It all started, as many of the best ideas do, with a tweet. A few months ago, I was having a chat on Twitter with fellow blogger and cocktail aficionado Brandon from Kitchen Konfidence about his favorite cocktail, the Old Fashioned. I mentioned that I was a fan of the Negroni (in all of its incarnations) and I knew… Read More »
Vijay is the Editor and Chief Nosher of NoshOnIt. After realizing that he was much better suited to be cooking at home instead of in a professional kitchen, Vijay traded in his chef hat for an apron and has committed himself to helping everyone realize that they can cook great food at home. You’ll often find him traversing the city for the best ethnic eats or experimenting in the kitchen with new cuisines.
Say hi to Vijay in the comments below!
Recipes & Blog Posts
This stone fruit panzanella is a recipe that I’ve been meaning to post for quite a while now…as in several years. I originally read about it an issue of Food & Wine when San Francisco chef Chris Cosentino shared his version, and was immediately intrigued. Panzanella, for dessert? Panzanella is one of the dishes I… Read More »
Where has the time gone?? I seriously can’t believe that I’m sitting here writing to you about our 2 YEAR #NOSHIVERSARY. As I started thinking about what I wanted to share today, I looked back on the post I wrote exactly 1 year ago. My, how things have changed. But at the same time, I’m… Read More »
We made this gelato to celebrate our 2 year #Noshiversary! If there’s one thing that most people remember about their trips to Italy, even more than the wine and scenery, is the gelato. Found at nearly every street corner in every village in every part of Italy, freezers filled with mounded containers of multicolored gelato… Read More »
There’s no question that tacos al pastor might be one of the most iconic street foods of Mexico City. Typically found sliced straight from a spit (like a gyro), slices of pork are marinated in a combination of dried chiles and pineapple, to help tenderize the meat, then layered with more pineapple and roasted until charred and… Read More »
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