Luca & Bosco’s Coconut Cinnamon Bananas Sundae

By Admin | April 21, 2014

drunk and salty caramel Luca & Bosco Fine Crafted Ice Cream (12)
drunk and salty caramel Luca & Bosco Fine Crafted Ice Cream (12)

Photo by Luca & Bosco

For those of you in NYC, we recommend heading out to visit Luca & Bosco’s storefront in Essex Street Market to get one of their signature sundaes.

For readers who can’t make the trip to the Lower East Side, here’s a fun recipe for a great ice cream topping for a heavenly sundae.


Banana Fritters Recipe

By Nicole Lewis | March 26, 2012

banana fritters

Photo: Nicole Lewis

Sunday mornings are reserved for taking it slow. It’s the one day a week that I feel justified, downright entitled, to lounge in my pajamas and slowly savor my morning, better yet, mid-afternoon coffee. There is nothing to rush off to. No emails that need sending. Nothing to do but enjoy the beginning of the day.

This Sunday I woke up with a craving for something sweet and fluffy. A friend of mine had mentioned Dough doughnuts the night before and the thought conjured up sweet memories of blood orange and passion fruit doughnuts in my head. But, seeing as though it was Sunday rushing over to the doughnut shop seemed unlikely. A trip to Dough was ten blocks too far, required real pants, and inevitably meant waiting in a long line of doughnut enthusiasts.

No, I thought; not today. But, I just couldn’t shake that craving for a fluffy doughnut-the perfect complement to a hot cup of coffee. So I milled about in my cabinets to see what I could whip up. I happened to have two overly ripe bananas on hand and instantly thought of how perfect the banana pakora I get with my Indian takeout are.

It was just my Sunday luck that making banana fritters could not be easier.  The method is basic: mix, fry, devour. The result is a defiantly light fritter with just the right amount of caramelized banana flavor.  Sprinkle with cinnamon and sugar, and you’ve got a real winner on your hands. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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