It’s apple season, folks! There is no season quite like fall, I think. It’s rivaled only by spring, obviously, but the foods of fall are better than the foods of spring, so even though fall is a harbinger of cold dark days, I still like it better than spring, which leads only to lots of sweating. So with the onset of fall, friends and I took a drive to New York state for some apple picking.
People are always asking me for restaurant recommendations in New York City, which is really embarrassing for me. I don’t know the next coolest spot, I haven’t tried all the fancy standards. Normally if I go out to eat, I’m looking for something that maximizes the cheap to tasty ratio, and I don’t have time for the tomfoolery of haute cuisine. (But I wish I had the disposable income to partake in both!)
Last night, however, I was lucky enough to go to WD-50, Wiley Dufresne’s molecular gastronomic restaurant on the Lower East Side (which, truth be told, is not new in the slightest), with a friend. And we went whole-hog, getting the tasting menu—all 11 courses and then petit fours. We happily analyzed every bite, picking apart the components before assembling them on our forks. Some courses blew us away, others left us feeling “meh.” And I managed to snag a photo of every course.
Fresh Direct screwed something up in our last order, and they sent us two massive bunches of bananas. We’ve been making Bananas Foster practically daily, but we’ve reached the point where the bananas are nearly molten and it’s time to bake them into something. I was all set to make a recipe I’d found online from a trusted source, but the moment I started in on prep and I started to mash banana flesh, the scent transported me to another time and place.