Peking Duck House in Chinatown

Due to my sister’s wedding being the day after my birthday, my celebrations this year were postponed a week. After a few big weekends in a row, I knew I didn’t want to throw a huge party or deal with a ton of logistics. All I wanted was to gather some of my closest friends and enjoy a tasty dinner together. And that is exactly what we did at Peking Duck House. BYOB and ordering for the table – two of my favorite things. We had to get the Peking duck, plus pork soup dumplings, scallion pancakes, fried squid, cold sesame noodles, and more. We popped a few bottles of champagne, had a luxuriously long dinner catching up with everyone. The best part was – it was less than $40 per person. Highly recommend for any big group dinners in the near future!

Theodora’s Xitomatl Cocktail

For my birthday, Liam surprised me with a dinner reservation to Theodora, as I’ve been dying to go for the better part of two years. Being one of the hardest reservations to snag in the city, it was no small feat, and the meal was so good it deserves its own separate post once I’ve finished reminiscing over it. Seriously, one of the top five restaurants in the city. I had been tracking the return of the Xitomatl cocktail, which, luckily enough, was back on the menu a few days before our dinner. Comprised of gin, tomato water, vermouth, and basil/coriander herb oil, it is one of my favorite cocktails I’ve ever had and everything I wanted it to be. Strong, savory, and incredibly well-balanced, it came with a little carafe of extra martini and beautiful cherry tomatoes as a garnish. I felt like I was drinking a caprese salad and loved it.

Steve’s Key Lime Pie

What is a trip to Red Hook without a pit stop at Steve’s. My order of choice is the Raspberry Swingle, a mini 4-inch tart frozen upon a stick, topped with a layer of rich raspberry puree, and hand-dipped in Belgian chocolate. The line moves quickly, and the raspberry puree mixes beautifully with the tart key lime and rich chocolate. I look forward to it every summer.

A Stadium Hot Dog & Beer Combo

I’ve been lucky enough to attend two baseball games so far this summer. One was at Yankee Stadium, the other in Coney Island. Both were incredible, and by the end of September I’ll have completed the trifecta, as I have tickets to Citi Field in a few weeks. At each game at least two hot dogs have been demolished and one tall boy. And each time, it hits the spot. There is truly nothing better and I’ll accept no additional questions here.

Long Island Bar’s Frozen Piña Coladas

The Long Island Bar is an iconic Brooklyn establishment. Situated on the corner of Atlantic Ave and Henry St., the neon signage beckons to all who pass, luring many inside. If you’re lucky, you’ll be able to grab a bar seat, but the drinks are worth standing for as well. During the summer I don’t even look at the menu – there’s no way I’m getting anything other than the frozen piña colada. I’ve written about this piña colada before, but it is just too good not to mention. Strong but with the familiar iconic flavors, the magic here is in the texture, somewhere between soft serve and a creemee; one will have your head spinning, and more than three will have you on the floor.

A Homemade Summer BLT

A quick trip to the farmer’s market for August’s best produce (tomatoes) and a few extras (high-quality bacon, sourdough, and lettuce) and you’ve got yourself the freshest ingredients to make the perfect beach sandwich: a BLT. Slice the heirloom tomatoes, salt them, wash your lettuce, bake your bacon, toast the sourdough, and slice up some avocado if you’re feeling fancy. Once the bacon is crisp as can be, slather some mayo on your golden bread, and assemble. Wrap tightly in aluminum foil and, after a dip in the ocean, take a bite of an unforgettable classic.

Montauk Mudslides

All summer long I’ve been craving mudslides. Without the time to go to Block Island (still never been, sadly), I had to settle for one from the Montauk institution formerly known as Liars—now reincarnated as Marlena’s Pack Out. Nestled into a small corner in Montauk, it is, for the time being, still mostly a local spot. They’ve got two blenders running almost non-stop to keep up with the mudslide demand, and the bartenders rhythmically scoop ice and pour Baileys, vodka, and Kahlua into the machines. They swirl chocolate syrup inside a plastic cup and fill it to the brim with what looks like a chocolate milkshake. It tastes similar to one too. I downed two so quickly the brain freeze was painful, but oh so worth it.

Round Swamp’s Chicken Salad and Mexican Dip

Gone are the half-off Sundays at Round Swamp. Instead, it is overrun by influencers and other obnoxious customers willing to pay exorbitant prices just to post a Round Swamp haul on TikTok. Two things here are truly worth it. I adore their now-infamous chicken salad, and their Mexican Dip is the best thing to bring to a party, full stop. Are other items good? Yes. Are they worth the time, money, and emotionally draining experience of going to get them? No. Get in and out quickly, and maybe toss in the raspberry almond cookies that are as soft as a cloud.

Radio Bakery Tomato Croissant

A summer specialty – this savory croissant has a Parmesan soufflé filling that’s topped with a beautiful heirloom tomato before being baked. Once out of the oven, it’s finished with fresh thyme and cracked black pepper. This is for the real tomato lovers. Custardy and juicy, it makes for the perfect bite. The tomato adds an element of sweetness, and the croissant stays crunchy throughout. Go on a weekday morning to avoid (too long of) a line.

Schmuck’s Mango Margarita & Cream and Green Paloma

This was a huge double header for me in July. One Saturday we walked up to Schmuck, and my wishing and praying must have paid off because we were promptly swept inside to our own table. I had been itching to try their seasonal version of the “Margarita & Cream,” since seeing it on their Instagram weeks prior. The typical flavors are strawberry and rhubarb, but for the summer months they created a mango and cilantro one instead. Served with a dollop of whipped cream and a much-needed spoon, I was in awe of this drink. I was scooping it out of the cup like ice cream, the texture reminiscent of mochi. I could not believe how they made it so. I loved the subtle flavors that melded with the heavily salted cream. Sweet, herbal, and tart, this was more like a snack than a drink.

On the same visit, I also tried their “Green Paloma,” which was a lovely take on the classic. For a twist, they pair tequila with cucumber water, green sour tomatoes, cilantro & and green peppers. The final trick is that it is carbonated. Light, crisp, and refreshing, I finished it, along with the huge salt cubes around the rim, in less than ten minutes. And, if you couldn’t tell by now, I love tomatoes.

Molly Baz’s Chicken Piccata with Sungolds, Chilies, and Wilted Basil

I have barely had time to cook for myself this summer. Not to mention the lack of baking as well. It’s been a go-go-go summer, and for that I’m both grateful and a little sad. I put my foot down a few weekends ago and spent most of Sunday acquiring sungolds and cooking this special Molly Baz recipe. Relatively straightforward, it is a bright and punchy dish that makes simple ingredients shine in new ways. Dredged chicken thighs get deeply golden brown in a skillet laden with butter, and a beautiful sauce comes together with tons of garlic, chilies, shallots, capers, basil, and sungolds. Finished with a squeeze of lemon, I served this with toasted hunks of bread to sop up any remaining liquid gold (aka the sauce). It was the best way to ease back into the rhythms of cooking and remind myself why I love it so much.

The End!

The subway ride was a thirty-minute straight shot on the Q, and emerging on Brighton Beach Ave, I felt as though I’d stepped into a different world. Primarily composed of Eastern European and Central Asian immigrants, the community includes mostly Russian, Ukrainian, and Georgian residents. The chatter of unknown languages was all around as we walked past busy storefronts and bustling food stalls to reach our destination. Kashkar Café has a bright orange sign and awning, and it acted as our beacon, as we followed the curve of the avenue until we reached it. The inside is small, with about eight tables, and they quickly ushered us outside, where we sat under huge umbrellas, shaded from the oppressive August sun.

The menu consists of, at first, unfamiliar dishes, but after taking a closer look and examining the helpful images inserted, a pattern appeared. Many plates combined recognizable elements from cuisines we were more familiar with. The café is known for serving Uyghur food, a distinct cuisine that blends Chinese, Central Asian, Uzbek, and Turkic culinary influences. The Uyghur people are primarily a Muslim ethnic group who live in the Xinjiang region of northwestern China, near Kyrgyzstan and Kazakhstan. Originating as a nomadic group in modern-day Mongolia, the Uyghur people now live in Ürümqi, Xinjiang’s capital, and Kashgar, an ancient Silk Road trade center. The Silk Road’s influence is apparent in the region’s cuisine, a culinary crossroads of different flavors and traditions.

For our order, we settled on the Korean-style carrot salad, khushang and samsa parmuda dumplings, the bosu lagman, and an array of lamb, chicken, and beef kebabs. For drinks, we were enticed into ordering a pitcher of compote: homemade strawberry juice with a mixture of berries, cherries, and strawberries settling at the bottom. The carrot salad arrived first, mere minutes after our waiter had left, and it was the perfect start to the meal. Cold, crunchy, and dressed with fresh coriander, it had an addictive vinegary punch that served as the perfect palate cleanser, especially after the heaviness of the khushang and samsa parmuda. Both dumplings were filled with lamb, onions, and spices, but the khushang were much larger, the size of a baseball, and fried. The samsa parmuda were baked savory buns with a crisp outside, moist inside, and a few nigella seeds.

The standouts of the lunch, however, were the bosu lagman and kebab mixed platter. Linguistically, the Chinese influence is easiest to identify here from the cognate lo mein to lagman. The dish consists of fried lagman noodles, tender lamb, sautéed vegetables, strips of egg, and a delicious sauce. The noodles are delectable and have the perfect amount of chew, while the lamb is spiced to perfection with cumin and coriander. We were even swooning over the vegetables and fought over the last bite. The kebabs ended the meal, and although we were already stuffed, they were too good to pass up. The chicken, lamb, and kibbeh-adjacent beef skewers were served with a pile of razor-thin white onion slices. The meat was perfectly charred on the outside, juicy on the inside, and full of flavor. I try not to use the word succulent when describing food, but I had to use it here.

After a nearly two-hour lunch, we waddled down the street to the beginning of the boardwalk and began our journey to Coney Island. By the time we were halfway there, I was already thinking about going back to Kashkar. I can’t necessarily recommend such a meat-heavy lunch before riding the Cyclone and other roller coasters, but I do want to stress how special the meal was. It is what New York City is all about, and the trek to Brighton Beach was well worth it. The family-run restaurant is a gem in the rough, and with a bit of patience and a love of food, you’ll find a perfect meal there.

Omakase literally means “I’ll leave it up to you,” and the word originates from the verb makaseru (to entrust). Colloquially, many people say it means “chef’s choice.” It is a widely respected form of dining in Japan, where the chef can combine culinary and creative skills to present individualized courses that change frequently. Most dining experiences consist of between twelve and sixteen courses, with some reaching twenty or more. You’re typically greeted by name and ushered to the chef’s counter where you’ll find exquisite pottery, detailed chopsticks, and a warm hand towel awaiting you. The order of the dinner usually follows the same pattern of appetizer(s), multiple pieces of nigiri, a special roll, miso soup, and dessert accompanied by tea. You have a faint idea of what you are in for, but everything else is a delightful surprise.

