A Cucumber for Your Dyngus!
It comes only once a year: Dyngus Day! While I imagine a great many of our readers are observing the holiday by dumping buckets of water on girls and then spanking them with pussy willow branches as tradition dictates, I thought it’d be nice to post a recipe that could honor the Dyngus and the city where it is most joyously observed in the States: Buffalo, New York.
This is a recipe for Buffalo Cucumbers from the gentlemen of Parm, a fine Italian-American establishment on Mulberry Street in New York City, and the place I eat a revolting apportionment of my lunches that aren’t just leftovers from the fridge. (With thanks to Rob Reinsmith, the chef de cuisine over there, who showed me the way.)