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About

Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

After living in Manhattan for five years, I finally made the move to Brooklyn (Greenpoint) at the end of 2011. I could not be more excited to discover and devour all the great eats in my new borough. (Recommendations very welcome!)

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

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@eatyourchow

Need restaurant recommendations or recipe advice?
Ask Me Anything

Or email me at:
mollymoker[at]gmail[dot]com

My non-food blog:
the girl does what she wants to do

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Taylor Takes a Taste

What Katie Ate

7 September 2011

Mooncake Foods, Hell’s Kitchen

Mooncake is my new favorite restaurant in my work neighborhood. The cafe is bright and minimalist, the prices are cheap, and the Asian comfort food is delicious. It’s all made from scratch and is as healthy as possible; there are no woks, fryers, or microwaves in the restaurant—a true feat for an Asian diner. Lucky for me, there’s also a Mooncake in my Soho neighborhood, and one in Chelsea.

From top: Pulled pork sandwich with curry lime BBQ sauce, seared tuna and arugula salad with soy lime vinaigrette, spicy roasted pine nut hoisin fish tacos.

**This post is dedicated to Miss Meggie, who first introduced me to the amazingness that is Mooncake.

6 September 2011

This weekend I had a quick chow down at the Flea; Choncho’s fish tacos (my dining companion went with the meat tacos, but fried cod won all the way!) and a Brooklyn Soda Works Watermelon and Tarragon soda (refreshing, but Rhubarb Thai Basil is still my fave).

I’m running out of new things to try at the Flea! Next time I still must hit Milk Truck Grilled Cheese and Rachel’s Pies.

See my previous Flea food finds here.

5 September 2011
Have a classic Labor Day

Have a classic Labor Day

2 September 2011
Cheers to the long weekend Lemon mimosa, Cafe Benelux

Cheers to the long weekend

Lemon mimosa, Cafe Benelux

1 September 2011

Cafe Benelux; Milwaukee, Wisconsin

Last summer I fell in love with Milwaukee (conveniently weeks before my sister moved out of it). The city still has an industrial feel, but there’s such a renaissance going on there, especially with the food. While driving through last month, my friend Big Molls suggested we meet up at the new Cafe Benelux in the historic Third Ward neighborhood. Best call of her life.

I am straight up obsessed with this place because of:

  1. The most eclectic egg salad sandwich ever (red grapes, bleu cheese, capers, and pine nuts on toasted naan)
  2. An entire beer book that changes monthly
  3. The Bloody Mary with pickle, olives, asparagus, and a CHEESE CURD (this is Wisconsin, yo)
  4. The beautiful lemon mimosa with a rock sugar-crusted rim
  5. An ice cold Dark and Stormy served in a mug (all of these cocktails are less than $8, mind you)
  6. The modern, so-huge-it’s-difficult-to-fill-completely roof deck overlooking the Public Market
  7. The beautiful, European-inspired interior and marketplace 

Amazing food at super reasonable prices—and $7 SPECIALTY COCKTAILS!! If it wasn’t noon, I would have stuck around to try them all (I know, I know, that hasn’t stopped me before…and wasn’t my real reason). But it’s a great excuse to return—hopefully while I’m back in Milwaukee in 22 days!

31 August 2011
Fresh watermelon juice for the best margaritas.

Fresh watermelon juice for the best margaritas.

30 August 2011

The Best Watermelon Margarita

I’ve been perfecting my margarita recipe all summer, to rave reviews. The secret? Going au naturel with just three ingredients! It’s practically healthy! Inspired by this beaut from the Green Goddess in New Orleans, here’s the recipe—just in time for Labor Day.

  • 2 ounces tequila (my fave is Azunia Tequila)
  • 4 ounces watermelon juice (the Magic Bullet is an amazing accessory) 
  • juice of half a lime
  • Salt (black lava salt is awesome)
  1. Strain watermelon juice through a fine mesh chinois to get rid of pulp
  2. Shake the liquids together in a chilled cocktail shaker
  3. Wipe the rim of a glass with the leftover lime
  4. Dip the glass into salt
  5. Add ice to glass and pour drink over it
23 August 2011
Care for a slice?  The Brothers Three pizza, best in the UP.

Care for a slice? 

The Brothers Three pizza, best in the UP.

22 August 2011

Jozwiak’s (Joe’s Wax); Menominee, Michigan

Eating at all of the best restaurants in Manhattan will never compare to calling your grandparents on a Sunday afternoon

and telling them you want to take them out for pizza that nite.

Jumping in the car and making the hour long drive “up north” to share cheese curds

and a round of root beers

at a restaurant that advertises deer skins and cowboy boots on the place mats,

a restaurant that’s daily special of a pizza, two butter burgers, and two drinks is less than the price of one craft cocktail in New York,

a restaurant that they ate at as young adults after bowling league,

is priceless.

18 August 2011
Here she is folks, the dessert star of my sister’s bridal shower: Peanut Butter Brownie Trifle! This beaut was made by my sister’s best friend’s mom, Chris. I guarantee if you make this for an event, you will be the most popular person there. Ingredients 1 fudge brownie mix (13-inch x 9-inch pan size) 1 package (10 ounces) peanut butter chips 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 3 cartons (8 ounces each) frozen whipped topping, thawed Directions Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-inch pieces. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Cut peanut butter cups in half; set aside 1/3 cup for garnish. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Here she is folks, the dessert star of my sister’s bridal shower: Peanut Butter Brownie Trifle! This beaut was made by my sister’s best friend’s mom, Chris. I guarantee if you make this for an event, you will be the most popular person there.

Ingredients

  • 1 fudge brownie mix (13-inch x 9-inch pan size)
  • 1 package (10 ounces) peanut butter chips
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

  1. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-inch pieces.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
  3. Cut peanut butter cups in half; set aside 1/3 cup for garnish.
  4. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled. Yield: 20 servings (1 cup each).
Themed by Hunson. Originally by Josh