The omakase options in New York are nearly endless, and their range is impressive. You can have a raucous night in Jackson Heights at Sushi on Me, where luxurious bites are accompanied by booming house music and unlimited sake. Many places serve high-quality fish for under a hundred dollars, and on the other hand, there are places where a meal will run you over four hundred. Like much of NYC, there is something for everyone.

I didn’t grow up eating that much sushi, or raw fish for that matter. California rolls were far and few between, and it wasn’t until college that I discovered the delights of salmon avocado rolls and beyond. As a tween, I wouldn’t call myself picky per se, but since then I have developed a much broader palate and am down to try anything. This came in handy the first time I went to omakase, where some pieces were much more adventurous than what I was used to. It was at Sushi Jin on the Upper East Side where I fell in love with the dining experience. Squeezed in between two buildings, the unsuspecting narrow dining room only fit a chef’s counter of eight seats. After the stupendous appetizer course, I got to try delicacies like golden eye snapper, raw scallop, otoro, eel, uni, and more. Ever since then, I’ve counted down the days until our yearly tradition. It can never come soon enough.

In addition to Sushi Jin, we’ve visited Uotora in Crown Heights, Shota in Williamsburg, Ishi in Park Slope, and last Friday Sushi Ouji in Soho. All are wonderful, but three stick out: Jin, Shota, and Ouji. Perhaps Jin holds a special place in my heart since it was the first one we went to. At Shota, the rice is the standout; they use Inochi no Ichi, the number-one-ranked rice in Japan, sourced directly from a small, organic farm in Gero City, Gifu, Japan. It was also the most expensive, with nineteen courses. Most recently, Ouji felt like the perfect mix between casual and fancy, with fourteen courses. The fish here was some of the highest quality I’d ever had, as nearly every piece is sourced and flown in from Tokyo’s Toyosu Market. One thing all these places had in common was that the garnishes were humble: a sprinkle of salt, ribbons of scallion, or a squeeze of lemon. They all let the fish shine through.

What I think is the real charm of omakase is the hospitality. It is rooted in omotenashi, a profound Japanese concept of selflessness and anticipation of a guest’s needs. There is also a level of trust between the diner and chef that is established. They tailor the meal to you, take into account how fast you’re eating, and note what you enjoy most. On the other side, it is engrossing to watch a master at work. Sitting at the counter allows you to observe the chef’s precision, rhythm, and artistry up close. I never want the meal to end. Eventually it does and we always leave incredibly full and happy; another perfect meal and anniversary on the books. I’d highly recommend treating yourself this summer, wandering into an omakase, and letting the meal transport you.

While I was home amid the pandemic, this is where my love of cooking exploded. I used my family as guinea pigs, testing out new recipes and bakes. I’d wield cast irons, use the oven to its full potential, and drain the spices in the cabinets. I learned to trust my instincts here – instilling a sense of confidence in myself that had been lacking prior. By the time I moved into the city after graduating college, I could have cooked in our kitchen blindfolded.

Over the years, my mother, sister, and I would prepare dishes beside one another with my dad doing his part of manning the grill. Christmas dinners and Thanksgiving feasts were painstakingly prepared with duck à l’orange and Austrian ham becoming staples. This is where I perfected my scrambled eggs technique for all the Saturday brunches that were held. On countless weekends, as playlists blasted, Maxine or I would concoct delicious cocktails, slowly draining the liquor on the just-out-of-reach shelves. And on the occasional rowdier evenings, dance parties would take place here. Most of all, we’d tell each other stories, debate, and listen to one another over the dinner table, always sitting down together as a family.

For every birthday or dinner party, I’d spend the day in the kitchen nervously preparing a newly ambitious baked good for the occasion. I’ve assembled three-layer cakes here and rolled out homemade pie dough on the unforgiving sticky island. The rest of my family knew to avoid the space while I was in these moods but would graciously oooh and ahhh when I prompted them. The island was our main gathering site, where homemade pizzas would be assembled, cheese boards meticulously constructed, and oysters from Johnson’s would be shucked. In the early days, there was Lola, who would sit patiently on the heated tiles, waiting for a fallen crumb or occasional treat. Now, Maisie, whose first baths were in the kitchen sink, has taken to peering around the corners of the island, being slyly fed bits of cheese by all members of the family.

There is a world contained in the walls of this place. The green tiles that run from behind the stove to the opposite corner remind me of the color of the bay on a perfect summer day. Our quartz countertops are reminiscent of the sand that lines the beaches here and are impervious to stains and crumbs. It was in this kitchen that I learned how to cook traditional Austrian dishes from my Omi and mother. My favorite sculpture of my dad’s resides in a corner of it, and a hand-carved wooden sign I made in middle school woodshop, with a cheesy quote, is hung above the eating nook. Essentially, it is expertly laid out and organized; a true chef’s kitchen. As we move on to the next, it might not be exactly the same, but I know all what I described here will take place in this new space. Another home kitchen will be born, for the next chapter in all our lives.

But I digress, as this column is focused on a different subset of culture – food and drink. Which one could argue ties into the paragraph above, as it all plays into the affordable housing crisis for local workers, which is only getting worse… Anyways today, I want to highlight a local business that I think is worth your time and has been flying, thankfully, a little under the radar. Hardwood Poke Co. is located in a small trailer off the eternally backed-up NY-27, the one road that leads into the Hamptons. It is on the property of Green Thumb Organic Farm in Watermill and can be easily missed if you don’t know to look out for it.

Hardwood was founded in 2024 by local chef and tuna fisherman Henry Margaritis and his partner Mariah Rocker, who was born and raised on Hawaiʻi Island. They bring the poke traditions from Hawaii and pair it with local ingredients from Green Thumb and the freshest ahi caught off Montauk. Poke translates to “to slice or cut crosswise into pieces,” and in its earliest iteration, fishermen in ancient Hawaii would season reef fish with simple ingredients from the sea, such as sea salt, seaweed, or limu, a type of algae. Eventually, as fishing fleets grew and became more advanced, the catch shifted toward deepwater species, typically ahi tuna. During the 1970’s and 1980s, as more Japanese and Asian immigrants settled on the islands, they brought their own culinary traditions with them and began seasoning poke with ingredients such as soy sauce, seaweed, and sesame oil.

The poke found in Hawaii refers to raw fish and is typically served over rice or mixed greens with limited toppings. This differs from what most of the continental United States considers poke bowls, many of which are not considered authentic because of the variety of toppings added. Think of things like mango, carrots, edamame, and even jalapeños. They are also usually drizzled in thick sauces like spicy mayo or eel sauce. All the additional bells and whistles detract from the most important aspect – the fish itself.

Luckily for us, Hardwood Poke steers clear of these mainland embellishments, resulting in an incredibly fresh and delicious bowl. The menu is small, and you can choose your base (rice and/or mixed greens) and one or two differently dressed ahi with scallions & sweet onions. For the fish, the options are: spicy ahi, ginger scallion ahi, shoyu ahi, and wasabi ahi. All bowls come with extra scallions, furikake, tobikko, crispy tempura, crispy fried onions, and you can add on avocado if you’d like. Poke Nachos are another entree option, as is a vegetable bowl. Smaller dishes include spicy ahi onigiri, crab salad, seaweed salad, kimchi cucumbers, and more. They also serve fresh iced tea as a refresher.

I’d heard of Hardwood last summer but never got a chance to go. In the off-season, the drive to the food truck would take about fifteen minutes, but in summer traffic it could easily surpass forty-five. But last week, an opportunity to visit presented itself. Liam and I were on our way back from Southampton and pulled off at Green Thumb and were delighted to see a short line. I got the spicy and shoyu ahi, while Liam went for the ginger scallion. After a short wait, we took our bowls to the picnic tables set up behind the truck and dug in. It was easily the best poke I’d ever had.

Hardwood’s website describes their mission as “straightforward – farm-fresh and sea-to-table food that stays true to tradition,” and I can guarantee they’ve accomplished it. The poke is beautifully marinated and incredibly fresh, caught a day or two prior by local fishermen. It is complemented by the sprinkling of toppings that enhance the flavor rather than hide it. Liam and I ate in silence, too busy enjoying the delicacy to take a moment to even breathe. While the bowls do land on the more expensive side (twenty-six dollars), the quality and size of the ahi serving easily make up for it, in my opinion. I mean, what isn’t expensive out here, and I’d much prefer spending money to support a local tradesperson than on anything else. So, if you’re driving on 27 anytime soon, I’d make a quick detour for Hardwood, and just don’t tell *too* many people about it.

If you ever find yourself in such a predicament, may I offer up Eel Bar? This Basque restaurant is owned by the same group that is behind some of my other favorite establishments in the city (The Fly, Cervo’s, Hart’s, and Minnow). Textured glass windows set into stainless steel separate it from the bustling Lower East Side scene on Orchard St., but a few stragglers stumble their way in, kitten heels clacking against the green floors. The neon pink and blue lights give the space a special glow, making it feel like it’s always sunset inside. It’s moody and sexy inside, positively European, and has a lovely U-shaped bar that greets anyone who enters. The pebbled glass windows blur the figures outside, allowing time to blur inside.

Unlike some of its sister restaurants, Eel Bar is not yet overrun. You can almost always make a reservation a day or two in advance, and they do have save space for walk-ins at the bar. It is also a restaurant where you can easily grab just a drink or two. If you’re feeling ambitious order a few of the small bite plates especially if it is early in the evening and enjoy them at one of the standing room-only ledges – before heading back out into the night. It is the perfect place to go if you can’t decide whether you want drinks, snacks, or a full dinner, since you can decide when you arrive.

The food and drinks are good and surprisingly unshowy, although the menu does take advantage of the anchovy trend that has been present for the last year or two. The cocktail selection offers up a punch, gin and tonic, bloody mary, martini, margarita, and an aperitif – all with a twist. The punch utilizes Armaro and Armagnac along with pomegranate and sparkling wine, not your usual combination. The gin and tonic is made with BCN gin, a Mediterranean-style spirit distilled from Priorat wine pomace and fresh botanicals, giving the drink an almost licorice-like taste. The Bloody Mary has Basque pepper; the martini is classified as filthy because of the sherry, vermouth, and brine; and the margarita uses mezcal instead of tequila. This drink line-up demonstrates what Eel Bar is so good at – simple but elevated classics.

