• UrbanCookery Logo

An ongoing exploration of taste.

Chicken Cutlet Sandwich

I think if I could pick my dream job, it would be to do the menu concept of a sandwich shop. I love coming up with fun sandwiches that are a little out of the ordinary, or riffs on old favorites. To me, there’s nothing better than a sandwich – I love every component, and would die of a broken heart if I ever had to give up bread. How people go gluten free voluntarily is literally beyond my comprehension. This sandwich is quite literally the best sandwich I have EVER eaten. The flavors work perfectly together and truly are the epitome of what I think a sandwich should be. There’s a balance of amazing flavors (smokey, salty) and textures (crunchy, melty, and crisp) The best bread for this in my opinion are ciabatta rolls or getting a large Italian Baguette and cutting it into smaller sandwiches. You don’t want ...

Fettuccini Alfredo

I feel the need to preface this blog with a few notes….so bare with me… 1. I realized after multiple times cooking and photographing Fettuccini Alfredo, it never really looks all that appetizing (when we all know in reality, it’s literally one of the best foods ever invented). So I apologize in advanced for the photos because they’re not my favorite, which is a shame because the recipe is INSANELY good. 2. I am well aware this isn’t exactly the healthiest thing to eat, but I never claimed to be a health chef so, there’s that. Even people on diets have cheat days, and to that I say, MAKE THIS on your cheat day! 3. I noted in the recipe that you could add cooked chicken to this dish (I highly recommend that!) For my chicken I just cooked two very large chicken breasts and seasoned them with salt, pepper, ...

Oven Roasted Parmesan Green Beans

As a chef, I am embarrassed to say that prior to a few months ago, I had never really gotten into the method of roasting a green bean. I have always taken the route of blanching my beans, but roasting is SO delicious! One of my favorite blanching green bean recipes can be found here. For this recipe, the texture and flavor you get from roasting your beans really makes this dish addictive! So a few months ago, my dad’s girlfriend made me this roasted string bean dish which I literally ate an entire pound of in one sitting. Her recipe did not call for shallots, it just happened to be something I added when I recreated it and found it to be the perfect addition to the flavor profile of this dish. There’s something about the texture of the green bean after it’s been roasted that you can’t stop ...

Yellowfin Tuna Poke

While I was pregnant, the thing I missed the most was sushi/raw fish. Due to the possible contamination raw fish can have, they highly suggest preggos don’t indulge in the raw amazingness…so for nine months, I had to sit and watch everyone enjoy their Sashimi and Sushi platters while I got an Avocado Roll or something boring like that. Well, the day my daughter arrived, my husband brought in the most incredible sushi spread to the hospital so that I could finally get my fix! In the past few months, a wave of Poke obsession has hit New York City. Poke is basically a deconstructed sushi roll, usually served in a bowl. This is MY version of poke! My version of poke does not involve sushi rice, but instead uses Basmati Rice. I know, Basmati hails from the wrong part of the Asian continent, but when you’re cooking you can ...

BBQ Asian Glazed Spare Ribs

I love any and all things Barbeque, and have always made my own homemade BBQ Sauce, which you can find here. Last night, I riffed on my Classic BBQ Sauce to give it an Asian Flare and decided to slather it on a rack of Spare Ribs to try and recreate one of my favorite Chinese Takeout Dishes. I am so in love with this Asian version of the BBQ Sauce that I had to blog it. It’s the perfect combo of sweet, salty and tangy and is incredibly easy to make. You can double or triple the sauce recipe and keep it in your fridge for a few weeks to try on chicken or in a fun stir fry. My recipe only calls for ½ teaspoon of Hot Sauce and this is because I used a hot sauce that if you used any more than that amount, you would ...

Sara Bojarski, Founder & Chef