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An ongoing exploration of taste.


6 Layer Nacho Dip

With the NFL Playoffs in full swing, and the Superbowl right around the corner, I am rolling out all of my favorite tailgating, game day foods. This one right here is always a crowd pleaser. While it’s not groundbreaking in any way shape or form, it’s tasty and fun nonetheless. It’s also a great dish to bring to anyone’s house if they’re hosting a fun football party (or any party for that matter)! It’s also vegetarian, which is always a plus, because there’s always at least one vegg-o in the crowd… You can also get creative personalizing the top of the dip with your favorite team, or a cute message that is appropriate for your gathering – to do so, just put some extra sour cream into a pastry bag and let your creative juices flow! Enjoy!

Basil Pesto Pizza with 3 Cheeses

My husband told me that I had to preface this blog post with one very important piece of information….if you plan to make this pizza, be well aware that it uses Taleggio Cheese….and for those who don’t know about this incredible cheese let me inform you that Taleggio has got an air about it. Meaning, it’s from the stinky cheese family. The taste is absolutely delicious, but if you’re someone who can’t get over the smell/funk of a cheese like this, you may want to stop reading (kidding, keep reading, because this pizza is fantastic). If you’re not into Taleggio, you can skip it, or replace it with another cheese like ricotta which is about as mild as you can get in the cheese family. I love making Homemade Basil Pesto…store bought Pesto makes me sad, and I refuse to buy it. This pesto is so easy; it’s worth it ...

Cheetos Crunchwrap

I will preface this blog post saying that this probably isn’t one of my more highbrow recipes, but that’s what I love most about it. There are two fast food places I hold in high regard: White Castle and Taco Bell. Both are probably equally as disgusting but for some reason, those two are the only two I will ever give the time of day to. I went to college at NYU, and both my sophomore and junior years my dorm was on Union Square which was equidistant to the bars and to the closest (and cleanest) NYC Taco Bell. And like most things in NYC, this Taco Bell was open til all hours of the night which was conducive to post-bar late night food and more specifically, late night Crunchwraps….my go-to (I also highly respect the Chalupa which I should attempt to recreate in time) . I have blogged ...

Baked Cauliflower Gratin

I am always looking for good vegetarian dishes to add to my blog because sometimes it can seem as if all I blog are meat-centric dishes (probably because I am a total carnivore and love cooking/eating meat for any and all meals of the day). Usually most of my menu planning revolves around what I have in the house, what I need to use up before it goes bad, and/or what my body is craving. The combination of the week’s record breaking cold weather, and a huge block of gruyere cheese that I needed to polish off in my fridge, led me to last night’s side dish of Baked Cauliflower Gratin. Normally I would make this dish with a fresh head of cauliflower (which you can do), but I didn’t want to go to the store in the aforementioned cold weather, so I dug around in my freezer and found ...

Loaded Beef Nachos

My favorite genre of food to eat and make is what I refer to as “Elevated Bar Food”. Taking classics like burgers, wings, dips and adding a somewhat chef-y element to them. I have blogged my Chicken Nachos before and they have been one of my most popular recipes on Urban Cookery, so now, I give you a beef version that will rock your palate. The Chicken Nachos were made with chicken that was slow cooked and then shredded and added on top of nachos with some fresh tomatoes and scallions....I wanted to take the same "slow cooked" approach with my Beef Nachos by slow cooking the beef almost as you would a chili (just not as liquidy since you'd be putting them on top of nachos and you don't want Nacho soup). I did a recent poll on Facebook, asking friends/family which they would prefer to see the recipe ...

Sara Bojarski, Founder & Chef