sauvage

I'd been looking forward to trying Sauvage ever since it opened across from McCarren Park and the ever-popular Five Leaves. Other restaurants have had trouble surviving in this location, but this place just seemed different. Months passed without stopping by, then my husband and I got word that his mentor and chef Damon Wise had taken over the kitchen, which instantly moved it to the top of our list! We dined with a good friend and enjoyed the fresh spring menu, which was full of seasonal favorites like morel mushrooms, strawberries, ramps, and asparagus! Each and every dish was well-balanced and full of flavor, it would be hard to pick a favorite. I loved the chef's unique take on vegetables, from the multicolor carrots with cloumage & ramps, to the roasted cauliflower with broccoli pesto & spicy pistachios, I could easily make a meal of all the appetizers! My black bass entreé just melted into its creamy but light buttermilk broth, and the morel mushrooms added a lovely earthy flavor. You know I love dessert (and usually order multiple), but after such a big meal something light and refreshing was all we could handle, so the yogurt granita was just perfect! Scroll through the slideshow to check out the rest of our ridiculously delicious meal! And full disclosure- since we dined at Sauvage, Chef Damon has left the restaurant and returned to the South, where he's originally from. But it's still his menu and the cooks continue to execute it with ease!

moro

On a recent trip to London I got to have dinner with a good friend from NYC. It's funny that with our busy travel schedules, sometimes it ends up being easier to get together when we're away from home! She knows London better than I do, and also appreciates really great food, so she suggested we dine at Moro. This place is a true classic (it's been around for 20 years!), and after trying their food, I totally understand why. The chefs focus on the flavors of the Southern Mediterranean- think Spain, Morocco, and the Sahara- which leads to some truly vibrant food. Everything was flavorful and delicious, from the seasonal special we shared to start (which we ate too quickly for a photo!) to the charcoal grilled halibut. I think the highlight, for me personally, was the mixed vegetable mezze- it's everything I want on a plate and truly how I love to eat on a daily basis. Not to mention the fresh bread was baked to perfection!

A few nights later I also got to dine at their sister restaurant, Morito Hackney Road, which was equally impressive and totally up my alley. Think a similar vibe but offered in more a small plates setting. Super tasty and great for a group! I really cannot say enough good things about Moro and Morito, and I definitely look forward to returning to both spots on my next trip to London!

vanilla cupcakes

Everyone needs a good 'ol vanilla cupcake recipe, and this one is a tried and true favorite. It's the perfect blank canvas, making it super easy to customize based on what you're in the mood for! Whether it's with fillings (strawberry compote and salted caramel are both great), or toppings (I love nuts, chocolate, or sprinkles), the options are endless! Swiss meringue buttercream is the best frosting option, in my humble opinion. It's super pretty and glossy, less sickeningly sweet than traditional American buttercream, and holds up well at room temperature and even outdoors! You can also add flavor to the frosting if you want to mix things up, but the vanilla is a great classic that goes with many flavors. Whatever you end up with, you'll almost always be guaranteed a delicious treat! Now get to baking!

Vanilla Cupcakes with Swiss Meringue Buttercream:

Cupcakes:

  • 2 cups cake flour

  • 1 tsp baking powder

  • 3/4 tsp baking soda

  • 1 tsp table salt

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 1 tsp pure vanilla extract

  • 2 large eggs, at room temperature

  • 1 cup buttermilk

Buttercream:

  • 1/2 cup sugar

  • 2 large egg whites

  • 3/4 cup unsalted butter, cubed & softened

  • 1/2 tsp pure vanilla extract

Preheat oven to 350°F. Line a cupcake pan with liners, and spray them with nonstick spray. Mix together flour, baking powder, baking soda, and salt in a medium bowl. In the base of a stand mixer fit with whisk attachment, beat butter and sugar at medium speed until pale and fluffy, then beat in vanilla. Add eggs, beating well and scraping down the bowl to ensure they are fully incorporated. Reduce the speed to low, then mix in buttermilk until just combined. Don't be alarmed if the mixture looks curdled at this point. 

Add flour mixture until just incorporated, careful not to over-mix. Pour batter evenly among cupcake liners, and bake until golden, about 20 minutes. Allow to cool for a few minutes in the pan, then completely on a cooling rack. Makes about a dozen cupcakes

While cupcakes are baking, make the buttercream. Whisk egg whites and sugar together in a bowl over a double boiler until sugar is fully dissolved. Transfer mixture into the stand mixer (make sure it's clean & dry!) fit with paddle attachment and whip until it turns white glossy. Add the vanilla, then the butter and continue to whip until buttercream comes together. This may take a good 10-15 minutes, so don't worry if things look curdled or soupy at the start!

Once cupcakes have cooled, you may add filling if desired. Scoop out a small bit of cake from the top (using a knife or melon-baller), add the filling, and replace the cake on top. Pipe buttercream onto cupcakes using a pastry bag fit with an icing tip, and finish with toppings if you choose! Enjoy!

*Adapted from Best Birthday Cake by Smitten Kitchen.

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