Still bouncing off my summer buzz of everything USA—Team USA, 4th of July, vacas to Vermont, Newport and Colorado, and a recent bike ride over the bridge and into Billyburg for spectacular soul food at Pies ‘n’ Thighs—I decided to co-host a polka-dot themed girl’s night with my Tribe. Using Nini’s apartment and my fervor for all things Americana to guide our menu, we decided to focus on desserts and do a Sweets Only Soiree for the ladies in our lives. But who wants a heavy confection in this heat? I’d have to come up with something cool, something spiked and something seasonal to keep our menu, mouths and bikini bods in check.
What’s more American than milkshakes and apple pie? Nothing. Shakes and pies should get a shout-out in our national anthem; they are the ultimate in sweet tooth satisfying seductions within our shores. Howevs, and alas, apples are not in season, so last week I went searching for a suitable seasonal substitute. My recyclable tote in tow, I made my way through the hordes of sun-kissed shoppers at the Union Square Farmers’ Market, determined not to be led astray by the much anticipated arrivals of sweet corn, budding squash, and scrumptious heirloom tomatoes that threatened to distract me from my mission. With the heat beating down and my focus waning and wandering toward anything air-conditioned, I suddenly spotted the most mouth-watering blueberries I’ve seen this side of the Mississippi. Just then, a breeze rushed over me as if the berries themselves were cooling me off from the summer warmth. Flashing shades of deep blue and violet, the morning dew still reflecting off their skin, I was sold.
The season has just got under way for these berries that burst with pungent yet sweet, refreshing savor. Doctors say the little guys help fight some cancers, defend against macular degeneration and also help keep your gums and teeth healthy. A powerhouse of antioxidants and vitamin C, the pigments in blueberries also help support your vascular system…so goodbye spider veins, hello bikini bods! But doctors don’t know from taste, and I say, as with all real foods, blueberries are as delicious as they are nutritious and ought to be celebrated as much for their flavor as for their function. Yes, blueberries explode with nutrients, but at their seasonal peak, it’s their taste that stops you in your tracks.
Born and raised in North America and typically grown in woods and mountainous regions, blueberries grow wild, and their bushes can sometimes be found flourishing on the side of the road! With over 30 different types of blueberries there is wide variety to choose from. At Union Square, I found a number of berry varietals; among the most popular were Vaccinium Casesariense, a New Jersey blueberry, and Vaccinium Boreale, planted and picked in Southern New York and Massachusetts. Depending on climate, the berries are picked mid June till mid-to-late August, so the time is now to bathe yourself in the calming luxury of blueberry nights.
Obviously, blueberries and pie go together like shin guards and cleats. Once home, I opted to make a blueberry pie with a candied ginger twist. As I was making the filling, I came across a jar of blueberry-ginger jam, also purchased at the farmers’ market, and could not resist adding it to the mix. It helped thicken my filling and added a spicy-sweet tang to the berrilicious pie. But I didn’t stop there, instead of milkshakes, I make two varieties of smoothie: a vanilla greek yogurt concoction sprinkled with whole blueberries for a surprise berry burst in the mouth, and a blueberry-banana acai blend made from frozen acai sorbet mixed with fresh fruits and apple juice. The shakes were the perfect balance to the pie…entirely satisfying, but not overly sweet or heavy for my summer shindig. With the leftovers, I experimented with all things blueberry while I was weekending at the beach. A house-guest who cooks is always a welcome addition to a weekend getaway, and last weekend I was welcomed out to the Hamptons, where I treated my clamming hosts to blueberry pancakes, fresh fruit salads spiked Grand Marnier and sprinkled with Vaccinium Boreale, and blueberry muffins. Before the season is over, I vow to gift them a jar of blueberry jam; a sweet reminder of our summer adventures in the clam beds.
