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Dessert Is Never Out of the Question


I never subscribed to the “new year, new me” idea. After all, time is a construction! You can start over whenever you want, whether it’s January 1, June 22, or November 13. This is a particularly difficult time of year to be a pro eater. . Suddenly, your friends who were just too happy to go out to eat are trying to cook more and enjoy less. And dessert, that’s simply not possible.

However, if you are me, dessert is never impossible. Recently, The Times’ Priya Krishna wrote about professional chefs’ Long term appreciation for instant pudding mixinspired by amazing glasses Pistachio Bundt at the restaurant cloud in the East Village, and I knew it was time to publish another all-dessert edition of this newsletter.

After all, is it a meal — or a good day for that matter — if it doesn’t have a sweet ending?

I was intending to pass Lysee in the Flatiron district for months, and I finally reached this “pastry shop” run by Eunji Lee, a Korean-born pastry chef. Most weekends, there will be a long line to buy some combination of the nearly two dozen dessert options, but I strongly recommend making a reservation for the full coffee shop experience. on the first floor.

Start with a coffee or tea, and then go wild. The most popular item by a long shot is a corn mousse that looks like a corn emoji (🌽). But my favorite is lysée, a Korean brown rice cake with pecans and pistachios that tastes like a Necco version of sponge cake; petit jardin tart with pineapple-basil jam and calamansi pastry cream; and what I am prepared to call the absolute best of the city kouign-amann, a double layer of dough. And ordered another kouign-amann to go. I promise you’ll wake up with a craving the next morning – if it lasts until then.

If you follow me on Instagramyou know, I recently got myself a box of Lunar New Year cookies from the small one, an aptly named dessert shop in Chinatown. It contains fine black sesame chocolate chip cookies, fluffy pineapple pinwheels, and cool little strawberry meringues. The first day of the Year of the Rabbit has come and gone this weekend, but Little One occasionally offers mouthwatering cookie collections, especially around the holidays. The rest of the year, it has seasonal kakigori, monaka bread, and eye-catching 6-inch cakes for whatever celebration you may be hosting coming up. In this case, the celebration is to thank me for being me.

What about restaurant desserts dyed in wool, the kind used after drinks, entrees and entrees? Well, there’s the wonderfully delicious bay leaf gelato with huckleberry jam that I absolutely love foul witch, a new restaurant in the East Village from the people behind Roberta’s Pizza. Also, the tiramisu was above average at Macosa Trattoria in Bedford-Stuyvesant, Brooklyn, where I parted with some friends who hated “new year, new me”. But what I think about every time I close my eyes at night is the towering three-tiered plate of bread in Le stone at Rockefeller Center, with a choice of nine different little quartets, each a little adventure. And if you don’t take the risk, so what?


  • This week, Pete Wells commented Masalawala & sons in Park Slope, Brooklyn, finding dishes filled with mustard oil – a feature of Bengali cooking – becomes both fascinating and exciting.

  • open: foul witch, a new fine-dining spot from Roberta’s team, opens in the East Village; Alphabet City is now home to Mr.’s office Moto, a 21-course omakase with a drunken theme; and Caleta now also open in the East Village to serve ice cream by day and small plates by night.

  • Kim Severson report above How the corporate cafe is changing post-pandemic, with some companies adding oyster shelling classes and services aggregating lunch orders from local restaurants.

  • And before the news that Noma will close in 2024, Tejal Rao reflect above pressure to keep pushing the envelope in the world of fine dining and the human cost of that pressure.

Email us at the address [email protected]. Newsletter will be archived here. Follow NYT Food on TikTok and NYT Cooking on Instagram, Facebook, YouTube and Pinterest.

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