Here at Ridgefood we’re big fans of foraging for edible plants and flowers in nearby Forest Park. Last week we filled a giant bag with wild garlic mustard—an invasive yet delicious species that permeates the park in April. So what to do with all these greens? We tried making garlic-mustard chips (like kale chips), but the delicate leaves don’t hold
up well to baking and sort of dissolve into your mouth immediately upon eating. Instead, we prefer to simply sauté the leaves in a bit of coconut oil and a dash of salt. They cook down very quickly, like spinach. The greens’ bitterness teams up well with a bowl of fried rice, and of course a runny egg on top to mellow out the garlic mustard and tie everything together. Continue reading →
Last week we attended the Taste of Ridgewood, the first-ever food fest benefiting the Ridgewood YMCA‘s Strong Kids Campaign. We ate, we drank, we chatted with local Ridgefolk. Here’s our photo recap:
Clockwise from top left: Vietnamese iced coffee over crushed ice, coconut tapioca pudding, and a summer roll from Bunker (we forgot peanut sauce – oops); vegetable samosa and cilantro dipping sauce from Nepalese Indian; and foufou & okra (foufou are like dumplings) and grilled fish & attieke (fermented cassava that resembles couscous) from Bed-Stuy’s Abidjan. Continue reading →
Happy Spring! The Ridgewood YMCA gave us the final list of 20 restaurants participating in the Taste of Ridgewood on April 11th. Cuisines represented include West African, Indian, American, Bosnian, Vietnamese, American, Fitness, Tex-Mex, Nepalese, Pastries, Japanese, and German! We think … Continue reading →
There’s just one day left to RSVP for the Taste of Ridgewood, a food-fest fundraiser for the Ridgewood Y’s Strong Kids Campaign. The complete list of participating restaurants hasn’t been revealed yet, but so far they’ve confirmed: California Pizza Kitchen, a pizza … Continue reading →
I love the smell of nuoc mam in the morning: Summer rolls and peanut sauce at Bunker Vietnamese
The Ridgefood team recently visited Bunker, the ‘wood’s first Vietnamese (!!!) restaurant. Nestled among bus barns and junkyards on Metropolitan, Bunker is a really chill spot with indie-surfer vibes, run by brothers and Queens natives Jimmy and Jacky Tu.
Bunker adds delectable but comfortable twists like bacon and havarti to classic Vietnamese banh mi, and they use hormone- and antibiotic-free chicken in their old family recipes.
(Continue for pics.. plus updated with MORE pics of food we ordered for delivery!)