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From the kitchen of One Perfect Bite... Nancy Silverton, founder of Campanile restaurant and the famous La Brea Bakery in Los Angeles, has recently partnered with Mario Batali and Joe Batianich in a venture that led to the creation of two new restaurants, Osteria Mozza and Pizzeria Mozza. Her eighth book, The Mozza Cookbook , was also published this fall. She was raised in Encino, California and attended Sonoma State College before dropping out to attend Le Cordon Bleu in London. She returned to California and began her career in the pastry kitchen of Michael's restaurant in Santa Monica. She perfected her pastry skills when she returned to Europe to study at the Lenotre Culinary Institute in France. When she returned to the United States she became the head pastry chef at Wolfgang Puck's restaurant, Spago. She left Spago to open her own restaurant, Campanile, but in the process found she was unable to find a source for the type of bread she had tasted and learned to make in Europe. To fill that need, she began to teach the art of sourdough bread baking and went on to establish the reknowned La Brea Bakery. She sold the bakery for 6 million dollars, but lost all of it in when the Madoff Ponzi scheme unraveled. As resilient as the spores in her sourdough, she has moved on to partner in the "Mozza" restaurants and continues to write and teach. She is completely deserving of the position she's earned on the Gourmet Live list of 50 Women Game-Changers in Food. I have a great deal of admiration for this woman and I was a bit nonplused when the time came to pick a recipe to showcase her work. I toyed with the idea of making bread, but when I saw and tested her recipe for Butterscotch Bodino the game plan changed. Her breads are wonderful, but this signature pudding will make your socks go up and down. It is sublime. I really hope you'll try it. Here's the recipe. Butterscotch Budino with Caramel Sauce and Whipped Crème Fraîche ...from the kitchen of One perfect Bite courtesy of Nancy Silverton Ingredients: Budino 3 cups heavy cream 1-1/2 cups milk 1 cup + 2 tablespoons firmly packed dark brown sugar 1/2 cup water 1 teaspoons kosher salt 1 large egg 3 large egg yolks 5 tablespoons cornstarch 5 tablespoons butter 1-1/2 tablespoons dark rum Caramel Sauce 1/2 cup heavy cream Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract 2 tablespoons butter 2 tablespoons light corn syrup 1/2 cup sugar 2 to 4 tablespoons water Whipped Crème Fraîche 1-1/4 teaspoons fleur de sel 1/4 cup heavy cream 3/4 cup crème fraîche Directions: 1) To make budino: Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit without stirring until edges start to brown. Tilt pot as needed to assure even browning. Cook until mixture is a deep dark brown, smells nutty and is caramelized, about 10 minutes. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk caramel cream, a cup at a time, into egg mixture until half of it is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days. 2) To make caramel sauce: Combine cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. Combine corn syrup and sugar in a large heavy bottomed saucepan. Add enough water to make a wet sandy mixture. Cook over medium-high heat until mixture is medium amber in color, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.) 3) To make cream topping: Whisk heavy cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping. Yield: 10 servings. The following bloggers are also featuring the recipes of Nancy Silverton today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed , Susan - The Spice Garden Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living April - Abby Sweets, Katie - Making Michael Pollan Proud Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island Barbara - Movable Feasts , Kathleen - Gonna Want Seconds Amy - Beloved Green ,Jeanette - Healthy Living Linda - Ciao Chow Linda , Linda A - There and Back Again Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things Next week we will highlight the career and recipes of Paula Deen. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 14th.

Source: oneperfectbite.blogspot.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

10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Source: food.com

1 Tbsp. extra virgin olive oil light 1 sm red onion cut into crescents 2 x lean Italian sausage links crumbled 1 tsp fennel seed crushed 1/2 lb Tuscan cabbage or possibly kale leaves only     cut into 1/2-inch ribbons 1 x garlic clove finely minced 1 c. ready cut Italian Peeled Tomatoes with juice     seasoned with Basil and Oregano 4 ounce tomato sauce     salt and pepper to taste 1 sprg fresh thyme leaves only 2 c. rotini pasta dry measure 2 Tbsp. Parmigiano Reggiano freshly grated 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min. 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale. With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise. Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green. Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MC

Source: cookeatshare.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

2 cups panko bread crumbs 2 lbs ground turkey 4 ounces prosciutto di Parma (cut into 1/8-inch dice) 8 ounces sweet Italian sausage, casing removed 3 large eggs , lightly beaten 1 1/2-2 cups milk (not called for in FoodNetwork.com version) 1/2 cup pecorino romano cheese , freshly grated 1/4 cup parmigiano-reggiano cheese , freshly grated 3/4 cup Italian parsley , finely chopped 3 gratings nutmeg 1/2 cup extra virgin olive oil salt fresh ground pepper 2 cups tomato sauce 1 Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. 2 In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. 3 Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes. 4 Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Source: food.com

1/4 cup extra-virgin olive oil 3 red onions , thinly sliced 1 head garlic , thinly sliced 1 tablespoon red chili pepper flakes salt and pepper 1 sprig fresh rosemary 2 cups red wine 1 (16 ounce) can san marzano tomatoes , and their juices crushed by hand 1/2 bunch Italian parsley , roughly chopped 1 In a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes.

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

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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