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An ongoing exploration of taste.


Apple Cinnamon Monkey Bread

I love Monkey Breads....for those who've never seen nor heard of such a bread let me tell you how amazing it is. Imagine layers of delicious dough, stuffed with yummy filling, and glazed - it is then cooked in the form of a loaf of bread however, with it's layered quality, the bread becomes this "pull-apart" bread. Almost like a loaf sized Cinnamon Bun. Ok, clearly my explanation is less than subpar, however, I guarantee you will love this bread. It's a great change up from an Apple Pie, easy to make, and easy to transport if you want to bring it to someone's house!

Sesame Green Beans

I find I so rarely order in Chinese food because everytime I do, I feel like my body goes into salt shock. So as an alternative, I've taken to making some of my favorite dishes at home, like this dish. Green beans, roasted in sesame oil and spices topped with Sesame Seeds is a great side dish to any meal - Asian or not. I like to roast my green beans in this recipe, but you can also blanch them and then toss in the rest of the ingredients. To blanch Green Beans: Bring a pot of salted water to a boil. Add in your string beans. Cook for about 3 - 3 1/2 minutes, remove and imeediately plunge into an ice bath to stop the cooking process.

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.

Sara Bojarski, Founder & Chef