Category Archives: Craving of the Day

Craving of the Day - Dessert - FOOD - "The Delicious"

Craving: Lady M Confections Cake

February 10, 2014

Years ago, my friend Archana threw a birthday party for her boyfriend Eaman, and she got him this delicious, layered cake from Lady M. Fast forward years later, and I was at a bridal shower for a certain Chrissy Teigen, and she was telling me how her wedding cake was going to be very Lady M-esque. That pretty much set off my craving to try the cake again. Memories of the 20-layer cake filled with pastry cream melting in my mouth rushed back to me and I had to have it again.

Right to left: green tea cake and the original Lady M mille crepe cake

To prove if my memory served me well, I told some friends we should check it out before my friend Ariba moved back to Phoenix (same Ariba who taste-tested sandwiches for me…she proved to be a clutch eating buddy). We made a plan to eventually visit their Upper East Side location. The day after I mention this, I’m walking back to the office from a dentist appointment and I look up to find Lady M right across Bryant Park — I had no idea it was right in my backyard this whole time. Turns out this one just opened last year.

We finally made a plan to stop by. The little cake boutique is looks like it belongs on a boulevard in Paris. The chic minimalist setup has plush gray seating and an all-white serving area where the beautiful cakes are the main event. When we sat down, the host quickly asked how many are in our party, and (at the time, it being only us two), he insisted that we move to the end of the cafe. Not a big deal, but just his antsy nature was a little off-putting. Turned out more people were joining us so we asked if we can go back to the front which he seemed to begrudgingly give us permission to do. Sometimes I just wanna tell New Yorkers to take a chill pill.

It would have almost ruined the whole dining experience had the French-influenced Japanese cakes not come through. We ordered the original mille crepe, their green tea layered cake, their chocolate layered cake, and the strawberry shortcake.

Chocolate layered cake and strawberry shortcake

The green tea was exactly how it might sound, but a couple bites is the most I could handle. It wasn’t sweet enough for me. The chocolate layered cake is a great fix for chocolate lovers, and even the strawberry shortcake was soft and light. But to me, nothing held a candle to their original mille crepe cake. Exactly how I remembered it — textured, tasting something between vanilla and creme brulee, and light. If it’s your first time there, definitely get the original. You can venture out their other amazing options after (coffee mousse anyone?!). Also don’t miss their teas, especially their royal blend.

Meal: Dessert

Occasion: Satisfying a craving
Price: $
(Out of three stars)
Ambiance: ***
Food: ***
Service: * (weird, pushy host…)
Would I go back?: The cakes trump the service, so yes. Take a date here if you can.

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Craving of the Day - Dessert - FOOD - "The Delicious" - Travel Feasts

If you’re ever in LA, you must try a Pizookie

January 23, 2014

Because it’s a warm chocolate cookie topped with ice cream and what more could you want in life?

A mini chocolate chip pizookie

PIZOOKIE: piz·zoo·kee noun
: a fresh baked cookie (white chocolate and macadamia nut, chocolate chip and many other flavors), with vanilla ice cream, served in a pizza style pan.

Restaurant Info:
BJ’s Restaurant & Brewhouse

Various Locations

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Craving of the Day - FOOD - "The Delicious" - Recipes - Seafood

Recipe: Seafood Ceviche with Kiwifruit

March 4, 2013

A while back, I was collecting recipes from winning teams of an Iron Chef competition I helped judge where the secret ingredient all the teams had to use was kiwi. Here’s another recipe of a dish I loved: Seafood Ceviche with Kiwifruit, with sides of spiced plantain chips, chili popcorn, and corn on the cob with Kiwifruit-Jalapeno relish. Following is a little more about the delicious dish from the team:

Seafood Ceviche with Kiwifruit

Ceviche is a common seafood dish that is native to many south and Central American countries. Seafood is marinated in a tangy citrusy juice, and the seafood cooks in the acidity of the juice. The kiwi was integrated in the citrus juice mix and also diced in as a component in the ceviche for a unique crunch.

Seafood Ceviche with Kiwifruit
(Recipe courtesy of Maryum Khwaja, Muhammad Umer Alam, and Mahjabeen Raza)
Preparation time: 1 hour to prepare, with 5-6 hours to refrigerate and let sit seafood.
Expertise required: This is an easy recipe, no stove required.
Served: About 50 people had a cup each.