The food menu is split into four sections. The first is all the small plates, or what could be called tapas. Primarily seafood-focused, the standouts include whatever seasonal croquettes they’re serving, the fried black bass with mayonnaise, potato salad with octopus and a healthy sprinkling of paprika, and beef tartare with razor clams. Most of these come with either a sauce or a pool of olive oil, especially the tartare, which I loved on my most recent trip to the restaurant. The fried black bass was also exquisite, the exterior crunch melding perfectly with the soft fish and mayo. I personally shy away from the anchovy toast and Gilda offerings, but they’re ever-present for those braver than I.

Next up are the larger plates. A unique burger with you guessed it, anchovies and Roquefort, is a staple on the menu, as are the meatballs and French fries, which I have gotten every single time I’ve been to Eel Bar. The meatballs are perfectly seasoned and drowned in this light gravy with caramelized onions. Even better are the crisped-to-perfection fries, which can be eaten on their own or used as a dipping vehicle for the sauce. The first time I had this dish, I ordered a side of fries because they were just that good. There are also a half chicken, rotating fish, and a pork chop as other options; none of which I’ve tried yet, but they sound just as tasty as everything else.

The offered sides are the previously mentioned French fries (a must in my opinion), a salad (which you can skip), and pan de cristal (or “glass bread”), a light, airy bread with a honeycombed interior perfect for mopping up the shimmering olive oil residue that most of the dishes leave behind. Finally, the two desserts are a cheesecake or canelés with strawberries and cream. Although both sound immaculate to me, I have yet to save enough room to try them.

Now, with outdoor seating, Eel Bar is destined to become a summer hotspot. It presents endless option, you can stop by just to sip on their expertly curated vermouths and people watch the folks that stroll past. Or enter the time warp past the twinkling glass into the iridescent haze and let the hours slip by with great food and conversation. Just don’t tell too many people about it, or it may just lose its sparkle.

When I asked Maxine if she would be offering any signature cocktails, she scoffed at me. I think deep down, she just didn’t want to have to make another choice or create an additional stationary item. But, surprisingly, on the day of, Maxine suddenly had two signature cocktails – a Negroni and a frozen Southside. Now, if you know Maxine, than it’s obvious that the Negroni was destined to appear somewhere during the night. It is her favorite drink, so beloved that it was served on trays during cocktail hour alongside traditional champagne and wine.

On the other hand, the Southside (or Southsider as they’re used interchangeably) was the twist of the wedding. The ceremony and reception were held at Devon Yacht Club in Amagansett, where Maxine and I grew up going to summer camp. We both learned to sail and play tennis there, and how to deal with jellyfish stings from our swim lessons and adventures in the freezing-cold bay. Coming back to the club years later to celebrate Charlie and Maxine felt like a homecoming of sorts. But tragedy struck a few weeks ago when I heard they wouldn’t be serving the club’s signature drink during the party. Devon is known for their frozen Southsides. Every summer, parched sailors and beachgoers descend upon the bar, all clamoring for the thirst quenching and refreshing drink.

Now, the true origins of the cocktail are a little muddy. There are two prevailing theories. One is that it was created at a bar in Chicago. This history includes a nod to the infamous gangster Al Capone, who ran a lucrative bootlegging operation out of the city’s South Side during Prohibition. To mask the harshness of their gin, they used fresh mint, sugar, and citrus as additional ingredients, thus creating the Southside. However, many claim the drink existed before Prohibition, rendering this story null. Instead, it can be believed that it originated at the Southside Sportsmen’s Club on Long Island, New York. It is said that members reportedly adapted the Southern Mint Julep by swapping bourbon for gin, and it took off from there, quickly making its way to prominent New York City bars and clubs.

No matter how it was conceived of, the Southside is a delicious drink. And Devon makes the best one I’ve ever had, which is why I was devastated to learn they wouldn’t be able to serve the frozen versions at the wedding. They claimed it would back up the bar, which is understandable, but still disappointing. The day prior, at the rehearsal, I even sidled up to the bar to see if I could sway anyone. I got some nice but firm nos. So, you could believe my disbelief when the next day, during the cocktail hour, I saw droves of people emerging from the inside of the club with the frozen goblets of heaven. Stunned, I rushed to the bar, and they quickly procured the light green boozy slushy flecked with mint pieces. I’m not sure what transpired in the 24 hours since I had last checked, but they were happy to accommodate anyone who ordered a frozen Southside. And believe me, a lot of people ordered them.

With some internet sleuthing, I found what seems to be the exact recipe Devon uses to make the addictive drinks. It is listed in a New York Times article, and the drink is even titled as the “Devon Yacht Club Southside,” and is adapted from The Ladies’ Village Improvement Society Cookbook, as LVIS is a staple establishment in my town. According to the recipe, you combine two ounces of simple syrup, four ounces of white rum, two ounces of lemon juice, one ounce of lime juice, one cup of crushed ice or small ice cubes, and mint sprigs in a cocktail shaker. Give it a whirl, strain it into a blender, add some additional ice, and blend until slushy. Serve in chilled goblets or glasses, garnish with mint, and that’s it. You have your very own frozen Southside that can almost pass as a green smoothie. As the following weeks continue to heat up in the city and beyond, this is the perfect drink to make at home or get at the bar. You’ll find yourself needing more than one, they’re just that good!

Out east, ice cream trucks would be at nearly every beach or bay the moment it was warm enough to swim. They knew they’d make a killing off the parched kids begging their parents for a popsicle or ice cream cone. You’d hear the tune before you saw the truck. And it wouldn’t just be at the beaches. I’d be in my backyard and run out onto our road if I heard the familiar jingle, hoping to secure a treat that was definitely filled with red dye 40, an ingredient my mother would balk at. The trucks would signal the beginning of true summer. The most recognizable are the Mister Softee ones. Their logo, a smiling cartoon character with an ice cream cone for a head, is embossed on the side of every truck. The franchise was founded by William Conway and James Conway in 1956 and is one of the largest providers of soft ice cream in the United States. There are currently about six hundred and twenty-five trucks operating in eighteen different states. To this day, it is still run by the Conway family, who struck gold in the fifties by discovering mobile soft-serve units that could cater directly to their clientele by bringing the goods to them.

Not only do these trucks serve soft serve, but they offer a variety of toppings and different frozen treats. They’re wondrously displayed on a phantasmic menu board. When I was younger, I gravitated towards the famous chipwich, a simple Klondike ice cream sandwich, or the strawberry shortcake bar. The heavily pebbled red bar felt like an item of rebellion to me, full of ingredients I didn’t have access to at home. The superhero or cartoon treats intrigued me, but I never tried got around to trying them. Then, at some point in middle school, I was introduced to the concept of the dip. I’d never imagined being able to coat soft serve in another sugary flavor, so I doubled my chocolate intake and got a soft serve chocolate cone dipped in more chocolate.

This was the exact order I indulged in last weekend. It was better than I remembered, with the shell hardening almost instantaneously, providing a dark chocolate flavor and a gratifying snap when bitten into. The soft serve itself melts quickly, especially on a hot day, and I found my hands quickly covered in driblets that escaped the cone. My father kept trying to steal it from me to sneak in a few bites of his own, and the iconic swirl quickly disappeared. The chocolate-on-chocolate was a necessary venture down nostalgia lane, but I think next time I’ll go for vanilla with rainbow sprinkles.

I wanted to focus on ice cream trucks this week because they’re often overlooked. We see them around the neighborhood, but when was the last time you actually stopped at one? This summer, I’m urging you keep your ears trained to hear the jingle so you can treat yourself at least once—I can assure you it will make your day a little better.

Happy to let Liam take the lead with the wine, I focused on the menu, knowing I wanted to serve a variety of dishes as well as the typical cheese and meat offerings. Although it is not yet tomato season, I chose to make bruschetta, tried my hand at deviled eggs for the first time, and recreated a popular Spanish snack of potato chips and prosciutto. The latter has been popping up on my Instagram feed from restaurants like Ernesto’s and The Snail, but I must give credit where credit is due – my sister Maxine first served this at an aperitivo hour at her apartment months ago, and I’ve been waiting to recreate it since.

For the bruschetta to have any flavor, I visited the Prospect Park farmers’ market to get fresh cherry tomatoes and a baguette. While perusing, Cato Corner’s stall of various cheeses caught my eye, and I also snatched up an aged cheddar adjacent block. At home, I chopped the tomatoes, heavily salted them, and let them drain for at least an hour. In the meantime, I toasted the fresh baguettes to a crisp and heated olive oil with minced garlic. Don’t fret if you overtoast the bread; the tomato mixture will have enough juice to soften even the hardest of bites. What you do want to do is rub each slice with raw garlic as they come out of the oven. Toss the tomatoes with the olive oil and garlic, add in fresh basil, and season to taste with salt and pepper. You can make hours in advance and let the flavors really marinate in the fridge before serving.

For the deviled eggs, I went rogue and decided to just boil, cool, peel, scoop out the innards, combine with mayo, mustard, apple cider vinegar, salt, and pepper, and refill the halves with the yolk mixture. No real recipe, just a mish-mash of things I’d read online. What I did not stop to ponder was how many eggs I needed. I completely blanked and forgot that you split them in half – meaning I boiled twenty-two eggs for a total of forty-four…let this be a warning to you. For toppings, I pulled out my handy kitchen tweezers and layered pickled red onions on one-third of the eggs, diced cornichons on another third, and sprinkled the last third with paprika. I thoroughly enjoyed all three different versions.

The rest of the food was set up easily; I layered the potato chips and prosciutto minutes before guests arrived and got the cheese out as well. Maxine was kind enough to bring sliced mortadella and soppressata. While I immersed myself in food prep, Liam was busy paper-bagging the eight wines for the night and numerically labeling them. As our guests arrived, we got down to business, and he began pouring tastings for everyone. The main purpose of the night was for everyone to discover what they like about wine without any preconceived notions. Hiding the labels allowed us to focus on the taste without knowing how expensive or what type of wine we were sipping. It was also a judgment-free zone – the descriptors of smell and taste ranged from sour patch kid to old sock. We wanted to take the pretentiousness out of the experience and let people say the first thought that came to mind. After the first four, all of which were whites, we ranked them and moved on to the reds. At the end of all eight, we each gave our final rankings and guessed which bottle was the most expensive. And then came the fun part – the reveals!

Liam had selected grapes for us from all over the world. Three continents were represented! He also included his epiphany wine: Ransom, an Oregon pinot noir. Other standouts were a California Chardonnay, a German Riesling, and an Australian Cabernet Sauvignon. There were some surprises: the most expensive was the least liked. I ranked the Chardonnay over the Riesling. Then we all began pouring larger servings of our favorites. Hours later, we surprised ourselves by pulling an additional bottle or two out from the fridge. I personally had not thought we’d make it this far. But I guess good conversation and good wine make for a perfect pairing. Finally, around midnight, everyone was feeling the effects of the alcohol, and we called it a night, having finished nine bottles between six of us. The goal of the evening was for everyone to explore wines they wouldn’t typically order and, hopefully, find a new favorite. I’d say it was a success.