Blueberry Candied Ginger Pie (makes eight slices)
- 2 large tubs of fresh Blueberries
- One small jar of Blueberry-Ginger Jam
- ½ cup + ¼ cup White Sugar (divided)
- 2 TB Cornstarch
- 2 TB Lemon Juice
- 1 TB Lemon Zest
- 1 large Egg
- 1 tub Candied Ginger
- 1 recipe for Pâte Brisée
Preheat oven to 400 degrees.
Prepare the pie dough from the recipe above and line a pie plate with dough. Mix together ½ cup sugar, cornstarch, lemon juice, lemon zest and the small jar of jam. Place the blueberries in a large bowl; add the sugar mixture to the blueberries. Gently combine all ingredients until they form a nice chunky thick blueberry paste. Pour the mixture into the prepared pie shell. Top pie with remaining dough.
After the filling is in and the lattice top has been made, it’s time to make the egg wash. Just take one large egg and whisk it until smooth. Lightly brush the rim of the pastry shell with the egg wash until the entire crust has been covered. To give the dish a nice crunch on the crust, take ¼ cup sugar and mix it in a food processor with a handful of diced candied ginger (I typically get the ginger candy at the Nut Box in Chelsea Markets). Pulse until very small beads of ginger-sugar form and sprinkle them on top of the pie crust after applying the egg wash. Let the filled pie sit in the refrigerator for 30 minutes before placing in oven, this will help it to congeal.
Time for things to finally heat up! Bake the pie for about 20 minutes and 400 degrees and then reduce the temperature to 350. Continue baking the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with aluminum foil or a pie crust ring. Once the pie is cooked let it cool for several hours. Cut into slices and Eat it Up!

There is something both romantic and utterly decadent about eating flowers. From earthy saffron strands infusing basmati rice to dainty violets adorning sugary-sweet desserts, flowers are alluring and exotic, delicate, and like
And so, with air conditioning blazing, this past sticky weekend I took advantage of the squash blossoms’ brief season and cooked my own. Blossoms are generally available in the northeast by July and last as long as the summer sun does; though they are the most popular of buds in the squash family, the flowers of any summer or winter squash, including
Little has to be done to clean the blossoms. I removed the flowers’ stamens myself; it seemed somehow indelicate to ask my gentleman caller to castrate our appetizer, no matter its taxonomic designation far, far removed from homo sapiens. A gentle rinse to remove stray pollen, a pat to dry, and our flowers lay in a bright pile, ready to stuff with a rich mixture of ricotta, chili flakes and lemon zest. Two Lagunitas IPAs later (and some for the batter), my date and I were deep-frying fat blossoms in hot oil.
Stuffed Squash Blossoms
I’ve said before
My adventures with s’mores began last month during a trip I took with friends to Fire Island. Looking for an easy, no-bake dessert (I try to avoid the oven as much as possible during the sultry months of summer, especially in an un-air-conditioned beach house!), I remembered Alton Brown’s
My love affair with s’mores continued on July 4th when I made these treats at a barbecue on a penthouse roof deck in Williamsburg. By grilling the marshmallows first over a gas flame and then finishing them off over tea lights, we were able to reach a transformative s’mores experience with the gooiest marshmallow fluff-like center surrounded by a charred, crunchy crust. With the addition of several Mo’s Milk Chocolate Bacon Bars from Vosge, this batch of s’mores was the perfect taste combination of sweet and salty, crispy and smooth.
In my opinion, a fire is really the best way to get toasted, gooey marshmallows. Since this is impractical if you’re making them for a crowd–or if, like me, you call a city home–I found that skewering them on shishkebab sticks and grilling them first over low heat and then finishing them off over tea lights is the next best thing. Remember to “bake” them in a 9×9-inch pan to get really jumbo squares and cut them to fit the size of your graham crackers. Once your marshmallows have reached perfection, sandwich them between two graham crackers and a piece of best-quality chocolate you can get your hands on. My personal favorite for food-forward s’mores is Vosge’s milk chocolate bacon bar. After assembly, wait a moment before eating to allow the marshmallow to cool down and the chocolate to warm up for maximum meltiness!
