Welcome to Full Access New Zealand
Full Access New Zealand brings together contributing editors, photo journalists and artists all expressing their individual experiences in the country. Insight, reviews and a behind the scenes look at New Zealand.
Urban Garden Center: Eden Under a Harlem Bridge
You look up and your eye follows the length of the train bridge overhead. Â Above you, passing on those tracks are Metro-North trains taking passengers up to White Plains, along the Hudson and over to Connecticut.
Your lower your gaze and it front of you is a long path of greenery, found at the Urban Garden Center. Â It is a garden of eden on 116th street and Park Avenue. Â Surrounded by the city, you are standing amongst trees, flowers, succulents, vegetable and herb sprouts.
Share: a lot
Welcome to Full Access Melbourne
Full Access brings together contributing editors, photo journalists and artists all expressing their individual experiences in the city. Insight, reviews and a behind the scenes look at Melbourne. Day after day, we will seek out the little details that make Melbourne great.
Grilled Pork Tenderloin with Green Peppercorn Sauce
Classic steak Diane is served with a sauce of sautéed and cooked-down onions, garlic, whiskey, stock, cream, and crushed green peppercorns. Unlike black peppercorns, the green ones have a bright fruitiness to them. I love the same sauce on pork. I brine the tenderloin first to keep it juicy and then grill it whole. The grilling only takes about 10 minutes, and while the meat’s resting, you make the sauce.
Share: a lot
Wilted Kale Salad with Poached Duck Egg
I think cauliflower might have replaced kale as the new ‘it’ vegetable (Nashville for example has all the cauliflower dishes you could ever hope for.) Â But don’t worry, kale had it’s time in the sun and in case you aren’t ready to make the switch I put together a kale salad for you below.
The kale in this dish is lightly cooked so it retains a little bite and is complimented with the slightly sweet shallots. Â You can pick up some duck eggs at the Union Square farmers market. Â They have a rich yolk which is the perfect compliment to the salad and brings the whole dish together.
Share: a lot
Warm Weather Meals: Mahi Mahi Lettuce Wrap
No surprises here but New Yorker’s talk about food a lot…..like a lot a lot. Â Where to get the best sandwich, why we are refusing to eat carbs, where there is a new gelato spot that imports their milk from real Italian Tuscan cows. Â The Tuscan cow thing peaked your interest, right?
I was eating a banh mi sandwich and wanted to do a version that used all the flavors of the fresh veggies and cilantro.  I decided to use Mahi-Mahi and in place of the baguette picked out some butter lettuce leaves.  The result is a dish that would be perfect for a NYC rooftop bbq (if that is permitted) or get your cast iron skillet.
Share: a lot
Afternoon in Cold Spring
Cold Spring is a town of about 2,000 located right on the Hudson River and a 70 minute train ride from Manhattan.  It is no secret to people in the Hudson Valley and NYC but if you haven’t made the time to visit, be sure to schedule a 3/4 day visit in the immediate future.
Share: a lot
Did Edgar Allan Poe Live in New York?
Did you know the house where Edgar Allan Poe lived and worked for the last three years of his life is in the Bronx? Â Well, believe it and get ready to hop on the D or 4 train up to Kingsbridge Road.
Share: a lot
Pkhali: Georgian Vegetarian Spinach Dip
The diverse cultural influences reflected in food and restaurants across the city are astounding. Â Taking weekend trips to deeper parts of Brooklyn and Queens pays dividends to the traveler willing to sit on the N train for an extra 20 minutes. Â Included below is an example of one of the great dishes available when you are in the city.
Share: a lot
Memories of Flavors at Bonnie Slotnick Cookbooks
By Elissa Gilbert Food and family, joy, love, can’t be separated. We crave our favorite foods because we crave those feelings. The flavors and feelings don’t last long after the meal ends, but they’re preserved in the recipes written down in cookbooks. I’ve learned from grocery stores that […]