But this week I want to focus on Mariscos El Submarino. The first Mariscos was opened in Jackson Heights by the husband-and-wife team Alonso Guzman and Amy Hernandez. Amy is a Queens native whose family comes from the state of Guerrero, and Alonso hails from Michoacán in Mexico, but his parents are Sinaloan, inspiring many of the aguachile on the menu. There are now three more locations to be found in the city, one in Greenpoint, one in Clinton Hill, and most recently in Park Slope.

The Park Slope location opened in February of this year, and I’d been dying to go ever since first hearing about it. Conveniently located on 7th Ave (actually right next to Vato), the signature bright blue awning and cartoon submarine logo was like a beacon. I finally had a chance to try it about a week and a half ago, and promptly returned within the week to sample a few more items from the menu. The restaurant doesn’t take reservations, but luckily, I’ve never waited more than a few minutes to get seated. It is brightly decorated with a Pacifico mural on one side and the grinning submarine logo scattered around. Each table has a line-up of seven different hot sauces, but I can assure you the spice within the dishes renders these nearly obsolete.

They offer a variety of cocktails and beer. I went for a classic margarita, and we also got a Michelada for the table. The margarita was perfect. It was simple, exactly how I like it, without any sugary syrups – with the perfect ratio of lime to tequila. Being a self-proclaimed margarita connoisseur, I was impressed. The Michelada, however, was fantastic. I couldn’t stop taking sips, even though it wasn’t technically my drink. Despite my love for tomatoes I usually shy away from tomato-based drinks, but I could not get enough of this one. It was tangy, savory, and slightly spicy, yet calmed down my tongue after I tried too many of the complimentary hot sauces.

The service is quick – you get your menu, which is split into sections, and it’s off to the races. The signature dish is the aguachile verde. This raw seafood dish is served in a traditional volcanic rock called a molcajete. Aguachile closely resembles ceviche, but instead of marinating the fillings in lime for twenty or so minutes like ceviche, aguachiles are tossed in ‘chile water’ and served immediately. I haven’t gotten one at Mariscos yet, but I’ve heard they’re both delicious and dangerous due to the spice. Instead, on my first visit, we went with the tropical ceviche, a mix of fresh mango, fish, shrimp, onion, cucumber, and cilantro. The waiters drop off a stack of crispy tostadas to dip into the numerous brothy offerings on the menu, and they provide a sharp crunch when paired with the ceviche. You can also get a loaded tostada – I tried their gleaming la consentida tuna tostada. This dish includes a base layer of thinly sliced avocado topped with fresh raw tuna, a shiver me timbers red chili sauce, and a garnish of cilantro. I can just imagine how good this would be on a hot summer day.

More standouts were the kraken taco, the costra taco, and the grilled shrimp. The kraken taco features perfectly cooked octopus atop a dense layer of queso chihuahua, with a perfect salsa macha and avocado. It was gone in two bites. The costra taco, full of tender rib eye, cheese, and salsa, was also delectable. And lastly, the grilled shrimp were a revelation. Perfectly charred with their shell and heads still on, an order of six split perfectly between two people. The squeeze of the side limes provided the perfect amount of acidity to balance the charred flavor of the plump shrimp. You can peel them or eat them with the shells still on, which gives them a nice crunch.

I’m so happy Mariscos El Submarino has arrived in the neighborhood. It is a no-frills restaurant that serves great food, including high-quality seafood. And, it is not crazy expensive, something that becomes rarer by the day. I’ve only just broken the surface of the menu and can’t wait to bring friends and family in the summer to help me discover the rest of it. I can just imagine how good it will all taste in the July heat. Give me a shout if you’d like to join!

The drink originated in Puerto Rico in the mid-20th century and became the island’s official national drink in 1978. Spanish for “strained pineapple,” the cocktail is blended or shaken and consists of white rum, cream of coconut, and pineapple juice or frozen pineapple. The signature garnish of a maraschino cherry and fresh pineapple floats on the surface, with the cherries’ red juice seeping through the yellow, creating pink strands throughout. Its exact conception is hotly debated. One theory dates back to the 1800s but is widely accepted as legend. Supposedly, a pirate from Puerto Rico named Roberto Cofresi mixed a drink of white rum, pineapple juice, and coconut milk to avoid mutiny within his crew. More likely, however, is the modern debate between the Caribe Hilton Hotel and the restaurant Barrachina, both of which claim the drink was their idea. We probably won’t ever know which bartender came up with the drink first, but all that matters is that it was created.

Although my days in Antigua consisted mostly of sailing, I found time to squeeze in some pińa colada tasting. Boat calls were at eight am every morning and we’d wouldn’t return to the dock until three or four in the afternoon. Most days, my first drink off the boat was an ice-cold Corona with a lime at the Galley Bar in Nelson’s boatyard. The best post-sailing beer, in my opinion. Dehydrated from the day I’d mix in a water or two, and then it was pińa colada time. The Galley Bar is a no-frills, charming waterfront bar steps from our boat. Its ceiling was filled with signatures from visitors all around the world, and their colada was topped with both a rum float and a sprinkle of cinnamon. Classic and simple, this was the strongest one I had, but I was grateful for the rum as it eased the day’s muscle aches and new bruises. Although I’d rank it lower than the others, it was still a solid option.

Across from our hotel was English Harbor which was filled to the brim with sailboats and yachts of every size and color. Masts as high as the brownstones back home, swung like pendulums in the breeze. It was a beautiful sight. Luckily enough we were also mere steps from Antigua Yacht Club. Its lawn strewn with Optis, the club felt like a familiar place, reminiscent of the wooden sailing shacks from my youth. Located inside was Bar-B’s Restaurant & Bar. On our first night on the island, I ordered both a frozen daiquiri and a piña colada, with the colada easily winning out as the better drink. This one was slightly sweeter than the one at The Galley Bar, but more homogenously frozen, and had a slight banana flavor that I preferred as well. It, however, lacked the trademark maraschino cherry.

Lastly, the best drink of the trip was the delicious pińa colada from Loose Cannon Beach Bar. Located on the beautiful Galleon Beach, this beach club is widely known as one of the best lunch options on the island, and their food did not disappoint, nor did their drinks. They keep their coladas frozen in those big slushie machines, meaning each one comes out with exquisite texture. Served in a classic tiki cup, I think I finished it in under ten minutes. It not only has white rum, but coconut rum as well and the classic coco lopez and pineapple juice to round out the rest. The flavor profile was perfectly balanced, a dangerous combination.

Although I’ve left the island behind, I’m hoping between the heat wave in New York right now and spring fever, we can get some coladas rocking in the city. Whether I make one at home this weekend or go out searching for one in the neighborhood, they’re obviously on my mind. Let me know if any of you have a pińa colada recommendation at the ready!

We started on a high note on Friday morning with pastries from Mel The Bakery. Originally opened in the Lower East Side in 2020, Mel quickly earned attention, acclaim, and long lines. After closing in April 2023, they relocated to Hudson and reopened that December. The move gave owner Nora Allen space to expand and slow down. A group of us ventured out and returned with a box brimming with pastries. The store carried high-end pantry goods and tempting merch. Bright and cheerful inside, we left hungry and eager to dig in. Highlights: poached rhubarb cream Danish, grapefruit pomelo mascarpone cream yuzu curd shortcake, and caracara orange pistachio cream croissant. Each pastry was flavorful yet light with perfect croissants and airy dough—nothing too dense. The box was quickly devoured; late risers left to scavenge.

Later that day, after our hike at Kaaterskill Falls, we were ravenous, craving a salty lunch to line our stomachs before a night of drinking. On the drive back, we stopped at Circle W Market, a classic general store right off the highway. The handwritten chalk menu was overwhelming – the sandwich options all too good to choose from. Finally, hunger prevailed, and I blurted out that I’d get the “Tannery” a roast beef sandwich with smoked gouda, caramelized onions, and house-made horseradish mayo on ciabatta. Not my usual pick. It was decadent and falling apart; I ate half before swapping with Maxine, who shared her “Labelle”—prosciutto, fig spread, goat cheese, and arugula on ciabatta. Simple and fresh, the sandwiches were the epitome of country deli offerings. Everyone ate in silence, a sure sign of satisfaction and real hunger.

After cooking dinner at home on Friday night, Saturday was the big excursion day. Hudson Chatham Winery was first up, where we had a wine tasting. When our server announced we’d be tasting five different wines, eyebrows were raised – especially as his pours were not light per se. Not much to report here, except for a lovely ambience and wines that were enjoyed but easily forgettable. As we all stumbled out of the tasting room a little while later, it was determined that additional caffeine was needed, and we stopped at MOTO Coffee/Machine in Hudson, a cafe with an adjoining shop for motorbikes and accessories. Now I don’t know much about motorcycles, but I do know coffee, and they were making some delicious espresso drinks there. My flat white hit the spot, and I felt rejuvenated enough to soldier on.

Before our dinner reservation, the group had plans to visit The Hereafter, a quaint cocktail bar, close by. If I didn’t know any better, I would have thought I was back in Brooklyn. Cozy but chic, the eclectic menu confused most of us, so we ordered based on the listed liquor, with great success. My first drink was the “Tiger” with tequila blanco, roasted pineapple brandy, mango & kaffir leaf cordial, lime, shaken and served with a cilantro salt rim. Now I don’t know what half of those things are, but I do know the drink was delicious – part mango lassi, part citrusy, juicy margarita adjacent. I did like my second one more, though, the “Stevie Nicks” which was vodka, blueberry & eucalyptus cordial, pommeau, bay laurel liqueur, lemon, topped with soda. It tasted like the Maine blueberry sodas I’d get at college, but with a less intense flavor and a spritz feel. Another favorite of the group was the “Hellcat,” a mezcal-infused drink with ancho & pasilla peppers, strawberry amaro, shaken with guava, lemon & agave.

Then came the main event, if you can believe it. A private room at Lil Deb’s Oasis – a mainstay now of Hudson for nearly ten years. The restaurant is awash with neon lights and full of odd yet comforting decorations that make the whole place feel psychedelic. They take their slogan, “your pleasure is our business,” very seriously. We had a prefix menu full of their hits, the mushroom tostada, sweet plantains, shrimp ceviche, and whole fried fish. Now, yes, the food was very good, but I want to hone in on a specific cocktail of theirs, the “Garden Orgy.” We were advised to buy the large pitcher of the drink by our server at the vineyard, and he couldn’t have given a better recommendation. It is one of the best cocktails I’ve ever had. The ingredients are simple: tequila, jalapeno, lime, and cilantro, but the ratios are divine. One sip and I knew we’d be ordering at least another pitcher. It’s a riff on a spicy margarita, but a completely original and very green one. It tastes like you’ve taken a bite out of the garden. Perfectly balanced, it leaves your lips tingling, and in almost a blissfully unaware delirious state, your drink will be empty before you know it. I’ll be attempting to recreate the drink at home, and hopefully it won’t take long to master, as I’d love to be serving these up regularly.

