#spinach and cheese bourekas

[ronniefein]

Many years ago I learned to make spinach pie, loaded with crumbled feta cheese and seasoned with fresh dill. My family absolutely loved it, so it was — still is — a regular item on my menu. It’s almost always part of my break-the-fast feast.

Most of the time I make spinach pie using buttered layers of phyllo pastry, which makes for a crispy, delicate crust for the savory spinach filling below.

But we like the dish so much that on Passover, I top the pie with buttered matzo.

At one time I used the filling for spanakopitas, making spinach-filled layers of phyllo dough into small triangles. These were perfect as hors d’oeuvre and I would make dozens at a time and stock them in the freezer.

That was a LOT of work!

This year, thanks to inspiration from my Facebook friend Dana Shrager (@Danastable), who posted her recipe for spinach and cheese bourekas as a treat for Purim, I realized that I could make those wonderful hors d’oeuvres again using puff pastry, as she suggested!

SO MUCH EASIER!

I made a whole bunch of these, using my recipe for spinach pie as filling but using puff pastry. All I can say is that I will never go back to phyllo dough for these hors d’oeuvres. My tasters gobbled these down and I served them again to everyone’s absolute delight.

Thanks Dana, for your suggestion to use puff pastry and also that these, triangular shape that they are, would be perfect for Purim. Yes. They are indeed!

Here’s the recipe for spinach and cheese filling and instructions on how to make the triangle bourekas.

Follow me on Instagram @RonnieVFein

SPINACH AND CHEESE BOUREKAS

1 10-ounce package frozen chopped spinach, thawed

2 tablespoons olive oil

1 medium onion, chopped

1 large egg

4 ounces feta cheese, crumbled

3 tablespoons grated Parmesan cheese

1 tablespoon finely chopped fresh dill

freshly ground black pepper to taste

2 sheets puff pastry, defrosted

Preheat the oven to 375 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes. Stir in the spinach and mix well. Remove the pan from the heat. Add the egg, feta cheese, Parmesan cheese, dill and pepper. Mix well and set aside. Using one sheet at a time, roll the puff pastry on a lightly floured board slightly thinner (I did 12”x9”). Cut each sheet on the long side into 4 equal strips (3”). Cut the strips into thirds (making 12 pieces). Place equal amounts of the filling in the center of each piece of dough. Fold the dough to enclose the filling and make a triangle. Press the edges to seal them. If necessary, wet the edges of the pieces before folding, OR, press the edges down with the tines of a fork. Refrigerate for at least 30 minutes before baking. Bake for about 15-18 minutes or until browned and crispy.

Makes 24

[mariacallous]

These bourekas are a mix of New York Jewish and Middle Eastern Israeli food cultures. It sounds a little crazy, but it’s incredibly good: the flavorful seasoning blend, slightly sweet from the dried onion and garlic, balances out the salty, briny feta interior, and the cream and cottage cheese in the filling. A little bit of spinach (a personal must for me in cheese bourekas) adds color and flavor. Best part? These bourekas, made with store-bought puff pastry, are relatively quick to throw together.

I plan on serving these for the holiday of Shavuot when it’s common to eat dairy foods, but they are really perfect for anytime: a Middle Eastern brunch spread with shakshuka and dips, or served at a cocktail party or as an appetizer for a dinner party. No matter when you choose to serve them, I know you’ll have people clamoring for seconds and thirds, as well as the recipe, so be prepared to make lots and keep this recipe on hand.

Note: These bourekas freeze beautifully unbaked. Simply freeze them filled and shaped but without the egg wash and bagel spice topping, and apply the egg wash and spice when you’re ready to bake them, adding 5-10 minutes to the baking time.

[waitingonavision]

OC ask game: 2, 11, 14, 15 💕

2. Does your OC collect anything? What do they collect?

Mo strikes me as the type of person who collects stationery. He also likes to gather things for his calligraphy. Overall, he's pretty frugal and resourceful, valuing what few tchotchkes he has around his house and his Judaica.

11. What are your OC’s hobbies?

He sketches landscapes for fun! They're not especially remarkable or anything; he just likes to doodle flowers and trees and things.

He reads quite a bit and studies, too. And enjoys taking walks.

14. What foods does your OC like to eat? What are their least favorite foods?

Mo loves huevos haminados and hamin in general. The former refers to the eggs, while the latter is the Shabbat stew (they can be cooked together or separately). He thinks it's the perfect meal and introduces the Madrigals to it.

