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Continue reading →: snackspot: where I’m eating now
“What is your favorite restaurant in New York?” is, without a doubt, the most frequently asked question I hear. It is a difficult one to answer. I usually reply with a question of my own “In which category?” That seems the easiest way to narrow the field, because I do…
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Continue reading →: hotsnack: colman goes gourmet
Last week, when news of Colman Andrews’s departure from Saveur (the award-winning title he founded 12 years ago) hit the wire, the question was, of course, "Where will he go now?" . The answer: Gourmet. Effective yesterday, he’s a contributing editor and restaurant columnist. For those playing along at home,…
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Continue reading →: snackstuff: daniel does it all
Many chefs have etched their names on the sides of frying pans and put their faces and names on the box. Their signature collections are usually variations on existing product lines from cookware companies, perhaps in a special chef color. . Daniel Boulud, however, actually invented a pan, or more…
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Continue reading →: hotsnack: gone fishing
I walked past Da Umberto the other day and they were closed for summer vacation (sign said re-opening August). This made me smile. I remember in years past that the New York Times would run a listing of all the summer closings. It was, perhaps, a carryover from the European…
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Continue reading →: snackspot: vidor’s hump with giraffes
Here’s another inside look at the inner-workings of the pr machine. A perplexing email from a west coast publicist accompanied by photo and word docs in unintelligible Japanesesque symbols. Read the first two paragraphs and see if you can figure what tha…this is promoting? Perhaps your friends are in the…
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Continue reading →: snackspot: 202
I’m happy to see 202 coming in at #45 on R&R’s best cheap eats list. I’ve always been fearful that the sporadic clientele could eventually lead to a closing and that would make me trés triste. But I’ve never sat down to eat, shopped or been there during daylight hours.…
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Continue reading →: hotsnack: chefscorts
I’m not sure exactly what "modern catering service" means or how much that costs. Comments are open for you to report back.
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Continue reading →: snackology: new and improved linkage
Increasingly people inquire as to my likes and dislikes, wanting specific references and recommendations. So to reply, I’ve added some new links to snacking around, found on the column to your left. I’ll be adding to the list during these slow days of summer. Note all is not food related.…
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Continue reading →: planesnack: ode to nature
People often ask where I’d like to go next. At the top of my list is Tennessee. Really. Perhaps you saw my travel story yesterday on Blackberry Farm? As per usual, some things wind up deleted by the editorial-powers-that-be, like my poem from the original draft. The farm part is…
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Continue reading →: planesnack: bbq & bbq in dallas
I’m in Dallas for that big barbeque we go to every year. We’ll make our annual trip to Sonny Bryans. Comments are open if anyone has any must-eats for me or perhaps the low down on the lone star Bastille Day fetes.
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I'm Emily
Welcome to Nook, my cozy corner of the internet dedicated to all things homemade and delightful. Here, I invite you to join me on a journey of creativity, craftsmanship, and all things handmade with a touch of love. Let's get crafty!
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