New Word O' The Day


Slogging Through San Gennaro

I generally avoid Little Italy's annual Feast of San Gennaro--I'm not a fan of making my way through the crush of people that always descend upon the festival. But yesterday evening, after an unusually early dinner at the newish branch of Xi'an Famous Foods on Bayard Street, we noticed the crowds on Mulberry Street were at acceptable levels, so we cut through the Italian madness to grab a little dessert. I may be half Sicilian, but as that side of the family shed its Catholic roots a couple of generations ago, I'm a bit lost as far as the religious traditions behind the festival go. But food-wise, it's a chance to take a gander at the typical Italian-American food available at New York City street fairs. It's a true slice--if you can handle the insanity!

Why Shop At A Greenmarket?

Sometimes you end up with a bonus!


What Is This Mysterious Kitchen Gadget?

I spied this frightening-looking device in Patel Brothers grocery store in Jackson Heights. I'm assuming it's Indian or Pakistani, but can't figure out what it's for! It looks more like a science-fiction torture device than a useful kitchen gadget...


Today's Chinatown Find

Some friends and I spotted this spectacular creation in a jewelry shop window on The Bowery. As if the three giant pigs aren't crazy enough, the suckling piglets just put this beauty over the top...


Three Words: Nasturtium Leaf Pesto

Thanks to this fabulous article in the Times a few weeks ago, I discovered that nasturtium leaves are as edible as the plant's beautiful, peppery flowers. They're spicy, like their more colorful siblings, but as they deliver that flavor in leafy form, I thought they'd offer a bit more culinary flexibility. After a little online research, I discovered a particularly fabulous idea: Nasturtium Leaf Pesto. I wanted it immediately.

So, this past weekend, I harvested some leaves and set to work. The result is, frankly, wonderful, and this is now one of my favorite things. So far I've discovered that it's wonderful with beef, as a sandwich spread, and fairly decent on pasta, too. Why, oh why, haven't I discovered this before?!

KKNY's Nasturtium Leaf Pesto
• 2 cups loosely packed nasturtium leaves
• 3 cloves of garlic
• 2 handfuls mixed nuts
• 3 tbsp. olive oil
• salt to taste

Put everything in a processor and purée (add a little more olive oil if it doesn't blend). That's it!