First Annual Lobster de Mayo on May 10th!

Next month, Food Network star Katie Lee will host a lobster-and-Tequila extravaganza highlighting Mexican-style cuisine from Manhattan’s best eateries! Celebrating the fifth anniversary of New York City lobster supplier Homarus, Lobster de Mayo takes place on Saturday, May 10th, from 6 to 10 p.m. at Capitale on the Lower East Side and proceeds from the event’s silent auction benefit City Harvest. The participating restaurants include Tao, Lavo, Catch, La CenitaEmpellón, Marea, ABC Kitchen, Gramercy Tavern, Marc Forgione, Bodega Negra and more! General admission ($295) offers unlimited lobster dishes and Patrón cocktails, along with a build-your-own-Margarita bar, while VIP access ($450) allows entry to a special lounge that features a raw bar and ultra-premium Tequila tastings—plus you get a $30 Uber credit and FreshDirect gift cards. Purchase tickets here before they sell out!



The perfect Valentine’s Day treat for that lobster lover in your life: Dominique Ansel Bakery’s “Lobster Linzer” anise-scented biscuits with homemade raspberry preserves! They’re available for pre-order online now and for in-store pickup starting this Friday, January 31st.

The perfect Valentine’s Day treat for that lobster lover in your life: Dominique Ansel Bakery’s “Lobster Linzer” anise-scented biscuits with homemade raspberry preserves! They’re available for pre-order online now and for in-store pickup starting this Friday, January 31st.


Lobster Grilled Cheese Alert!

Thrillist NYC has rounded up eight new grilled cheese sandwiches, including the lobster grilled cheese at Tiny Fork on the Lower East Side. The post claims that the sandwich contains the meat of one full Maine lobster, but with a price tag of $14, I highly doubt it. In any case, this grilled cheese looks amazing! 

photo courtesy of Thrillist.com


Hearty Vegan Chili(adapted from "Eat and Run" by Scott Jurek)
2 tablespoons olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8-ounce package of white button mushrooms, finely chopped ½ green bell pepper, finely chopped ½ red bell pepper, finely chopped 2 large carrots, finely chopped  1 cup frozen corn kernels 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons chili powder 2 teaspoons kosher salt ½ teaspoon black pepper28-ounce can diced tomatoes15-ounce can tomato purée15-ounce can kidney beans, drained15-ounce can black beans, drained15-ounce can red beans, drained 2 cups vegetable broth 1 cup dry bulgur wheat1 jalapeño (or serrano) pepper, seeded and minced (leave seeds for more heat)Fresh cilantro, finely chopped
Heat the oil to a large pot over medium heat. Add the garlic, onion, mushrooms, bell peppers, carrots, corn, cumin, coriander, chili powder, salt and black pepper and sauté for 10 minutes or until tender. Add the tomatoes, tomato purée, beans, broth and bulgur wheat, cover and bring to a simmer, then cook over low heat for 30 minutes, stirring occasionally. Stir in jalapeño (or serrano) and simmer for an additional 20 minutes . Season with salt to taste and serve garnished with cilantro.
Photo © 2013 Amber Drea 

Hearty Vegan Chili
(adapted from "Eat and Run" by Scott Jurek)

2 tablespoons olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8-ounce package of white button mushrooms, finely chopped
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
2 large carrots, finely chopped 
1 cup frozen corn kernels
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chili powder
2 teaspoons kosher salt
½ teaspoon black pepper
28-ounce can diced tomatoes
15-ounce can tomato purée
15-ounce can kidney beans, drained
15-ounce can black beans, drained
15-ounce can red beans, drained
2 cups vegetable broth
1 cup dry bulgur wheat
1 jalapeño (or serrano) pepper, seeded and minced (leave seeds for more heat)
Fresh cilantro, finely chopped

Heat the oil to a large pot over medium heat. Add the garlic, onion, mushrooms, bell peppers, carrots, corn, cumin, coriander, chili powder, salt and black pepper and sauté for 10 minutes or until tender. Add the tomatoes, tomato purée, beans, broth and bulgur wheat, cover and bring to a simmer, then cook over low heat for 30 minutes, stirring occasionally. Stir in jalapeño (or serrano) and simmer for an additional 20 minutes . Season with salt to taste and serve garnished with cilantro.

Photo © 2013 Amber Drea