On Sunday, the drive home was quiet. Everyone was feeling the effects of the weekend, and the many garden orgies consumed the night before. Before leaving, we knew we had to load up with some sustenance for the road. We made a pit stop at Quinnies on the outskirts of Hudson. Maxine, strangely, ordered their house broth, which came in a to-go cup meant to be sipped like hot coffee. Hesitant at first (I’m not a bone broth girly), I understood the appeal after one taste – it was like a warm hug, and I felt almost instantaneously cured. I nabbed their infamous schmaltzy chicken salad sandwich, which lulled me into a deep sleep for part of the car ride. I woke up, and we were back in Brooklyn. And just like that, the weekend came to an end. If you ever find yourself in Hudson and in need of some guidance, I’d recommend using this guide! Or at least trying a garden orgy for yourself.

Additional recs:

Talbott & Arding for all your charcuterie board needs.

Casa Susanna for a fancy but delicious dinner.

Grapefruit Wines for natural wine and spirits.

Avalon Lounge in Catskill for cheap drinks and late night karaoke,

Winnies in Catskill for coffee and breakfast.

There are many reasons to throw a house party. Birthday party, housewarming, themed party, dinner party, engagement party, holiday party...and so on. Since COVID, we’ve been on a house party downswing, and I’m here to right that wrong. They are so much more fun, and if you’re not hosting, much less expensive than going to the bar. This past weekend, I was lucky to be at two amazing house parties.

The first was my friend Liv’s joint housewarming and birthday party, complete with an amazing charcuterie plate and endless bottles of wine. Liv is known for her charcuterie boards. What I love about this particular snack is that you can choose how much you want to spend, and no matter whether you go for the cheaper or more expensive option, everything still tastes amazing. You can grab high-quality cheeses and meats at Trader Joe’s. There, you can get enough supplies to feed a larger group for under fifty or even twenty dollars. Or you can visit your local farmer’s market and/or cheese store and get enough to put you into debt. Either way, no one will be able to resist.

The second party was my sister’s and Charlie’s housewarming. Now this one was a little different and very special. They split their apartment down the middle with masking tape: one side for beer games, the other for aperitivo hour. Although I won’t comment on which side I thought was better party-wise, I must award Charlie’s snacks the grand prize.

The first was nachos. Tortilla chips with shredded cheddar cheese melted on top. Throw it all on a tray and pop it in the oven; it takes under a minute. Although it was the simplest version of the dish you can make, you’d be surprised how quickly they went. The drunk, hungry masses descended upon the sheet tray like piranhas and stripped bare within minutes.

Around midnight, we broke out the big guns. Cocktail weenies. For the last four years, this snack has been a staple of de Havenon and/or Blasberg parties. Guests whisper to amongst themselves early in the night, wondering if they will be served. Rumors of them float around the room, enticing people to stay longer for the chance of ingesting the delicacy. And we are always happy to oblige. Again, they’re incredibly easy. Throw them in the oven and assign someone to monitor their progress. Once they’re golden brown and sizzling, remove them and set them aside to cool in a secret location. This is the most important part. If they are not allowed to cool for at least a few minutes, many people will go home with burned tongues. Once set out with ketchup and mustard, the mini dogs disappear in record-breaking fashion. No one can get enough of them.

The proper party snacks depend on your party’s vibe and what you’re going for. It’s so fun to consider what your guests might enjoy and to set out a few options for partygoers. Another few ideas include popcorn, shrimp cocktail, oysters, potato chips, crostini, olives, and perhaps even caviar if you’re feeling very fancy. But no matter what, I’d highly recommend stocking your freezer with at least one sheet of pigs in a blanket to pull out in a time of need. So go forth and party! Just include some good food, too.

A few weeks before the big celebration, I was scouring the internet for cake recipes. I would be traveling to Long Island and wasn’t sure which baking tools my mother had in our kitchen, so I was hesitant to commit to an overly ambitious layer cake with multiple components. My family also begged for something simple, so I myself could enjoy the night’s festivities. Flipping through cookbooks, I found the Earl Grey French Silk Pie and decided upon it immediately. The ingredient list and cooking process didn’t seem too daunting. The only possible hiccup would be the minimum six-hour chilling process, but getting it done earlier in the day actually was a net positive in the end. It allowed me to finish the pie by noon, reduce my stress, and evacuate the kitchen so my mother could cook the delicious dinner.

I’ve never made a mousse pie before, and although chocolate mousse has always been in my repertoire, I’ve never made a traditional version. More on that in a future article. But the instructions were clear, and I felt confident in my ability, so I forged ahead. I brought the cookbook in my suitcase, my scale in my backpack, and began the hunt for chocolate graham crackers – the only ingredient that proved elusive. My mother scoured the local stores, my sister checked her ~upscale~ market, and I spent evenings searching for them in my neighborhood. No chocolate graham crackers to be found. My confidence shattered, I began thinking of how I could improvise. Luckily, a late-in-the-game suggestion to check the Amagansett IGA led us to discover chocolate teddy grahams, which I deemed acceptable. Even if I had to crush and smash the tiny bears with a rolling pin, it was better than nothing.

With that near disaster out of the way, the next morning I began the bake. The house was empty, which is exactly how I like it. With no one to hear me scream, I could vent my frustrations in peace, and I had the whole kitchen to myself. I first focused on the crust of the pie, which is where the chocolate teddy grahams came in. After reducing them to almost dust-sized particles, I added in cocoa powder, sugar, salt, and melted butter. The butter keeps the mixture from falling apart, and you turn the rough dough out directly in your pie dish and press it together. I promise, this is the easiest pie dough recipe you can find.

After baking the graham crust for about 10 minutes to help it set, let it cool and start on the Earl Grey mousse. It begins with steeping Earl Grey tea bags or leaves in boiling water, removing them, melting the chocolate in the water, setting it aside, and then moving on to the mousse. Whisk your egg and egg yolk with sugar, salt, and vanilla extract over a double boiler. I suggest using an electric mixer for this step, as it will take about five to ten minutes for the mixture to double in size. You’re looking for it to lighten in color and become ribbony. Just keep the stove on low and don’t stop the mixer, as you don’t want the eggs to scramble. After you see the transformation, set the bowl aside to cool. In the meantime, whip heavy cream to medium peaks. First, combine the egg mixture with the melted Earl Grey chocolate, then gently fold in the whipped cream in two parts. Spoon this into the cooled crust, cover lightly with Saran Wrap, and refrigerate until set.

The final step is to make some MORE whipped cream. Hailee’s recipe calls for her signature honey-whipped cream, which you can make or use plain heavy cream instead. Grate some additional dark chocolate over the pie, and the bake is complete! This was honestly one of the best desserts I’ve made in a long time and was a huge hit at our dinner party. The mousse is incredibly smooth, and the Earl Grey flavor and chocolate complement each other so well. The Graham cracker crust provides a much-needed crunchy texture to contrast with the pie’s airy, light other aspects. I’ll be keeping this recipe in my back pocket for many an occasion.

I think one of the best gifts you can give someone on their birthday is food. Whether that be cooking them a beautiful dinner or providing the dessert of the night, it is a personal and thoughtful gift that the person is sure to appreciate. So next time you’re in need of a gift or just an amazing dessert recipe, give this one a shot!

New York City has long been behind the curve with Mexican cooking in the US. It has blossomed in the last two decades due to the immigrants from the Mexican states of Puebla, Oaxaca, Guerrero, and Guanajuato who migrated to New York City during the 1980s and 1990s. We’re indebted to those who came to the city and were willing to share their family recipes, spreading the joy of Mexican flavors and cooking. Traditionally, flour tortillas are made with flour, salt, lard, water, and, sometimes, baking powder to help them rise. But at Vato, they’re a little different. The sourdough flour tortillas are made with whole wheat flour, bread flour, and butter, instead of lard. The result is a pliable, slightly tangy tortilla with a rich buttery flavor.

At Vato, the fillings are also of note. I’ve tried four of the six burritos offered and have already made plans to return and try the rest. The one that stuck out the most was the pollo en mole. Luscious and messy, it is full of succulent pulled chicken, drowned in an earthy, bittersweet mole negro sauce. That, paired with the chewy tortilla, made for a perfect bite. I also really enjoyed their burnt ends egg & cheese burrito with hickory-mesquite smoked brisket pieces, pillowy soft scrambled eggs, and melty cheddar cheese. The burnt ends were full of flavor and paired well with the rest of the ingredients in the burrito, perfect for a quick breakfast or brunch. Their verde with pork shoulder, potatoes, and salsa verde was also impressive, and I personally loved their mushroom burrito with mozzarella, chorizo, and lime. I apologize for the lack of photographic evidence in this post, but they were just too good to pause to snap a shot.

Other offerings include a variety of pastries, such as rotating donut flavors, conchas stuffed with yuzu curd, churros, cinnamon rolls, cookies, and more. The yuzu concha was fluffy and crunchy thanks to the craquelin top, and the curd was the standout. Albeit slightly less impressive than the burritos, I’d be interested to try the other pastries, especially the cinnamon roll drenched in frosting. The café also has a variety of coffee offerings, rounding out the menu.

Of Vato, simplicity is the key. The burritos are not stuffed to the brim with different ingredients. Rather, they are comprised of two or three high-quality fillings. Nothing overpowers the other. Lines have gone down over the last few weeks, and you might even spot a celebrity if you visit as I did (you’ll have to ask me to find out who!). There is some indoor seating squeezed in the back, and a lovely-looking porch for the warmer weather. It is already a well-oiled machine, with burritos coming out five to ten minutes after being ordered, even on days with lines out the door. You can even go just to grab a bunch of their tortillas as they’re selling them ten at a time. Although Vato’s initial plan was to add dinner service to their 7am-3pm hours, they’ve paused this addition for the time being. I’m so happy they’re a part of my neighborhood and will be stopping in as much as possible. I encourage everyone to do the same!

To Note: Part of this column reflects on the vital role immigrants play as a foundational force in the United States. I would be remiss if I did not acknowledge the horrific events in Minnesota and the broader realities unfolding across our country. I’ve included resources below and encourage readers to consider donating or exploring ways to support those affected.

https://www.2harvest.org

https://www.tcfoodjustice.org

https://www.standwithminnesota.com

Despite its eyebrow-raising name, it is a seriously good drink. For the sake of the article, I’ll be referring to it as the PM. I enjoyed a handful of PMs while on vacation in Austria and want to keep the trend going until I get sick of them. The drink was created in 2002 by bartender Douglas Ankrah while on a trip to Cape Town. He was working on a cocktail book and spent his off hours at the Mavericks Gentlemen’s Club, a multilevel strip club. It came to him through the haze of the summer heat and perhaps something more. The original drink was comprised of passion fruit purée, passion fruit liqueur, vanilla-flavored vodka, vanilla syrup, and prosecco. Nowadays, its form shifts but is essentially composed of at least vodka, passionfruit puree or liqueur, and prosecco, the latter served in a sidecar as a chaser to the cocktail. But don’t shoot it! Sip it. When done right, each ingredient in the drink harmonizes with the others; nothing is too dominating.

