Emily Fedner • NY • Food

Emily Fedner • NY • Food

United States

Influencer Overview
Categories
Food
Ranking
Global
88488
Country
20121
Network
Instagram (105.2k)
Statistics
105.2k Total Audience
1.74% Engagement Rate

Emily Fedner | NYC

instagram.com
Emily Fedner • NY • Food is one of the top Food influencer in United States with 105168 audience and 1.74% engagement rate on Instagram. Check out the full profile and start to collaborate.
Audience
105.2k
Engagement Rate
1.74%
Channel Accounts

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Hot take: going out for brunch is overrated. Make these Ukrainian pancakes (syrniki) with sour cream, raspberry compote and prosciutto instead! Bookmark the full recipe below? ** Ukrainian syrniki with raspberry compote & prosciutto? WHAT YOU NEED For the pancakes: - 2 lbs (4 cups) farmers cheese - 3/4 cup flour - 1/4 cup sugar - 3/4 tsp salt - 2 eggs For the raspberry compote: - 4 cups raspberries - 1/2 cup sugar To serve: - Prosciutto - Sour cream - Sugar - Salt to taste - Zest of half a lemon - Figs (optional) - Honey (optional) WHAT YOU DO Combine all the syrniki ingredients in a large bowl. The batter will be dense. Refrigerate until ready to use. Meanwhile, add raspberries and sugar to a saucepan. Cook for 5-7 minutes, using a wood spoon to help break the raspberries up. We’re aiming for a texture that’s not watery, but definitely looser than a traditional jam. Once you achieve the proper viscosity, remove the raspberry compote from heat and set aside. Make your zesty sour cream by combining sour cream, a few pinches of sugar, a pinch of salt, and lemon zest in a bowl. Refrigerate until ready to use. Time to get cooking! Heat neutral oil in a skillet over medium heat. Add the batter to the skillet - you can make the pancakes whatever size you like but I prefer them on the smaller side. Cook for a few minutes on each side until golden brown. To assemble: top the syrniki with zesty sour cream, raspberry compote, and a draping of prosciutto. Optional: top some of the syrniki with sliced figs + honey drizzle instead of the raspberry compote for a sweeter flavor profile.

Hot take: going out for brunch is overrated. Make these Ukrainian Read More

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Welcome back to Part 2 of our Thai food adventure in Elmhurst!! ( Read More

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Welcome to part 1 of my Thai food adventure in Elmhurst with @wha Read More

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I am *once again* asking for you to not sleep on the beef pancake at Spicy Village.? #supportchinatown Even though most people head to Spicy Village for their noodles (as you should - the noodles are bomb), it’s actually this humble $5 treat that I come back for over and over again. It is easily one of my top 5 favorite things* to eat in all of New York! The pancake is crispy on the outside, luscious and doughy on the inside, and so rich but never greasy. The beef filling is well-spiced and clearly spends a longggg time stewing with lots of aromatics and herbs. Slightly sweet, totally herbaceous, and perfect in every way❤️ *the aforementioned list doesn’t actually exist in any tangible form at the time of this writing but it’s in my heart and mind and that’s what matters.

I am *once again* asking for you to not sleep on the beef pancake Read More

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Hot take: @goldendinerny serves a *really* good brunch (JK litera Read More

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Happy Friday from me and my glass of orange wine. We will be very happy together all weekend long. May you find a similarly special bond. - your local natural wine pusher PS: I absolutely loved @pandcdining . Amazing homemade pita and dips (duck liver mousse + smoked paprika hummus were highlights), great wine list, and such a gorgy space. Highly recommend!