He also enjoys bourekas, probably the kind filled with cheese and spinach. When he and Milo, @seanettlles's baker OC, hang out, Mo likes to teach Milo how to make Jewish baked goods like bourekas and hamantaschen.

There's no food he really dislikes... it's more like he has a sense of sadness and complicated feelings surrounding keeping kosher in the Encanto (keeping kosher is important to him, so he doesn't want to not do it). Food brings people together, and it's hard to be the only Jew and the only Jew who can't eat popular Colombian dishes that combine meat and cheese/milk products, for example. But he makes it work 😭

15. If your OC could have any pet, what would they choose? Why?

Ooooooh... I could see him with a soft and fluffy hen. 🥺 Mo would be really gentle with a chicken friend. (Also, free eggs lol.)

OC Asks!

Thank you for asking, Ash 💕😁

[diceraw]

Pastries - Cheese Bourekas Cheese-filled pockets of puff pastry are known as bourekas. They go well with salad, olives, cheese, and plain yogurt when served as a traditional Israeli breakfast or as an appetizer. They could also be filled with feta cheese and spinach or with leftover mashed potatoes.

[formeryelpers]

Borekas, 15030 Ventura Blvd, Ste 25, Sherman Oaks, CA 91403

I’ve had my share of borekas, boreks, boureks, boregs, etc. but I haven’t had one quite like Borekas in Sherman Oaks. That’s because they created their own dough rather than using the usual phyllo dough. Their dough is described as a cross between phyllo and croissant dough. Imagine a giant flaky hot croissant merging with Mediterranean flavors and you’ll understand why Borekas has been selling out of their Israeli-style bourekas.

So you already know that Borekas makes their own dough. They also make their own cheese. And the bourekas are larger and fresh out of the oven. The bourekas are $12 each. There are four kinds: cultured cheese & za’atar; fungi, onion & truffle; potato & brown butter; spinach & cheese) come with a hard-boiled egg, pickles, tomato pulp, and harissa. They also sell beverages (e.g., Turkish coffee, ayran, soda) and pickles.

They thought of a way to improve and elevate traditional borekas! The boreks I’ve had in the past are small and cold, with thin layers of phyllo and a small amount of filling, typically cheese and spinach. They were usually dry as well.

Spinach & cheese boreka ($12): Let’s start with the crispy, hot, cheese boureka cut into five pieces (for easier dipping). It’s baked to a gorgeous golden brown color. The layers of dough are thin and crispy but the butter keeps the dough from being dry. The feta cheese wasn’t too salty and it oozed out. The spinach was fine – there wasn’t that much of it. Didn’t understand the tomato pulp since it was plain but I mixed their harissa into it and it was so good as a dipping sauce – lots of interesting spices and some heat. The hard-boiled egg was dusted with salt & pepper – made things more substantial but I would have preferred soft-boiled eggs. The dill pickle was crunchy & sour, a good contrast to the buttery, cheesy boureka.  

Borekas is a takeout window in a strip mall. The sidewalk seating is limited and no frills (the seats are milk crates). They open at 9 AM and close when they sell out. To avoid being disappointed, call and prepay. Service was friendly. It took a few tries to get through to them over the phone (would be nice if online ordering were available). I could smell the butter from over a block away. The food is kosher/ Cholov Israel.

5 out of 5 stars. By Lolia S.

[coconut-cluster]

can you tell us more about giles because I got them on the quiz and I feel called out

giles!! i will say i am very emotionally attached to giles more than some of the others but dont tell anyone i said that 

Giles is the sole brain cell of the chaos crew (him, Kris, and Fizrah) 

gender is a hassle and he’s kind of the epitome of “my gender is ‘idk man i just work here’” so he uses he/they

big fan of cooking - they taught Kris how to make mooncakes (after Kris asked about Tết Trung thu one year) and now the two of them make them together sometimes!