The provocative name tease, along with the balanced flavors, make this drink iconic. My favorite iteration I’ve had was at a cocktail bar called Kleinod in Vienna. Theirs is made with 42 Below Vodka, a specific passion fruit vanilla liqueur called Maracuja Vanille, and a hint of lime. They offered it with a champagne shot for an extra price. The addition of the lime helped amplify the passion fruit’s sourness, which is offset by the sweet vanilla. The vodka is barely a whisper in the drink. The prosecco or champagne accompaniment cleanses the palate and has you hurrying back for another sip. I felt like I could drink ten of these.

Now it is not just Europe that does a good PM. I’m here to recommend a few NYC spots that have a solid one on their menu. But even more broadly, I want to encourage everyone to find their drink. Nights out are easier when you have a few in your rotation to shout to the bartender. I know a PM will be mine at upscale places for months to come (and G&Ts for dive bars). I’ll also be embarking on a journey to make the perfect concoction at home. Think fresh passionfruit puree, fresh lime juice, and homemade vanilla syrup, along with the classic ingredients.

For bars to frequent in NYC with excellent PMs, start with Dante. One of the most well-known bars in the city, Dante is synonymous with the Martini. They have a fruit-forward PM, with pineapple and guava adding even more brightness to the drink. Miladys in Soho has an amazing offshoot of the PM, the Corn Pop Cereal-Infused Grey Goose and Pisco, which gives the cocktail a special twist. The American Bar, Nobody Told Me, Mister Paradise, Chelsea Living Room, and Crown Alley are other options as well. But at a well-stocked bar, the bartender should be able to whip one up for you, just as long as they have any type of passionfruit something.

I’ll make a bold statement: the PM will be the cocktail of the year. Martinis have seen a resurgence, with espresso and dirty martinis leading the way; now, the p*rnstar martini is poised to take over. Picture a frozen PM on a hot summer day, served in a coupe, topped with half a passionfruit. Its lip-puckering citrus and silky-smooth finish keeps everyone coming back for more. No innuendo intended….

Hidden in plain sight in a quiet courtyard, the café is just a few minutes from one of Vienna’s most prominent attractions, the Stephansdom. The courtyard’s name, Franzikanerplatz, is derived from the Franziskanerkirche (Franciscan Church) that inhabits the square. It was built in the 17th century and features a Renaissance-style façade that also includes Gothic elements. Perhaps the square’s most impressive feature is its spring, a Baroque fountain with a detailed bronze statue of Moses striking the rock for water aptly titled the “Moses Spring.” Franzikanerplatz has always been my favorite place to visit in Vienna, whether for a nighttime stroll or to get away from the crowds. Ever since I can remember, the Kleines Café has also been a mainstay in my visits. Popping in to grab a quick coffee or treat, the light emerald green frontage welcomes me back with the reminder – ‘cash only.’

As the name suggests, Kleines Café is modest in size. For many hours of the day, it is full of locals, with only a few tourists able to make it in. It was designed by Hermann Czech, a celebrated Viennese architect, in the 1970s. He drew inspiration from Adolf Loos, using inventive space-maximizing solutions to bring the café to life. The interior is idiosyncratic, with dramatic vaulted ceilings and a tunnel-shaped parlor. The marble tables are screwed into the ground and at the back of the room is bar seating that peers into the lower level. Leather booths line the walls and the mirror panels trick the visitor into thinking there is more space than there is.

Luckily enough, during our past visit to Vienna this holiday season, we were able to snag a table at Kleines Café consistently. Much of this was because where we were staying was a mere few meters away. In the mornings, I’d observe the pigeons congregating in front of the café, imitating the crowds that gather later in the day. Open from ten in the morning until two in the morning, the café embodies all-day service. Now I can’t promise you’ll receive the nicest service here, but don’t take it personally.

The menu is small and straightforward, promising Viennese classics like würstels but also some nice variety with open-faced sandwiches and omelettes. I’d recommend visiting either for coffee and a light bite in the morning, for a Sachertorte or apfelstrudel in the afternoon (maybe accompanied with another coffee, as is the tradition), for a drink before dinner or a nightcap afterwards. Multiple times during our trip, we found ourselves returning to Kleines Café, not necessarily for any specific food or drink item but just to enjoy ourselves. Maxine, Charlie, Liam, and I played cards for hours draining große biere (big beers) and enjoying the eclectic playlist. My mother, a native Viennese, claimed to have had the best apfelstrudel she’s ever had here. I’ve spent slow mornings with a book in the tucked-away downstairs booth and a late night here as well. We argued whether it would make our top five bars in the world list basing our decision on if the bartender would be able to make a Negroni or not. Seconds slipped by never to be replaced but we were content in the space with one another and the strangers surrounding us.

The café is most enjoyable when you have the time to spare. Dimly lit, it captures the essence of the city’s coffeehouse culture. If you’re lucky enough to snag a seat, pull out a book or a chessboard as is the Viennese way, or a pack of cards if you’re with friends. Observe those around you and appreciate the immutability of the place. Once you enter, it is as if the year you are in no longer matters. I can only imagine this is the reason it is so prominently featured in Linklater’s Before Sunrise. Strangers in a strange land find solace in such a place, and so can you.

Top 10 Bites

Le Vea d’Or POMMES SOUFFLÉES CAVIAR ROUGE A LA CRÈME

I’ve already exalted Le Vea d’Or in a Substack, but needed to revisit this specific dish. Especially since the list is specifically about best bites. I love potatoes in all forms, but this was a new one to me. Somehow, they made potato chips three-dimensional, with a hollow interior. The bite consisted of the paper-thin soufflée, a healthy scoop of crème fraîche, and was topped with trout roe. The chip provided a much-needed crunch contrast for the crème, and the roe exploded in one’s mouth once bitten into. I couldn’t get enough of this dish. It also set the scene for an incredible meal to come. Its inventiveness and originality are a shorthand for the new iteration of Le Vea d’Or, and I’ll happily return just to have these again (+ everything else).

Sawa HUMMUS WITH WAGYU BEEF CHEEKS AND PITA

I don’t typically order hummus at restaurants. But at Sawa, the addition of the pomegranate-glazed wagyu beef cheeks beckoned me, and I gave in without a second thought. The impossibly smooth hummus was a perfect vessel for the fall-apart braised cheeks, and everything piled on top of Sawa’s light and chewy pita makes for a memorable bite. There is such a complexity of flavors packed into a seemingly simple dish, but it is also recognizable and comforting.

Bar Bête RICOTTA GNUDI

No, not gnocchi but gnudi. Airier and larger, gnudi are primarily made with ricotta rather than potato. At Bar Bête, the gnudi are the size of golf balls, lightly seared, drenched in a chili-based sauce, and topped with cheese and basil. These pillows might look unassuming, but after having one, it is impossible to stop, and you’ll want to end up drinking the sauce straight from the plate.

Honorable Mention: The vanilla cake with chocolate frosting. This is the dish Bar Bête is best known for. If you get a good slice, the vanilla base is springy and moist. The chocolate topping, in contrast, is thick and rich, offset by flakes of Maldon salt—a must-order dessert in a city full of mediocre ones.

Radio Bakery STRAWBERRY RHUBARB CROISSANT

My love for Radio Bakery is well documented. On my visits, I tend to gravitate towards their seasonal croissants, my favorite being the strawberry rhubarb croissant. Beautifully laminated buttery pastry encircles a vanilla bean pastry cream, which serves as the base for Campari-poached rhubarb. It is sweet and tart, and the perfect bite lends a satisfying crunch to the croissant. It is one of my favorite pastries I’ve ever had, and it keeps me coming back for more.

Fradei MANDARIN ORANGE WITH KOHLRABI, THAI BASIL, PISTACHIO, AND SMOKED PEPPERS

Sweet, crunchy, spicy, and smoky, this unassuming starter at Fradei was easily the best dish of the night. The oranges are soaked in their own juices, which meld with all the toppings, creating an addictive pool of sauce. The crunch of the nuts and the tang of the peppers really round out the flavor profile, creating a memorable plate.

Entre Nous SHRIMP COCKTAIL

Shrimp cocktail is always good, but rarely great. At Entre Nous, the cold, bright, and perfectly cooked shrimp are unforgettable. The cocktail sauce is heavy on the horseradish, and I couldn’t get enough of it. Each bite snaps through the chilled shrimp with a satisfying crunch, and I’m always tempted to get a second order.

Ishi Omakase SCALLOP WITH VOLCANIC SALT

The yearly visit to an omakase restaurant did not disappoint. Around the corner from our apartment, Ishi impressed both Liam and me. Each bite was better than the next, but the scallop sticks out in my mind. The restaurant has perfected the ratio of rice to fish. The scallop was tender and seasoned with black volcanic salt, which had an effect eerily similar to Pop Rocks. I wished I could repeat the bite, but was not disappointed for long when an equally delicious piece followed it.

Stissing House ROASTED HALIBUT WITH WHITE BEANS AND CHANTERELLES

My coziest dinner of the year, the food at Stissing House really impressed me. None more than the roasted halibut. I don’t usually gravitate towards seafood, but this dish, with the inclusion of mushrooms, intrigued me. The fish was incredibly tender, flaking apart with the brush of the fork. The white bean was pureed and seasoned well. A bite of the halibut, puree, and chanterelles was bliss.

Honorable Mention: The coconut cake. A huge hulking slice of cake with a 1:1 ratio of cake to frosting. Coconut flavor can sometimes come off as fake if too much essence is used, but this cake had the best natural flavor, and the frosting was whipped cream adjacent and as light as air. We couldn’t finish the slice, and it was even better the next morning with coffee.

Place des Fetes GRILLED PORK COLLAR WITH DANDELION GREENS

As perfect as I consider Place des Fetes, their entrées sometimes fall a bit short compared to their smaller plates. However, the pork collar I had on my birthday dinner there could not have been better. Charred on the outside and pink on the inside, the cooking method infused the pork with a smoky flavor, and the dandelion greens were tender. As luck would have it, we had saved enough sourdough from earlier in the meal to sop up the fatty, acidic juices, which released another burst of flavor and let us savor every part of the dish.

