3 Ingredient Ice Cream Cake

Once again I was at my Grandmother’s and I needed to whip up a dessert with little-to-no prep time. It was hot as blazes outside and as I try to have ice cream at least once a day during the summer, who wouldn’t go bonkers for ice cream cake?


4 cups gluten-free rice krispies (I used Gorilla Munch)

8oz semi-sweet chocolate, chopped

1/2 gallon whatever ice cream is in your freezer

Take the ice cream out of your freezer and set on counter to soften while you prepare the rest of your ingredients. Using a pie plate, or in my case an angelfood cake pan with a removable bottom, lightly grease/butter and set aside. Melt chocolate in a large microwaveable bowl in 30 second intervals. Once melted, stir in rice krispies, until fully incorporated. Press chocolate-krispie mixture into the sides of your pan & evenly distribute. Place pan in freezer for 5-10 minutes. Meanwhile, prep your choice of decoration, in my case I melted about 2oz of semi-sweet chocolate & 2nd of white chocolate. Remove pan from freezer & scoop softened ice cream into pan, evenly distributing. Decorate & return pan to freezer. Freeze for at least 20 minutes before serving. You can slice the cake in the pan, or if it has a removable bottom, it should pop right out and look similar to the cake pictured above.




“‘Pass the Ketchup’ Could Bring Surprises”: Bringing back diversity to Ketchup (NYT)

Ok, two things about ketchup. My favorite thing that Malcolm Gladwell has ever written is “The Ketchup Conundrum,” in which he basically argues that Heinz is King because it has a supposedly ideal balance of sweet, salt, sour, bitter, and umami. I don’t happen to agree with that but no matter — the article is a fascinating exploration of what it takes to win over the American palate (Grey Poupon did it when naysayers claimed Americans wouldn’t eat anything but good ol’ yellow mustard).

Coming around to the second thing, as Tom says, below, ketchup is perhaps the only native American condiment and back in the day it had many iterations (it wasn’t even necessarily made with tomatoes). Four years ago, in honor of ketchup’s noble place in the history of American food, I held a Tomato Bee in my dad’s community garden and we made a vat of catsup loosely based on a recipe from 1871 (right there in the garden!). We then made three flavored ketchupswhite and red balsamic, sherry, and spicy green pepper. (Which all makes me feel light-years ahead of the NYT. Not for the first time….)

It was a lot of work (and arguably not the best use of glorious late-summer tomatoes) but those ketchups were divine. We enjoyed them all fall and winter. And then they were gone. 😦 


I despise Heinz and Hunts.  Not just on Hot Dogs, which is an abomination but on anything.  There are few things in this world I can’t stand to eat or even smell, but commercial tomato ketchup is one of them.  I’m insulted when waiters put a bottle of ketchup on our table and I’m embarrassed when this happens overseas.  I applaud Jose Andres’ drive to bring back the American tradition of having many different flavors of ketchup.  Ketchup’s roots are in anchovies, like many of the world’s condiments were.  I think a return to these roots might make the condiment more palatable. 

I am an unabashed glutton for condiments!  Can there ever be enough dipping sauces?

Props to Nora for referencing “The Ketchup Conundrum,” an article that I am constantly telling people to read (it’s worth it, seriously) as it is a fascinating foray into taste preferences.



(via Beet Salad Days | Brooklyn Based)

Yum! I love beet salads and there are so many interesting ones to try. Above from Strong Place, cobble hill.

Me too! Beets are “nature’s candy,” but I also find that they give me an extraordinary dose of energy, I try to incorporate them into my diet at least a few times a week.

Today I am enjoying a delicious beet juice:

1 beet

1 carrot

1 golden delicious apple

1 small hunk of ginger

1 lemon

Throw ingredients into a juicer and juice away! Be careful of the magenta splashes as they do stain.


Photos & Recap: The Doppelganger Dinner


Photo by Steph Goralnick (

I had a thought once about couples where one person was a vegetarian and the other was a meat eater. It seemed like they could really…

Amazing dinner by my friends at StudioFeast7 courses, each with an identical (looking) omnivore and vegetarian option, plated side-by-side for a high-impact gustatory and ocular experience. Watermelon that looks like salmon, tofu that mimics a sea scallop, a potato stands in for bone marrow!

