this sole’s got soul

final dover sole

I love spicy food — like, mouth-watering, tongue-tingling, ohmygod-I-need-water-NOW spicy. Though we all know water doesn’t help when your taste buds are on fire. But I digress. I am always on the search for spice and I had never made a curry before, but always wanted to try. So I did some googling, some label-reading, some experimenting and this — THIS — is what I came up with. I’m still training B to like things as hot as me, but if whomever you’re cooking for can handle it, try some habaneros or thai chili peppers. We’re working up to those in the lovenest. As B is famous for saying, “standby.”


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tilapia a la teigen

overhead laying fish

Even though she cooks meat 99% of the time (and I don’t cook or eat meat), one of my most favorite food bloggers is Chrissy Teigen. You may know her as the supermodel fiance of John Legend, but I know … Continue reading

shun lee virgins

shun lee

In my notes folder on my iPhone, I have list of restaurants that I want to try. There are about 20 on there — some old, some new — but Shun Lee has probably been on there the longest. Since B and I were going to see Ray LaMontagne that night at Carnegie Hall for our 14-month anniversary, we figured why not make an Upper West Side night of it. (I hope you’re not asking yourself who Ray LaMontagne is right now. Or if we celebrate each month’s anniversary.)

I still can’t believe we hadn’t been there before. It’s a New York Institution, and for good reason. The number one being: their famous Grand Marnier shrimp, which I MUST learn how to make. It is delightful — soft and sweet — served with walnuts, which give it that perfect crunch.