I think each season in New York City has something special to celebrate. I would say winter is my least favorite season for obvious reasons–it can be very cold, especially when you are walking around. Many times I’ve worn two pairs of socks and gloves, a scarf, a hat with a scarf and a hat over it. And no one likes when the puddles at the corner look more like swimming pools and there’s no way to cross the street except to wade through them. But such is life in a New York winter. Despite these nuisances, there are many reasons to visit New York in the winter. Here’s my top ten.
- There aren’t as many tourists in January. Snowstorms can mess up travel plans, so it’s not the best time to travel. But if there is ever a time in New York where it is not as crowded, it’s this month.
- New York City Restaurant Week occurs in January, and it’s a great time to try out a restaurant you’ve been wanting to try. I would just say to keep in mind that because prices are cheaper, the menus are not as exciting as they normally would be. I would also say to book early at the popular ones.
- Hot drinks. I love to get hot chocolate from Grom, who makes the thickest, most decadent hot chocolate. My all-time favorite café to get warm drinks is La Lanterna in the Village. They have the most extensive menu of spiked coffees you will ever see.
- Valentine’s Day and chocolates. NYC has a plethora of delectable chocolate. From Jacques Torres to Royce to Kee’s and Stick With Me, there’s something for everyone’s taste. And it is fun to taste them all! Check out my Dina’s Guide to NYC Chocolate Shops for more great chocolate in NYC!
- Lenten foods–OK, Lent isn’t for everyone, but even if you are not Catholic, you can still partake in the delicious goodies that can be found this time of year like hot cross buns and the Italian chocolate pudding made with pig’s blood, sanguinaccio. It’s also a time to abstain from meat on Fridays, so I get to make all my favorite Lenten dishes like eggs with sauce.
- Chinese New Year parade in Chinatown. A very fun event that is packed, but it is possible to get a good view. Follow the parade with soup dumplings at Joe’s Shanghai. Spend the day in Chinatown shopping and visit the Museum of Chinese in America.
Joe’s Shanghai soup dumplings
- Purim–Purim is a Jewish holiday that commemorates Queen Esther outsmarting King Haman who was planning to kill the Jews. Like Halloween, it’s a day for costumes and celebration. I like this holiday for its delicious cookie, hamentaschen, or Haman’s hat. You can find these all around the city, but my favorite are at Moishe’s.
- Japan Week–For a week in March, Vanderbilt Hall in Grand Central Terminal becomes an expo of Japanese culture and food. I like to follow this festival with a visit to Minamoto Kitchoan for some Japanese sweets. (This location has moved since I wrote that blog post. It’s now on Madison Ave. between 52nd & 53rd.)
- St. Patrick’s Day parade–The one day everyone is Irish, including an Italian girl like me! I love the parade and the after-party at local Irish pubs. Also corned beef, cabbage, and soda bread. And let’s not forget the elusive Shamrock shake from McDonald’s.
a festive take on the New York black & white
- St. Joseph’s Day–This holiday on March 19 is celebrated by Italians in honor of St. Joseph, the husband of the Blessed Mother. Traditionally, we make zeppole, the fried dough balls you get at street fairs. But we also have zeppole with custard and sfinci/sfingi. You can find these during the season at any of the Italian bakeries in the city, such as Rocco’s, Veniero’s and Ferrara or out in the boroughs.
Veniero’s zeppole (l) and sfinge
Posted in New York
Tagged best of New York, Chinese new year, Ferrara, Grom, hamantaschen, hamentaschen, hot cross buns, Jacques Torres, Japan Week, Joe's Shanghai, Kee's, La Lanterna, Lent, Lenten, macaron day, Minamoto Kitchoan, Moishe's, Museum of the Chinese in America, New York, New York City, New York City Restaurant Week, NYC, Purim, Rocco, Royce, sanguinaccio, sfinci, sfinge, sfingi, St. Joseph's Day, St. Patrick's Day, St. Patrick's Day parade, Stick With Me, Veniero, winter, zeppole, zeppoli
I got a really delicious eggs and cheese sandwich at Beecher’s in Flatiron. This is also a great breakfast/lunch for Lent! It’s on really good toasty bread. It’s more cheesy than eggy, which I would expect from a cheese shop!
Pasta fagioli is a classic pasta dish/soup that most Americans are familiar with. My grandmas both made this, and my mom makes it–as now I make it. We always called it bast fazool in Neapolitan dialect. (Ps are pronounced like bs and last vowels are left off. Another familiar example is the word abeetz for pizza.) My mom said that it’s traditionally eaten with Italian bread, and she said her family never used butter or olive oil and would eat Italian bread plain (or dip it in the sauce).
This was a favorite Friday dinner during Lent. Of course, it’s good any time, especially on cold nights. Top it off with some grated cheese.
2 15-ounce cans cannellini beans
3 cups water
2 tablespoons olive oil
2 cloves garlic
1 teaspoon dried parsley
2 teaspoons salt
1/8 teaspoon red pepper flakes
8 ounces ditali pasta
grated romano cheese (We use Locatelli.)
Bring a pot of water to a boil with 1 teaspoon salt for the ditali. Follow directions on the box to cook the pasta al dente. Meanwhile, in another pot, combine the 2 cans of beans, including the liquid, plus 3 cups of water. Add olive oil, garlic, parsley, salt and red pepper flakes. Stir together and bring to a boil over medium heat. When it begins to boil, reduce the heat to simmer and continue to simmer until the pasta in the other pot is cooked and drained. Add the pasta to the soup mixture. It should be soupy, but if it’s not, add some pasta water. Serve in bowls and sprinkle with grated cheese.
This is another dish my grandma made on Fridays during Lent. She made it at other times too, and it’s definitely Italian comfort food. It can be a main course or a side dish. Also, it can be made with macaroni/pasta or rice.
Rice with eggs and cheese
1 cup rice, uncooked (I like Carolina rice.)
3 tablespoons butter
1/3 cup grated romano cheese (My family always uses Locatelli.)
salt and pepper to taste
Cook the rice according to package instructions. When cooked, add other ingredients and mix thoroughly. Serves 2. If you want to make this with macaroni/pasta, cook pasta according to package instructions and drain. Put back in pot or in a bowl and add ingredients. Mix thoroughly and serve.
When I was growing up, my grandmother would make eggs and sauce on a Friday during Lent. I loved this dish and wanted my mom to recreate it, but she didn’t do well. I tried it and was pleasantly surprised at that familiar taste. (I’m sorry for the bad photos, as it doesn’t do my grandma’s dish justice.) I’m not sure the origin of this dish. It is not eggs in purgatory. I thought it tasted more like the Moroccan/Israeli shakshouka. However, this isn’t baked; it’s cooked on the stove. And other things that separate my grandma’s eggs in sauce from these dishes are that the eggs are hard-cooked and the sauce is runny/thin. It may not look like much in this photo, but this is delish!
Eggs and sauce
1 small onion, chopped or sliced
2 (8 oz.) cans tomato sauce (Grandma and I use Del Monte’s) and 1 can of water
salt and pepper to taste
In a medium-sized pot, cook onion in olive oil until soft (about 10 minutes). Add tomato sauce. Bring to a low boil. Add eggs one at a time. Add salt and pepper. Lower heat to a simmer and let eggs cook until hard-cooked (about 20 minutes). Serve with bread to sop up the sauce.
You know it’s right when the eggs look like this.