Francois Payard Bakery: Yummy sandwiches. Isn't cheap, but the bread is brilliant. 

Smoked Turkey with Swiss Cheese - Buttery crust, and yummy when heated panini style
Prosciutto and Fresh Ricotta - Ricotta was overwhelming, was so-so
Gateau Roule - Super sweet

116 W Houston St,  New York 10012

 

Images: 

1. Prosciutto and Fresh Ricotta
2, 3, : Smoked Turkey with Swiss Cheese
5 : Gateau Roule 

 

This recipe is incredible. It can be done superfast, and the pancakes are fluffy and thick. It definitely makes 4-6 servings. 

If your'e cooking for two, you can save the batter and use it the next day. I would love to try adding some chocolate, or blueberries etc.  Serve with whipped cream and strawberries on the side and its perfect.

I added the sugar and the 2 tablespoons of butter.

Everyday Pancakes by Mark Bittman

Makes 4 to 6 servings
Time: 20 minutes

It's amazing how quickly you can whip up this batter. Store it, covered, in the refrigerator for up to 2 days. Adjust the consistency of the batter with either more milk or more flour as you like.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
11/2 to 2 cups milk
2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

1. Heat a griddle or large skillet over medium-low heat while you make the batter.
2. Mix together the dry ingredients. Beat the eggs into 11/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won't hold together well until they're ready.
4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200°F oven for up to 15 minutes.

Mark Bittman's recipes from How to Cook Everything are brilliant and fail-safe. 

My Notes: 

Basil Pesto

Mark Bittman - How to Cook Everything

Basil pesto is one of those great staples every chef should have in their repertoire. Divine simply tossed through pasta, served beside roast chook or spread on your sandwich, and it’s a great way to use up the inevitable left-overs when you buy a bunch of basil. I like to make mine in a mortar and pestle; however the food processor works just as well.
Makes about 1 cup
Time: 5 – 15 minutes

2 loosely packed cups fresh basil leaves, big stems discarded, rinsed and dried
Salt to taste
½ to 2 cloves garlic, crushed
2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
½ cup extra virgin olive oil, or more
½ cup freshly grated Parmesan or other hard cheese (optional)

(1) Combine the basil, salt, garlic, nuts and about half the oil in a food processor or blender (or mortar and pestle).
(2) Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture. Store in the refrigerator for a week or two, or in the freezer for several months (omit next step/cheese if freezing – and drizzle top with oil to preserve). Stir in the parmesan by hand just before serving.
Pesto with butter: For really special pesto, stir in 2 tablespoons softened butter just before tossing with lean foods such as pasta.