby either. Brooks and Michael were slightly resistant to agreeing to go to a Broadway show.Β  We promised them that we wouldn’t steer them wrong.Β  Tip: if you go the the TKTS booth in Times Square at 2:30pm (they open at 3), you can wait in line (it’s shaded in the afternoon because the sun goes behind the tall buildings) to get discounted tickets.Β  The list of available shows for that day is displayed, and you can choose from those.Β  The best part is that they have many staff members who are circulating while you’re in line.Β  You can ask those staff members about the shows, and they will help you decide what show you might like best.Β  After much discussion with those folks, we decided on A Bronx Tale to see with our boys.Β  It was a good choice, and they enjoyed it a lot!Β  Other suggestions for us were Rock of Ages (it wasn’t playing the night we were going, but I think teenage boys would love that one), Jersey Boys (I agree, good one) and School of Rock (most definitely).Β  These are the shows that aligned with our boys’ personalities most, but obviously you have to consider what would be best for your own kids. My son Brooks was born in 2001.Β  I was nursing him and watching the Today show the morning of that tragic day of 9/11/01.Β  The boys have learned about that day in their US History classes, and we felt it was important to take them to the 9/11 Memorial and Museum.Β  There are two fountains like this outside of the museum in the locations of the two original towers. It was recommended that we purchase tickets ahead of time (you have to select a date and time for your visit). It’s quite a somber and sad museum to visit, but I think it’s something that everyone should do at some point.Β  We all kind of split up and looked around at our own pace, and we did not rent headsets.Β  There are so many exhibits to look at.Β  It’s all a part of history, and I feel like it’s a nice tribute to all of those who lost their lives on that horrible day.Β  A few tears were shed.Β  Our boys said they were glad they went. Visiting Chinatown is another NYC recommendation.Β  It’s pretty crazy and crowded, but there is a lot to look at.Β  If you’re looking for “designer goods,” there is no shortage of that sort of thing in Chinatown.Β  You’ll be approached to see if you want to buy such goods, but I’m pretty sure it’s not a legal exchange so be careful! There are plenty of trinket kinds of shops to look around in here.Β  But the best thing to do in Chinatown is eat! We found the absolute best restaurant in Chinatown.Β  It’s tucked away in an alley, there are tons of locals who eat there, and the food is SO GOOD.Β  Be sure to go to Joe’s Shanghai when in Chinatown.Β  Pictured above are their Soup Dumplings, and they are a must-try.Β  I have some more recommendations for Chinatown eats in my list at the end of this post. A good thing to do before or after visiting Chinatown is walking or biking the Brooklyn Bridge (you can get there via the subway).Β  The bridge is 1.3 miles long, and it takes about 30 minutes to walk across- unless you are stopping to take pictures.Β  There are food trucks on the other side.Β  If you’re interested in walking across the Brooklyn Bridge, I’m going to link to a post with some great information and tips:Β  Top 10 Tips for Walking Across the Brooklyn Bridge. My son is interested in designer clothes, so we headed over to SoHo to check out the SUPER HIGH END designer stores.Β  We didn’t have enough money to buy anything (um $600+ sneakers), but we both enjoyed seeing it all.Β  If you’re in this area, I recommend stopping at DO Cookie Dough Confections for a scoop of cookie dough (served just like ice cream). Just walking around the city is an activity in itself.Β  There is so much to see.Β  And if your boys are not used to a big city, the building are so enormous and it’s fun to look up! More shopping! If your boys are into fashion, you can take them to the largest Macy’s- it’s like 8 floors of clothes and shoes.Β  If they’re not into shopping, then the Moms can take a break from their boys and go to Macy’s by themselves!!Β  Macy’s Herald Square is located in Manhattan (walking distance from Times Square). If you are headed to see a show, Becco is the best place to eat dinner prior to the show.Β Lidia Bastianich & her son, Joe, opened Becco in 1993. Just be sure to make your reservation far enough in advance to be able to relax and not be hurrying to eat so you can be on time for the show.Β  Becco is in the Theater District.Β  I’ve been here a handful of times over the years.Β  They have really good Italian food, and teenage boys will likely enjoy the unlimited table-side pasta option. Another food option is to go hang out at Chelsea Market in the Meatpacking District.Β  It’s an indoor marketplace (a block long)- some shops, but mostly focused on incredible bites to eat.Β  I recommend Takumi Taco (Japanese- Mexican Fusion Tacos) and Doughnuttery (mini gourmet donuts!)Β  There are a LOT of food places to choose from. This is what Chelsea Market looks like inside.