Lemon Sugar Cookies

Tis’ the season for sweets, treats and cookie exchanges! I am so excited to share with you a family recipe {from my great aunt} for lemon sugar cookies that I’m posting in honor of Fresh Direct’s 12 days of cookies on Instagram! I love these cookies so much because they are light and a great addition to a season filled with decadent treats plus they’re really easy to make!

Fun fact: My favorite part about making these cookies this time for this post is Fresh Direct had the prettiest pink lemons that I used in the recipe! I had never used them before but they have a really refreshing taste of a grapefruit and lemon combination and really were fun to use. I love being able to slightly change a recipe just with one ingredient. I think that grapefruit or orange sugar cookies would be an amazing type to try with the recipe too and will keep you posted how they turn out when I make them in the new year.


Lemon Sugar Cookies

Makes: 4 dozen cookies

Prep time: 5 minutes (plus chill time 5-10 minutes)

Cook time: 8-10 minutes

4 1/2 cups unsifted flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 cup butter softened

1 cup regular sugar

2 eggs

1 cup vegetable oil

2 tsp. lemon extract

The juice & zest of 2 lemons


Cream butter and sugar. Add eggs one at a time. Add oil, lemon extract, lemon juice, and peel.  Add dry ingredients.  Mix well. Chill dough until firm. Roll into small balls and then roll the balls into sugar. Flatten with your palm and add to the baking sheet.


Bake at 325 degrees for 8-10 minutes until the bottoms are golden brown and the cookies are baked all the way through. Take them out of the oven and sprinkle more sugar on top before cooling. Let them rest on the pan for 5 minutes before transferring them to a wire cooling rack. Once cooled store them in an airtight container.


What’s your favorite holiday cookie to make and eat? I ‘d love to hear your favorite recipes and it can be like our own little cookie exchange on here!  Fresh Direct’s blog has more fun and festive recipes for the holiday and 11 other cookies from my favorite fellow instagrammers! Check it out here !





Class is in session: Chef Tom Douglas

With the holidays quickly approaching it’s time to stock up on tips, tricks and delicious recipes and what better way to do it then at Macy’s with chef Tom Douglas on Saturday 12/10. Your $25 ticket includes a seat in the class, a $10 Macy’s Gift Card and a copy of The Dahlia Bakery Cookbook at the event which chef Tom Douglas will sign for you personally.


Who: James Beard winner and Executive Chef Tom Douglas

What: Delicious afternoon with Macy’s Culinary Council and a behind the scenes look at his favorite holiday recipes

Where: Chef’s Street at Macy’s Herald Square – 151 West 34th Street, New York, 10001 Located on the all-new “One Below” level in Macy’s Herald Square.

When: Saturday 12/10 at 1:00PM



Please note: Thought this post is sponsored by Everywhere Agency on behalf of Macy’s; all thoughts and opinions expressed are my own and I am happy to share and support this delicious event!


Mexican-Style Corn on the Cob

What says backyard bbq more than fresh corn on the cob? I had the chance to hang with chef Michelle Bernstein today at Macy’s Chef Street and she shared her favorite summertime recipes including this  one for corn on the cob.

  • Ingredients
  • 4 ears fresh corn, in husks
  • 1/4 cup mayonaise
  • 1/4 cup Mexican creme or sour cream
  • 1/2 cup cottage cheese, crumbled fine
  • 2 teaspoons ancho or chipotle powder
  • 1/4 cup finely chopped cilantro leaves
  • Lime wedges
  • Kosher salt

Preheat a grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.

cook the corn without removing the husk in simmering water for 6-8 minutes. Remove from the water, dry off excess water. Grill the corn turning frequently, about 4-5 minutes.

Mix the mayonnaise and the sour cream together, season with a little salt.

Remove the corn from the grill and carefully peel back the husks. (be careful, it will be VERY HOT)

Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Cut the corn cobs in half.

Spread the cream/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly all over the ears. Serve immediately with lime wedges.

Serves 4

Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein and her cheesy corn is real.

I love working with the Culinary Council and you can find out about upcoming events on their site macys.com/culinarycouncil and their twitter @culinarycouncil

Summer soiree with Michelle Bernstein

Tis’ the season: What better way to kick off the summer season than with soiree from Macy’s Culinary Council Chef Michelle Bernstein at Macy’s Herald Square. Everything you need for the ultimate backyard bbq & bash.


