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Picture 1 from 21: The marbling of the fat in the steak is still so evident after being cooked. Even though I used a steak knife, I probably could have just used a butter knife! It was perfectly pink, tender and juicy!

Last weekend, I bought a $40 steak at Japan Premium Beef.  It’s a new butcher shop on Great Jones Street in New York City that specializes in wagyu beef.  And for $40 I got a 12 ounce ribeye that was beautifully marbled, rich in flavor and simply melted in my mouth.

At first, the hefty price tag seemed a bit much.  But when prepared according to the directions given to me by Taiki, the store manager, and paired with a simple salad of herb from my garden and a bottle of Lambrusco, my fancy steak experience certainly went pretty far.

To see how I cooked this fine piece of meat, follow the directions in the photo slideshow above!

I just had these for brunch yesterday.  They seem so easy to make and were absolutely delicious that I definitely plan to make them at home!   They would also be a great treat to make with kids!

Simply take store-bought cake doughnuts and lightly grill them until they are slightly charred and warmed through.  Sprinkle them generously with cinnamon sugar and serve with coffee immediately.

Asian-inspired hot dogs.  One smothered in barbequed pork belly, the other with the fixings found on a Vietnamese sandwich (including pate!).   I never would have dreamed up these combinations, but I am certainly glad someone else did!  They were delicious!!!

These are what New Orleanians call “Turtles” - a crumbly light pecan cookie with a blob of fudgy chocolate swirled on top and a sprinkle of some chopped pecans.  Local, beloved and now dearly departed bakery, McKenzie’s, was well-known for these cookies; and the recipe lives on, lovingly re-created in a few select “Tastee Donuts” locations around town.  Interested in making these cookies?  Here’s a recipe

A new bakery recently opened near me which is making a name for itself by creating some really fun desserts! Their specialty as of late is donut-flavored soft serve, an array of different milks–like cereal milk, and milk-high layer cakes made with chocolate chips and bananas.  They seem to be taking all sweets American to a whole new level.

On my last visit, I sampled the “Jelly Donut” soft serve (tasted a little like a berry fruit roll-up) and the “Arnold Palmer” cake (appropriately named after the half tea/half lemonade beverage) which was made from layers of lemon and tea-flavored cake, lemon mascarpone, almonds and tea jelly.  After those two, I had to stop.  Unfortunately this meant that I had to pass up on the “Crack Pie” and the “Compost Cookies.”

I can only imagine what is in store for the future.  I’m hoping some really interesting takes on the brownie or rice krispie treats!

This is the fanciest version of chicken fried chicken I’ve ever eaten!  The dish was composed of two pieces of chicken meat compressed into blocks, dipped in batter and deep-fried (like a giant chicken nugget) which were served over a bed of sauteed ramps and morel mushrooms, and garnished with a raw egg yolk.  Yum, yum and yum!  It doesn’t quite beat the original–a couple of drumsticks, mashed potatoes and gravy–but it certainly was good.

My pal Lizzy brought me this box of amazing chocolates from Portland chocolatier, Sara Hart of Alma Chocolate.  These artisan beauties were brilliant - each and every one of them - with the Thai Peanut Butter Cup in the middle being my rock bomb favorite.  Inside is a peanut-buttery center, rich with coconut, ginger, chile and lime (I’m sure I’ve missed something, but that’s what stood out) flavors.  Sara’s chocolates are all intriguing and Lizzy’s coming down to New Orleans soon -I sense a big box of many Thai Peanut Butter Cups in my future…

At a really neat Indian-owned specialty food shop in NYC called Kalustyan’s, I bought this yogurt beverage.  It’s ingredients listed yogurt and soda water.  I figured, I like soda and yogurt–why not give it a try?!  Wrong.

This, and I hate to say it, but feel I must, was really bad.  It tasted just like soda and yogurt.  Not a classic combination.

However, if in NYC, do not prevent yourself from visiting Kalustyan’s because the tiny shop’s jam-packed, floor-to-ceiling shelves of herbs, spices, flavored-salts, cooking tools, prepared foods, nuts, dried fruits, teas and coffees, cookbooks, etc., are not to be missed by anyone who enjoys cooking.

Yes, today is National Pretzel Day.  Why today?  I don’t know, but it is, and I love pretzels especially when they’re covered in peanut butter and chocolate  - like many, I have a serious thing for crunchy/salty/sweet foods.  To just sit-down and much on pretzels, I’ve been all about these “Gluten Free” pretzel sticks which are nicely crunchy and have a slight buttery taste.  I grabbed a bag of Glutino pretzels during Passover because they’re “Kosher for Passover,” and now I’m hooked.  They’re really good dipped into melted dark chocolate spiked with Melipone Vanilla, and odd as this may be, my dog likes these pretzels too (though without the chocolate of course).

I think I found the perfect brunch item–truffled egg toast.  It’s made of thick slice of country toast, hollowed out to hold two fresh egg yolks, topped with melted fontina cheese, drizzled with truffle oil and served on a scattering of grilled asparagus spears.  Wash this down with a glass of lambrusco and follow with a latte.  Fantastico!