Be sure to check out the photos (captured by non-other than the wildly talented Steph Goralnick) and read the recap to get a behind-the-scenes look at how a passing thought is brought to life.

Photos & Recap: The Doppelganger Dinner



Garlic Potato Rounds with Pesto and Shaved Avocado

Reprinted from my new favorite food blog Minimally Invasive, wonderful photography, scrumptious recipes, an all-around stellar blog.

You can easily adapt any of the elements in this appetizer to suit what you have on hand. No potatoes? Try thick-sliced eggplant. Radish-greens aren’t your thing? Any kind of pesto will do, and now that I think about it, I need to try one with sun-dried tomato. If you’re not into asparagus (or just don’t like taking the time to shave it), maybe throw it on the grill instead, then cut it into manageable segments.

4 medium yukon gold potatoes
olive oil
4 cloves garlic, minced

Wash potatoes thoroughly, then cut into 1/2″ rounds. Parboil in lots of salted water just until they begin to soften. While potatoes are cooking, spread olive oil on a large, rimmed baking sheet and spread evenly with minced garlic. When potatoes are ready, drain and immediately place on tray, turning to coat. Let them sit for at least 1/2 hour to soak up all of the garlicky goodness, then fire up the grill. (You can also toss them with spice blends if you like, but I wanted to keep things basic.) Cook over medium-high heat, turning once, until the potatoes have nice grill marks on them and are cooked through. Liberal sampling is encouraged at this stage.

1 bunch radish greens, thoroughly washed and dried
1 clove garlic (or more, if you really like the stuff), chopped
Parmesan cheese (as much as you like)
A handful of nuts (Pistachio, almond, pine nuts all work well here. Pecans are good, but you really have to love them.)
olive oil
salt to taste

Throw the first four ingredients into a food processor and pulse until well-chopped. While processor is going, add olive oil in thin stream until it’s the consistency you like. (I tend to make a thick version that I can thin out later.) Add salt to taste.

1/2 bunch thick asparagus spears, washed and dried
oil (olive oil or even flavored oils are fine)
lemon juice
salt & pepper

Grasp the thick, woody end of the asparagus and run a vegetable peeler down the length of the spear to make ribbons. Toss together with remaining ingredients to taste, keeping the dressing light so it isn’t a mess to eat.

Spread a little pesto on each potato round and top with a few asparagus ribbons. Devour.



The Thought For Food Guide to the North Fork 

A few people have asked for tips — here they are. They’re based on many visits over the past three summers and M.’s always sage advice. (See all my North Fork/Hamptons posts here.)

Where To Stay:

We normally stay in a house that belongs to M.’s ex-girlfriend’s father’s ex-girlfriend (how’s that for la familia putativa?), so I don’t have a ton of experience with hotels and house rentals. This is what I do know:

  • For Liz’s bachelorette we stayed in Southold at this fantastic waterfront house chalet. Sleeps a crowd.
  • M. and I have stayed at the Quintessentials B&B in East Marion —yummy breakfast and a sweet Jamaican owner. Highly recommended.
  • For writers or people seeking quiet, shared space, the Ink Hotel in Southold is lovely.

Getting Around:

M. has a car so we always drive. We have friends who take the LIRR or the Jitney to Greenport and stay in town without a car but then they’re limited to Greenport: no wineries, etc. I feel like you need a car for the full experience, though you could bring bikes on the train, stay in Southold or Mattituck, and bike to wineries and beaches. That would be doable and fun, assuming the weather cooperates.

Favorite Wineries:

Note that for larger groups (say, 5+), you may need reservations on weekends.

