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An ongoing exploration of taste.

Blueberry Lemon Cake with a Lemon Glaze

Recently my husband and I moved into a new apartment all the way on the west side of Manhattan in an area known as West Chelsea. For those unfamiliar with West Chelsea, it’s a great up and coming neighborhood that is slowly converting from an industrial area to a great new residential region of New York City. With that being said, the world of supermarkets has not quite made it over to our neck of the woods yet, so I have taken to doing all of my food shopping on Fresh Direct. For those unfamiliar, Fresh Direct is an online supermarket where I can do all my food and pantry shopping and then it is magically delivered to our apartment at my desired time, and I don’t have to carry 100 pound bags from the nearest grocery store over a mile away. All in all, I am very happy with ...

Jamaican Jerk Chicken

Recently I tested out making Jamaican style Jerk Chicken, a dish I haven’t eaten since 2008 when I was actually in Jamaica. I remember loving the combinations of flavors that the chicken was seasoned with –the savory Indian spices and the addition of sweet and spicy All Spice, Jerk Chicken has a great umami-like taste. So with some experimenting and taste testing, I have come up with this recipe, which has become one of my new favorites. The first time I made it, I grilled it on our roof top grill (this is NYC, we don’t have backyards – instead we grill on roofs) and the flavor was amazing. The next time I made it for this blog, it was pouring rain, so I made it in the oven. Both times were equally as delicious – but I must admit, if you can grill it, do it! Some things to ...

Flank Steak Fajitas

If I were to ever own my own restaurant or start a food truck it would hands down be in the genre of Mexican food. I absolutely love to eat all things Mexican – guacamole, tortillas, fajitas, tacos, burritos– and I love to cook all things Mexican. Good Mexican food has an emphasis on fresh produce, succulent meats, and always the perfect tortilla-like vehicle to get those previous ingredients into your mouth. I personally love a soft flour tortilla, but if you’re gluten free try corn tortillas. Fajitas are a great dish to make because they’re quick to cook (almost like the stir fry of the Mexican world), they’re flavorful, and incredibly satisfying. You’ll notice in this recipe I measured out my marinade on a scale in grams (how very culinary school of me) – I only did this because I have come up with he perfect marinade that was ...

Miso Glazed Chilean Sea Bass

One of my favorite hot dishes served at the famous Nobu restaurant is their Miso Glazed Black Cod. I happen to love miso in all forms, but this dish really makes it shine. The combination of the sweet miso and the salty fish makes this dish addictive. Since I am not a huge cod fan (unless it’s for fish n chips), I wanted to try recreating Nobu’s famous dish with Chilean Sea Bass. I love the skin on a Chilean Sea Bass – especially when you crisp it up well under a broiler or by searing it. This is a super easy recipe that will definitely wow your guests.

Balsamic Glazed Filet Mignon

I grew up eating steak and eating it the “correct” way, which translates to eating it still ‘mooing’ aka rare aka black and blue aka cut off it’s horns, wipe it’s a** and put it on the plate. I am very serious about the doneness of my steak, and try to constantly covert all whom I cook for to come to the dark [red] side. One of the best cuts of steak to eat rare is a exceptional piece of filet mignon. It is a complete melt in your mouth situation that is unparalleled in any other realm of the meat world (with exceptions of Wagyu or Kobe – but until I hit the lottery, there will be none of that on a random Wednesday night). I am usually a purest when it comes to my steak – I like it seared with salt and pepper, and finished in the ...

Mexican Sweet Corn Dip with Homemade Chips

Tonight, my husband and I are going over to our friend’s apartment downtown for dinner and I wanted to bring a delicious appetizer that wouldn’t be too filling to eat before the main event. Recently I have been buying fresh corn on the cob and they have been beautiful! The corn has been bright yellow, and super sweet. I have been using it in everything from quinoa, to chili or just making it plain sauteed with a little butter and salt– so today I wanted to feature this incredible ingredient in a fun Mexican style dip with Homemade Tortilla chips. I have been making my own tortilla chips lately as well because I like to be able to control the salt content on my chips. It is so easy and quick to make your own chips, not to mention, so much cheaper! All you need are corn tortillas (I like ...

Sara Bojarski, Founder & Chef