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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?

Sara Bojarski, Founder & Chef