  • Shinn Estate in Mattituck — they just started doing a $25 reserve wine tasting with food pairings every Sat. and Sun. afternoon, every hour on the half hour (I think). They also do winery tours every Sat. and Sun. at 1:30. But if you don’t make it for those, just do a regular tasting. It’s hands down the best winery on the North Fork. Their Wild Boar Doe, First Fruit sauvignon blanc, bone-dry rose, and Anomaly, a white wine made from red grapes, are favorites of mine.
  • Lieb Family Cellars in Mattituck — great wine (love their white merlot), no-frills setting on Cox Neck Road.
  • Paumanok on the Main Road (Route 25) in Aquebogue — beautiful vineyard setting and you can bring your own picnic.
  • One Woman in Southold — the tiny little hut surrounded by picnic tables makes for a charming setting, especially if it’s a beautiful day; their rose is quite good.
  • The Old Field in Southold — a picturesque old farm.

Favorite Restaurants:

  • You must get an iced (or hot) mocha at Aldo’s in Greenport — good god, so delicious. His scones are terrific too. N.B., my ladies: I don’t think he has skim milk, just go with full-fat and enjoy!
  • Love Lane in Mattituck — their lobster rolls are outrageous. A generally adorable lunch spot. It’s busy on weekends.
  • The Hellenic in East Marion — an excellent Greek joint worth going to if you’re heading farther out from Greenport. Get the salad platter to share. They do wonderful whole roasted fish &  falafel. 
  • The North Fork Table and Inn in Southold— romantic and upscale; fabulous local and seasonal food. You’ll need a reservation for a table — but it would be fun to just eat at the bar.
  • The Lunch Truck — operated by the North Fork Table and Inn in their parking lot; yummy lobster rolls and the like.
  • The Frisky Oyster in Greenport — local/seasonal food at Manhattan-level quality … and price. The bar is scene-y and fun.
  • The Modern Snack Bar on Route 25 in Aquebogue — worth a stop on your way in or out. Good diner food; awesome fried clams and giant slices of pie.
  • Vine in Greenport — good food and wine and they have free wi-fi.
  • Claudio’s has several locations in Greenport (including on the marina) — all serve tasty classic seafood fare.
  • The Harbourfront Deli in Greenport — great take-out sandwiches. I love their oyster po-boy wrap.
  • The Sandpiper in Greenport — classic ice cream shop.
  • The Whiskey Wind in Greenport — not food, just booze. A perfect dive bar.

Favorite Beaches: 

You need town permits to park in beach lots. It’s generally better to either bike to beaches or park a little way away and walk. 

  • Rocky Point in East Marion (we usually stay near there) — It’s quiet, gorgeous, but (yes) rocky. Fantastic sunsets.
  • Southold Town Beach — sandier and pleasant but busy on peak days.
  • Narrow River Road Beach in Orient — super-chill & small. It’s good for sunbathing and swimming in the shallow waters of Narrow River; they’re much warmer than the Sound or the Bay.

Favorite Farm Stands and Food Stores:

  • Oyster Pond Berry Farm at 24850 Main Road in Orient — easily the best berries I’ve ever tasted. Get there early in the day because they often sell out.
  • Sep’s on the Main Road in East Marion (near Rocky Point beach) — awesome produce at crazy-cheap prices. M. loves their pies.
  • Sang Lee Farms in Mattituck — probably the best farmstand on Long Island. Perfect produce plus staples like nuts, cheese, and sauces. They also run cooking lessons, dinners, and other fun events throughout the summer.
  • Southold Fish Market — where we go for the freshest of fish for grilling or, perhaps, cioppino on the beach.
  • The Village Cheese Shop in Mattituck — who doesn’t love a good cheese shop?

Shelter Island and the Hamptons:

We love taking the ferry to Shelter Island for dinner at the Vine Street Cafe — try to coincide it with sunset! It would be a lovely bike trip.

We take day trips to Southampton (ferry to Shelter Island & ferry to Sag Harbor) to have some ocean beach time — but better to avoid doing this on the weekends. We stop at a few places along the way….

  • Channing Daughters — tied with Shinn for my fave Long Island winery. Try their “orange” wines — quite unusual.
  • The Dock House in Sag Harbor — awesome fried seafood.
  • Tate’s Bake Shop in Southampton— they make those amazingly crisp chocolate cookies that are sold all over NYC.

A wonderfully thorough guide to the treasures of North Fork.  Time to return to the golden sunsets and rocky beaches for a much needed vacation.