Recently in Commissary Category

Alas, we haven't had the opportunity to visit in person, but if the cake stand alone is any indication, it is not to be missed.

"The Wolseley was created by Chris Corbin and Jeremy King in 2003 in the style of the Grand Café normally only found on the Continent. The original building was commissioned in 1921 by Wolseley Cars as their West End showroom and was designed by William Curtis Green in the Art Deco style of the time. In keeping with the Grand Cafe tradtion and to match the opulence of the interior, a range of equipment inspired by the era was sourced, some antique and others bespoke."

The Wolseley has started a web store to sell selections of their exceedingly popular table and glassware. The Black & White Cake Stand with Cloche is £165.00.

thewolseley.com

If you hadn't guessed by the recent spate of cooking posts, we are culinary fans. We're captivated by everything from tasty dishes to kitchen toys to cook's fashions. This excelent number comes from Ichiro at Ichiroya Flea Market in Osaka, Japan. This is a classic Japanese store or factory apron. The one pictured above says "Miyoshi Soap Factory." Ichiro has an excellent and ever changing collection.

It is cranberry season, and the fresh cranberries looked too good to pass up at Whole Foods. These cranberries were destined for breakfast preparation but we found a distinct lack of good cranberry oatmeal recipes on line or in any of our favorite cookbooks. So we went to the Dandy and Wit kitchen laboratory and sorted it out. Here's what we discovered.

We just pulled this gem out of the archives to get back to good old fashioned bird trussing, beef roasting and fine arts of puddings and pies. Okay, it actually wasn't in the collection until just recently, a gift from thoughtful friends (thanks Josh & Andy).

Graham Kerr was the international king of culinary television in the in the 1970s. For one season he even had a five minute show that was later picked up by CNN in its first year of programming.

More omnivorous recipes for the adventurous cook.

We had the unique opportunity to join a dinner at Savoy restaurant in NYC, where they were celebrating the release of “Beyond Nose to Tail� with recipes from the book, prepared by guest chefs, and authors thereof, Fergus Henderson and Justin Piers Gellatly. Beyond Nose to Tail is the follow up to Mr. Henderson’s well reviewed first collection of recipes, “The Whole Beast: Nose to Tail Eating.�

Both books are dedicated to finer points of enjoying every part our beasty friends have to offer. From trotters to ears and everything in between. The book is a great read, written with love and appreciation, and filled with nuggets that we can’t wait to plagerize, like:

The well lit, subteranean bar was filled with a very pleasant crowd not too hip to be friendly and not so financial district to keep us at bay. The dining room is on the street level and we really love it. The tables are spacious and set comfortably apart. The manga wallpaper and neon accents a very fresh change of pace from the usual restaurant decor.

This is exactly the kind of restaurant we want to love. We want to hang out here enjoying a good sesame shochu and pretending like you can still smoke in restaurants, but alas, the food left us wanting.

This book is a thing of beauty. From the stunning photography, to the delightful stitched illustrations of wily pigs, from the pink gingham padded cover to the - well - recipes. The book is loaded snout to tail with some of the most elegant, hard to come by and simply classic recipes of all things pork.

There's been a lot of talk about cupcakes in the last so many years. We've tried a lot of them. There is nothing worse than making up your mind to go ahead and dive into a cupcake - then get a bad one. There are certainly more bad ones than good ones out there. But that can be said of everything.

From across the street I knew i had to stop in. Very elegant design + ice cream. Excellent. When I got inside it made perfect sense, is a Japanese ice cream shop. I enjoyed a delicious scoop of corn ice cream in a cup (think Corn Pops). I also sampled the mint chocolate chip, which was equally delicious.

Sundaes & Cones
95 E 10th St. (b/w 3rd & 4th Ave.)
New York , NY 10003

(212) 979-9398

Columbine Cafe is the ultimate delicious take-out lunch spot in Tribeca. It is worth the wait and that's why the line sometime stretches down the block.

Today I'm eating E's Big Salad and a chocolate chip cookie for desert.

E's Big Salad $11.50
Chocolate Chip Cookie $2.50