Huberbrau-Stuberl CHOCOLATE PALATSCHINKEN

My nostalgia pick, which doesn’t make it any less delicious. One bite of the chocolate palatschinken from the most authentic, gemütlich restaurant in Kitzbühel transported me back to my childhood. My mom and I would always make the Austrian dish for dinner when it was just the two of us. The thin crepe drowned in chocolate sauce with schlag (whipped cream) and homemade ice cream had our table fighting over the last bite.

Top 10 Sips

Le Vea d’Or MARTINI OUR WAY

Dry and alcohol heavy, the martini is accompanied by the best sidecar in existence. The fino sherry vermouth with orange bitters, salty Vichy Catalan mineral water, and a twist could be a stand-alone drink; it is so good. The two complement one another perfectly, and after alternating sips, the flavors of both meld into one another, creating harmony unlike any drink I’ve had.

Prospect Berkshires DELORES DEL RIO

Many places try to iterate on classic spicy margarita flavors, but the Delores del Rio is the only drink that improves on it. Delicately balanced, the poblano-infused tequila adds subtle spice, cooled by the sweet passionfruit puree. The lime’s acidity lifts everything, and the Aperol adds a slightly bitter note. As a self-proclaimed Aperol hater, I adored this drink and ordered it three nights in a row. My next challenge is to try to replicate it at home.

Zephyr Bar EVERYTHING GREEN

This past year, Maxine and I traveled to Munich and quickly learned the city is home to a burgeoning cocktail scene. Both this drink and the next are from spots we found in the town that made us consider moving to Germany. The Everything Green has an insane list of ingredients (lime leaf rum, milky oolong cordial, sparkling Riesling, and mint paint), but I saw lime and mint and was sold. The mint paint acts like salt on the rim of a margarita, laying the groundwork for the herbaceous and tiki flavors in the rest of the drink. The most ambitious drink on the list revived me after 36 hours awake and was the best end to our first night in Munich.

Garçon KIND OF COSMO

Garçon is the rare place that you’re eternally grateful to have stumbled upon. A tiny hole in the wall in Munich, they spin excellent records and make even better drinks. I took one sip of the Kind of Cosmo and knew I’d automatically order another. The ingredient list of gin, raspberry liqueur, lemon, sugar, and soda reads like my ideal cocktail recipe I’d make up in my own head. We considered skipping our dinner reservation just to sit here all night, but decided we’d just have to come back to Munich in the near future instead.

Sagaponack Distillery SPIKED AFFAGATO

We are so lucky the Sagaponack Distillery exists. I almost didn’t want to write about it as it feels like one of the only places out East that isn’t overrun, but the collab they did this summer with Levain was just too good to ignore. The affogato was spiked with the distillery’s rye or bourbon, poured over the silkiest vanilla ice cream, and finished with a Levain cookie stick. Sweet but packing a punch, this convinced me that adding alcohol to a coffee/ice cream treat could be done successfully.

Blueprint CAFÉ MEXICANA

Park Slope is lacking in the cocktail bar department, but luckily enough for me, Blueprint is down the block from my apartment. The bar offers both classic cocktails and inventive ones that actually work. The café mexicana might be one of their most ambitious with mezcal, reposado tequila, sherry, amaro, coffee, tonka bean, carajillo whip, and nutmeg. You can ignore everything listed and just know it is a slightly smoky coffee-flavored drink with the creamiest whip on top. It tastes like a coffee milkshake in the best way possible.

Sag Harbor Tavern ETERNAL SPRING

Gin, St. Germain, Contratto Bianco, melon, cucumber, lemon, and absinthe come together in this refreshing and dangerously easy-to-drink cocktail. I hate to say it might have been worth the $23 price tag, but it truly was the perfect late summer sip.

Entre Nous CILANTRO SPRITZ

Ordering a cocktail/spritz at a wine bar could be seen as a cardinal sin, but this spritz was too tempting for me as a cilantro lover. I can’t even try to explain the flavor, both herby and sweet, with the tiny bubbles exploding on my tongue. It was gone before I knew it, and I’m already dreaming of when they put it back on the menu.

Long Island Bar PINA COLADA

One of Brooklyn’s best bars has the best pina colada I’ve ever had. And they know it! Liam initially ordered one for himself, and I said I would try his before deciding if I wanted one. Obviously, after tasting it, I told our waitress I’d love my own, and before I could finish my sentence, she placed the already-made drink in front of me with a knowing smile. The frozen drink is devoid of loathed ice crystals, and the texture is more like a creemee. Strong but delicious, you can’t come here without ordering one.

Café Panna HOT CHOCOLATE WITH PANNA

Hands down the best hot chocolate in New York. One sip in the winter and I am restored. Thick, bitter, hot chocolate is topped with cold panna that melts into the drink, diluting the sharp chocolate flavor with a touch of sweetness and making for the perfect sip. Milk drinkers stay away, and real chocolate lovers rejoice, this one is for us.

And that is that! Hopefully, I’ve given you a few new spots to try in 2026. Enjoy the last few days of 2025, and I’ll be back in the New Year!

The other weekend, I hosted some of my closest girl friends at my apartment and had one of the best nights in recent memory. There was great food, festive drinks, and most importantly, deep conversation and a feeling of community. I couldn’t remember the last time we’d all be able to come together and truly catch up, not just exchange the small talk pleasantries we’re too familiar with. I felt so inspired by the night that I knew I needed to write about it and share my process for hosting what I considered a successful dinner party.

The soft prep began weeks in advance. After deciding I was going to host, I knew the first step was coming up with a menu. I wanted it to be seasonal and to find recipes that would let me enjoy the party as well. Things that could simmer for hours and wouldn’t require me to cook while hosting. I also handed off a few duties to my invitees. It is essential to know when to ask for help, and I knew I wouldn’t be able to do everything on my own. I tasked some with bringing a bottle of wine, others with a bottle of liquor for the cocktails I would serve, and then my sister and Maddy were in charge of appetizers. I knew what I wanted to go down the hors d’oeuvres route with small bites and finger foods that could be put out at the beginning of the party instead of served apps.

Once I had my main course, red wine braised short ribs, I built out the menu from there. To make sure my guests did not end up in a food coma, I chose to make cauliflower puree to accompany the short ribs, instead of a classic mashed potatoes or starchy side dish. I also needed a crunchy, bitter salad to contrast with the heavy short ribs. There are a variety of these salads out there, but I went with a trusty Bon Appétit recipe featuring red cabbage, radicchio, blood orange, grapefruit, and pomegranate seeds. It was tangy and light, as well as festive. Deciding on a dessert came naturally. I didn’t want the stress of making a cake, and so I went for tiramisu, a classic make-ahead sweet treat.

After nailing down what I would serve, I hopped on my trusty Canva account and designed physical menus to use as decorations. I also finalized the drink menu. I wanted to use the apple cider cocktail I wrote about a few weeks back, and a sparkling thyme paloma from Hailee Catalano, whose recipes have never failed me. They felt different enough to satisfy a variety of tastes, but both were festive and simple enough to batch ahead. It cost zero dollars to design and print out the menus, and I couldn’t have been happier with how they turned out. It made the whole event feel slightly elevated, and it was so fun to flex that design muscle, too.

One thing I should have planned more thoroughly was the capacity of my apartment. Being so excited to host, I invited seven people, all of whom RSVP-ed yes. My dining table fits about four and perhaps six with a leaf. I convinced myself we’d be fine, and then I realized not only was my table too small, but I also did not have enough cutlery, plates, or chairs. For some reason, I chose to ignore these logistics as I simply didn’t want to worry about them, but with the party closing in, I stole a fork or two from my parents and borrowed plates and chairs from my sister. Then came the slightly insane idea: I’d buy a folding table, schlep it home, and return it after the party. Albeit writing this out sounds like the ravings of a mad person, I wanted everyone to be able to sit with one another. So, for anyone out there who wants to host a dinner party, please consider these factors I simply ignored.

With the menu decided, tasks allotted, the capacity crisis averted, and decorations borrowed from my mother at the ready, shopping and cooking were all that remained to do. I ended up having such a crazy week that everything fell upon the day of, which, if you can avoid it, please do. But with careful planning, anything is possible. I woke up, rushed to Whole Foods, consulted my notes app grocery list I’d compiled the week prior, spent way too long there, ran home, and began cooking around 11:00 in the morning. T-minus seven-ish hours till my guests arrive.

I knew I had to make my tiramisu first as it needed as long as possible to set in the fridge. I followed Claire Saffitz’s YouTube recipe, which, I must say, did come with its own set of challenges: a homemade zabaglione and mismatched quantities between the written instructions and the video. But it does make a damn good tiramisu. With that out of the way, I started on my short ribs. While I was searing them, I rushed around my apartment tidying up, moving furniture, and setting up the tablescape. This saved me so much time on the backend. While cooking, there are stagnant moments that, if you’re hosting, you must take advantage of. The pot of ribs was in the oven by 2:30 pm, primarily due to Liam’s generous help with the vegetable prep. By 4:30 pm, the cauliflower puree was done and ready to be reheated, and all the salad elements were prepped and ready to be thrown together whenever I wanted to serve it. I set out my dishware, finished cocktail prep (i.e. juicing lemons and limes), and put the finishing touches on the table before getting ready myself to welcome my guests. In hindsight, I can’t believe I got it all done. My most important tip is to clean as you go. It felt amazing to have everyone arrive in a clean kitchen.

From then on, the night was a blur. My sister brought tons of goodies, shrimp cocktail, deviled eggs, marinated olives, and more. And Maddy went above and beyond with her two crostinis, one with whipped ricotta, honey, lemon zest, and basil, and the other with goat cheese, prosciutto, and fig ginger jam. I could not stop eating these. Cocktails were flowing, and eventually we all sat for the salad. It came together in two minutes. The short ribs came out of the oven after six hours of braising, falling off the bone. The cauliflower puree came up to temperature as the sauce simmered to thicken, and we ate around 8:30 pm. Not too bad. Dessert was a hit, and everyone was left full and hopefully satisfied.

It might take me another six months to recover, but throwing this party was one of the highlights of the year. Other than the groceries, I tried to keep my costs low, using decorations graciously borrowed from my mom and a hodgepodge of dishware and serving items I’ve acquired over the years. It was so satisfying to use many of the goods/tools I listed in my gift guide and to pull out the dishware I’d been saving for an occasion like this. The whole night felt intimate and warm, and all night I had sense of gratitude that overcame me. Gratitude for my friendships, for the ability to host, and for the kindness evident in the room. I assure you, there is no need to try to recreate something you see on TikTok or Pinterest; if you’re surrounded by your friends, that is all you need. To cap it all off, you must clean up as much as you can the night of. No matter how tired or drunk you are, in the morning, you will be eternally grateful!

See below for the food and drink rundown!

