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An ongoing exploration of taste.

Sfinge (Italian Zeppole)

My mom always used to make Sfinge when I was growing up. I am not sure who came up with the name ‘Sfinge’ but in simpler terms, it’s basically a Zeppole: the Italian’s answer to Donuts sprinkled with Powdered Sugar. These things are incredibly delicious and are actually easy to make. They’re great as a dessert, or you can do what I did as a kid; eat them for breakfast!

Roasted Beets

One of my favorite NYC restaurants, Marchi's, was the first place I ever tried a Beet. Let's be honest, they're not exactly the most appetizing looking food, but there's something so delicious about a perfectly roasted beet tossed in a little Olive Oil, salt and pepper. Simplicity at it's best - showcasing the beet in all it's glory.

Pancetta Brussel Sprouts

I didn’t start to like Brussel Sprouts until 5 years ago. If not cooked well, they can have a super bitter taste to them, which is not exactly appetizing. However, this recipe is completely full proof and will turn any Brussel nonbeliever into a Brussel convert. After all, what isn’t delicious when mixed with Pancetta?

Broccoli Cornbread

On a trip down south, my parents came across a restaurant that served Broccoli Cornbread as the bread in it’s complimentary bread basket. After falling in love with it, my mom, being the outgoing and charming woman she was, convinced the chef to divulge the recipe to her. Upon returning from their trip, my mom told me all about this cornbread, which, I must admit at first sounded kind of strange. I decided to try it out as one of the first things I ever really cooked before, and needless to say, I was addicted. I’ve altered the recipe by adding a little more broccoli than was called for because I personally love broccoli, and the texture it gives the bread is incredibly delicious.

Sara Bojarski, Founder & Chef