If you're ever craving oily thin pasta, P.F. Changs is the way to go. I have had pad thai from other Thai restaurants, so the minute my dish came out, I didn't have to taste it to know it wasn't good. The texture looked like they boiled the pasta too much and the chef may … Continue reading Oily Pad Thai at P.F. Changs

Growing up, avocado wasn't one of my favorites. I always found it to be too mushy and could not find any great taste to it. As I got older my love for it has changed. Perhaps, my health journey has encouraged me to like it. Avocado is a healthy fat, but it is not something … Continue reading A Growing Love of Avocado

  After walking miles to Richmond Hill park for the festival of colors known as PHAGWAH (a Hindu tradition), I was extremely hungry. My boyfriend is a foodie and he suggested we get aloo pie. I really thought I was going to eat a pie. As you can see pictured, it is bread filled with … Continue reading Aloo Pie at TrinCity (Queens, NY)

I consider a calzone a bigger version of an empanada. That is probably not the best comparison, but they look almost the same. A calzone is an Italian oven-baked folded pizza that originated in Naples in the 18th century. It is usually made from salted bread dough, baked in an oven and stuffed with some … Continue reading What is Calzone?

For some families, Easter Sunday is a time to celebrate the Resurrection of Christ. Often times, families participate in Easter Egg hunts or simply have a family dinner. This year my family decided to visit Sofrito, a Puerto Rican restaurant, in the city. This was my third time there and the food just gets better … Continue reading Restaurant Recommendation: “A Taste of Puerto Rico, In the Heart of NYC”

On April 30, 2019, our class received a visit from writer and food critic Robert Sietsema. We read his book, New York and a Dozen Dishes. Can you guess my favorite chapter? If you said the very first chapter "Pizza," you are right! Also, pizza is number one because it is just that good. This … Continue reading A Visit from Eater Food Critic, Robert Sietsema

When I hear tres leches cake I always think “very delicious” cake. I have had four different variations of this cake: Puerto Rican (Sofrito’s), Mexican (Tulcingo’s), German (Martha’s Country Bakery), and my very own from a recipe I found on google (I think it was Betty Crocker). This dish is popular in Latin American cuisine. … Continue reading Variations of Tres Leches Cake

If you’re hungry in class and you need a snack, you can find some change to put in the vending machine and get Oreos, chips, or even a soda. However, Amsterdam is fancier with their automat called FEBO. My friend is on Spring break there and she posted a picture of her there on Snapchat. … Continue reading Automat in Amsterdam: FEBO

An American and New Yorker’s restaurant goer script is as follows: you walk in, you give your name to their server and are often told there is a wait. When you are seated, your server greets you and asks if you want something to drink and you can communicate with one another. You usually order … Continue reading My Experience at Tulcingo’s Restaurant

Creme Brûlée is a dessert composed of a rich custard base topped with hardened caramelized sugar. It is usually served slightly chilled. It is also known as burnt cream, Trinity cream, crema catalana, or Cambridge burnt cream. It originates from France, Catalonia, or England. It’s exact origination is unknown. This dish is very similar to … Continue reading The Origins of Creme Brûlée