Maybe it is my own hubris, but I think I have the ability to make a solid list for the home cook and/or baker. I’m going to split it up by cost but know that everything included below I either already own or have used in some capacity. I want you to be able to trust my recommendations and find something to gift either a mom, relative, friend, or partner. I will link the specific product I own, or the closest one I can find, and also offer a few additional options. I hope there is something for everyone on this list.

Under $25:

Vanilla Bean Paste (on sale for $10.77)

Any baker in your life will appreciate this gift. I am constantly shocked by the price of quality vanilla bean anything in the grocery store, but I have found vanilla bean paste makes all the difference. Paste has a more intense flavor and infuses whatever you’re baking with the perfect vanilla flavor, plus it gives you those signature seed flecks – beautiful for a batch of simple sugar cookies.

Paring Knife ($11.00)

I found this little knife at our local kitchen supply store and immediately brought it home with me. It is exceptionally sharp and perfect for when I don’t feel like washing one of our larger knives. Beautifully made, it will stand out in the kitchen, and you’ll find yourself reaching for it more often than not.

I love this brand as well ($13.50)

Spoon Rest ($12.99)

This is the perfect accessory to have right by your stove. Anything that cuts down on clean-up time is a win in my book. I love this little whale rest and wooden spoon set Liam got me a few years ago – and I never have to worry where to rest my utensils again. It is both utilitarian and a fun way to add another personal touch to your kitchen.

Here is another classic one from Le Creuset ($31.95) and one for egg lovers like me ($28).

Oyster Knife ($15.50)

As I’ve detailed in my oyster post, I’m a huge proponent of shucking oysters at home. To do so successfully, an oyster knife is needed. Plus, they’re fun to have around and are always a conversation starter.

Here is a cheaper, more commercial option ($4.95), and here is a beautiful wooden set that includes an oyster holder for a beginner shucker ($24.95).

Maldon Bucket ($15.00)

I think Maldon is the best salt, full stop. Buy this big bucket, and you won’t need to purchase more for at least a year. And it looks pretty cool in my opinion. The flakiness adds another dimension of flavor to many a dish, especially on top of a medium-rare steak.

Cocktail Jigger ($16.95)

Not everyone has room to store an entire bar cart or bar setup in a NYC apartment. My cocktail-making skills improved exponentially once I was able to accurately measure my ingredients. If you’re looking to transition to making nicer drinks at home, a jigger is perfect for that. You can find one at almost any kitchenware store, and most home goods shops carry them as well.

Here is a more fashionable option (on sale for $10.50)

Inciardi Prints (Prices Vary)

I’ve been buying Inciardi prints for years now. Based in Portland, ME, but from Brooklyn, Anastasia has exquisite prints in all sizes and price ranges. I have a trio (tomato, oyster, and Maldon salt) that I framed in my kitchen. They complement the space nicely and are among the best kitchen décor items I’ve found.

Ice Cube Tray (Prices vary but are in the $16.00 to $20.00 range)

If you’re making drinks at home, having a large ice cube makes all the difference. Your drink gets less watery and stays cool longer. Additionally, most NY apartments don’t have an ice maker, so you’ll need to save your pedestrian ice to shake or stir your drink cold. The link above offers a variety of trays; my favorites are the large spheres and cubes.

Fruit Fly Trap ($16.00)

This ceramic contraption helps trap the little gnats and fruit flys that can terrorize a kitchen. Add a bit of dish soap and vinegar to it and you’re all set. The design is simple and streamlined - and you can buy it from my friend Abby’s lovely shop!

Microplane ($18.95)

Before having a microplane, I didn’t understand why every list included it as a must-buy for home chefs. But I’ve seen the light – I use it almost every single time I cook. It is incredibly versatile. You can use it for ginger, garlic, zest, hard cheeses, spices, and countless other ingredients. It is one of the most essential kitchen tools.

Heirloom Tomato Candle ($20.00)

Tomato season is way too short – this candle helps keep it going in the comfort of your own home. Candle prices usually catch me off guard, so I was pleasantly surprised that this exquisitely smelling one was only $20. Plus, it looks lovely and burns for over 50 hours.

Fun Cocktail Glasses (two for $22.00)

I love glassware. In every antique store I visit, that section pulls me in like a magnet. There are so many different types of cocktail glasses (coupe, martini, rocks, collins, etc.), but I’m recommending buying colorful handblown glasses. You can set them out as decoration on a bar cart or on open shelving to complement the kitchen and serve as additional displays. I use mine whenever I make a cocktail at home, as they automatically elevate the drink.

Here is another glass I own and love ($24.00 - you can buy it at my cousin’s store in Amagansett). These caught my eye as well (two for $26.00).

Lodge Cast Iron 10.25in Skillet (on sale for $24.90)

Incredibly durable and versatile, a cast-iron skillet is the ultimate kitchen tool. This classic Lodge Skillet is inexpensive but time-tested. Throw it in the oven, cook a perfectly medium-rare steak with it, or bake a cookie skillet in it. It is a jack-of-all-trades and makes for a cherished gift that will last for years.

Cocktail Plates (set of six for $25.00)

Okay I’m giving up a big secret with this one. Our dear friends the Johnsons are some of the best hosts in the world. One night while at theirs for a dinner party they brought out the linked cocktail plates, and I went down a rabbit hole trying to find them online. I was successful and ordered the group of six immediately. I’m sharing them here as I don’t believe in gatekeeping but know that this is a special one for me.

Under $50:

Cookbooks (Prices range from $15.00 to $31.35)

I love reading cookbooks. But I rarely pull them out to make recipes from them, something I am trying to change. Below are my most consistently consulted ones and two from 2025 that I already adore.

By Heart by Hailee Catalano (on sale for $18.07)

Something from Nothing by Alison Roman (on sale for $31.35)

Dessert Person and What’s for Dessert by Claire Saffitz (on sale for $16.35 and $17.98, respectively)

Salt, Fat, Acid, Heat by Samin Nosrat (on sale for $24.57)

Ottolenghi Simple by Yotam Ottolenghi (on sale for $15.82)

Wooden Spoon ($28.00)

Or the Nonna spoon. Perfect for all cookware, this is one of my most-used kitchen utensils. You don’t have to worry about scraping your cookware, and it is essential for all types of stirring.

Graf Lantz Wool Coasters (pack of six on sale for $29.40)

Before paying rent, I never used coasters. Now that I own my own dining table, I always have a stack handy, ready to throw them under any drink. These Graf Lantz are made of merino wool and absorb all the moisture from the glass, ensuring no water or stain will be left behind. They have a wide variety of shapes and colors to choose from, and I always get compliments on mine!

Frieling Retro Kitchen Timer ($29.95)

Why pull out your phone and likely forget to set a timer when you can own a colorful and stylish physical timer? I bought one of these for Liam a few years ago and think it is an excellent present for anyone who spends time in the kitchen. They also have a strong, built-in magnet that can attach to any metal surface, like a fridge, making it a convenient and accessible kitchen tool.

Salt Pig ($43.35)

Salting in layers is the key to quality home cooking. The salt pig lets you sprinkle an adjustable amount onto whatever you’re making. It is much easier to control the flow, and having it on your countertop makes it easy to access.

Here is another variation – this one is more of a container, but nice enough to put on your dining table for a dinner party ($29.95)

Pepper Mill (on sale for $37.99)

Before I started cooking a lot at home, I didn’t see the sense in owning a pepper mill. Again, I was proven wrong. Using freshly ground pepper is a noticeable upgrade, and a nice mill makes a lovely centerpiece in the kitchen. An added plus is that you can choose the type of pepper you want to use and its grind size. In the long run, owning a mill will also save you money!

Here are some cute mini versions ($35.50), and here is a more streamlined, sleeker one ($54.95).

Food Scale ($37.99)

Baking takes precision. One wrong move and your hard work can be erased. Using a food scale ensures the final product will be what the recipe promised. I’ve also found it sped up my baking process, as you can easily pile ingredients on top of one another with some simple math!

Moka Pot ($40.00)

I’ve already written an ode to my Moka pots on my Substack here, but I cannot stress enough how much I love this little machine. It is the most convenient and compact coffee maker on the market. I think anyone who wants to or does make coffee at home should have one.

Here is a cute mini double cup maker ($54.99), and here are some more stylish versions that are also a lot more expensive if you want to splurge.

$100 and up:

Meat Thermometer ($119.00)

Incredibly useful, I received one of these as a gift last Christmas. At the time, I was still nervous to cook steak, and with this on hand, my confidence grew. It also helps with baking things like curds, crème anglaise, caramel, and more. Although it might seem like something you’d use sparingly, you’d be surprised how much it can help!

Pasta Machine ($149.95)

Want to challenge yourself in the kitchen? Start making homemade pasta. This is the perfect Italian machine to use – especially for lovers of design and style. You can make at least twelve different pasta shapes with it, and it will spark a whole new world of cooking!

Rice Cooker ($180.00)

Despite considering myself to be a pretty good cook, I’ve always struggled to make rice. My parents were kind enough to gift me with a Zojirushi, and it produces perfect rice every time. Intuitive and easy to use, the three-cup option is ideal for my household. My favorite part, however, is the little song it plays when it starts and finishes cooking the rice.

The Very Special Ones ($200 and up):

Riedel Ultra Wine Decanter ($280)

If you have a wine lover in your life, getting them anything from Riedel will be special. I swear by their wine glasses and adore their products. Although you may think decanters are only for fancy or old wine, I’m here to say you can decant any bottle you’d like. The primary purpose is to aerate the wine, which will enhance its flavor, no matter the cost.

Here is a cheaper but reliable and good quality option ($54.95)

Ice Cream Maker (on sale for $248.46)

Although it might seem frivolous, having an ice cream maker has been incredibly fun. Liam was lucky enough to find the linked option at an estate sale for a steal, and I’ve loved learning the process of making the creamiest ice cream you can imagine while experimenting with flavors. Since it is a self-cooling compressor, you can churn out batch after batch of ice cream with no overnight freezing required. It is ready to go within fifteenish minutes. The result is an exceptionally creamy ice cream with minimal prep.

Here is a super fancy expensive option ($1,299.99), and if you already have a stand mixer here is an attachment for ice cream making (on sale for $79.99)

Stand Mixer (on sale for $299.99 – a great deal! Normally it is $499.99)

For my final recommendation, I’m going back to a classic – the KitchenAid stand mixer. I held out for as long as possible before getting one, as they are expensive, but it has made almost every bake easier and better. It is meant to last for years, and I promise you will get your money’s worth!

Here is a slightly cheaper and smaller version if you are lacking counter or storage space (on sale for $279.00, also a great deal as it is usually $279.99)

And that is that. I hope you found this guide somewhat useful and/or engaging to read. Although a departure from my regular columns, this was so fun to write. Be on the lookout for some more special posts to come!