^^ Giles has just. stacks of cookbooks in his room. there are so many. one is just a binder of printed-out recipes he found online or the others sent him from their families 

some of their favorite recipes are char siu, bourekas (Kris likes cheese bourekas best but Giles likes adding spinach too), mac and cheese bc they go absolutely wild with the cheese combinations and mix-ins every time just to experiment, and aloo tikki (they make them with Fizrah although Fiz usually gets distracted halfway through to joust spatulas with Kris)!!!

they love puzzle boxes!! they like to build them and solve them, it’s a really methodic and mentally involved thing so it helps get their mind off anxiety 

on that note, Giles has really bad anxiety - he’s had it since he was a kid, a mix of genetics and being bullied in elementary and middle school a lot. these days it’s usually easier to cope with, since he’s used to it and has figured out some good methods, but it’s still a hassle for him 

(he and Camila are friends but also kind of function as allies because they both have a lot of anxiety around social situations) 

he has quite a few tells of when his anxiety is bad, in certain situations or in general - he messes with his glasses a lot, fiddles with his shirt buttons, bites the inside of his cheek, taps his fingertips together a lot or very rapidly, etc - so the others in the house are fairly attuned to them and know when to ease up on something or change the subject to make things smoother for him 

Giles’ “episode” (the main them-centered subplot, that is) is one of the more serious ones, up there with Oscar’s and Elodie’s, in that his covers his struggle with and recovery from an eating disorder (anorexia specifically)

they’re usually pretty quiet, and they observe conversations more than they get involved in them, so it means a lot to them when the others actively try to get their input on things!

Fizrah tries to get Giles into gaming (she tries to get most people into gaming tbh, she wants to play with people she actually knows so bad) and he hates playing horror games so much. he loves Animal Crossing though 

(he doesn’t mind watching Fiz and Kris play horror games however! even though Kris is very bad at them and it usually ends with all three of them just screaming)

they’re very interested in psychology, especially social and community psychology - they get along with Elodie over it, since she likes studying sociology 

(Elodie would never say it out loud but she enjoys Giles’ company, since they’re both quiet and there’s kind of this unspoken understanding between them. El can be a little mean but Giles just kinda gets her yknow) 

he’s always kind of worried he doesn’t stand out against other people. and that’s kind of fine - he hates being the center of attention - but he feels like he’s not really good at anything, or that he’s just overall very unremarkable :( 

[cuoxou]

Börek (Turkish pronunciation: [bœˈɾec]; also burek, bourekas and others) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka. Common fillings are made with meat, cheese, spinach or potatoes. Börek are found in the cuisines of the Balkans, the South Caucasus, the Levant, Central Asia, and some Eastern and Central European countries. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. Börek is occasionally sprinkled with sesame o

[chizbun]

Savour the holiday season as Medley Modern Mediterranean presents a feast of flavors with new items on the menu that will surely make you have a Medley holiday! They now have Holiday sets good for 1 person, comes with a 12oz Cardamom Tea and a Dates and Walnut Bar. Choose from Beef Kofte Rice Meal (P269), Levantine Chicken Rice Meal (P259), and Falafel Crunch Rice Meal (P249) New items on the menu include: 🍤 Smoked Paprika Shrimp Power Bowl (P349) - complete with freshly smoked paprika shrimp, hummus, pita bread, tabbouleh, bulgur wheat, Israeli salad, fried eggplant and lemon and garlic sauce. 🍟Za'atar Fries (P79) - sweet potato fried mixed with distinct spices and flavors 🍮Baklava (P39) - rich and decadent dessert filled with chopped nuts and syrup 🥮Bourekas (P49) - available in spinach, cheese and mushroom fillings 🥤Hummus Milkshake (P169) - Vegan-friendly, anti-inflammatory, gluten-free, dairy-free. Promotes a healthy gut. Naturally sweetened with bananas, dates and cinnamon. Really healthy! Check out MEDLEY MODERN MEDITERRANEAN at GF Fully Booked Building, B6 Bonifacio High Street, Taguig City #medleymodernmediterranean #zomatoph #chizbun #chizbuneats #welovetoeatph #wlteplus #saansaph #saansaphfood (at Medley Modern Mediterranean) https://www.instagram.com/p/B6Lb_AInq64/?igshid=1u8y96ycd6q4p

[birthrightamazingisrael]

