April Appetites
recipes born out of cravings and creativity + an unmissable pizzeria in Astoria, Queens for your NYC Itinerary
Issue #7
Spring is in the air. Even mother nature seems restless.
Is it me, or is everyone hungry?
I landed in New York on April 4th to a balmy 21° C (70° F) and a bottle of sunny semi-aromatic Moschofilero on the roof. It’s my favorite white Greek wine variety and a great stand-in for summer itself.
Our bottle was from Tselepos, and (along with Bosinakis) one of my favorites.
If you can’t find it in the USA, check out this one or this one at wine.com.
To learn more about Greek wine, check out this post on DiVino. To hear me awkwardly pronouncing them next to an actual Greek winemaker, here’s a video:
Spring Whims
Anyway, by the next morning, New York felt like winter again. Icy air and rain.
But that’s spring—mercurial and bursting into fragrant bloom like some sort of unabashed apology for raining on our parade.
And it works.
We tolerate with her whims because even when watching wistfully from the window, it’s impossible not to ignore the sensation that the earth is coming back to life.
Spring is all about anticipation.
Buds are bursting. Bees are buzzing. It’s pollination season.
Sorry for the allergy sufferers out there, but there is something uniquely charismatic about spring. It keeps us wanting more.
Feed your spirit.
I can’t speak for everyone, but sometimes, irresolvable cravings lead to more cravings. And before I know it, I just baked two cakes and prepared dinner for five. For one.
April’s issue of tastefully is all about flavor, creativity, and great taste.
Inspired by Passover and the revelation that I am no longer allergic to almonds, I made a batch of macaroons one afternoon. Also, it was raining of course.
The recipe was born and baked in a frenzied state of almond-y ecstasy.
Miracle of miracles they were delicious. Read the recipe here.
Breakfast (Cocktail) of Champions
Not trying to advocate for alcohol at breakfast, but if you’re already on the mimosa train, take it to the next level.
The ‘Pure Morning’ recipe was born from a brainstorm with my bartender friend, Vasilis. He conceived it and I executed it. We were both astonished at the result.
It starts with a simple infusion of orange juice, fresh mint, sugar, and coffee beans. You can top it off with as much dry sparkling wine as you like.
The result is instantly refreshing yet meditative and complex. Like a piece of music or a well-crafted perfume, the pleasure comes in waves and the aromas and flavor play in harmonious accord.
Check out the recipe and let me know how it turns out.
Unmissable Pizza Stop in Queens, NY
Lastly, a long-awaited homage to one of my favorite places in NYC, Figlia.
The owner is a dear friend and entrusted me with the wine list. The cocktails are exceptional.
The pizza crust took two years to perfect—a labor of love and devotion to authentic Neapolitan style meets the iconic New York Slice.
Read more here, and reserve a table today!
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That’s it for April. See you next month!
XO,
Annie