I'm a southern girl so food is very important to me. And I'm an eater. You won't find me ordering a salad at a restaurant. I don't cook a lot in New York because my friends and I love going out to try new restaurants, but I have to say I've got a few killer recipes in my repertoir. I can make a mean gumbo, but my best dish is my bananas foster over bread pudding. 

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Here's a riff on Andi's recipe. This one, from The New York Times, is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit.



1.   Preheat oven to 350. In a large bowlwhisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
2.   Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
3.   Meanwhile, make the sauce. Melt the butter in a small saucepan set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
4.   Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

4 large eggs
2 cups whole milk
¼ cup plus ½ cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus ½ cup dark rum
1 teaspoon plus ½ teaspoon kosher salt
6 cups cubed brioche, approximately ½ loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
¼ cup heavy cream






where i eat

As far as restaurants, to me it's all about good food, good wine and a good vibe. I love neighborhood joints like Aria and L'Artusi for their shareable dishes and wine selection; The Polo Bar for its pastrami sandwich and vibe; and then this little hidden gem, Dieci, which has the best miso cod in the city. 

117 Perry Street, New York City
+1 212 242 4233

228 W 10th Street, New York City
+1 212 255 5757

1 E 55th Street, New York City
+1 212 207 8562

228 E 10th Street, New York City
+1 212 387 9545