July 26, 2018

Sadly, our last full day in Israel. The last 10 days have flown by and it's hard to believe it's really over. To conclude the trip, we participated in "Tel Aviv Your Own Way". Our large group of 40 people split into 3 subgroups: food, graffiti, and social justice. Knowing Jess and I, we chose the food group. An Israeli lady, Ruth led the tour, showing us the most authentic food around Tel Aviv. We first stop at a family owned store passed down by generation to generation that sold bourekas. These thin, flaky pastries were filled with cheese, spinach and even meat at times. Ruth explained that most Israeli's wash down the dry aftertaste with a yogurt, salt and water drink, similar to Dad's favorite, TJ's Kefir. Next we tasted fresh, warm hummus and pita as well as shakshuka. So damn tasty! After the food tour, we had time to explore the Carmel Market one last time. Later, half of the group killed time at the Art Museum while another half went to the Museum of Jewish People. We had a 'family' dinner to wrap up the last 10 days and reflect on our experiences and emotions. Everyone said their goodbyes, took some photographs and then we were on our own! Jess and I trekked to the closet bus station, hopped on the 204 and found ourselves exactly where we needed to be 12 stops later. The place we stayed at was similar to an airbnb. The owner was super friendly and it was all that we needed for our lone night before heading to Greece the following day.

[mariacallous]

Sambusak are a popular treat throughout the Middle East. Their history is long — they have been enjoyed since the Persian Babylonian Empire and their name comes from the Persian word sanbosag, which means “beautiful triangle.”

These turnover pastries, similar to hand pies, are stuffed with a variety of fillings, from ground lamb, beef and chicken to spinach, feta cheese and even sweet almond and walnut. Sambusak are the ancient ancestors of similar pastries like Indian samosas, Latin American empanadas, Italian calzones and Israeli bourekas. Food historian Gil Marks stated that chickpea sambusak have been part of the Jewish Babylonian menu since the 1300s, and served for Shabbat lunches and holidays like Shavuot, Hanukkah and Purim. 

Sambusak bel tawa (chickpea turnovers) are a classic of the Jewish Iraqi kitchen. My Iraqi grandmother served them as an hors d’ouevres whenever she was hosting guests, for gatherings large or small. Still served in Iraqi homes around the Diaspora, chickpea sambusak are especially popular in Israel. They have a delicious complexity of flavor, thanks to the earthy savoriness of cumin and curry powder, a historical testament to the way Indian spices impacted the Jewish cuisine of Iraq. The spiced, nutty, buttery chickpeas and sweet caramelized onions contrast perfectly with the crisp, pillowy dough. 

Of course, all this deliciousness is matched by the many steps involved in making the sambusak. The chickpeas need to be soaked overnight, mashed and seasoned (though you can use canned in a pinch). The onions need to be fried. The dough needs to be kneaded and allowed to rise. The turnovers need to be formed and then fried. A lot of work but truly justified when the results are this spectacular  — plus, they’re packed full of protein, fiber and antioxidants.

We eat these vegan, deep-fried bites of heaven as a snack, appetizer or as a light meal with a salad. 

Cooking notes: Sambusak (fried or not fried) freeze beautifully in airtight packaging. Just thaw them before frying or reheating. Fresh sambusak can be stored in the refrigerator and then reheated in a low oven. 

[random2908]

Finally starting to feel hungry (at 10 til midnight) after having slowly eaten my lunch bite-by-bite all day noncommittally. (I finished it I guess about 2 hours ago?) And guess what I want? Cheese bourekas. Something that I don’t even know where to find in this city, even when we’re not on covid lockdown and it’s not freaking midnight.

[eretzyisrael]

Bourekas, the other Israeli street food.

Mention “Israeli street food” and falafel naturally comes first to mind. But to head straight for the stuffed pita means you’re missing out on Israel’s other stuffed delight – the boureka.

Bourekas are pastries made of phyllo dough (puff pastry), stuffed with a variety of ingredients, from salty cheese, potatoes, spinach, mushrooms, and eggplant.

The food and its name are widely considered to be of Turkish origin, thought to be one of the oldest and most significant staples of Turkish cuisine. Versions of it are popular in the Balkans and North Africa and the Israeli variation was brought here as part of the culinary traditions of Sephardic and Mizrahi Jews.

Most are bite-sized but the bigger ones are popularly spliced open so strips of hard-boiled egg can be inserted. This both ups the protein (and cholesterol) count and gives the snack a somewhat meatier taste and substance.

It may feel like a grab-bag to discover what’s inside but the various shapes and their associated toppings provide useful clues. For example, the salty cheeses usually arrive in small triangles sprinkled with sesame seeds. Potato bourekas, also topped with sesame seeds, tend to be square or rectangular. A less salty cheese comes in semi-circular puff pastries. Spinach ones are cylindrical or twisted, wrapped in oily phyllo dough.