Happy Friday from me and my glass of orange wine. We will be very Read More

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You know what goes well with crispy breaded @marineharvestseafood Alaska Pollock? Lots and lots of garlic butter and fresh homemade pasta. But then again, garlic butter goes with everything in my book. [ad] I know fish and chips is a thing but hear me out: fish and pasta deserves more credit. Especially when the pasta in question is smothered with garlic butter, capers and lemon juice and the fish is a super crispy and delicious Marine Harvest Breaded Alaska Pollock. Bookmark this recipe for later and be sure to snag the breaded Alaska Pollock in @lidlus stores, available from May 19 - May 26! (Find one near you: www.lidl.com/stores). *** WHAT YOU NEED 1 package Marine Harvest Breaded Alaska Pollock 6 oz fresh pasta (or 4-6 oz dry pasta) 5 tbsp butter, separated. 1/4 cup capers Juice of 1/2 a lemon 1/4 cup white wine 3-4 garlic cloves, thinly sliced 1 shallot, thinly sliced 1/4 cup parsley, chopped 1/2 cup pasta water Salt to taste WHAT YOU DO Preheat the oven to 375 degrees and bake the @marineharvestseafood breaded Alaska Pollock according to directions. Meanwhile, add 4 tbsp butter, garlic and shallots to a large skillet over medium heat. Once the garlic is fragrant, add capers and when everything is sizzling, add white wine and lower the heat to a simmer. Bring a large pot of salted water to a boil and cook the pasta according to directions (if you’re using fresh pasta, boil for 90 seconds). Add the cooked pasta to the sauce skillet along with about 1/4 cup of pasta water, lemon juice, chopped parsley and the remaining tablespoon of butter. Stir vigorously and season to taste. Plate the pasta with the breaded Pollock, spooning any leftover sauce over the Pollock. Enjoy!
You know what goes well with crispy breaded @marineharvestseafood Alaska Pollock? Lots and lots of garlic butter and fresh homemade pasta. But then again, garlic butter goes with everything in my book. [ad] I know fish and chips is a thing but hear me out: fish and pasta deserves more credit. Especially when the pasta in question is smothered with garlic butter, capers and lemon juice and the fish is a super crispy and delicious Marine Harvest Breaded Alaska Pollock. Bookmark this recipe for later and be sure to snag the breaded Alaska Pollock in @lidlus stores, available from May 19 - May 26! (Find one near you: www.lidl.com/stores). *** WHAT YOU NEED 1 package Marine Harvest Breaded Alaska Pollock 6 oz fresh pasta (or 4-6 oz dry pasta) 5 tbsp butter, separated. 1/4 cup capers Juice of 1/2 a lemon 1/4 cup white wine 3-4 garlic cloves, thinly sliced 1 shallot, thinly sliced 1/4 cup parsley, chopped 1/2 cup pasta water Salt to taste WHAT YOU DO Preheat the oven to 375 degrees and bake the @marineharvestseafood breaded Alaska Pollock according to directions. Meanwhile, add 4 tbsp butter, garlic and shallots to a large skillet over medium heat. Once the garlic is fragrant, add capers and when everything is sizzling, add white wine and lower the heat to a simmer. Bring a large pot of salted water to a boil and cook the pasta according to directions (if you’re using fresh pasta, boil for 90 seconds). Add the cooked pasta to the sauce skillet along with about 1/4 cup of pasta water, lemon juice, chopped parsley and the remaining tablespoon of butter. Stir vigorously and season to taste. Plate the pasta with the breaded Pollock, spooning any leftover sauce over the Pollock. Enjoy!

You know what goes well with crispy breaded @marineharvestseafood Read More

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Jackson Heights is my favorite food neighborhood in New York! Fol Read More

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Wanna win date night forever? Make some wagyu sushi ? @beef_japan_official #GetWagyu [ad] I have the utmost respect and love for wagyu beef. In fact, I once spent an entire evening sitting at the counter of a wagyu spot in Japan, tasting a dozen different cuts/preparations of the meat (needless to say that was one of the best nights of my life). Wagyu is flavorful but delicate, extremely rich/buttery, and so perfect for a special evening. I wanted to make a dish that would really let the wagyu shine so I kept things simple with wagyu nigiri, torched to perfection and brushed with sesame oil, soy sauce + Mirin. And honestly, I’m pretty impressed!!! Although one thing’s for certain: I gotta work on my sushi rice? Head to the link in @beef_japan_official ’s profile to learn more about their Get Wagyu campaign: buy eligible Japanese wagyu and get the gift of wagyu in return! All you have to do is post on IG with the hashtag #GetWagyu and fill out a simple questionnaire at the participating store. I kindly suggest you get on it as the gift of wagyu only lasts through the end of May. I foresee a very luxurious date night in your future? Fun fact: the wagyu came with a QR code and info on the specific cow my meat came from, down to the date of birth and prefecture where it was raised. So cool! #JapaneseWagyu #wagyu
Wanna win date night forever? Make some wagyu sushi ? @beef_japan_official #GetWagyu [ad] I have the utmost respect and love for wagyu beef. In fact, I once spent an entire evening sitting at the counter of a wagyu spot in Japan, tasting a dozen different cuts/preparations of the meat (needless to say that was one of the best nights of my life). Wagyu is flavorful but delicate, extremely rich/buttery, and so perfect for a special evening. I wanted to make a dish that would really let the wagyu shine so I kept things simple with wagyu nigiri, torched to perfection and brushed with sesame oil, soy sauce + Mirin. And honestly, I’m pretty impressed!!! Although one thing’s for certain: I gotta work on my sushi rice? Head to the link in @beef_japan_official ’s profile to learn more about their Get Wagyu campaign: buy eligible Japanese wagyu and get the gift of wagyu in return! All you have to do is post on IG with the hashtag #GetWagyu and fill out a simple questionnaire at the participating store. I kindly suggest you get on it as the gift of wagyu only lasts through the end of May. I foresee a very luxurious date night in your future? Fun fact: the wagyu came with a QR code and info on the specific cow my meat came from, down to the date of birth and prefecture where it was raised. So cool! #JapaneseWagyu #wagyu

Wanna win date night forever? Make some wagyu sushi ? @beef_japan Read More

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