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.
I am an editor at Zagat, but all opinions on this blog are mine and have nothing to do with my employer.
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.
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.
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.
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).