Author Archives: Rich

Ravioli

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There were a couple of dishes that were included in my recent four-part “Everybody Loves Dumplings” series that had never been featured in a post of their own.

Since I seldom order ravioli in an Italian restaurant (although I truly love it), I picked up a legit brand of frozen cheese ravioli for this photoshoot and topped it with my own bespoke meat sauce.

I’ve been developing and perfecting that grail of a recipe for more years than I can count (since I first got into cooking as a matter of fact) and frankly it’s one of the best creations I’ve ever come up with; I’m truly proud of it and seldom share the anchovy oil stained recipe with anyone. (Yes, that’s a hint.) As a matter of fact, I often have some in my freezer because it keeps incredibly well and makes for a quick, but impressive, meal.

I wasn’t certain that this post would be Instaworthy since it was partially based on something out of a supermarket freezer case, but I would ask you, please – consider the sauce.

😉
 
 

National Pierogi Day

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National Pierogi Day happens on October 8, but that’s certainly no reason not to indulge on the other 364 or so. Typically associated with the cuisines of Central, Eastern and Southeastern Europe, pierogi are known by many names, varenyky in Ukraine for instance.

This photo was taken during a 2019 visit to the beloved Polish & Slavic Center Cafeteria at 177 Kent St in Greenpoint, Brooklyn; they’ve been closed because of COVID-19, but we’re definitely hoping for a refresh.

Bits of bacon and sautéed onion with sour cream on the side, of course, adorned these Pierogi z Kapusta (cabbage) which I ordered because I like saying “kapusta”.

Try it.

See what I mean?
 
 

Le 2022 Lait de Poule Est Arrivé!

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Eggnog! First sighting of the year!

It’s like waiting for this year’s vintage Beaujolais Nouveau to appear: Le 2022 Lait de Poule est arrivé! (They say that the French have a word for it, and I have to admit a certain fondness for their spin on the word “eggnog”, lait de poule: hen’s milk.)

If you’ve read me, you know that I have a few (ha!) guilty pleasures when it comes to holiday food, and for me, nothing heralds the advent of the season like the first appearance of eggnog on supermarket shelves. And snatching it away precipitately as they do every year when the yule log’s embers have barely begun to evanesce only makes the anticipation and craving for next year’s batch more intense.

But which one(s) to buy? The brand in this photo may not be my fave – it’s merely the first I’ve found this year. But fret not. I and my OCD are here to offer you the benefits of my research and experimentation regarding this happy holiday quandary. Please check out my essay, An Eggnog Excursus – and unlike the holiday libation itself, it’s available year-round under “Deep Dives” on my homepage!

Cheers!
 
 

National Dumpling Day – Part 4

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I’m going to quit while I’m ahead – although there are so many more delicious varieties out there!

So here’s the final installment, Part 4, of National Dumpling Week.

A couple of friends asked if there would be kreplach but I couldn’t find a photo of any lurking in my files, so I’ve got a year to take one and lead with that delicacy for next year’s National Dumpling Day – er, Week!

Like making dumplings, making this series was a labor of love, so thank you checking it out!
 
 

National Dumpling Day – Part 1

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So I intended to do a post for National Dumpling Day, September 26, consisting of a few of my favorites from past posts, sort of like a “Dumplings I Have Known and Loved” kind of thing. But perusing what I have in my files disclosed almost a hundred candidates!

So here’s Part 1 of National Dumpling WEEK!

Stay tuned for more because…

Everybody Loves Dumplings!
 
 

Oh K-Dog

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You know about K-pop, right? This is K-dog. “Oh K-Dog” to be precise, and it seems like there are dozens of outposts across the country (this one can be found at Queens Crossing Food Court, 136-17 39th Ave in Flushing) and from what I see, it’s a thing.

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In their own marketspeak, “Korean rice hotdogs have become a craze in Korea, quickly becoming one of the most popular street foods. Unlike a typical hot dog, we specialize in using a stick to deep fry our signature item until it crisps golden brown.”


So instead of a bun for a dog carrier, it’s battered, yielding a soft, bready interior and a crispy exterior. Not into hot dogs? Me neither, but you can swap in a cylindrical Korean rice cake or a log of mozzarella for the dog. To gild the lily, you can add diced potato or sweet potato to embellish the delicacy.

I opted for a sweet version: mozz inside, sweet potato chunks outside. I was asked if I wanted sugar or cinnamon sugar sprinkled on top. “Half and half?” I ventured, dodging the decision, and I was rewarded with an unexpectedly tasty treat.

And only then did the real fun begin. Off to the side, there’s a variety of condiments with which to experiment including ketchup, honey mustard, sweet chili, gochu hot sauce, garlic sauce, and cheese mustard among others. Cheese mustard? It tasted of neither cheese nor mustard but it turned out to be the perfect complement to my order.

But wait there’s more! For the final act, you can sprinkle on your choice of toppings like honey butter, parmesan cheese, onion sprinkle, snowing seasoning, and coconut.


When flying solo, I am physically incapable of positioning a camera, holding a chunk of food and doing an Instagram cheese pull, but hopefully you get the idea. At the counter, there’s a mesmerizing video loop of a young woman handily demonstrating those skills. Dinner and a show.

I wanted to dismiss this as an exercise in silliness, but I got hooked on it – as did some guests on my Flushing ethnojunket.

And I haven’t even tried their other specialty, Egg Toast, and its variations. Next time.
 
 

Yin Ji Chang Fen – 2022

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Getting out and about again and spending a lot of time in Manhattan’s Chinatown of late so I revisited Yin Ji Chang Fen, the rice noodle roll chain from Guangzhou, China, located at 91 Bayard Street.

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Dining outdoors this time (because COVID), I decided to test the waters with something plain and something fancy, so here’s Peanut Sauce Rice Noodle Roll for guests who join me on my Chinatown food tour that want to stay within their comfort zone…


…and Pork Kidney with Chives Rice Noodle Roll – because that’s the way I roll! 🙄 (Eye roll – see what I did there?)

And speaking of my Chinatown Manhattan ethnojunket, there’s one boarding on Wednesday, September 21. (What an amazing coincidence!) Get the details here!
 
 

Café Metro

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According to the interwebs, fungee is the national dish of Antigua and Barbuda; according to ethnojunkie, fungee is delicious. It’s simplicity itself; think polenta with an Antiguan accent: there’s a hit of heat and a textural slide due to the addition of okra. Here, it’s keeping company with okra pods and eggplant that’s been enhanced by okra (did I mention okra?) and saltfish. No complaints. No stick-to-the-ribs jokes either. Just really good eats.

On the side is ducana, a dumpling made from grated sweet potatoes, grated coconut, cinnamon and sugar and IMHO, it’s a real treat; wish I had access to it more often.


The fish cake appetizer was comped and perfect; I could have eaten a sack of those.


The inner workings.

This indulgence came from Café Metro, 477 Cedar Lane in Teaneck, NJ.

As Antiguan Chef Bernadine says, “Eat till you belly full!” I have no problem with that!