EatingNYC – Page 2 – The ultimate guide to eating and living in NYC & beyond

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MISSED YOU SM 🍣!! 😊 thanks to @explorekissaki - incredible Omakase to go that we got to enjoy right when the sun was setting 🥰🙏 PS - they’re coming to the Hamptons this summer. Order on their website or on Caviar.
🥯BRUNCH GIVEAWAY! Picking THREE winners to receive brunch for 6 @zuckersbagels - TO ENTER: 1) Follow me & @zuckersbagels 2) Tag friends who deserve this treat! Every comment counts as an entry. 3) Like this + my last 5 IG postsThe brunch spread includes bagels, lox, cream cheese, a cooler bag and their new Everything Spice Mix trio - perfect for Father’s Day! Winners announced Sunday night! Let’s GOOOOO!
🍔 EMMY BURGER 🍔!!!!!!! Les goooooo Here’s what you’ll need for 4 burgers:For the Burgers: 24 oz dry-aged burger meat (I used @patlafrieda ) 4 slices of sharp white cheddar cheese 4 pretzel buns 2 tablespoons melted butter 2 white onions, thinly sliced Salt and pepper Olive oil For Emmy Sauce: 3 tablespoons sugar 3 tablespoons rice wine vinegar 1/4 cup gochujang 2 cloves of minced garlic 1 tsp sesame seeds 1/2 up mayonnaise (I used Kewpie Japanese mayo)Directions: 1. In a heated saucepan, caramelize onions. Simmer on low for 40 minutes. 2. Separately, combine sugar and rice wine vinegar in a heated sauce pan on low, until sugar is dissolved. 3. Then, add in your gochujang, garlic and sesame. Combine 1/4 cup of this sauce with 1/2 cup mayo to create your Emmy Sauce! 4. Generously season burgers with salt and pepper and cook on medium, about 4 minutes each side. Cook 2-3 minutes longer if you like your burger more well done. 5. Add a slice of cheese to each burger and a splash of water to you sauce pan. Cover and let cook for another minute, allowing the cheese to melt. 6. Once burgers are done, butter your buns and toast. 7. Build your burger! Season both sides of your bun with Emmy sauce, add your burger and top with caramelized onions.
In case you missed it - a very basic & perfect cacio e pepe recipe! How do you guys feel about recipes in this format?
Very toasty buns, very cute poodles and very large quantities of family time. Happy Memorial Day from the Q! 🇺🇸🙏❤️
Doesn’t feel like summer until your first lobster roll... doesn’t feel like summer in q unless you made it yourself!! Thx for the 🦞 @valsoceanpacific 🙌🏻
Feeling SO spoiled by this pasta delivery @rezdoranyc 😍! We got the Radiatorre with modenese ragu and the Spinach Stracci. Order yours to the Hamptons for 5/28 ❤️
GIVEAWAY FRIDAY! Win @cookiedonyc’s 🍦pack (moose tracks, salted caramel cone, cookies & cream and sherbet dō!!) TO ENTER: 1) Follow me & @cookiedonyc 2) Tag friends who deserve this treat! Every comment counts as an entry. 3) Like this + my last 4 IG postsWinners announced Sunday night! Let’s GOOOOO!
SPICY TUNA CRISPY RICE! ngl, one of the best things I’ve ever made!!! Here’s what you’ll need for about 16 pieces:For spicy tuna: 1/2 lb tuna 4.5 tablespoons of Japanese mayo (kewpie) 2 tablespoons sriracha sauce 1 teaspoon sesame oil 1 teaspoon soy sauce 4 oz Eel sauce 1 Jalapeño Squeeze of lemon, squeeze of limeFor crispy rice: 1 cup dry sushi rice (short grain rice) 1.5 cup water 1/4 cup rice vinegar 2 tablespoons sugar 2 teaspoons sesame oil 2 teaspoons kosher salt Sesame seedsDirections for spicy tuna: 1. Mix together sriracha,mayo and sesame oil 2. Finely dice tuna, cutting against the grain 3. Combine spicy mayo and tuna to your liking and then refrigerate. You should have some extra spicy mayo!For the crispy rice: 1. Bring 1 1/2 cups of water to a boil 2. Add in 1 cup of rice, cover and let simmer for about 25 minutes, gently stirring occasionally and adding salt for taste 4. While rice cooks, make your sushi vinegar - combine sesame oil, sugar, rice vinegar and salt 5. Add mixture to sauce pan on low, whisking occasionally until dissolved 6. Place in refrigerator and allow to cool 7. Once rice is cooked, lay it out on a baking tray lined with Saran wrap. Combine with sushi vinegar 8. Lay rice flat and allow to cool for 20 minutes 9. Fill a sauce pan with vegetable oil (enough to cover your crispy rice squares) and bring to medium heat 10. As the oil starts to sizzle, shape your crispy rice into rectangular cubes and coat with sesame seeds if desired. 11. Fry 2-3 rice cubes at a time. Should take about 2 minutes. Lay flat on a paper towel to soak up excess oil. 12. Once all of your crispy rices are complete, top with spicy mayo and garnish with a thin slice of jalapeño and top with eel sauce. Enjoy!!
Endless caprese +🔥 sunsets. Would you rather 1 or 2?