13) Best Booze Cruise: Can you afford a beer? Then you can afford a booze cruise…on the
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17) Best Imagine-You’re-In-Maine Date: For a truly maritime experience without any of the driving through New England, pick up the Water Taxi (specifically, the
18) Best Pizza & Ice Pops: On Saturdays, the
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21) Best Food Market to Snack While you Grocery Shop: There are lots of great markets in this city (see:
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25) Best Pretend-You’re-a-Millionaire Evening: Most of us don’t have outdoor space or the luxe patio furniture to adorn it, but all of us have rooftops! Granted, rooftop access is typically illegal in this town, but so are pets and sublets, and we do it anyway. All you really need are a few tall candle jars or lanterns to light your way, a blanket and pillows, or maybe a card table and chairs if you’re fancy (thank goodness for Ikea), and dining al fresco can be yours in a matter of minutes. With a bottle of bubbly and a cheese tray or two, you and the Donald could be sharing a view.
Now that it’s summertime (and the livin’ is easy), I’ll find any excuse to linger outdoors soaking up sun, feeling the breeze through my hair, or just plain enjoying the novelty of eating (and drinking!) outside. It’s hard to beat 
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4) Best Group-Friendly Beer Garden: Who ever had just one beer at a beer garden? That’s how I feel about trying to choose just one beer garden for this list. If it’s a relaxed weekend afternoon with board games that you’re after, Astoria’s much-beloved
6) Best Panoramic Views of Manhattan: We’ve all been corrupted by chick flicks: In the urbanite’s dilemma, to really feel like you’re in New York you have to be looking at the Manhattan skyline, but for the best views of Manhattan, you have to leave the island. Rather than heading to Hoboken, make your way to
8) Best Promenade: Food isn’t usually the draw in Brooklyn Heights, but the views of the Manhattan skyline and the window peeping into the gorgeous 19th century brownstones are, so pack your own lunch and sit on bench on the
10) Best al Fresco Alley: If eating in an alley doesn’t sound appealing to you, well then you haven’t spent enough time in New York. Freeman’s may have popularized the trend, but
12) Best Place to Picnic on a Pier: We’re not in Kansas anymore, and picnics aren’t just for parks. For a truly spectacular day on the water, stop by
Love is in the air, and cherries are at the market!
Air, sunlight and heat, coming from someplace other than my oven, were what I needed when I set out for the
It occurred to me then that a fresh summer cherry garnish would also make the perfect topping for the 

I love the
I am finally moving in with
While I have to be patient for these expansion plans to unfold (and the investor capital to roll in), Kimberly and I have plenty of Dinner Belle work in the here and now, as we continue to make our mark producing truly
From that uptown abode, we headed downtown and catered a college reunion in a private party room on Wall Street, where we set up a beautiful buffet spread, featuring: 
While we continue to work hard to expand our business, and I practice the art of patience, Kimberly and I always try and make time to cater for our friends and families as well. We made some decorative cupcakes to wish my current roomie farewell as she leaves the city to take on the country in New Paltz; we hosted a BBQ with my family in Connecticut, and helped Celest prepare some goodies for her East Village Garden Soiree. Kimberly made the most insane
There are several indications
The avocado. Otherwise known as perfection in produce! This little green giant packs nearly 20 different types of vitamins and minerals, not to mention the “good fats” it lends your hair and skin. But I don’t think about avocados, or any food, in terms of
Not one to shy away from unique recipes or unusual fare, the idea for an avocado popsicle hit me when I was taste testing my way around the
Let me be the first to tell you the cachaça packs a punch! So use the good stuff, and keep these suckers away from the kiddies (though you could easily make a virgin version by leaving out the alcohol). The good stuff was gifted to me by Leblon representatives Celest and I met a few weeks back at the
Avocado Popsicles (makes 4)
