Harissa Honey Glazed Salmon

My riff on Serious Eats recipe for Harissa Honey Glazed Salmon

2 salmon fillet

2 tbs Honey

2 tsp Harissa

Salt & Pepper

Preheat oven to 300 degrees. Combine honey & Harissa in a small bowl. Brush thin coat on salmon place in oven and bake for 10-15 minutes, or until not quite done, remove from oven and turn on broiler. Brush another coat of glaze onto salmon, place under broiler and cook until lightly browned, about 3 minute. Sprinkle with salt & pepper and serve.

Sweet, hot and delicious.

Joe DiStefano’s Himalayan Heights: Touring Tibetan and Nepali Food in Queens

Check out this amazing Queens food crawl written by Max Falkowitz, for! Read Full Post on

Have you heard about Himalayan NYC? Click here to learn more and pick up your Himalayan NYC guidebook with special offers at over 45 participating businesses across the city! Get Yours Today!

Photo credit: Robyn Lee features 10 Wisconsin Cheeses you should try today, including the Roth Käse Moody Blue (pictured above), the now-legendary Rush Creek Reserve, and many others: 

Wisconsin has a long history of cheesemaking. For over 160 years farmers and cheesemakers have been turning excess milk, a benefit of the state’s wonderfully grassy farmland, into all kinds of delicious cheese. From American classics like Colby to European styles like Limburger, there are few cheese styles you can’t find here.

What started off as a small scale industry has grown to 2.6 billion pounds of cheese per year—that’s 25 percent of all domestic cheese. Though the process has changed a bit from the early 1900s, the big industry cheese is starting to focus back on small-batch farmstead practices.

On a recent trip to Wisconsin, I visited many cheese factories both big and small. The cheese scene in Wisconsin is very interesting; you have just about every type of cheese maker represented from the old-school guys like Joseph Widmer, who has been making a couple kinds of cheese in his family for three generations. On the other hand you have large factories like Roth Käse that produce many distinct varieties that cater to a variety markets. No wonder Wisconsinites are called cheeseheads, right?

I ate a lot of cheese on this trip, some so delicious I could eat it for days while others, though delicious, were so strong they are best eaten sparingly.

Check out the full slideshow here

(Photo ©2012

Good Eats: Mixed Berry and Thyme Jam on Flaky Herb Biscuits 

My first jam making experience… a TOTAL SUCCESS!!!!  It was SO RIDICULOUSLY easy to make AND while it was cooking, it made the ENTIRE house smell like sweet fruit… SOOOOO YUM!!  To accompany the Jammy I made these Herb Biscuits.  Sweet chunky jam on warm buttered biscuits.. It was a match MADE IN HEAVEN. 

Mixed Berry and Thyme Jam recipe courtesy Giada De Laurentiis

Yield 1 ½ cups

1 pound medium strawberries, hulled and quartered (about 4 cups)

8 ounces blueberries (about 2 cups)

1 cup pure maple syrup

2 tablespoons fresh lemon juice (½ a large lemon)

2 tablespoons fresh orange juice

2 ½ tablespoons chopped fresh thyme leaves

Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 ½ hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month. 

Flaky Herb Biscuits recipe courtesy 

Yield 12

2 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

1 tablespoon baking powder

1 tablespoon chopped mixed fresh herbs such as rosemary and thyme

7 tablespoon unsalted butter, cold, cut into ¼ inch pieces

¾ cup milk

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed. Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas. Add milk to bowl and stir just until a dough forms. Transfer dough to a lightly floured surface. Roll dough out to ¾ inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet. Bake until golden, about 17 minutes. Serve immediately. 



Hearts of Palm Salad


In my cabinet I have a can of hearts of palm, I don’t know why. Lucky for me I found a recipe for Hearts of Palm Salad at, which according to them was THE salad of the early 60’s.



6 romaine lettuce leaves

1 14oz can sliced hearts of palm, drained and rinsed

6 thin slices pimiento

6 sprigs watercress



½ dill pickle, finely chopped (about 2 tablespoons)

1 tbs finely chopped onion

1 tsp finely chopped capers

1 tbs finely chopped parsley

1 tbs finely chopped pimiento

1 tsp finely chopped hard-boiled egg white

1 tsp salt

¼ cup olive oil

¼ cup white vinegar


Place lettuce, hearts of palm, pimiento slices, watercress artfully on a plate. Set aside while you make the vinaigrette.


For the vinaigrette place the finely chopped ingredients in a small bowl. Sprinkle with salt and add olive oil. Stir thoroughly while adding vin­egar. Drizzle vinaigrette on salad and serve.


This salad was underwhelming. The vinaigrette was okay, the hearts of palm where plain and tasted canned. Happy not to have been around when this was all the rage.

I’ll drink light beer when it’s handed to me, but otherwise I base my beer choices on several different criteria, none of which involve calories. I’ll get the cheap one or the good one or the high ABV one or the weird one, but I’ll never get the one that wants a pat on the head for sparing me half an apple’s worth of calories.
—  Will Gordon, in an article on about Bud Light Platinum vs Bud Light
This sums up my feelings about light beer. "On the Beer Trail"

I’m the newest beer correspondent for Serious Eats! While on tour for our Dave and Ethan shows, I’ll be tasting a beer in every US state and writing about each one. Check out the first post below and share with all your alcoholic friends!


“I don’t know about you, but I’ve never been one to turn down a free drink. Fortunately (or if you ask my liver, unfortunately), my gig as a touring comedian means that I’ve managed to score one in almost every US state. Admittedly, I’ve occasionally sipped some not-so-tasty suds, such as the Ybor Gold Light I had in Melbourne, Florida, which tasted more like wet cornflake runoff than beer, or the thin, pale yellow liquid in Minot, North Dakota that may or may not have been squirrel urine. But of all the breweries, bars, pubs, and basements of creepy old men I’ve frequented for a pint of the good stuff, I found one of my all-time favorites in Grand Rapids, Michigan…”

Read more “On the Beer Trail” HERE at, with a new post each week!