• 3 pounds of fresh, deboned, thinly sliced firm fish. We used Flounder, but traditionally red snapper is used for Spanish Ceviche. Flounder worked really well. Cut into 1 inch cubes, or ask the fishmonger and he/she will dice it to perfection.
• 3 pounds of fresh, cleaned (with tails on) medium sized shrimp. We chose to keep the shrimp whole, but shredded or chopped shrimp is fine too.
• 8 cups of fresh orange juice (with pulp)
• 3 cups of fresh lemon juice
• 3 cups of fresh lime juice
• 1 cup of white vinegar
• 5 pounds of Kiwifruit 4 lbs- peeled and diced , 1 lb mashed (for citrus juice)
• 2-3 Kiwifruit – peeled and sliced, for garnishing on top of the Ceviche
• 4 medium onions – diced
• 4 medium tomatoes – diced
• 1 bunch of fresh cilantro – finely chopped
• 1 medium bottle of Aji-Amarillo pepper paste
• 1 can of Aji-Amarillo peppers – diced
• Kosher salt – to taste


In Pyrex or other glass/ceramic flat dish, place fish and shrimp and cover with the mashed Kiwifruit, citrus juices (orange, lemon, and lime) and vinegar. Cover with saran wrap and refrigerate. The acidity will cook the seafood. Every hour, stir seafood, as well as to blend the flavors. During this process, the seafood will start to change color. The fish will become whiter and the shrimp will lose their greyish color and start becoming pink and white.

This marinating process takes about 3-4 hours.

When the fish is almost-flaky and the shrimp somewhat-pliable to a fork’s teasing, add the rest of the ingredients, except the Aji-Amarillo pepper paste/peppers and Kiwifruit for garnishing. If you are sensitive to too much spice/chili heat, add the Aji-Amarillo pepper paste/peppers in little quantities, taste test, and repeat if necessary. For the amount of seafood, we used all the Aji-Amarillo pepper paste and peppers and the Ceviche was not burn-your-palate chili hot, it was rather mild.

Mix gently. Cover with saran wrap and refrigerate again.

Check an hour later. Mix gently.
Taste Test: Ceviche is not meant to be too tart or bland. It’s just right. Taste test the heck out of it. If it is too tart, do not hesitate to take out some liquid, and conversely, if it tastes bland, add some more lime or lemon juice.

Cover with saran wrap and refrigerate again.

After an additional hour, taste test. The flavors should be blended, seafood is soft and you feel like you need something crunchy to have with it.




Epicurious had a fantastic recipe, which we used. Here’s the link:
Preparation time: 30-45 minutes.
Expertise required: This is an easy recipe, stove required for frying.
Served: Made about 7 cups of chips.


• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 6 cups vegetable oil
• 4 green plantains (1 1/2 lb)


Spice mix: Stir together zest, salt, and cayenne.

Chips: Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/6 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.


Preparation time: 15 minutes.
Expertise required: This is an easy recipe, microwave required for popcorn.
Served: Made about 3 cups of popcorn.


• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• One bag of microwave popcorn


Stir together the zest, salt and cayenne. Put popcorn in a large Ziploc bag and add spice mix. Shake well.


Preparation time: 15 minutes.
Expertise required: This is an easy recipe, stove required for boiling corn on the cob.
Served: relish is enough for 12 small sized corn on the cobs


• 12 small corn on the cob, boiled, drained
• 6 Kiwifruit — peeled, finely diced (about two cups of goodness)
• 1 cup of chopped cilantro
• 1 cup of chopped, diced jalapeno peppers. Seeds removed. We used the canned version.
• Kosher salt to taste
• 2 tablespoons lemon juice
• 2 table spoons of the spice mix used for the plantain chips


Add all ingredients, except the corn, in a bowl and mix gently. Taste Test.
Rub corn with spice mix left over from the plantain chips.
Serve relish over the corn on the cob.

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Craving of the Day - Dessert - European - FOOD - "The Delicious" - Food Trucks

Craving of the Day: Wafels & Dinges

August 29, 2011

Waffle with Speculoos spread

Belgian waffle from the Wafels & Dinges truck. Raspberry Ripple ice cream. Sliced strawberries. Whipped Cream. and Spekuloos spread*.


American - Burgers - Craving of the Day - FOOD - "The Delicious"

June 14, 2011

Some people like to eat hamburgers. Some like to wear them.

My friend Ah Reem's hamburger earring


American - Breakfast/Brunch - Craving of the Day - FOOD - "The Delicious"

Craving of the Day: PB&C ‘wich at Norma’s

May 16, 2011

People often ask me about what restaurants to check out when they come to NY, but rarely do I get a full recap on how their experience went afterwards. So I was totally not caught off guard when I received an email of one, including these pictures of the couple’s visit to Norma’s in Le Parker Meridien recently from my friend Hamaad:

PB&C Waffle ‘Wich

PB&C Waffle ‘Wich

From what I gather, others that I’ve talked to have had sort of a hit-or-miss experience with Norma’s (though, I loved my birthday brunch there). This counts as one of the times it was on point. The PB&C ‘wich is essentially a chocolate Waffle with a peanut butter and toffee crunch filling. If I loved peanut butter more, I would have went for this, but the toffee crunch could probably sway me anyway.

I think my favorite part of the email though was, “I have officially crowned you the food diva of NYC.” (Such a lie, but totally don’t mind :D).

Pics by Hamaad Chippa

Restaurant Info:
Norma’s at Le Parker Meridien Hotel

119 W 56th St.
btw 6th & 7th Ave
New York, NY 10019


PS I’ve been asked to create my current ‘best of’ list for visitors, which I thought was a great suggestion. Working on that post soon for you all!

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