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What to Do This Weekend in New York City

What to Do This Weekend in New York City


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The calendar might say it's spring, but in my book it's still winter. This weekend we should be sipping cocktails and eating brunch outside, right? Despite the setback there is still much to do on this weekend's menu.

Thursday Tonight at 8 p.m., the Rebirth Brass Band is playing at Brooklyn Bowl. This soulful band is sure to get your feet tapping and make you wish for New Orleans and a Greyhound. Brooklyn Bowl also serves pitchers of beer and elegant fried food. Bowling, food, and soul — you won't be disappointed.

Friday For early weekenders (aka those with Friday off this week), Tom Colicchio's latest restaurant, Riverpark, is now serving a $28 three-course lunch. It's a great place to wander and overlook the East River. In my opinion, it's a much better lunch spot than dinner as it doesn't leave you in the middle of nowhere after dinner on a Friday or Saturday night.

Sunday Starting today and on every second Sunday each month through October (11 a.m. through 5 p.m.), the Hell's Kitchen Flea Market on 39th Street and 9th Avenue will be open and hosting food trucks including Schnitzel & Things, Rickshaw Dumpling Truck, and the Kimchi Taco Truck. According to food buzz in the city, Hell's Kitchen is a new up-and-coming food scene, so it might be worth getting in at the start.

All Weekend For those in Brooklyn, either traveling home from the night before or getting an early start to your day, the Brooklyn Crif Dogs will now be serving breakfast. Breakfast includes Intelligentsia Coffee and a new breakfast sandwich.

Tuesday Are you into poetry and cocktails? While it's not a weekend event, next Tuesday's Poetry and Cocktail Slam (April 12th, 6:30 p.m. through 9:30 p.m.) at Back Forty may be something to put on your calendar. There will be mixologists from Marlow & Sons, Savoy, and Vandaag participating. Renditions of poems from e.e. cummings, Gertrude Stein, and others. Call 212-388-1990 for reservations, $55.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.


Bake New York City's Famous Levain Cookies from Scratch at Home

The result of my 7th annual autumnal I-Miss-NYC weekend, this copycat Levain cookie recipe has picked up a lot of traction from my YouTube channel and, most recently, a gloriously thorough analysis and Levain cookie bake-off by Erika at The Pancake Princess. It’s been nearly a year since I published this recipe, and I’m extremely grateful for all the support I’ve continually received. I look forward to learning a whole lot more in the years to come. Thank you to all my supporters and anyone reading this. I appreciate it.

A few weeks ago, I came back from visiting my sister in New York City. I used to visit quite often and, every time, I would take the train up to 57 Street Station or 5th Ave Station and walk a mile—west and then north, along Central Park—to pay a visit to Levain Bakery in the upper west side on 74th Street.

It hasn’t been that long since I was introduced to Levain Bakery’s simple and decadent cookies. I was still in college, almost 8 years ago, when I visited my siblings on the east coast for the first time and spent an entire month exploring and discovering the unique beauty that is New York City.

That is when I learned the backstory of how these giant ooey gooey cookies were baked into creation. Over 20 years ago, the founders/owners of Levain Bakery (Pam and Connie) were training for an Iron Man Triathlon together and they were insatiably hungry all the time. Regular cookies weren't cutting it, so they made the famous 6-ounce cookies we now know and love, and the rest is history.

That summer when I visited NYC, I found and watched a YouTube video from Levain Bakery that showed (generally) how they make their cookies. I have made my own rendition of Levain’s famous chocolate chip walnut cookies a couple of times since then, and I’m excited to share with you my go-to recipe for when I’m really missing New York City.



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