Vegetarians can rejoice: Most bourekas are veg-friendly and, unique to Israel, are often made with margarine rather than butter to keep them non-dairy (those without cheese, of course).

[fooddiner]

Recipe article links for March 17, 2017

For this week, here’s several items I found on Israel National News, starting with this recipe for Greek-style bourekas.

Then, there’s one for cheese fritters. And one for a salad with cheese, pears and grapes.

One for “Quajado”, a Judeo-Greek spinach souffle.

Then comes cold sesame noodles with chicken. And one for roasted chicken with pineapple.

There’s also corned beef & cabbage for St. Patrick’s Day, on Penn Live. And the LA Times has a page pointing to recipes for green garlic.

[instantdeerlover]

Where To Eat Outside In Park Slope added to Google Docs

Where To Eat Outside In Park Slope

Park Slope is a self-contained system of brownstones and more grocery stores than you ever thought anyone needed. If you don’t live in the neighborhood, you’ve probably found yourself somewhere in the giant area bordering the west side of Prospect Park surprised by the fact that it’s quiet enough to hear your own thoughts. Scary? Not really, when you consider that this mostly-residential neighborhood has some of the best brunch options, sushi spots, and garden patios in NYC - you just have to know where to find them. So, if you’re planning on eating outside in Park Slope soon, start with one of the 20 spots on this guide.

   Featured In The Socially Distant NYC Summer Guide Get all the guides THE SPOTS  Fonda $ $ $ $ Mexican  in  Park Slope $$$$ 434 7th Ave

Fonda is another great spot for Mexican food in Park Slope, but we especially like it when we’re sitting in their backyard. Entrees like chile rellenos and mole enchiladas are where you should focus the majority of your stomach space here. And whether you’re in the backyard or taking your food to-go, be sure to order one of the eight margaritas on the cocktail menu.

 Negril $ $ $ $ Caribbean  in  Brooklyn ,  Park Slope $$$$ 256 5th Ave

This Caribbean spot on 5th Avenue is a real triple threat: the Jamaican cocktails are memorable, their jerk lamb meatballs and stuffed snapper are worth traveling for, and they even have a few booths for small groups on their sidewalk patio. The catch is, a lot of people know these three things already, which is why their first come first served patio is usually packed on weekends. Show up early for a Sunday night table or stop by for oxtails on a weeknight.

 Noah Devereaux Miriam $ $ $ $ Mediterranean ,  Middle Eastern  in  Park Slope $$$$ 79 5th Ave

Miriam is the holy grail of Park Slope brunch. From shakshuka and cheese bourekas to french toast and eggs benedict, this Israeli spot makes some of the best breakfast dishes in the neighborhood, and you can enjoy them all in the company of a large sangria pitcher. Miriam’s curbside patio sits in the shadows of brownstones on Prospect Place, and if you stop by for a weeknight dinner this summer, you’ll probably find a live jazz band performing.

Jintana Thai Farmhouse $$$$ 344 7th Ave

Jintana Thai Farmhouse has plenty of street seating and a to-go window where you can order Thai dishes like khao soi, massaman short ribs, and papaya salad for lunch or dinner every day. So if you find yourself on 7th Avenue without a plan for where to eat, you should have no problem finding a table here.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app.    Noah Devereaux Al Di La $ $ $ $ Italian  in  Brooklyn ,  Park Slope $$$$ 248 5th Ave.

Al Di LA makes some of our favorite Italian food in all of New York, and even though everything is served in to-go containers right now, dishes like their tagliatelle bolognese, squid ink pasta with octopus confit, and corn tortelli are still worth traveling for. If you want your food outdoors this summer, you can do it at one of their seat-yourself patio tables. Keep this spot top of mind when the next time your past craving hits hard and check their Instagram for limited specials like their homemade ice cream.

Blue Sky Bakery $ $ $ $ Cafe/Bakery  in  Park Slope $$$$ 53 5th Ave

Birthdays, Saturday mornings, and post-cycling afternoon meals have benefitted from the muffins at Blue Sky Bakery for more than a decade. They’re stuffed with whatever fruit is in season at the farmer’s market, and you can enjoy them along with your coffee and maybe even a cupcake on their sidewalk tables, from 7am to 12pm daily.

