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An ongoing exploration of taste.


Spicy Miso Shrimp Tempura

My favorite Japanese restaurant in New York City is Morimoto – owned by the famous Iron Chef Masaharu Morimoto. Located on the edge of the Meatpacking District, Morimoto has the most incredibly fresh sushi, awesome Saki selection, and the most delicious appetizers that immediately get you ready for an incredible meal. The first thing on the menu that my husband and I immediately order the second we sit down is the Crispy Rock Shrimp Tempura. This is served two ways: one side in a spicy gochujang sauce and the other in a wasabi aioli. My husband prefers the Wasabi Aioli while I prefer the Spicy Gochujang sauce….we’re just a match made in fried shrimp heaven. I have been looking all over for Rock Shrimp to buy down by us in Princeton, NJ and haven’t been able to find any (sad). Rock Shrimp unlike regular shrimp have a super hard shell, ...

Philly Cheesesteak PIerogies

I sometimes like to think of myself as the Pierogi Queen. This is a 100% self-deemed title, but a title I take seriously in the kitchen. Back, long before I went to culinary school, the Pierogi was one of the first dishes I truly perfected including coming up with my recipe for the perfect pierogi dough. While this may not seem like some incredible accomplishment, it truly was/is for me. No I didn’t cure cancer, but I did cure the epidemic of the dense, tasteless Pierogi and for that, I feel I deserve some kind of recognition. Seriously though, last year, I went about buying all of the various store bought pierogies out there for a taste tasting and after trying 6 different Pierogi brands, not one of them had a light, flakey, fluffy dough. So because I invented a dough that is a work of art, I have since ...

Mayzie's Favorite Cookies

I am the proud mommy of an incredibly sweet and beautiful toddler, named Mayzie. A few months ago, my husband and I undertook the monumental task of potty training Mayzie. We had made a few half-assed attempts prior to this but on this one weekend we decided, the time is now! I promise you this has something to do with this cookie post…. The major motivator to have Mayzie do her thing in the potty was the objective of “if you pee in the potty, you get an M&M”. Prior to this, Mayzie had never had an M&M before, and like any normal toddler, after her first taste of M&M, she was addicted and subsequently completely potty trained in 48 hours (no exaggeration). So with that, we started buying bulk amounts of M&Ms from Costco and have them on the ready anytime we need to use bribery for any situation ...

Quiche Lorraine

The first time I ever visited Paris I was a junior in college and went with a friend for Spring Break. While everyone else I knew was joining the Cancun bandwagon of beaches and binge drinking, I yearned for something more cultured and filled with French food and pastries. After getting off the plane and getting to my hotel, the first thing I did was find one of those small Brasserie’s that you see in French movies that are painted dark red, with dim lighting, smokey air and loaded with all of France’s delicacies. I found one of these places about 3 blocks from my little hotel, and immediately knew this would be the place I would enjoy my first of many Parisian meals. Oddly enough, at the age of 19, I had never ever liked eating eggs. I blame this on my mom who ate a soft-boiled egg every ...

Charred Shishito Peppers with a Spicy Aioli

One my newest culinary obsessions is the Shishito Pepper. Our friends over at Greenflast Farms were the ones who introduced them to me. They were in our Famr Share box this past summer and my husband and I became infatuated with them. Shishito Peppers have are a super mild pepper with great flavor that when charred and tossed with a few bright ingredients (like lemon juice) are an addictive appetizer that everyone loves. Seriously…. Everyone …even my most picky relatives have found them irresistible. If it’s the summertime, Shishito Peppers are also awesome when charred on the grill! I like serving my Shishito Peppers with a little spicy aioli (aka mayonnaise mixed with some hot sauce) for a nice contrast in flavor. The great thing about this appetizer is that it takes so little time to make…anytime we have a random guest show up at our house, this is the ...

Sara Bojarski, Founder & Chef