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I’m not good at speaking words, but I’m great at eating colors.

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I’m a big believer of having nibbles with your drinks. Smoked paprika salami goes especially well with a dirty vodka martini. Pic taken at Otto Enoteca & Pizzeria

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Scallion-scrambled eggs piled onto a slice of jamon Serrano, with a pinch of smoked paprika to finish. A few grape tomatoes on the side.

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Neighborhood sushi at Mottsu

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Lychee martini in action at Ken & Cook

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Cast-iron tandoori chicken with green beans and rice. Marinated boneless chicken in a mixture of fat-free Greek yogurt with Sukhi’s Tandoori Marinade. I love how the spicy yogurt creates a nice charred crust!

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Shin Ramyun spicy kimchi instant noodles with Citarella’s truffled mushroom mix, chopped scallions, and a poached egg (not seen)

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Leftover rice with Citarella’s truffled mushroom mix, a few dashes of Maggi, lots of chopped scallions, and freshly cracked black pepper

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Ten zaru (soba noodles with tempura and dipping sauce on the side) at Mottsu

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A beautiful micro greens salad with torn prosciutto, sliced boiled egg, and edible flowers

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Salade Nicoise, a perfect entree salad for the summer! Just make sure you use high-quality canned tuna, if you can. Oh! And try pee-wee potatoes—they look adorable on the plate. Imagine yourself eating this beachside on the French Riviera. Bon apetit!

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Shredded rotisserie chicken with a dollop of tartar sauce, rice with fresh herbs, and a sugar snap pea & radish salad

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Malay michelada and steamed pork buns al fresco at Fatty Crab in the West Village

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Two single girls going halfsies on a broccoli rabe & sausage pizza at Emporio, each accompanied with a glass of chilled rose.

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Chicken Schnitzel Dip a pounded chicken breast into an egg wash and dredge through bread crumbs or seasoned flour (as seen above here). Fry in a lightly oiled pan until golden-brown and fully cooked.  Macaroni Alfredo Cook macaroni according to instructions on box and drain. Return steaming hot cooked macaroni immediately back into the pot and pour Alfredo sauce over it, using a spoon to mix evenly. — I was so hungry, I couldn’t wait for the green beans to cooked so I just had them raw. (Oh, and I helped myself to the schnitzel before it even hit the plate—that’s why it’s sliced off around the edges!)