 Bogota Latin Bistro $ $ $ $ Latin  in  Park Slope $$$$ 141 5th Ave

If restaurants had love languages, you’d have to shower Bogota Latin Bistro with loud music, empanadas, and mojitos to keep it happy. In other words, this is where you should go for a fun meal in Park Slope. If you plan on coming with a few friends and ordering several frozen watermelon margaritas, try to get a spot on their spacious back patio for more privacy.

Song Thai Restaurant & Bar $ $ $ $ Thai  in  Park Slope $$$$ 295 5th Ave

Song is a Park Slope go-to for reliable Thai food. The portions are pretty big, and everything on the menu is under $15. The backyard patio here works well for small groups, solo dates, or any other situation in which you want to eat pad see ew outdoors.

 Noah Devereaux Krupa Grocery $ $ $ $ American  in  Park Slope ,  Windsor Terrace $$$$ 231 Prospect Park West

“Neighborhood spot” and “mind-blowing food” are two phrases that don’t really go together, but Krupa Grocery is the exception. Dishes like the very impressive shrimp burger, rolled lasagna, and farro fried rice are perfect for a weeknight dinner when you want something a little more elevated than whatever you typically defrost in dire situations. They’ve also got a huge back patio near the very bottom of Prospect Park that’s open for brunch, weekday breakfasts, and dinner every night.

 Sushi Katsuei $ $ $ $ Japanese ,  Sushi  in  Brooklyn ,  Park Slope $$$$ 210 7th Ave.

You’ll have one of the best sushi experiences in the city at Sushi Katsuei. And since their Park Slope location offers omakase dinners outside, this is exactly where you should head when you want to eat top-quality raw fish under a nice umbrella. At around $70, their omakase experience is slightly less expensive than what you’ll find at some of the higher-end sushi spots. So, if you live in Brooklyn, this is where you should go for fancy sushi.

Chela Park Slope $$$$ 408 5th Ave

People are fine, but sometimes you just want to surround yourself with tacos. And since Chela is offering them for lunch and dinner every day until 11pm, this is a great place to know for the next time you need to be alone with handheld Mexican dishes late at night. They also serve things like enchiladas and a range of margaritas that you can enjoy on their curbside patio or take to-go.

 Noah Devereaux Bricolage $ $ $ $ Vietnamese  in  Park Slope $$$$ 162 5th Ave.

Bricolage has one of the best garden patios in Brooklyn. There are mismatched chairs under wooden tables, swarms of potted plants help keep things socially distant, and the whole thing is covered with a tent and string lights. So if you’re looking for a place to eat upscale Vietnamese dishes like a shrimp claypot for dinner or coconut milk french toast at brunch, this is your place.

Convivium Osteria $ $ $ $ Mediterranean ,  Italian  in  Park Slope $$$$ 68 5th Ave

For the sake of your dying succulents, stop by the curbside patio at Convivium Osteria. It’s like a mini Garden of Eden on 5th Ave, complete with cascading vines and flowers big enough to qualify for Oprah’s garden. But beyond motivation to care for your potted friends, this casual Italian spot is serving lasagna, ribeye steaks, and spinach and ricotta gnudi that you can (and should) have with an Aperol spritz.

 Palo Santo $ $ $ $ Latin ,  Caribbean  in  Park Slope $$$$ 652 Union St

Maybe you’re just looking for a laidback patio where you can do something other than tolerate the screaming sounds of children after 5pm. That’s when you should head to Palo Santo. This Latin restaurant inside of a brownstone on Union Street has a few sidewalk tables where you can eat things like fish tacos, anticuchos, and picante de mariscos. If you’re not ready to commit to a full dinner here, you can stop by their weekly taco pop-up at Haylard’s Bar in Gowanus every Friday from 4-9pm.

Café Regular du Nord $$$$ 158 Berkeley Pl

Cafe Regular feels stuck in a long-gone time and place where people congregated over coffee to discuss important intellectual matters. There’s a definite coffeehouse culture here, with people posting up at small patio tables out front, newspapers and cappuccinos in hand. For that reason, and the excellent cold brew, this is our favorite coffee shop in Park Slope.

 Haenyeo $ $ $ $ Korean  in  Park Slope $$$$ 239 5th Ave

There aren’t a ton of cool dinner spots that work for a night out with a few friends, or a casual date with your roommate. And that’s exactly why you should eat Korean food at Haenyeo. The menu ranges from scallion pancakes and bibimbap to sizzling KBBQ that comes out on sizzling platters, and they’ve got a nice outdoor patio where Cyndi Lauper apparently likes to have lunch.