Who: Chef Michelle Bernstein

What: Recipes, samples & bites, live music, and shopping.

Where: Macy’s Herald Square 151 West 34th Street Lower Level, Chef Street, New York, NY 10001

When: Friday 7/15 at 1 PM

WHY: It’s FREE and who doesn’t love a summer BBQ and if you RSVP at the link below you get a $10 Macy’s gift card at the event!

RSVP: michellebernsteinatmacyshsq.eventbrite.com 




Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein is real.

I love working with the Culinary Council and you can find out about upcoming events on their site macys.com/culinarycouncil and their twitter @culinarycouncil


Can you tell me how to get to Chef Street?

It’s a new year and there are so many things to eat and explore and celebrate. One of the first events of 2016 that I am looking forward to attending is the Macy’s Chef Street grand opening on Thursday January 21st at 6pM.

Macy’s Chef Street is an array of pop-up restaurants located in the Lower Level of Macy’s. Its food court style of dining and has new concepts for food trucks owned by Macy’s Culinary Council Chefs including the amazing Michelle Bernstein, Takashi Yagihashi, and Marc Forgione.

Chefs Takashi Yagihashi & Marc Forgione will be there on Thursday to kick off the grand opening with complimentary samples, cocktails, party favors, music and photo ops. Celebrate with Macy’s, and bring your appetite. I’ll be there to and hope you can join me! I love the idea of this food court style dining so that delicious food can be made accessible ton so many at a place so many people visit.


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Here are all the delicious details:

WHAT: Grand opening of Chef Street

WHO: Chefs Marc Forgone, Takashi Yagihashi, ME & YOU! Seriously- let’s hang out.

WHEN:  Thursday, January 21, 2016 at 6:00 PM

WHERE: Macy’s Herald Square- 151 West 34th Street (at Macy’s Chef Street in One Below)

WHY: Food + fun + FREE = that’s why!


For more information on this event head here

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own and I’m genuinely excited to be attending and covering this event!


Wings & Things

It’s so easy to pick up that phone on game day and order takeout wings, but it’s almost as easy to make your own batch of tasty wings at home. Chef Dave Santos, from Louro in the West Village, shares his Super Bowl Spiced Honey BBQ Wings so that you can get your game on without having to order out.


Dave’s Super Bowl Spiced Honey BBQ Wings

Serves 4

12 whole wings, cut in half and tip removed
1 cup of your favorite barbecue sauce (Chef Santos prefers Bull’s Eye Brand when he isn’t making his own)
1/4 cup of hot sauce (Chef Santos recommends Frank’s red hot)
1/4 cup honey
1 tsp. ground black pepper
5 scallions sliced for garnish
home electric fryer.

Preheat the fryer to 350 degrees. Mix the remaining ingredients except for the scallions in a medium bowl.

Drop half the wings into the prepared fryer and fry for 7 to 8 minutes (fry the wings in two batches to ensure even cooking). The wings should be nice and crispy and a deep golden-brown color. When the wings are done, place them in a large bowl and pour the desired amount of sauce over the wings, and toss them so that they are fully coated. Place in a clean serving bowl and garnish with scallions.

Love this wing recipe? Then most likely you’ll love Louro and the rest of chef Dave’s dishes too. Fun fact: On Monday nights he hosts a supper club at the restaurant with different themes and menus. Up next is the Oyster Bowl on February 2nd and a sustainable seafood meal on February 9th. Ditch your case of the Mondays and get more details here.



Perk Alert: FREE Prosecco at Virgola

February means an exciting perk for friends of NYC Foodie Finder! We have teamed up with the charming West Village Oysters & Italian Wine Bar Virgola to offer a FREE bottle of Prosecco at your meal when you book a reservation with them using the promo code NYCFOODIEFINDER. Yes, a FREE bottle of bubbly!

And here’s the delicious bonus~ at the end of the month 5% of all proceeds of reservations booked from our promo code will be donated to God’s Love We Deliver. God’s Love We Deliver is wonderful organization providing men, women and children living with HIV/AIDS, cancer and other serious illnesses healthy meals and alleviating hunger and malnutrition.

So treat yourself, support charity and CHEERS! Make your reservation now!

Virgola February Perk