Β  It can get very busy during lunch and dinner times! Be sure to grab a warm pretzel at some point from a vendor in Times Square! Going to a stand-up comedy show was something that the boys kept hinting at while we were there.Β  I did some research and found this place- The Stand (Gramercy area).Β You only have to be 16 to get in.Β  I knew it would probably be quite a risque show with adult themes and adult language.Β  But our boys are 17, they’re good kids, and we were sure they’d enjoy it and all would be fine. The venue is in the basement of a bar with a little stage and about 75 chairs max surrounding the stage.Β  It is a small and intimate setting.Β  There are no bad seats.Β  This particular night, there were 4 or 5 comedians performing.Β  It was nice to experience a variety.Β  We all loved the show, and we laughed until we cried.Β  I totally recommend adults seeing this.Β  Use discretion on whether or not your teenage boys should see it! Apparently the current location of The Stand is closed right now (with a few summer pop up shows), but it looks like they’re opening a brand new venue in Fall 2018.Β  I hope the new setting is as awesome as the old one! Back in the Theater District, you must experience the best gelato in town:Β  Amorino.Β  My favorite flavor:Β  Salted Caramel, of course! This is Times Square at night in the summertime.Β  It was packed with people (tourists) but so fun! And that’s a wrap!Β  We had such a great time in New York City with teenage boys (our own), and we created some nice memories together! The Best Place to Stay in New York City (a nice, central location): Paramount Hotel (near Times Square) see my description of this hotel at the beginning of this post. also recommend: The Tuscany (near Grand Central Station) more info >HERE Fun Things to Do in New York City with Teenage Boys: 9/11 Memorial Walk the Brooklyn Bridge Hop On/Hop Off Double Decker Bus tour Get tickets to be in a live audience more info here:Β  tips for getting tickets to a show taping (note that some show require you to be over the age of 18, but Jimmy Fallon and Seth Myers are both 16 and up).Β  Note that you have to try and do this many months before your trip. You can get tickets for some of the morning shows too- like LIVE with Kelly and Ryan. Coney Island. Ride the Cyclone and the Wonder Wheel. Dip toes in the Atlantic and have dinner at Nathans Famous. Go to a comedy club show (do research to make sure it’s somewhat appropriate for teens!) Zip Lines in the City Go to SoHo and browse the designer shops Summer Concert series outside of the morning show studios Go to a Yankee’s game (or take a stadium tour) See a broadway show Virtual Reality World NYC (good rainy day or super-hot day activity) Metropolitan Museum of Art, Guggenheim or Museum of Natural History (good rainy day or super hot day activity) Hang out in Times Square Walk the High Line Bike Central Park Ride the Beast or The Shark or another tour boat on the harbor and the Hudson River Statue of Liberty/ Ellis Island tours Go to Top of the Rock or the Empire State Building for a fantastic skyline view of NYC Good Places to eat in New York City with Teenage Boys: Pizza:Β  try Di Fara Pizza (Brooklyn), Patsy’s (East Harlem),Β Totonno’s (Coney Island), Otto (Greenwich Village) Emily (Brooklyn or West Village) or Lombardi’s Pizza (Little Italy). Burgers or Sandwiches:Β  try Black Tap, Burger Joint (Midtown or Brooklyn), The Meatball Shop (several locations), Mighty Quinn’s BBQΒ (several locations) Katz ‘sDeli (Lower East Side) Italian: Becco (Theater District),Β Carmine’s (Times Square) or Tony di Napoli (Times Square or Upper East Side).Β  Mario Batali’s Eataly (Flatiron District) is also pretty cool, but can get pretty busy so plan for that! Asian:Β Β Ippudo (several locations) for ramen or Ramenshack (Queens) for Ramen Burgers, OBAO (several locations) Chinatown:Β  Joe’s Shanghai, orΒ Golden Unicorn.Β Afterward, head to theΒ Chinatown Ice Cream Factory or 10 Below for rolled ice cream. Chelsea Market– so much to choose from here Breakfast and Doughnuts:Β Β Normas (Midtown), Daily Provisions, Balthazar (SoHo) Doughnut Plant (many locations) or Dough (many locations) Dessert:Β  Serendipity for their frozen hot chocolate,Β Dominique Ansel (pastries), Levain Bakery– the best chocolate chip cookies, Max Brenner Chocolate Bar (Union Square), cheesecake at Junior’s (several locations), gelato at Amorino (Theater District), Magnolia Bakery for red velvet cheesecake and banana pudding (several locations), The Sugar Factory (several locations). posted on July 5, 2018 by Lori Lange « Previous PostRed White and Blueberry Cheesecake Bars Next Post »Pizza Pasta Salad Pier 2620 Hotel at Fisherman’s Wharf : a review July 24, 2016 Princess Cruises Relaxing Hideaway: The Sanctuary December 30, 2016 Caldera Springs at Sunriver Resort, Oregon January 20, 2018 Welcome! I'm Lori Lange, recipe developer, cookbook author & Mom. 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