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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.

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.

Follow me on Twitter:
@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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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
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).
12 June 2011
Good morning

Good morning

2 May 2011
So this happened on Saturday. A hot dog, wrapped in prosciutto, wrapped in cheese, wrapped in a hamburger.
God bless America.

So this happened on Saturday. A hot dog, wrapped in prosciutto, wrapped in cheese, wrapped in a hamburger.

God bless America.

25 April 2011
Warm bread, butter, jam. So simple, yet so satisfying. Happy Monday.

Warm bread, butter, jam. So simple, yet so satisfying. Happy Monday.

16 April 2011
Nature is amazing. The vibrant colors of food sometimes blows my mind. Happy weekend brunching to you all. 

Nature is amazing. The vibrant colors of food sometimes blows my mind. Happy weekend brunching to you all. 

29 March 2011
Lunch.
SCRATCHbread rosemary and sea salt focaccia, Di Palo homemade mozzarella, pesto, olive oil, balsamic vinegar, tomatoes, onion, salt, pepper.

Lunch.

SCRATCHbread rosemary and sea salt focaccia, Di Palo homemade mozzarella, pesto, olive oil, balsamic vinegar, tomatoes, onion, salt, pepper.

19 March 2011
Saturday morning brunch for one

Saturday morning brunch for one

11 February 2011
This weekend: perfecting the chocolate-butterscotch oatmeal cookie.
Have any tips?

This weekend: perfecting the chocolate-butterscotch oatmeal cookie.

Have any tips?

Themed by Hunson. Originally by Josh