Naruto Ramen $ $ $ $ Ramen  in  Park Slope $$$$ 278 5th Ave

Not everything has completely changed in 2020: Naruto Ramen still only has about 12 seats at its Park Slope location on 5th Avenue, and its outdoor seating area continues to be crowded. So if you can’t get a table, this also a great takeout option for when you want big portions of ramen for around $10.

 Winner Winner $ $ $ $ Cafe/Bakery  in  Brooklyn ,  Park Slope $$$$ 367 7th Ave

When you need a sourdough loaf or a BLT on ciabatta bread in Park Slope, head to Winner Cafe & Bakery. Best known for their fresh bread, Winner’s daily bake schedule begins at 8am with dark rye and runs until 2pm when the sourdough baguettes make their way out of the oven. This is important information because they tend to sell out of most of the day’s bread by 3pm. But if you’re just looking for iced coffee, sandwiches, cookies, or some monkey bread, you can stop by their takeout window just off 7th Avenue and order whatever you see available on their chalkboard till 7pm every day.

La Villa Pizzeria $$$$ 6610 Avenue U

If you’re someone who’s happy eating chicken parm and drinking frosé on a curbside patio, you will probably enjoy La Villa Pizzeria. It’s a neighborhood spot with a huge menu of Italian-American food, and it’s casual enough to sit across from a roommate in Adidas sweatpants and complain about your landlord. Note: the pizza here is a highlight.

 Calexico $ $ $ $ Mexican  in  Park Slope $$$$ 280 5th Ave

What’s nice about the Park Slope location of Calexico is that you can enjoyably stuff yourself with to-go margaritas, burritos, and spicy mayo while in a spacious back alleyway covered in turf and scattered bar stools. It’s the perfect place to hang out on a hot day in the neighborhood when you’re convinced there won’t be any more well-shaded corners to occupy in Prospect Park.

Kos Kaffe Roasting House $ $ $ $ Sandwiches ,  Cafe/Bakery  in  Park Slope $$$$ 251 5th Ave

Kos is a great daytime spot. You can grab a seat on the sidewalk right underneath its big windows (which currently say “We Have Each Other”) and chat with someone over a sausage & egg biscuit, salad, or sandwich. We’re partial to the BLT, and if the basil lemonade Arnold Palmer is an option, do not miss your opportunity.

Brooklyn Burgers & Beer $ $ $ $ American ,  Burgers  in  Park Slope $$$$ 259 5th Ave

Life would be simpler if all restaurant names explained where they’re located and what they serve - like East Village Sushi & Sake, Chelsea Tapas & Tempranillo, and Brooklyn Burgers & Beer. This beer bar in Park Slope is a good compromise when you want to drink and eat a burger, but also need somewhere with outdoor seating that works for kids.

Stone Park Cafe $ $ $ $ American  in  Park Slope $$$$ 324 5th Ave.

There’s a good chance you’ll see people celebrating something at Stone Park Cafe. It’s casual, but it’s got an expanded outdoor seating area that’s tucked off of 5th Ave, with table settings and glasses for your drinks. In other words, it’s nice-but-not-too-fancy and getting American dishes for weeknight dinner or brunch here is a must if you live in the neighborhood.

Terre $ $ $ $ Pasta ,  Italian  in  Park Slope $$$$ 341 5th Ave,

Terre is a casual Italian spot in Park Slope with 100 different natural wines by the glass, as well as some shareable small plates, pastas, and a few meat entrees. When you’re seated on their intimate garden patio, the friendly servers will offer plenty of tastes from the wine list, and they’ll do the same for the various cheeses and cured meats. We like the tagliatelle ragu for a full dinner, but sticking to wine and charcuterie is also a good move.

via The Infatuation Feed https://www.theinfatuation.com/new-york/guides/where-to-eat-outside-in-park-slope-nyc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 27, 2020 at 04:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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Caramelized Onion and Goat Cheese Breakfast Bourekas

Caramelized Onion and Goat Cheese Breakfast Bourekas

Bourekas are not just for spinach anymore! I partnered with Tnuva to use all the dairy to make these caramelized onion and goat cheese breakfast bourekas. They are as delicious as they sound!

Not sure why I don’t make bourekas more often. They are so easy and so tasty! I partnered with kosher cheese mavens Tnuva, and was excited they offered almost all the ingredients I needed to make these…