Big Apple Diary: Recipes Inspired by 48 Hours in NYC

This month, we’re focused on dolce da fare niente — the Italian expression for the beauty of doing nothing, or – in our interpretation – living well. Food, wine, cocktails, travel and leisure – these are the pillars of a perfect summer, and we’re intent on enjoying every minute.

We’re just back from a “greatest hits” kind of weekend in NYC – 48 hours of our favorite eats in Carroll Gardens, the West Village, Midwood, and Union Square. A few highlights:

  • A glass of Federico Orsi “Sui Lieviti” orange wine at June
  • The eggplant parmigian sandwich (that Sullivan Street bread!) at Frankie’s Spuntino
  • Summer asparagus w/ mint and ricotta salata at King
  • Kimchee fried brown sticky rice, black trumpet, shiitake, nori, sesame at ABCV
  • Half formaggio, half mushroom and shallot pizza at Lucali

The thing about a weekend away is that it’s currency. Sure, you had a fab time (you have a hangover and stack of dirty laundry to prove it) but you also have a restored appreciation for tastes, flavors, experiences, and a new reserve of inspiration to pull from. Could you make that asparagus with mint at home for a snack? Those cocktails are ABCV were clean and botanical, could you make something similar with the extra produce in your fridge? Yes, and yes.

We channeled our weekend wanderlust into at-home recipes, which we’re excited to share with you.

Recipe #1 - Asparagus toast w/ olives, rosemary and ricotta salata

What you’ll need:

  • Bread for toast (sourdough, multigrain, whatever you please)
  • Crumble of ricotta salata cheese
  • Handful of olives – green and kalamata
  • Sprig of rosemary
  • Olive oil
  • 3-5 stalks of asparagus


  • Preheat oven to 350
  • Cut stalks of asparagus lengthwise (so they are halved) and place on cookie sheet
  • Chop olives in half and dice rosemary leaves. Mix together with olive oil in small bowl
  • Pour olive oil, olive, rosemary mixture over asparagus
  • Roast in oven for 5-8 mins, till tender
  • Remove asparagus from oven, cut in half, and place on toasted bread
  • Crumble ricotta salata over toast and enjoy

Best enjoyed:

  • With The New Yorker or Ocean Vuong’s new novel “On Earth We’re Briefly Gorgeous”
  • On EC@Home Celerie Bowl

Recipe #2 - Vodka, carrot + citrus cooler

What you’ll need:

  • 1 lemon (whole, for juice)
  • 1 carrot (whole, for juice)
  • Half cup of Pellegrino
  • Dash of no. 6 bitters
  • Shot of vodka
  • 3 slices pineapple
  • 3 slices orange
  • Pear for garnish


  • Shave 1 carrot
  • Cut orange – save 3 slices (remove rind)
  • Cut pineapple – save 3 slices (remove rind)
  • In Cuisinart, place carrot shavings, orange, and pineapple – blend
  • Add half cup of Pellegrino
  • Add lemon juice
  • Strain mixture into glass
  • Add shot of vodka to strained juice
  • Add dash of bitters
  • Serve in EC@Home glass w/ pear garnish or fruit of your choice and Odi Tea Towel

Best enjoyed:

  • On a sunny afternoon with your journal

Till the next weekend trip, dear friends!